SELECTION OF AUTOCHThONOUS sACCHAROMYCES AND NON-sACCHAROMYCES YEASTS STRAINS ACCORDING TO THEIR EXTRACELLULAR ENZIMATIC ACTIVITY

Elena Brȋnduşe,Adrian Pantazi,Lidia Fȋciu,Cǎtǎlina Loredana Nedelcu,Marian Ion

doi:10.51258/rjh.2020.16

Elena Brȋnduşe, Adrian Pantazi + Show 3 more

Open Access

https://doi.org/10.51258/rjh.2020.16

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Abstract

The aim of the present study was to investigate the production of extracellular enzymes in a number of twenty six autochtonous Saccharomyces and nonSaccharomyces strains selected in Dealu Mare region for wine production. The strains were screened for the production of extracellular b-glucosidase, esterase, pectinase and protease activity by inoculation the yeast strains onto selective media. All Saccharomyces tested strains showed at least two enzymatic activities while nonSaccharomyces strains showed activity at least for one enzyme. The weakest activity was recorded in case of β-glucosidase. Most of the tested strains exhibit more or less intense activity for polygalacturonase/pectinase and protease. This study put into evidence the potential of autochtonous and especially of non-Saccharomyces strains as source of production of secondary compounds which can play an important role in improving the quality of wines.

Highlights

There has been growing the interest in using autochthonous Saccharomyces and non-Saccharomyces strains in controlled double or multistarter cultures to improve wine quality (Strauss et al, 2001; Jolly et al, 2014; Dutraive et al, 2019).Several studies have pointed out that non–Saccharomyces yeasts produce and secrete several enzymes that could have a positive influence on the characteristics of the wine, mainly on the varietal aroma (Charoenchai et al, 1997)
Saccharomyces, there are no concerns regarding the screening of non-Saccharomyces species, as well as the use of mixed cultures in the vinification process
The objective of this study was to evaluate the extracellular enzymatic activity of 26 autochthonous Saccharomyces and non-Saccharomyces strains selected in Dealu Mare region for wine production

Summary

Introduction

There has been growing the interest in using autochthonous Saccharomyces and non-Saccharomyces strains in controlled double or multistarter cultures to improve wine quality (Strauss et al, 2001; Jolly et al, 2014; Dutraive et al, 2019).Several studies have pointed out that non–Saccharomyces yeasts produce and secrete several enzymes (esterases, glycosidases, lipases, b-glucosidases, proteases, cellulases, etc.) that could have a positive influence on the characteristics of the wine, mainly on the varietal aroma (Charoenchai et al, 1997). The objective of this study was to evaluate the extracellular enzymatic activity of 26 autochthonous Saccharomyces and non-Saccharomyces strains selected in Dealu Mare region for wine production. On the basis of the results, the best strains will be used in double or sequential culture aiming to improve the characteristics of resulted wines

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Methods

Conclusion