Springer Nature is making Coronavirus research free. View research | View latest news | Sign up for updates

Characterization of glycolytic activities from non-Saccharomyces yeasts isolated from Bobal musts

  • 303 Accesses

  • 17 Citations


A large number of non-Saccharomyces yeasts were isolated from grapes of Bobal variety and identified according to their physiological and molecular characteristics. The yeasts were tested to determine the presence of β-glucosidase, β-xylosidase, α-arabinosidase, and α-rhamnosidase activities and five isolates were selected. All enzymatic activities were induced by the presence of glycosides as the only carbon source in the medium, which seems to be a characteristic of the yeast isolate, and were characterized according to different parameters of enological interest.

This is a preview of subscription content, log in to check access.

Fig. 1
Fig. 2
Fig. 3
Fig. 4


  1. 1.

    Barbagallo RN, Spagna G, Palmeri R, Restuccia C, Giudici P (2004) Selection, characterization and comparison of β-glucosidase from moulds and yeasts employable for enological applications. Enzyme Microb Technol 35:58–66

  2. 2.

    Barnett JA, Payne RW, Yarrow D (1990) Yeasts, characteristics and identification, 2nd edn. Cambridge University Press, Cambridge

  3. 3.

    Charoenchai C, Fleet GH, Henschke PA, Todd BEN (1997) Screening of non-Saccharomyces wine yeasts for the presence of extracellular hydrolytic enzymes. Aust J Grape Wine Res 3:2–8

  4. 4.

    Darriet P, Boidron JN, Dubourdieu D (1988) L’hydrolyse des heterosides terpeniques du Muscat a petits grains par les enzymes periplasmiques de Saccharomyces cerevisiae. Conn Vigne Vin 22:189–195

  5. 5.

    Dubourdieu D, Darriet P, Ollivier C, Boidron JN, Ribéreau-Gayon P (1988) Rôle de la levure Saccharomyces cerevisiae dans l’hydrolise enzymatique des hétérosides terpéniques du jus de raisin. C R Acad Sci Paris 306:489–493

  6. 6.

    Esteve B, Peris MJ, Garcia E, Uruburu F, Querol A (2001) Yeast population dynamics during the fermentation and biological aging of sherry wines. Appl Environ Microbiol 67:2056–2061

  7. 7.

    Fernandez M, Ubeda J, Briones A (2000) Typing of non-Saccharomyces yeasts with enzymatic activities of interest in wine-making. Int J Food Microbiol 59:29–36

  8. 8.

    Fleet GH, Heard GM (1993) Yeast-growth during fermentation. In: Fleet H (ed) Wine microbiology and biotechnology. Hardwood, Switzerland, pp 27–57

  9. 9.

    Gil JV, Mateo JJ, Jimenez M, Pastor A, Huerta T (1996) Aroma compounds in wine as influenced by apiculate yeasts. J Food Sci 61:1247–1249

  10. 10.

    Grossmann MK, Pretorius IS (1989) Verfahren zur Identifizierung von Weinhefen und Verbesserung der Eigenschaften von Saccharomyces cerevisiae: eine Übersicht. Die Weinwiss 54:61–72

  11. 11.

    Gunata Z, Bitteur S, Brillouet J, Bayonove C, Cordonnier R (1988) Sequential enzymatic hydrolysis of potentially aromatic glycosides from grape. Carbohydr Res 184:139–149

  12. 12.

    Gunata YZ, Bayonove CL, Cordonnier RE, Arnaud A, Galzy P (1990) Hydrolysis of grape monoterpenyl glycosides by Candida molischiana and Candida wickerhamii β-glucosidases. J Sci Food Agric 50:499–506

  13. 13.

    Heard G, Fleet G (1986) Evaluation of selective media for enumeration of yeasts during wine fermentation. J Appl Bacteriol 60:477–481

  14. 14.

    Krejer van Rij NJW (1984) The yeasts: a taxonomic study, 3rd edn. Elsevier, Amsterdam

  15. 15.

    Lambrechts MG, Pretorius IS (2000) Yeast and its importance to wine aroma. S Afr J Enol Vitic 21:97–129

  16. 16.

    Legler G (1990) Glycoside hydrolases: mechanistic information from studies with reversible and irreversible inhibitors. Adv Carbohyd Chem Biochem 48:319–323

  17. 17.

    Longo E, Cansado J, Agrelo D, Villa T (1991) Effect of climatic conditions on yeast diversity in grape musts from northwest Spain. Am J Enol Vitic 42:141–144

  18. 18.

    Maicas S, Mateo JJ (2005) Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: a review. Appl Microbiol Biotechnol 67:322–355

  19. 19.

    Manzanares P, Ramon D, Querol A (1999) Screening of non-Saccharomyces wine yeasts for the production of β-D-xylosidase activity. Int J Food Microbiol 46:105–112

  20. 20.

    Mateo JJ, Di Stefano R (1997) Description of the β-glucosidase activity of wine yeasts. Food Microbiol 14:583–591

  21. 21.

    Mateo JJ, Jimenez M (2000) Monoterpene in grape juice and wines. J Chromatogr A 881:557–567

  22. 22.

    Mateo JJ, Jimenez M, Huerta T, Pastor A (1991) Contribution of different yeasts isolated from musts of Monastrell grapes to the aroma of wine. Int J Food Microbiol 14:153–160

  23. 23.

    Mendes Ferreira A, Clımaco MC, Mendes Faia A (2001) The role of non-Saccharomyces species in releasing glycosidic bound fraction of grape aroma components-a preliminary study. J Appl Microbiol 91:67–71

  24. 24.

    Mortimer RK (1995) Yeast isolation from spontaneous fermentations of grape musts in California and Italy. Pract Wine Vin May/June, 7–10

  25. 25.

    Mozhaev VV, Martinek K (1990) Structure-stability relationship in proteins: a guide to approaches to stabilizing enzymes. Adv Drug Delivery Rev 4:387–419

  26. 26.

    Pemberton MS, Brown RD, Emert GH (1980) The role of β-glucosidase in the bioconversion of cellulose. Can J Chem Eng 58:723–729

  27. 27.

    Pérez E, Albergaria H, Hogg T, Girio F (2006) Cellular death of two non-Saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae. Int J Food Microbiol 108:336–345

  28. 28.

    Querol A, Jimenez M, Huerta T (1990) Microbiological and enological parameters during fermentation of musts from poor and normal grape-harvest in the region of Alicante, Spain. J Food Sci 55:1603–1606

  29. 29.

    Reed G, Nagodawithana TW (1991) Yeast technology, 2nd edn. Van Nostrand Reinhold, New York, p 454

  30. 30.

    Rosi I, Vinella M, Domizio P (1994) Characterization of β-glucosidase activity in yeast of oenological origin. J Appl Bacteriol 77:519–527

  31. 31.

    Saha BC, Bothast RJ (1996) Glucose tolerant and thermophilic β-glucosidases from yeasts. Biotechnol Lett 18:155–158

  32. 32.

    Van Rensburg P, Pretorius IS (2000) Enzymes in winemaking: harnessing natural catalysts for efficient biotransformations. S Afr J Enol Vitic 21:52–73

  33. 33.

    Vasserot Y, Christiaens H, Chemardin P, Armaud A, Galzy P (1989) Purification and properties of a β-glucosidase of Hanseniaspora vineae van de Walt and Tscheuschner with the view to its utilization in fruit aroma liberation. J Appl Bacteriol 66:271–279

  34. 34.

    Williams PJ, Strauss CR, Wilson B, Massy-Westropp RA (1982) Use of C18 reversed-phase liquid chromatography for the isolation of monoterpene glycosides and nor-isoprenoid precursors from grape juice and wines. J Chromatogr 235:471–480

  35. 35.

    Williams PJ, Sefton MA, Wilson B (1989) Nonvolatile conjugates of secondary metabolites as precursors of varietal grape flavor components. In: Teranishi R, Buttery R, Shahidi F (eds) Flavor chemistry: trends and developments. American Chemical Society, Washington, pp 35–48

  36. 36.

    Winterhalter P, Skouroumounis GK (1997) Glycoconjugated aroma compounds: occurrence, role and biotechnological transformation. In: Scheper T (ed) Advances in biochemical engineering/biotechnology. Springer, Heidelberg, pp 74–105

  37. 37.

    Yanai T, Sato M (1999) Isolation and properties of β-glucosidase produced by Debaryomyces hansenii and its application in winemaking. Am J Enol Vitic 50:231–235

Download references


This work was supported by RM2007-00001-00-00 from INIA, MEC, Spain.

Author information

Correspondence to J. J. Mateo.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Mateo, J.J., Peris, L., Ibañez, C. et al. Characterization of glycolytic activities from non-Saccharomyces yeasts isolated from Bobal musts. J Ind Microbiol Biotechnol 38, 347–354 (2011).

Download citation


  • Glycosidases
  • Enzyme
  • Non-Saccharomyces
  • Yeasts
  • Wine