主要酿造因子对野生酵母β-葡萄糖苷酶产量的影响

王玉霞; 张超

doi:10.13386/j.issn1002-0306.2014.14.037

主要酿造因子对野生酵母β-葡萄糖苷酶产量的影响

王玉霞¹,
张超²

1. 宜宾学院生命科学与食品工程学院,发酵资源与利用四川省高校重点实验室,生物工程研究所
2. 宜宾学院生命科学与食品工程学院,发酵资源与利用四川省高校重点实验室,食品科学与工程研究所

基金项目:

四川省教育厅重点项目(13ZA0197)；博士启动项目(2012B17)；发酵与资源利用四川省重点实验室开放基金重点项目(2011KFZ002)；

详细信息

作者简介:
王玉霞 (1974-) , 女, 博士, 讲师, 研究方向:酿造工艺与微生物。;

中图分类号: TS261.1
计量
- 文章访问数: 124
- HTML全文浏览量: 12
- PDF下载量: 87
出版历程
- 收稿日期: 2014-01-05

Effect of oenological factors on the productions of β-glucosidases from wild yeasts

WANG Yu-xia¹,
ZHANG Chao²

Key Laboratory of Fermentation Resources and Application of Institutes of Higher Learning in Sichuan, School of Life Science and Food Engineering, Institute for Bioengeering, Yibin University
Key Laboratory of Fermentation Resources and Application of Institutes of Higher Learning in Sichuan, School of Life Science and Food Engineering, Institute for Food Science and Engineering, Yibin University

摘要

摘要: 实验考察了典型葡萄酒酿造因子糖、酸、醇对野生酵母β-葡萄糖苷酶产量的影响,以评价菌株在葡萄酒酿造条件下的应用性能。结果表明,各菌株β-葡萄糖苷酶主要定位在胞内,总酶活力以H.uvarum菌株的0.51U/mL为最高,P.fermentans菌株最小。各酿造因子对菌株产β-葡萄糖苷酶产量的影响差异较大。较高初始糖含量和低pH条件对各菌株产酶都有显著地抑制作用,其中P.fermentans菌株受抑制作用最大,在pH3.0条件下受抑制程度达到了63.50%⁸4.32%,Saccharomyces和Hanseniaspora两属酵母受影响较小,且H.uvarum在酸性条件下的产酶量最高。较低浓度的乙醇（5%）对菌株产酶有一定的促进作用,随着乙醇含量的增加,各菌株产酶量都受到了显著抑制,P.fermentans菌株甚至没有酶的产生。综合各因子对各菌株产酶量的影响情况,H.uvarum菌株以较优表现展示出其较好的应用前景。
- 野生酵母 /
- β-葡糖苷酶 /
- 酿造因子
Abstract: The main objective of this study was to investigate the potential applications of wild yeast strains by assaying the enzyme production under simulated oenological conditions. The results indicated that most β-glucosidases were intracellular activity. The highest total activity of H. uvarum was detected, 0.51U/mL. A remarkable variability in the effects of oenological factors on the production of β-glucosidase were observed among yeast strains. The significant inhibitions on the β-glucosidase productions were observed under high sugar and low pH conditions. The strongest inhibition on P. fermentans was observed, for 63.50%⁸4.32% inhibition in comparion with control at pH 3.0, followed by Saccharomyces and Hanseniaspora. Furthermore, H. uvarum exhibited highest β-glucosidase production under the low pH conditions. Under the low concentration of alcohol (5%) , the productions of yeast β-glucosidase were increased. But the β-glucosidases production decreased with increasing the concentration of alcohol, even no β-glucosidase activity could be detected for P. fermentans strain. In conclusion, the better performances endowed H. uvarum strain some potential application.
- wine yeast /
- β-glucosidase /
- oenological factors

HTML全文

参考文献(12)

[1]	Berger R G.Advances in biochemical engineering biotechnology:Biotechnology of aroma compounds[M].Berlin:Springer, 1997.
[2]	Abbott N A, Coombe B G, Williams P J.The contribution of hydrolyzed flavor precursors to quality differences in shiraz juice and wines-an investigation by sensory descriptive analysis[J].American Journal of Enology and Viticulture, 1991, 42 (3) :167-174.
[3]	Francis I, Sefton M, Williams P.A study by sensory descriptive analysis of the effects of oak origin, seasoning, and heating on the aromas of oak model wine extracts[J].American Journal of Enology and Viticulture, 1992, 43 (1) :23.
[4]	Barbagallo R N, Spagna G, Palmeri R, et al.Selection, characterization and comparison ofβ-glucosidase from mould and yeasts employable for enological applications[J].Enzyme and Microbial Technology, 2004, 35 (1) :58-66.
[5]	Liebig J, Wohler F.The composition of bitter almonds[J].Annalen, 1837, 22 (1) :1-24.
[6]	Feldwisch J, Vente A, Zettl R, et al.Characterization of two membrane-associatedβ-glucosidases from maize (Zea mays L.) coleoptiles[J].Biochemical Journal, 1994, 302 (Pt 1) :15.
[7]	Palmeri R, Spagna G.β-Glucosidase in cellular and acellular form for winemaking application[J].Enzyme and Microbial Technology, 2007, 40 (3) :382-389.
[8]	Villena M A, Iranzo J F U', Pérez A I B.β-Glucosidase activity in wine yeasts:Application in enology[J].Enzyme and Microbial Technology, 2007, 40 (3) :420-425.
[9]	McMahon H, Zoecklein B, Fugelsang K, et al.Quantification of glycosidase activities in selected yeasts and lactic acid bacteria[J].Journal of Industrial Microbiology and Biotechnology, 1999, 23 (3) :198-203.
[10]	Wang Y, Li J, Xu Y.Characterization of novelβ-glucosidases with transglycosylation properties from Trichosporon asahii[J].Journal of Agricultural and Food Chemistry, 2011, 59 (20) :11219-11227.
[11]	Faia A M, Ferreira A M, Climaco M C.The role of nonSaccharomyces species in releasing glycosidic bound fraction of grape aroma components-a preliminary study[J].Journal of Applied Microbiology, 2001, 91 (1) :67-71.
[12]	M Gra觭a da Silveira M V S R, Maria C Loureiro-Dias, Frans M Rombouts, et al.Flow cytometric assessment of membrane integrity of ethanol-stressed Oenococcus oeni cells[J].Applied and Environmental Microbiology, 2002, 68 (12) :6087-6093.

施引文献

资源附件(0)

计量

文章访问数: 124
HTML全文浏览量: 12
PDF下载量: 87
被引次数: 0

主要酿造因子对野生酵母β-葡萄糖苷酶产量的影响

作者简介: 王玉霞 (1974-) , 女, 博士, 讲师, 研究方向:酿造工艺与微生物。;

计量

出版历程

Effect of oenological factors on the productions of β-glucosidases from wild yeasts

计量

出版历程

目录

作者简介:
王玉霞 (1974-) , 女, 博士, 讲师, 研究方向:酿造工艺与微生物。;