β-Glucosidase activity in a Saccharomyces cerevisiae wine strain
Abstract
Beta-glucosidase activity contributes to aroma formation during the winemaking process. This study investigated whether beta-glucosidase activity was expressed by wild Saccharomyces cerevisiae strains and by a laboratory strain. beta-Glucosidase activity was assayed on several culture media and under various growth conditions. The highest activities were obtained in Yeast Extract Peptone medium, but activity was also detected using grape juice as the growth medium, although a 25% drop activity was observed when anaerobic conditions were employed. A number of parameters affecting beta-glucosidase activity were evaluated. Optimal conditions for activity were pH 4 and a temperature of 40-50 degrees C. The results showed beta-glucosidase activity to be present during the process of winemaking, although different from the optimal conditions.
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S. cerevisiae β-glucosidase activity towards glycoside precursors seems very low.
“However, their activity towards glycoside precursors seems to be very low (Günata et al. 1986, Delcroix et al. 1994, Hernández et al. 2003).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Hernández et al. 2003
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Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
Exploring the impacts of postharvest processing on the aroma formation of coffee beans—A review
de Melo Pereira, G. V., de Carvalho Neto, D. P., Magalhães Júnior, A. I., Vásquez, Z. S., Medeiros, A. B. P., Vandenberghe, L. P. S., & Soccol, C. R. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2018.08.061 · Cited by 345 · see citing works
- Authors
- Hernández, L. F., Espinosa, J. C., Fernández-González, M., & Briones, A.
- Affiliations
- University of Castilla-La Mancha (ES)
- Venue
- International Journal of Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2003-01
- Volume
- 80
- Issue
- 2
- Pages
- 171-176
- ISSN
- 0168-1605 (ISSN-L)
- OpenAlex
- W2091230860
- Cited by
- 167
- References
- 0
- Citations by year
- 2026: 3 · 2025: 3 · 2024: 3 · 2023: 10 · 2022: 5 · 2021: 8 · 2020: 8 · 2019: 14 · 2018: 7 · 2017: 12 · 2016: 11 · 2015: 11 · 2014: 10 · 2013: 6 · 2012: 9
- FWCI
- 8.76
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- International Journal of Food Microbiology (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Junta de Comunidades de Castilla-La Mancha
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Keywords
- β-glucosidase, Saccharomyces cerevisiae, wine yeast, aroma formation, winemaking, wild yeast strains, grape juice, anaerobic conditions, pH and temperature optimum, enzyme activity
- MeSH terms
- beta-Glucosidase, Culture Media, Food Microbiology, Hydrogen-Ion Concentration, Oxygen, Saccharomyces cerevisiae, Temperature, Wine
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