| Texto completo | |
| Autor(es): |
Baffi, Milla A.
[1, 2]
;
Tobal, Thaise
[2]
;
Ghilardi Lago, Joao Henrique
[3]
;
Boscolo, Mauricio
[2]
;
Gomes, Eleni
[2]
;
Da-Silva, Roberto
[2]
Número total de Autores: 6
|
| Afiliação do(s) autor(es): | [1] Univ Fed Uberlandia, Agr Sci Inst ICIAG, BR-38405303 Uberlandia, MG - Brazil
[2] Sao Paulo State Univ UNESP, Lab Biochem & Appl Microbiol, BR-15054000 Sao Jose Do Rio Preto, SP - Brazil
[3] Sao Paulo Fed Univ UNIFESP, BR-09972270 Diadema, SP - Brazil
Número total de Afiliações: 3
|
| Tipo de documento: | Artigo Científico |
| Fonte: | Applied Biochemistry and Biotechnology; v. 169, n. 2, p. 493-501, JAN 2013. |
| Citações Web of Science: | 16 |
| Assunto(s): | Leveduras beta-Glucosidase Vinho |
| Resumo | |
Microbial beta-glucosidases have been used for the enhancement of wine aroma. Nevertheless, few enzymes are active in the conditions of winemaking. In this work, the production of a beta-glucosidase by an Aureobasidium pullulans strain (Ap-beta-gl) isolated from grape ecosystems was evaluated. The maximum enzymatic synthesis using submerged fermentation was after 96 h of growth in complex media containing 20 g/L of cellobiose as the sole carbon source. The crude enzyme (Ap-beta-gl) showed optimal pH at 5.5 and two peaks of optimum temperature (at 45 and 70 A degrees C). It showed a wide range of pH stability, stability at low temperatures, and tolerance to ethanol, showing suitable characteristics for winemaking conditions. The hydrolysis of glycosidic terpenes by Ap-beta-gl was studied, and its ability to efficiently release free terpenols was demonstrated by gas chromatography/mass spectrometry. The enzymatic treatment notably increased the amount of monoterpenes, showing good prospects for its potential application for the development of aroma in wines. (AU) | |
| Processo FAPESP: | 07/08599-8 - Seleção de leveduras com potencial enzimático para o processamento e melhoramento de vinhos paulistas |
| Beneficiário: | Milla Alves Baffi |
| Modalidade de apoio: | Bolsas no Brasil - Pós-Doutorado |
| Processo FAPESP: | 08/10809-3 - Seleção de leveduras com potencial enzimático para o processamento e melhoramento de vinhos paulistas |
| Beneficiário: | Roberto da Silva |
| Modalidade de apoio: | Auxílio à Pesquisa - Regular |