Artículo
Isolation and selection of yeasts from wine grape ecosystem secreting cold-active pectinolytic activity
Fecha de publicación:
27/05/2011
Editorial:
Elsevier Science
Revista:
International Journal of Food Microbiology
ISSN:
0168-1605
e-ISSN:
1879-3460
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The present study was undertaken with the purpose of selecting yeasts from wine grapes that are able to produce extracellular cold-active pectinases. After two consecutive selections yeast isolates were identified by pheno- and genotyping, and pectinolytic activity was preliminarily characterised at proximate winemaking conditions. Out of 1023 indigenous microorganisms isolated from grape skins of D.O. San Rafael (Mendoza, Argentina) viticulture region, 565 (55%) showed pectinolytic activity on plates and, among them, 96 (17%) were chosen in a primary selection. Ten isolates were finally selected for exhibiting the greatest activity at low temperature (12. °C) and identified as Aureobasidium pullulans. GM-R-22 strain demonstrated the highest pectinolytic activity (0.751. U/mL) at pH 3.5 and 12. °C. Yeast pectinases were constitutively produced. This study is the first report about strains of A. pullulans producing pectinases which are able to show good activity at low temperature. These pectinolytic strains could be of interest in wine production.
Palabras clave:
Aureobasidium Pullulans
,
Cold-Active Pectinases
,
Wine Yeasts
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Articulos(CERELA)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Citación
Merín, María Gabriela; Mendoza, Lucia Margarita; Farias, Marta Elena; Morata, Vilma Ines; Isolation and selection of yeasts from wine grape ecosystem secreting cold-active pectinolytic activity; Elsevier Science; International Journal of Food Microbiology; 147; 2; 27-5-2011; 144-148
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