A Novel β-Glucosidase from Sporidiobolus pararoseus: Characterization and Application in Winemaking
Article first published online: 5 AUG 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 7, pages C997–C1002, September 2011
How to Cite
Baffi, M. A., Tobal, T., Henrique, J., Lago, G., Leite, R. S.R., Boscolo, M., Gomes, E. and Da-Silva, R. (2011), A Novel β-Glucosidase from Sporidiobolus pararoseus: Characterization and Application in Winemaking. Journal of Food Science, 76: C997–C1002. doi: 10.1111/j.1750-3841.2011.02293.x
- Issue published online: 20 SEP 2011
- Article first published online: 5 AUG 2011
- MS 20110172 Submitted 2/10/2011, Accepted 6/3/2011.
- Sporidiobolus pararoseus;
Abstract: For the first time, the production of an extracellular β-glucosidase (Sp-β-gl) by a Sporidiobolus pararoseus yeast strain is reported. The Sp-β-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 °C, respectively. It showed a wide range of pH stability and exhibited quite high thermostability at low temperatures. In addition, this β-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-β-gl was studied by gas chromatography, and its ability to efficiently release free terpenols has been demonstrated. The concentrations of geraniol, linalool, α-terpineol, and nerol were significantly increased in treated wines. These results suggest the potential application of this new yeast β-glucosidase as an aroma-enhancing enzyme in winemaking.
Practical Application: The search for new β-glucosidase from yeast sources is important to improve the quality of wines. In this work, an S. pararoseus yeast strain has shown to be capable to produce a β-glucosidase with suitable combination of properties for functionality in wines and with potential to increase the concentration of free aroma compounds, showing good prospects for an industrial application.