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The characterisation of a novelPichia anomala β-glucosidase with potentially aroma-enhancing capabilities in wine

Annals of Microbiology volume 59, pages 335–343 (2009)Cite this article

Abstract

The production and characterisation of β-glucosidase from an isolated yeast strain classified as aPichia anomala MDD24 were studied. The result shows that cellobiose is a good inducer for extracellular β-glucosidase production and optimum concentration is 1.5 percent cellobiose in yeast peptone dextrose medium. The purified β-glucosidase fromPichia anomala MDD24 exhibited a specific activity of 614±14 U mg−1 of protein and a molecular mass of 42 kDa. This enzyme was slightly inhibited by fructose and sucrose in the range of 4 to 20% (w/v). An ethanol concentration between 4 and 20% (v/v) activated β-glucosidase activity, at presence 16% (v/v) ethanol, β-glucosidases obtained maximum relative activity around 150%. The optimum pH and optimum temperature for β-glucosidase activity were 4.5 and 40 °C, respectively. Although the activity under the pH and temperature of wine production (pH 3.5–4.0 and 15–20 °C) was quite low, the enzyme was stable and the relative activities were higher than commercial enzyme under those conditions. The extracellular β-glucosidase fromPichia anomala MDD24 makes it possible to release glucosidically-bound monoterpenes, which are the major contributors to floral and fruity aromas in wines fromMuscat-type varieties, at final stage of alcoholic fermentation.

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Authors and Affiliations

  1. Department of Biotechnology, Faculty of Technology, Khon Kaen University, 40002, Khon Kaen, Thailand

    Jutaporn Swangkeaw, Sukanda Vichitphan & Kanit Vichitphan

  2. Fermentation Research Center for Value Added Agricultural Products (FerVAAP), Khon Kaen University, 40002, Khon Kaen, Thailand

    Sukanda Vichitphan & Kanit Vichitphan

  3. Department of Food Science, Purdue University, 47907, West Lafayette, IN, USA

    Christian E. Butzke

Authors
  1. Jutaporn Swangkeaw
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  2. Sukanda Vichitphan
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  3. Christian E. Butzke
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  4. Kanit Vichitphan
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Correspondence to Kanit Vichitphan.

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Swangkeaw, J., Vichitphan, S., Butzke, C.E. et al. The characterisation of a novelPichia anomala β-glucosidase with potentially aroma-enhancing capabilities in wine. Ann. Microbiol. 59, 335–343 (2009). https://doi.org/10.1007/BF03178336

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  • DOI: https://doi.org/10.1007/BF03178336

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Annals of Microbiology

ISSN: 1869-2044

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