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Antonie Van Leeuwenhoek

Title:		Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures: relationship with wine volatile composition
Author(s):		Maturano YP; Assof M; Fabani MP; Nally MC; Jofre V; Rodriguez Assaf LA; Toro ME; Castellanos de Figueroa LI; Vazquez F;
Address:		"Instituto de Biotecnologia - U.N.S.J., Av. San Martin 1109 (O), San Juan, Argentina. paolamaturano@yahoo.com.ar. Laboratorio de Aromas y Sustancias Naturales Estacion Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnologia Agropecuaria (EEA-INTA), San Martin 3853, Lujan de Cuyo, Mendoza, Argentina. Instituto de Biotecnologia - U.N.S.J., Av. San Martin 1109 (O), San Juan, Argentina. PROIMI, Av. Belgrano y Pasaje Caseros, San Miguel de Tucuman, Tucuman, Argentina. FBQyF-UNT, Ayacucho 455, Tucuman, Argentina"
Journal Title:		Antonie Van Leeuwenhoek
Year:		2015
Volume:		20150919
Issue:		5
Page Number:		1239 - 1256
DOI:		10.1007/s10482-015-0578-0
ISSN/ISBN:		1572-9699 (Electronic) 0003-6072 (Linking)
Abstract:		"During certain wine fermentation processes, yeasts, and mainly non-Saccharomyces strains, produce and secrete enzymes such as beta-glucosidases, proteases, pectinases, xylanases and amylases. The effects of enzyme activity on the aromatic quality of wines during grape juice fermentation, using different co-inoculation strategies of non-Saccharomyces and Saccharomyces cerevisiae yeasts, were assessed in the current study. Three strains with appropriate enological performance and high enzymatic activities, BSc562 (S. cerevisiae), BDv566 (Debaryomyces vanrijiae) and BCs403 (Candida sake), were assayed in pure and mixed Saccharomyces/non-Saccharomyces cultures. beta-Glucosidase, pectinase, protease, xylanase and amylase activities were quantified during fermentations. The aromatic profile of pure and mixed cultures was determined at the end of each fermentation. In mixed cultures, non-Saccharomyces species were detected until day 4-5 of the fermentation process, and highest populations were observed in MSD2 (10% S. cerevisiae/90% D. vanrijiae) and MSC1 (1% S. cerevisiae/99% C. sake). According to correlation and multivariate analysis, MSD2 presented the highest concentrations of terpenes and higher alcohols which were associated with pectinase, amylase and xylanase activities. On the other hand, MSC1 high levels of beta-glucosidase, proteolytic and xylanolytic activities were correlated to esters and fatty acids. Our study contributes to a better understanding of the effect of enzymatic activities by yeasts on compound transformations that occur during wine fermentation"
Keywords:		Biomass Carbohydrate Metabolism *Fermentation Fungi/*enzymology Gas Chromatography-Mass Spectrometry Hydrolysis Saccharomyces/*enzymology Solid Phase Microextraction Vitis *Volatile Organic Compounds/analysis *Wine/analysis Aromatic profile of wines Enzym;
Notes:		"MedlineMaturano, Yolanda Paola Assof, Mariela Fabani, Maria Paula Nally, Maria Cristina Jofre, Viviana Rodriguez Assaf, Leticia Anahi Toro, Maria Eugenia Castellanos de Figueroa, Lucia Ines Vazquez, Fabio eng Research Support, Non-U.S. Gov't Netherlands 2015/09/21 Antonie Van Leeuwenhoek. 2015 Nov; 108(5):1239-56. doi: 10.1007/s10482-015-0578-0. Epub 2015 Sep 19"