Screening of non-Saccharomyces wine yeasts for the production of β-D-xylosidase activity

被引：81

作者：

Manzanares, P ^{[1
]}

Ramón, D ^{[1
]}

Querol, A ^{[1
]}

机构：

[1] CSIC, Inst Agroquim & Tecnol Alimentos, Dept Biotecnol Alimentos, Burjassot 46100, Valencia, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1999年 / 46卷 / 02期

关键词：

non-Saccharomyces wine yeasts; beta-D-xylosidase activity; wine;

D O I：

10.1016/S0168-1605(98)00186-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Fifty-four yeast strains belonging to the genera Candida, Dekkera, Hanseniaspora, Metschnikowia, Pichia, Rhodotorula, Schizosaccharomyces and Zygosaccharomyces, mainly isolated from grapes and wines, were screened for the production of beta-D-xylosidase activity. beta-D-xylosidase activity was only detected in eight yeast strains belonging to the genera Hanseniaspora (H. osmophila and H. uvarum) and Pichia (P. anomala). beta-D-xylosidase preparations active against rho-nitrophenyl-beta-D-xyloside were characterised with respect to their optimal pH and temperature conditions. H. uvarum 11105 and 11107 and P, anomala 10320 beta-D-xylosidase preparations were active at pH and temperature ranges and at concentrations of glucose and ethanol usually found during winemaking processes. (C) 1999 Elsevier Science B.V. All rights reserved.

引用

页码：105 / 112

页数：8

共 21 条

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