Characterization of β-glucosidase activity in yeasts of oenological origin

Authors

  • Iolanda Rosi,

    Corresponding author
    1. Dipartimento di Biologia, Difesa, Biotecnologie Agro-Forestali, Università della Basilicata, Potenza, Italy
      *Professor Iolanda Rosi, Dipartimento di Biologia, Difesa, Biotecnologie Agro-Forestali, Universitá della Basilicata, Via N. Sauro 85, 85100 Potenza, Italy.
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  • M. Vinella,

    1. Dipartimento di Biologia, Difesa, Biotecnologie Agro-Forestali, Università della Basilicata, Potenza, Italy
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  • P. Domizio

    1. Dipartimento di Biologia, Difesa, Biotecnologie Agro-Forestali, Università della Basilicata, Potenza, Italy
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*Professor Iolanda Rosi, Dipartimento di Biologia, Difesa, Biotecnologie Agro-Forestali, Universitá della Basilicata, Via N. Sauro 85, 85100 Potenza, Italy.

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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