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Candida molischiana β‐Glucosidase Production by Saccharomyces cerevisiae and its Application in Winemaking
Author(s) -
Genovés S.,
Gil J.V.,
Manzanares P.,
Aleixandre J.L.,
Vallés S.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb07025.x
Subject(s) - winemaking , wine , saccharomyces cerevisiae , yeast , enzyme , chemistry , heterologous , aeration , saccharomyces , glycoside , food science , biochemistry , biology , gene , organic chemistry
A recombinant Saccharomyces cerevisiae wine yeast strain expressing the Candida molischiana bgln gene encoding a β‐glucosidase (BGLN) has been used to produce this enzyme. Shaking rate, pH, and aeration rate conditions have been optimized to obtain maximum activity to facilitate enzyme purification. The ability of the heterologous enzyme to efficiently release terpenols and alcohols from a Muscat wine glycoside extract and also directly from wine has been demonstrated. Terpenol glycoside content decreased by 50% after 1 mo of wine storage in agreement with results reported for the β‐glucosidase produced by C. molischiana.