Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation
Saccharomyces and non-Saccharomyces yeasts release enzymes that are able to transform neutral compounds of grape berries into active aromatic compounds, a process that enhances the sensory attributes of wines. So far, there exists only little information about enzymatic activity in mixed cultures of...
| Autores principales: | , , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2019
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| Materias: | |
| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S016816051200044X http://hdl.handle.net/20.500.12123/4288 https://doi.org/10.1016/j.ijfoodmicro.2012.01.015 |
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| author | Maturano, Yolanda Paola Rodriguez Assaf, Leticia Anahi Toro, María Eugenia Nally, María Cristina Vallejo, Martha Dina Castellanos de Figueroa, Lucía Inés Combina, Mariana Vazquez, Fabio |
| author_browse | Castellanos de Figueroa, Lucía Inés Combina, Mariana Maturano, Yolanda Paola Nally, María Cristina Rodriguez Assaf, Leticia Anahi Toro, María Eugenia Vallejo, Martha Dina Vazquez, Fabio |
| author_facet | Maturano, Yolanda Paola Rodriguez Assaf, Leticia Anahi Toro, María Eugenia Nally, María Cristina Vallejo, Martha Dina Castellanos de Figueroa, Lucía Inés Combina, Mariana Vazquez, Fabio |
| author_sort | Maturano, Yolanda Paola |
| collection | INTA Digital |
| description | Saccharomyces and non-Saccharomyces yeasts release enzymes that are able to transform neutral compounds of grape berries into active aromatic compounds, a process that enhances the sensory attributes of wines. So far, there exists only little information about enzymatic activity in mixed cultures of Saccharomyces and non-Saccharomyces during grape must fermentations. The aim of the present work was to determine the ability of yeasts to produce extracellular enzymes of enological relevance (β-glucosidases, pectinases, proteases, amylases or xylanases) in pure and mixed Saccharomyces/non-Saccharomyces cultures during fermentation. Pure and mixed cultures of Saccharomyces cerevisiae BSc562, Hanseniaspora vinae BHv438 and Torulaspora delbrueckii BTd259 were assayed: 1% S. cerevisiae/99% H. vinae, 10% S. cerevisiae/90% H. vinae, 1% S. cerevisiae/99% T. delbrueckii and 10% S. cerevisiae/90% T. delbrueckii. Microvinifications were carried out with fresh must without pressing from Vitis vinifera L. c.v. Pedro Jiménez, an autochthonous variety from Argentina. Non-Saccharomyces species survived during 15–18 days (BTd259) or until the end of the fermentation (BHv438) and influenced enzymatic profiles of mixed cultures. The results suggest that high concentrations of sugars did not affect enzymatic activity. β-Glucosidase and pectinase activities seemed to be adversely affected by an increase in ethanol: activity diminished with increasing fermentation time. Throughout the fermentation, Saccharomyces and non-Saccharomyces isolates assayed produced a broad range of enzymes of enological interest that catalyze hydrolysis of polymers present in grape juice. Vinifications carried out by a pure or mixed culture of BTd259 (99% of T. delbrueckii) showed the highest production of all enzymes assayed except for β-glucosidase. In mixed cultures, S. cerevisiae outgrew H. vinae, and T. delbrueckii was only detected until halfway the fermentation process. Nevertheless, their secreted enzymes could be detected throughout the fermentation process.
Our results may contribute to a better understanding of the microbial interactions and the influence of some enzymes on vinification environments. |
| format | info:ar-repo/semantics/artículo |
| id | INTA4288 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | INTA42882019-01-17T17:37:18Z Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation Maturano, Yolanda Paola Rodriguez Assaf, Leticia Anahi Toro, María Eugenia Nally, María Cristina Vallejo, Martha Dina Castellanos de Figueroa, Lucía Inés Combina, Mariana Vazquez, Fabio Vinos Levadura Fermentación Saccharomyces Actividad Enzimática Wines Yeasts Fermentation Enzyme Activity Saccharomyces and non-Saccharomyces yeasts release enzymes that are able to transform neutral compounds of grape berries into active aromatic compounds, a process that enhances the sensory attributes of wines. So far, there exists only little information about enzymatic activity in mixed cultures of Saccharomyces and non-Saccharomyces during grape must fermentations. The aim of the present work was to determine the ability of yeasts to produce extracellular enzymes of enological relevance (β-glucosidases, pectinases, proteases, amylases or xylanases) in pure and mixed Saccharomyces/non-Saccharomyces cultures during fermentation. Pure and mixed cultures of Saccharomyces cerevisiae BSc562, Hanseniaspora vinae BHv438 and Torulaspora delbrueckii BTd259 were assayed: 1% S. cerevisiae/99% H. vinae, 10% S. cerevisiae/90% H. vinae, 1% S. cerevisiae/99% T. delbrueckii and 10% S. cerevisiae/90% T. delbrueckii. Microvinifications were carried out with fresh must without pressing from Vitis vinifera L. c.v. Pedro Jiménez, an autochthonous variety from Argentina. Non-Saccharomyces species survived during 15–18 days (BTd259) or until the end of the fermentation (BHv438) and influenced enzymatic profiles of mixed cultures. The results suggest that high concentrations of sugars did not affect enzymatic activity. β-Glucosidase and pectinase activities seemed to be adversely affected by an increase in ethanol: activity diminished with increasing fermentation time. Throughout the fermentation, Saccharomyces and non-Saccharomyces isolates assayed produced a broad range of enzymes of enological interest that catalyze hydrolysis of polymers present in grape juice. Vinifications carried out by a pure or mixed culture of BTd259 (99% of T. delbrueckii) showed the highest production of all enzymes assayed except for β-glucosidase. In mixed cultures, S. cerevisiae outgrew H. vinae, and T. delbrueckii was only detected until halfway the fermentation process. Nevertheless, their secreted enzymes could be detected throughout the fermentation process. Our results may contribute to a better understanding of the microbial interactions and the influence of some enzymes on vinification environments. EEA Mendoza Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina Fil: Rodriguez Assaf, Leticia Anahi. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina Fil: Toro, María Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina Fil: Nally, María Cristina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina Fil: Vallejo, Martha Dina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina Fil: Castellanos de Figueroa, Lucía Inés. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina 2019-01-17T17:35:37Z 2019-01-17T17:35:37Z 2012-04-02 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S016816051200044X http://hdl.handle.net/20.500.12123/4288 0168-1605 1879-3460 https://doi.org/10.1016/j.ijfoodmicro.2012.01.015 eng info:eu-repo/semantics/restrictedAccess application/pdf Elsevier International Journal of Food Microbiology 155 (1–2) : 43-50 (April 2012) |
| spellingShingle | Vinos Levadura Fermentación Saccharomyces Actividad Enzimática Wines Yeasts Fermentation Enzyme Activity Maturano, Yolanda Paola Rodriguez Assaf, Leticia Anahi Toro, María Eugenia Nally, María Cristina Vallejo, Martha Dina Castellanos de Figueroa, Lucía Inés Combina, Mariana Vazquez, Fabio Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation |
| title | Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation |
| title_full | Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation |
| title_fullStr | Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation |
| title_full_unstemmed | Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation |
| title_short | Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation |
| title_sort | multi enzyme production by pure and mixed cultures of saccharomyces and non saccharomyces yeasts during wine fermentation |
| topic | Vinos Levadura Fermentación Saccharomyces Actividad Enzimática Wines Yeasts Fermentation Enzyme Activity |
| url | https://www.sciencedirect.com/science/article/pii/S016816051200044X http://hdl.handle.net/20.500.12123/4288 https://doi.org/10.1016/j.ijfoodmicro.2012.01.015 |
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