World Journal of Microbiology and Biotechnology

, Volume 27, Issue 2, pp 423–430

Characterization of β-glucosidases from Hanseniaspora sp. and Pichia anomala with potentially aroma-enhancing capabilities in juice and wine

  • Jutaporn Swangkeaw
  • Sukanda Vichitphan
  • Christian E. Butzke
  • Kanit Vichitphan
Original Paper

DOI: 10.1007/s11274-010-0474-8

Cite this article as:
Swangkeaw, J., Vichitphan, S., Butzke, C.E. et al. World J Microbiol Biotechnol (2011) 27: 423. doi:10.1007/s11274-010-0474-8

Abstract

The properties of intracellular β-glucosidases produced from two yeast isolates identified as Hanseniaspora sp. BC9 and Pichia anomala MDD24 were characterized. β-Glucosidase from Hanseniaspora sp. BC9 was not inhibited by both 20% w/v fructose and 20% w/v sucrose and was slightly inhibited by glucose (> 40% relative β-glucosidase activity with 10% w/v glucose). β-Glucosidase from P. anomala MDD24 was inhibited by glucose, fructose and sucrose. In the presence of 4–12% v/v ethanol, β-glucosidase from P. anomala MDD24 was stimulated in range 110–130% relative activity whereas β-glucosidase from Hanseniaspora sp. BC9 was substantially inhibited in the presence of ethanol. Finally, juice and wine of the Muscat-type grape variety, Traminette, were selected to determine sugar-bound volatile aroma release, particularly terpenes, by the activity of those β-glucosidases. The results showed that high concentration of free aroma compounds were detected from Traminette juice treated with β-glucosidase from Hanseniaspora sp. BC9 and Traminette wine treated with β-glucosidase from P. anomala MDD24. The preliminary results with proposed an application of these enzymes in commercial wine production lead to more efficient of β-glucosidase from Hanseniaspora sp. BC9 in releasing desirable aromas during an early stage of alcoholic fermentation while β-glucosidase from P. anomala MDD24 is suitable at the final stage of alcoholic fermentation.

Keywords

β-GlucosidaseHanseniaspora sp.Pichia anomalaMonoterpenesWine aroma

Copyright information

© Springer Science+Business Media B.V. 2010

Authors and Affiliations

  • Jutaporn Swangkeaw
    • 1
  • Sukanda Vichitphan
    • 2
    • 3
  • Christian E. Butzke
    • 4
  • Kanit Vichitphan
    • 2
    • 3
  1. 1.Department of MicrobiologyFaculty of Science, Khon Kaen UniversityKhon KaenThailand
  2. 2.Department of BiotechnologyFaculty of Technology, Khon Kaen UniversityKhon KaenThailand
  3. 3.Fermentation Research Center for Value Added Agricultural Products (FerVAAP), Khon Kaen UniversityKhon KaenThailand
  4. 4.Department of Food SciencePurdue UniversityWest LafayetteUSA