Show simple item record

resumen

Abstract
Saccharomyces and non-Saccharomyces yeasts release enzymes that are able to transform neutral compounds of grape berries into active aromatic compounds, a process that enhances the sensory attributes of wines. So far, there exists only little information about enzymatic activity in mixed cultures of Saccharomyces and non-Saccharomyces during grape must fermentations. The aim of the present work was to determine the ability of yeasts to produce [ver mas...]
dc.contributor.authorMaturano, Yolanda Paola
dc.contributor.authorRodriguez Assaf, Leticia Anahi
dc.contributor.authorToro, María Eugenia
dc.contributor.authorNally, María Cristina
dc.contributor.authorVallejo, Martha Dina
dc.contributor.authorCastellanos de Figueroa, Lucía Inés
dc.contributor.authorCombina, Mariana
dc.contributor.authorVazquez, Fabio
dc.date.accessioned2019-01-17T17:35:37Z
dc.date.available2019-01-17T17:35:37Z
dc.date.issued2012-04-02
dc.identifier.issn0168-1605
dc.identifier.issn1879-3460
dc.identifier.otherhttps://doi.org/10.1016/j.ijfoodmicro.2012.01.015
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S016816051200044X
dc.identifier.urihttp://hdl.handle.net/20.500.12123/4288
dc.description.abstractSaccharomyces and non-Saccharomyces yeasts release enzymes that are able to transform neutral compounds of grape berries into active aromatic compounds, a process that enhances the sensory attributes of wines. So far, there exists only little information about enzymatic activity in mixed cultures of Saccharomyces and non-Saccharomyces during grape must fermentations. The aim of the present work was to determine the ability of yeasts to produce extracellular enzymes of enological relevance (β-glucosidases, pectinases, proteases, amylases or xylanases) in pure and mixed Saccharomyces/non-Saccharomyces cultures during fermentation. Pure and mixed cultures of Saccharomyces cerevisiae BSc562, Hanseniaspora vinae BHv438 and Torulaspora delbrueckii BTd259 were assayed: 1% S. cerevisiae/99% H. vinae, 10% S. cerevisiae/90% H. vinae, 1% S. cerevisiae/99% T. delbrueckii and 10% S. cerevisiae/90% T. delbrueckii. Microvinifications were carried out with fresh must without pressing from Vitis vinifera L. c.v. Pedro Jiménez, an autochthonous variety from Argentina. Non-Saccharomyces species survived during 15–18 days (BTd259) or until the end of the fermentation (BHv438) and influenced enzymatic profiles of mixed cultures. The results suggest that high concentrations of sugars did not affect enzymatic activity. β-Glucosidase and pectinase activities seemed to be adversely affected by an increase in ethanol: activity diminished with increasing fermentation time. Throughout the fermentation, Saccharomyces and non-Saccharomyces isolates assayed produced a broad range of enzymes of enological interest that catalyze hydrolysis of polymers present in grape juice. Vinifications carried out by a pure or mixed culture of BTd259 (99% of T. delbrueckii) showed the highest production of all enzymes assayed except for β-glucosidase. In mixed cultures, S. cerevisiae outgrew H. vinae, and T. delbrueckii was only detected until halfway the fermentation process. Nevertheless, their secreted enzymes could be detected throughout the fermentation process. Our results may contribute to a better understanding of the microbial interactions and the influence of some enzymes on vinification environments.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherElsevieres_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceInternational Journal of Food Microbiology 155 (1–2) : 43-50 (April 2012)es_AR
dc.subjectVinoses_AR
dc.subjectWineseng
dc.subjectLevaduraes_AR
dc.subjectYeastseng
dc.subjectFermentaciónes_AR
dc.subjectFermentationeng
dc.subjectSaccharomyceses_AR
dc.subjectActividad Enzimáticaes_AR
dc.subjectEnzyme Activityeng
dc.titleMulti-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentationes_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA Mendozaes_AR
dc.description.filFil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentinaes_AR
dc.description.filFil: Rodriguez Assaf, Leticia Anahi. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentinaes_AR
dc.description.filFil: Toro, María Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentinaes_AR
dc.description.filFil: Nally, María Cristina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentinaes_AR
dc.description.filFil: Vallejo, Martha Dina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentinaes_AR
dc.description.filFil: Castellanos de Figueroa, Lucía Inés. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentinaes_AR
dc.description.filFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentinaes_AR
dc.subtypecientifico


Files in this item

Thumbnail

This item appears in the following Collection(s)

common

Show simple item record