| Title: | SCREENING AND EVALUATION OF ENZYMATIC ACTIVITIES OF WINE RELATED YEAST SPECIES |
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| Authors: | ID Rowland, Adesida, Univerza v Novi Gorici (Author)
ID Sternad Lemut, Melita, Univerza v Novi Gorici (Author)
ID Butinar, Lorena, Univerza v Novi Gorici (Author) |
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| Files: |
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| Language: | English |
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| Work type: | Not categorized |
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| Typology: | 1.12 - Published Scientific Conference Contribution Abstract |
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| Organization: | UNG - University of Nova Gorica
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| Abstract: | A number of indigenous yeast strains isolated from vineyard / cellar-associated samples and non-vineyard sites, from forests with oak trees (a known habitat where Saccharomyces species resides) from existing in-house yeast collection and from ZIM culture collections (Slovenia) were screened for enzymatic activities with enological importance. The yeasts were screened for glycosidase enzymes connected to terpene aroma release, the β-lyase activity responsible for the volatile thiol release, and sulfite reductase activity involved in off-flavours. Yeast strains that showed positive results for qualitative and quick detection of glucoside hydrolase activity on plates were selected for further studies. The glucoside hydrolase activity of 20 selected strains belonging to 15 different species was quantitatively characterized by determinations of the activity on pNPG. All strains demonstrated hydrolase activity, especially strain H. uvarum 116 which showed the highest value of specific activity 6.32 mU/mg for cell-associated activity and T. delbrueckii Sut 94 with highest value of specific activity 1.36 mU/mg for extracellular activity. Increased growth of tested yeast on medium containing substrate S-methyl-L-cysteine indicated β-lyase activity, and by this approach a moderate activity was recorded throughout our tested strains with immense intraspecific inconsistency. Noticeable H2S production was observed in P. manshurica strain whereas, H. uvarum, L. thermotolerance, S. bayanus and S. cerevisiae demonstrated weak/slight H2S-producer strains in our study. Therefore, our screening indicates the importance of strain selection for enological application due to intraspecies differences, as well as the introduction of non-Saccharomyces yeast starters with interesting potential to enhance wine aroma. |
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| Keywords: | wine yeasts, non-Saccharomyces, enzymatic activities |
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| Publication status: | Published |
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| Year of publishing: | 2020 |
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| Number of pages: | 512 |
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| PID: | 20.500.12556/RUNG-8193 |
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| COBISS.SI-ID: | 151216131 |
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| DOI: | https://doi.org/10.26226/morressier.5f97e7baaee6041e8a666205 |
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| NUK URN: | URN:SI:UNG:REP:Z9T5JTFX |
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| Publication date in RUNG: | 08.05.2023 |
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| Views: | 1775 |
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| Downloads: | 0 |
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