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Characterization of β‐glucosidase activity in yeasts of oenological origin
Abstract
I. ROSI, M. VINELLA AND P. DOMIZIO. 1994. Three hundred and seventeen strains representing 20 species of yeasts were screened for the presence of β‐glucosidase activity. All of the strains of the species Debaryomyces castellii, Deb. hansenii, Deb. polymorphus, Kloeckera apiculata and Hansenula anomala showed β‐glucosidase activity, but only one of 153 strains of Saccharomyces cerevisiae. The other species behaved differently, depending upon the strain. The strains that hydrolysed arbutin were checked to localize the β‐glucosidase activity. A strain of Deb. hansenii exhibited the highest exocellular activity and some wall‐bound and intracellular activity. The β‐glucosidase synthesis from this yeast was enhanced by aerobic conditions of growth, was repressed by high glucose concentration (9%) and occurred during exponential growth. The optimum conditions for enzymatic preparations of Deb. hansenii were between pH 4.0 and 5.0 and 40d̀C. A high concentration of ethanol and glucose did not reduce the ezymatic activity. The enzymatic preparations of Deb. hansenii released monoterpenols and other alcohols from a grape glycoside extract.
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Cited by
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
Not your ordinary yeast: non- Saccharomyces yeasts in wine production uncovered
Jolly, N. P., Varela, C., & Pretorius, I. S. (2014) · FEMS Yeast Research · doi:10.1111/1567-1364.12111 · Cited by 861
Ciani, M., Comitini, F., Mannazzu, I., & Domizio, P. (2010) · FEMS Yeast Research · doi:10.1111/j.1567-1364.2009.00579.x · Cited by 559
Self-citationYeast Modulation of Wine Flavor
Swiegers, J. H., & Pretorius, I. S. (2005) · Advances in Applied Microbiology · doi:10.1016/s0065-2164(05)57005-9 · Cited by 390
The Role and Use of Non-Saccharomyces Yeasts in Wine Production
Jolly, N. P., Augustyn, O. P. H., & Pretorius, I. S. (2017) · South African Journal of Enology & Viticulture · doi:10.21548/27-1-1475 · Cited by 356
Metadata
- Authors
- Rosi, I., Vinella, M., & Domizio, P.
- Venue
- Journal of Applied Bacteriology
- Publisher
- Wiley
- Published
- 1994-11
- Volume
- 77
- Issue
- 5
- Pages
- 519-527
- ISSN
- 0021-8847 (ISSN-L)
- OpenAlex
- W2117508603
- Cited by
- 240
- References
- 0
- FWCI
- 4.82
- Type
- journal article
- Language
- en
- Open access
- closed
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- Rosi, I., Vinella, M., & Domizio, P. (1994). Characterization of β‐glucosidase activity in yeasts of oenological origin. Journal of Applied Bacteriology. https://doi.org/10.1111/j.1365-2672.1994.tb04396.x
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