A Novel beta-Glucosidase from Sporidiobolus pararoseus: Characterization and Application in Winemaking

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dc.contributor.authorBaffi, Milla Alves
dc.contributor.authorTobal, Thaise
dc.contributor.authorLago, Joao Henrique G. [UNIFESP]
dc.contributor.authorLeite, Rodrigo S. R.
dc.contributor.authorBoscolo, Mauricio
dc.contributor.authorGomes, Eleni
dc.contributor.authorDa-Silva, Roberto
dc.contributor.institutionUniversidade Federal de Uberlândia (UFU)
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.contributor.institutionUniv Fed Grande Dourados UFGD
dc.contributor.institutionSão Paulo State Univ UNESP
dc.date.accessioned2016-01-24T14:17:11Z
dc.date.available2016-01-24T14:17:11Z
dc.date.issued2011-09-01
dc.description.abstractFor the first time, the production of an extracellular beta-glucosidase (Sp-beta-gl) by a Sporidiobolus pararoseus yeast strain is reported. the Sp-beta-gl activity was quantified, characterized, and assessed for its efficiency in releasing aroma-enhancing compounds in wines. the maximum enzymatic synthesis was after 72 h of growth in a complex media with 20 g/L of cellobiose. the optimal pH and temperature were 5.5 and at 50 degrees C, respectively. It showed a wide range of pH stability and exhibited quite high thermostability at low temperatures. in addition, this beta-glucosidase revealed tolerance to wine-associated inhibitory compounds (sugars and ethanol), showing suitable characteristics for all the stages of alcoholic fermentation. the hydrolysis of the glycosidic terpenes by Sp-beta-gl was studied by gas chromatography, and its ability to efficiently release free terpenols has been demonstrated. the concentrations of geraniol, linalool, alpha-terpineol, and nerol were significantly increased in treated wines. These results suggest the potential application of this new yeast beta-glucosidase as an aroma-enhancing enzyme in winemaking.en
dc.description.affiliationUniv Fed Uberlandia, Inst Ciencias Ambientais & Agr, BR-38405303 Uberlandia, MG, Brazil
dc.description.affiliationUniversidade Federal de São Paulo, BR-09972270 Diadema, SP, Brazil
dc.description.affiliationUniv Fed Grande Dourados UFGD, BR-79804970 Dourados, MS, Brazil
dc.description.affiliationSão Paulo State Univ UNESP, BR-15054000 Jose Do Rio Preto, SP, Brazil
dc.description.affiliationUnifespUniversidade Federal de São Paulo, BR-09972270 Diadema, SP, Brazil
dc.description.sourceWeb of Science
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de Minas Gerais (FAPEMIG)
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.format.extentC997-C1002
dc.identifierhttp://dx.doi.org/10.1111/j.1750-3841.2011.02293.x
dc.identifier.citationJournal of Food Science. Malden: Wiley-Blackwell, v. 76, n. 7, p. C997-C1002, 2011.
dc.identifier.doi10.1111/j.1750-3841.2011.02293.x
dc.identifier.issn0022-1147
dc.identifier.urihttp://repositorio.unifesp.br/handle/11600/34033
dc.identifier.wosWOS:000295076000024
dc.language.isoeng
dc.publisherWiley-Blackwell
dc.relation.ispartofJournal of Food Science
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.rights.licensehttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.subjectaromaen
dc.subjectbeta-glucosidaseen
dc.subjectSporidiobolus pararoseusen
dc.subjectwineen
dc.subjectyeasten
dc.titleA Novel beta-Glucosidase from Sporidiobolus pararoseus: Characterization and Application in Winemakingen
dc.typeinfo:eu-repo/semantics/article
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