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Characterization of α‐rhamnosidase activity from a Patagonian Pichia guilliermondii wine strain
Author(s) -
Rodríguez M.E.,
Lopes C.A.,
Valles S.,
Caballero A.C.
Publication year - 2010
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2010.04854.x
Subject(s) - wine , yeast , enzyme , strain (injury) , chemistry , fermentation , biochemistry , yeast in winemaking , enzyme assay , intracellular , grape wine , food science , biology , saccharomyces cerevisiae , anatomy
Aims: The purpose of this study was to characterize the α‐ l ‐rhamnosidase of Pichia guilliermondii NPCC1053 indigenous wine strain from North‐Patagonian region. Methods and Results: The optimization of yeast culture conditions was carried out and the effects of oenological parameters on α‐ l ‐rhamnosidase activity were evaluated. Additionally, the effect of direct contact with must and wine on α‐ l ‐rhamnosidase activity was assayed. This strain showed an intracellular inducible α‐ l ‐rhamnosidase activity. This enzyme was active at pH, glucose and SO 2 concentrations usually found at the beginning of the fermentation as well as retained high levels of activity after 24 h of incubation in must. Furthermore, P. guilliermondii α‐ l ‐rhamnosidase was able to release monoterpenols and alcohols from grape glycosidic extracts. Conclusions: The α‐ l ‐rhamnosidase belonging to P. guilliermondii indigenous wine yeast strain showed mainly an intracellular location and evidenced interesting oenological characteristics. Significance and Impact of the Study: This study contributes to the knowledge of α‐ l ‐rhamnosidases from yeast origin because at present, there are few reports about this enzymatic activity in these micro‐organisms. In addition, this work is relevant to the regional wine industry considering that this enzyme could be used in the production of more aromatic young wines.