酵母多酶体系提高葡萄酒颜色提取、工艺参数及抗氧化活性。

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Technology and Biotechnology Pub Date : 2022-12-01 DOI:10.17113/ftb.60.04.22.7777
Sara Jaquelina Longhi, María Carolina Martín, María Gabriela Merín, Vilma Inés Morata de Ambrosini
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引用次数: 1

摘要

研究背景:酿酒酵母是一种异质性微生物群,具有很高的酶促潜力,使其成为酿酒的有用工具。通过更好地了解它们的酿酒特性,可以优化选择程序以获得更高效的菌株。本研究旨在通过研究酿酒葡萄表面酵母菌水解植物细胞壁聚合物的酶的产生,并将其与不同的工艺参数和葡萄酒的抗氧化活性联系起来,分离和选择酿酒葡萄表面的酵母菌。实验方法:首先在平板上选择能够产生碳水解酶和相关酿酒酶的酵母,然后进行鉴定。然后,根据酵母菌胞外酶提取物在短时浸渍中的工艺效果,对酵母菌进行二次筛选。用这种方法对其颜色提取、总多酚含量、澄清性、过滤性和抗氧化性进行了研究。这种方法使得将微生物生产细胞壁解聚酶的能力与其技术效应联系起来成为可能。结果与结论:366株分离菌株中,96株(26.2%)具有至少一种多糖酶活性,55株(57.3%)具有降解植物细胞壁聚合物的多种酶活性。共筛选出16株菌株,分别为Aureobasidium、Candida、Debaryomyces、Hanseniaspora、Metschnikowia、Pichia、Saccharomyces和Torulaspora。果胶水解酶的水解活性最高。普鲁兰毛霉的酶组合较广,酶活性较高,以果胶酶为主,其次是木聚糖酶和纤维素酶。此外,菌株m7-2产生了大量的多糖酶,这是菌株依赖的。产酶提物范围广且活性最高的菌株也具有最佳的染色和工艺性能。聚类分析证实,a . pululans R-22、m11-2、m86-1和m86-2和T. delbrueckii m7-2在过滤性、澄清性和提取活性物质方面具有较好的相关性,有利于其在酿酒中的应用研究。新颖性和科学贡献:酵母多酶系统对葡萄浸渍过程的影响的研究,为葡萄酒酵母的选择提供了一个合适的标准,以改善马尔贝克葡萄酒的颜色提取、工艺参数和抗氧化活性。本研究表明,普鲁兰芽孢杆菌和德尔布鲁氏芽孢杆菌在酿酒方面具有很高的酶促潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Yeast Multi-Enzymatic Systems for Improving Colour Extraction, Technological Parameters and Antioxidant Activity of Wine.

Research background: Wine yeasts are a heterogeneous microbial group with high enzymatic potential that makes them a useful tool in winemaking. With a better understanding of their oenological properties, selection procedures can be optimised to obtain more efficient strains. The present study aims to isolate and select yeasts from wine grape surface by studying their production of enzymes that hydrolyse plant cell wall polymers and by linking them to different technological parameters and antioxidant activity of wines.

Experimental approach: Yeasts that are able to produce carbohydrolases and related enzymes of oenological importance were firstly selected on plates and subsequently identified. Then, a secondary selection of yeasts was carried out according to technological effects of their extracellular enzyme extracts on short macerations. In this way, the colour extraction, total polyphenol content, clarification, filterability and antioxidant activity were studied. This approach makes it possible to correlate the microorganism capacity to produce cell wall-depolymerizing enzymes with their technological effects.

Results and conclusions: From 366 isolates, 96 strains (26.2%) showed at least one of the polysaccharidase activities and 55 strains (57.3%) of them exhibited activities of multiple enzymes that degrade plant cell wall polymers. Sixteen strains were selected and identified as Aureobasidium, Candida, Debaryomyces, Hanseniaspora, Metschnikowia, Pichia, Saccharomyces and Torulaspora. Pectinolytic enzymes had the highest hydrolytic activity. Aureobasidium pullulans had a broader enzyme blend and higher activity, dominated by pectinases and followed by xylanases and cellulases. Moreover, the Torulaspora delbrueckii m7-2 strain produced high amounts of polysaccharidase and this was strain-dependent. Strains that produced enzyme extracts with a wide range of activities that were also the highest, also had the best chromatic and technological properties. Cluster analysis confirmed that A. pullulans R-22, m11-2, m86-1 and m86-2 and T. delbrueckii m7-2 could be correlated with a better effect on filterability, clarification and extraction of bioactive compounds, encouraging future studies regarding their application in winemaking.

Novelty and scientific contribution: The study of yeast multi-enzymatic systems impacting the grape maceration process enables a proper selection criterion for wine yeasts to improve colour extraction, technological parameters and antioxidant activity of Malbec wine. This work shows that A. pullulans and T. delbruekii have a high enzymatic potential for oenological purposes.

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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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