화학공학소재연구정보센터
Journal of Applied Microbiology, Vol.109, No.6, 2206-2213, 2010
Characterization of alpha-rhamnosidase activity from a Patagonian Pichia guilliermondii wine strain
Aims: The purpose of this study was to characterize the alpha-L-rhamnosidase of Pichia guilliermondii NPCC1053 indigenous wine strain from North-Patagonian region. Methods and Results: The optimization of yeast culture conditions was carried out and the effects of oenological parameters on alpha-L-rhamnosidase activity were evaluated. Additionally, the effect of direct contact with must and wine on alpha-L-rhamnosidase activity was assayed. This strain showed an intracellular inducible alpha-L-rhamnosidase activity. This enzyme was active at pH, glucose and SO2 concentrations usually found at the beginning of the fermentation as well as retained high levels of activity after 24 h of incubation in must. Furthermore, P. guilliermondii alpha-L-rhamnosidase was able to release monoterpenols and alcohols from grape glycosidic extracts. Conclusions: The alpha-L-rhamnosidase belonging to P. guilliermondii indigenous wine yeast strain showed mainly an intracellular location and evidenced interesting oenological characteristics. Significance and Impact of the Study: This study contributes to the knowledge of alpha-L-rhamnosidases from yeast origin because at present, there are few reports about this enzymatic activity in these micro-organisms. In addition, this work is relevant to the regional wine industry considering that this enzyme could be used in the production of more aromatic young wines.