Study of β-glucosidase production by wine-related yeasts during alcoholic fermentation. A new rapid fluorimetric method to determine enzymatic activity
Article first published online: 23 JUN 2005
Journal of Applied Microbiology
Volume 99, Issue 3, pages 509–517, September 2005
How to Cite
Fia, G., Giovani, G. and Rosi, I. (2005), Study of β-glucosidase production by wine-related yeasts during alcoholic fermentation. A new rapid fluorimetric method to determine enzymatic activity. Journal of Applied Microbiology, 99: 509–517. doi: 10.1111/j.1365-2672.2005.02657.x
- Issue published online: 23 JUN 2005
- Article first published online: 23 JUN 2005
- 2004/0339: received 26 March 2004, revised 3 March 2005 and accepted 5 March 2005
- β-glucosidase activity;
- enzyme assay;
- wine yeasts;
- grape juice fermentation
Aims: The β-glucosidase activity is involved in the hydrolysis of several important compounds for the development of varietal wine flavour. The aim of the present study was to investigate the production of β-glucosidase in a number of wine-related yeast strains and to measure and identify this activity over the course of grape juice fermentation.
Methods and Results: β-glucosidase activity was measured as the amount of 4-methylumbelliferone released from 4-methylumbelliferyl-β-d-glucopyranoside substrate. Intact cells of some grape and wine-spoilage yeasts showed β-glucosidase activity much higher than those observed in wine yeasts ‘sensu stricto’. During fermentation, three Saccharomyces cerevisiae strains, one Hanseniaspora valbyensis strain and one Brettanomyces anomalus strain showed β-glucosidase activity both intra- and extracellularly.
Conclusions: In the studied strains, β-glucosidase activity was at its maximum when the cells were in the active growth phase. However, a lowering of medium pH to values around 3 during fermentation led to total loss of activity.
Significance and Impact of the Study: During the course of this study, a new, rapid and reproducible method to assay β-glucosidase activity was developed. The fact that Saccharomyces and non-Saccharomyces yeast strains are able to express β-glucosidase activity during the alcoholic fermentation sheds new light on the contribution of these yeasts in the aroma expression of wines.