P. Manzanares et al., A preliminary search for anthocyanin-beta-D-glucosidase activity in non-Saccharomyces wine yeasts, INT J FOOD, 35(1), 2000, pp. 95-103
Citations number
33
Categorie Soggetti
Food Science/Nutrition
Journal title
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
beta-D-glucosidase activity in 53 yeast strains belonging to the genera Can
dida, Dekkera, Hanseniaspora, Metschnikowia, Pichia, Rhodotorula, Schizosac
charomyces and Zygosnccharomyces, mainly isolated from grapes and wines, ha
s been detected on the basis of its hydrolytic activity on 4-methylumbellif
eryl-beta-D-glucoside (MUG) and rho-nitrophenyl-beta-D-glucoside (pNPG). On
ly yeast species belonging to the genera Dekkera, Rhodotorula and Schizosac
charomyces did not produce the enzyme. The nine yeast strains demonstrating
greatest beta-D-glucosidase activity on pNPG at pH 3.5 in the presence of
10% (v/v) ethanol belong to the genera Candida, Hanseniaspora and Pichia an
d exhibited mainly cell wall bound activity. Anthocyanin-beta-D-glucosidase
activity was, checked using an anthocyanin extract by following loss of ab
sorbance at 520 nm. Whilst the nine yeast strains studied degraded the anth
ocyanin extract, H'spora osmophila 11207 and P. anomala 10590 were selected
as the best producers of beta-D-glucosidase with the lowest decolorizing a
ctivity.