Literature DB >> 20652358

Characterization of glycolytic activities from non-Saccharomyces yeasts isolated from Bobal musts.

J J Mateo1, L Peris, C Ibañez, S Maicas.   

Abstract

A large number of non-Saccharomyces yeasts were isolated from grapes of Bobal variety and identified according to their physiological and molecular characteristics. The yeasts were tested to determine the presence of β-glucosidase, β-xylosidase, α-arabinosidase, and α-rhamnosidase activities and five isolates were selected. All enzymatic activities were induced by the presence of glycosides as the only carbon source in the medium, which seems to be a characteristic of the yeast isolate, and were characterized according to different parameters of enological interest.

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Year:  2010        PMID： 20652358     DOI： 10.1007/s10295-010-0780-z

Source DB:  PubMed          Journal:  J Ind Microbiol Biotechnol        ISSN： 1367-5435            Impact factor:   3.346


  11 in total

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Journal:  Adv Carbohydr Chem Biochem       Date:  1990       Impact factor: 12.200

2.  The role of non-Saccharomyces species in releasing glycosidic bound fraction of grape aroma components--a preliminary study.

Authors:  A Mendes Ferreira; M C Clímaco; A Mendes Faia
Journal:  J Appl Microbiol       Date:  2001-07       Impact factor: 3.772

Review 3.  Glycoconjugated aroma compounds: occurrence, role and biotechnological transformation.

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Journal:  Adv Biochem Eng Biotechnol       Date:  1997       Impact factor: 2.635

4.  Yeast population dynamics during the fermentation and biological aging of sherry wines.

Authors:  B Esteve-Zarzoso; M J Peris-Torán; E García-Maiquez; F Uruburu; A Querol
Journal:  Appl Environ Microbiol       Date:  2001-05       Impact factor: 4.792

5.  Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae.

Authors:  F Pérez-Nevado; H Albergaria; T Hogg; F Girio
Journal:  Int J Food Microbiol       Date:  2006-03-27       Impact factor: 5.277

6.  Screening of non-Saccharomyces wine yeasts for the production of beta-D-xylosidase activity.

Authors:  P Manzanares; D Ramón; A Querol
Journal:  Int J Food Microbiol       Date:  1999-02-02       Impact factor: 5.277

Review 7.  Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: a review.

Authors:  Sergi Maicas; José Juan Mateo
Journal:  Appl Microbiol Biotechnol       Date:  2005-01-06       Impact factor: 4.813

8.  Typing of non-Saccharomyces yeasts with enzymatic activities of interest in wine-making.

Authors:  M Fernández; J F Ubeda; A I Briones
Journal:  Int J Food Microbiol       Date:  2000-07-25       Impact factor: 5.277

9.  Contribution of different yeasts isolated from musts of monastrell grapes to the aroma of wine.

Authors:  J J Mateo; M Jimenez; T Huerta; A Pastor
Journal:  Int J Food Microbiol       Date:  1991-11       Impact factor: 5.277

10.  Characterization of beta-glucosidase activity in yeasts of oenological origin.

Authors:  I Rosi; M Vinella; P Domizio
Journal:  J Appl Bacteriol       Date:  1994-11
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Authors:  Yue Zhao; Qingyang Sun; Bin Tian; Shusheng Zhu; Fei Du; Ruzhi Mao; Su Li; Lijing Liu; Yifan Zhu
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Review 4.  Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity.

Authors:  Beatriz Padilla; José V Gil; Paloma Manzanares
Journal:  Front Microbiol       Date:  2016-03-31       Impact factor: 5.640

5.  Unraveling the Enzymatic Basis of Wine "Flavorome": A Phylo-Functional Study of Wine Related Yeast Species.

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Journal:  Front Microbiol       Date:  2016-01-20       Impact factor: 5.640

6.  Enzymatic Characterization of Purified β-Glucosidase from Non-Saccharomyces Yeasts and Application on Chardonnay Aging.

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Journal:  Foods       Date:  2022-03-17
  6 in total

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