Characterization of α-rhamnosidase activity from a Patagonian Pichia guilliermondii wine strain

Autores
Rodríguez, María Eugenia; Lopes, Christian Ariel; Vallés S.; Caballero, A.C.
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Aims: The purpose of this study was to characterize the a-l-rhamnosidase ofPichia guilliermondii NPCC1053 indigenous wine strain from North-Patagonianregion.Methods and Results: The optimization of yeast culture conditions was carriedout and the effects of oenological parameters on a-l-rhamnosidase activitywere evaluated. Additionally, the effect of direct contact with must and wineon a-l-rhamnosidase activity was assayed. This strain showed an intracellularinducible a-l-rhamnosidase activity. This enzyme was active at pH, glucoseand SO2 concentrations usually found at the beginning of the fermentation aswell as retained high levels of activity after 24 h of incubation in must. Furthermore,P. guilliermondii a-l-rhamnosidase was able to release monoterpenols and alcohols from grape glycosidic extracts. Conclusions: The a-l-rhamnosidase belonging to P. guilliermondii indigenouswine yeast strain showed mainly an intracellular location and evidenced interestingoenological characteristics.Significance and Impact of the Study: This study contributes to the knowledgeof a-l-rhamnosidases from yeast origin because at present, there are fewreports about this enzymatic activity in these micro-organisms. In addition,this work is relevant to the regional wine industry considering that this enzymecould be used in the production of more aromatic young wines.
Fil: Rodríguez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Lopes, Christian Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Vallés S.. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Fil: Caballero, A.C.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Materia
GLYCOSIDASES
PICHIA GUILLIERMONDII
WINE YEAST
RHAMNOSIDASE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/277238
Acceder
id CONICETDig_3592089b517e7571257b7029ff71ca7c
oai_identifier_str oai:ri.conicet.gov.ar:11336/277238
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization of α-rhamnosidase activity from a Patagonian Pichia guilliermondii wine strainRodríguez, María EugeniaLopes, Christian ArielVallés S.Caballero, A.C.GLYCOSIDASESPICHIA GUILLIERMONDIIWINE YEASTRHAMNOSIDASEhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Aims: The purpose of this study was to characterize the a-l-rhamnosidase ofPichia guilliermondii NPCC1053 indigenous wine strain from North-Patagonianregion.Methods and Results: The optimization of yeast culture conditions was carriedout and the effects of oenological parameters on a-l-rhamnosidase activitywere evaluated. Additionally, the effect of direct contact with must and wineon a-l-rhamnosidase activity was assayed. This strain showed an intracellularinducible a-l-rhamnosidase activity. This enzyme was active at pH, glucoseand SO2 concentrations usually found at the beginning of the fermentation aswell as retained high levels of activity after 24 h of incubation in must. Furthermore,P. guilliermondii a-l-rhamnosidase was able to release monoterpenols and alcohols from grape glycosidic extracts. Conclusions: The a-l-rhamnosidase belonging to P. guilliermondii indigenouswine yeast strain showed mainly an intracellular location and evidenced interestingoenological characteristics.Significance and Impact of the Study: This study contributes to the knowledgeof a-l-rhamnosidases from yeast origin because at present, there are fewreports about this enzymatic activity in these micro-organisms. In addition,this work is relevant to the regional wine industry considering that this enzymecould be used in the production of more aromatic young wines.Fil: Rodríguez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: Lopes, Christian Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: Vallés S.. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; EspañaFil: Caballero, A.C.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaWiley Blackwell Publishing, Inc2010-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/277238Rodríguez, María Eugenia; Lopes, Christian Ariel; Vallés S.; Caballero, A.C.; Characterization of α-rhamnosidase activity from a Patagonian Pichia guilliermondii wine strain; Wiley Blackwell Publishing, Inc; Journal of Applied Microbiology; 109; 6; 8-2010; 2206-22131364-5072CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://enviromicro-journals.onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2672.2010.04854.xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2672.2010.04854.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-01-08T12:49:47Zoai:ri.conicet.gov.ar:11336/277238instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-01-08 12:49:47.506CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization of α-rhamnosidase activity from a Patagonian Pichia guilliermondii wine strain
title Characterization of α-rhamnosidase activity from a Patagonian Pichia guilliermondii wine strain
spellingShingle Characterization of α-rhamnosidase activity from a Patagonian Pichia guilliermondii wine strain
Rodríguez, María Eugenia
GLYCOSIDASES
PICHIA GUILLIERMONDII
WINE YEAST
RHAMNOSIDASE
title_short Characterization of α-rhamnosidase activity from a Patagonian Pichia guilliermondii wine strain
title_full Characterization of α-rhamnosidase activity from a Patagonian Pichia guilliermondii wine strain
title_fullStr Characterization of α-rhamnosidase activity from a Patagonian Pichia guilliermondii wine strain
title_full_unstemmed Characterization of α-rhamnosidase activity from a Patagonian Pichia guilliermondii wine strain
title_sort Characterization of α-rhamnosidase activity from a Patagonian Pichia guilliermondii wine strain
dc.creator.none.fl_str_mv Rodríguez, María Eugenia
Lopes, Christian Ariel
Vallés S.
Caballero, A.C.
author Rodríguez, María Eugenia
author_facet Rodríguez, María Eugenia
Lopes, Christian Ariel
Vallés S.
Caballero, A.C.
author_role author
author2 Lopes, Christian Ariel
Vallés S.
Caballero, A.C.
author2_role author
author
author
dc.subject.none.fl_str_mv GLYCOSIDASES
PICHIA GUILLIERMONDII
WINE YEAST
RHAMNOSIDASE
topic GLYCOSIDASES
PICHIA GUILLIERMONDII
WINE YEAST
RHAMNOSIDASE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Aims: The purpose of this study was to characterize the a-l-rhamnosidase ofPichia guilliermondii NPCC1053 indigenous wine strain from North-Patagonianregion.Methods and Results: The optimization of yeast culture conditions was carriedout and the effects of oenological parameters on a-l-rhamnosidase activitywere evaluated. Additionally, the effect of direct contact with must and wineon a-l-rhamnosidase activity was assayed. This strain showed an intracellularinducible a-l-rhamnosidase activity. This enzyme was active at pH, glucoseand SO2 concentrations usually found at the beginning of the fermentation aswell as retained high levels of activity after 24 h of incubation in must. Furthermore,P. guilliermondii a-l-rhamnosidase was able to release monoterpenols and alcohols from grape glycosidic extracts. Conclusions: The a-l-rhamnosidase belonging to P. guilliermondii indigenouswine yeast strain showed mainly an intracellular location and evidenced interestingoenological characteristics.Significance and Impact of the Study: This study contributes to the knowledgeof a-l-rhamnosidases from yeast origin because at present, there are fewreports about this enzymatic activity in these micro-organisms. In addition,this work is relevant to the regional wine industry considering that this enzymecould be used in the production of more aromatic young wines.
Fil: Rodríguez, María Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Lopes, Christian Ariel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Vallés S.. Consejo Superior de Investigaciones Científicas. Instituto de Agroquímica y Tecnología de Alimentos; España
Fil: Caballero, A.C.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
description Aims: The purpose of this study was to characterize the a-l-rhamnosidase ofPichia guilliermondii NPCC1053 indigenous wine strain from North-Patagonianregion.Methods and Results: The optimization of yeast culture conditions was carriedout and the effects of oenological parameters on a-l-rhamnosidase activitywere evaluated. Additionally, the effect of direct contact with must and wineon a-l-rhamnosidase activity was assayed. This strain showed an intracellularinducible a-l-rhamnosidase activity. This enzyme was active at pH, glucoseand SO2 concentrations usually found at the beginning of the fermentation aswell as retained high levels of activity after 24 h of incubation in must. Furthermore,P. guilliermondii a-l-rhamnosidase was able to release monoterpenols and alcohols from grape glycosidic extracts. Conclusions: The a-l-rhamnosidase belonging to P. guilliermondii indigenouswine yeast strain showed mainly an intracellular location and evidenced interestingoenological characteristics.Significance and Impact of the Study: This study contributes to the knowledgeof a-l-rhamnosidases from yeast origin because at present, there are fewreports about this enzymatic activity in these micro-organisms. In addition,this work is relevant to the regional wine industry considering that this enzymecould be used in the production of more aromatic young wines.
publishDate 2010
dc.date.none.fl_str_mv 2010-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/277238
Rodríguez, María Eugenia; Lopes, Christian Ariel; Vallés S.; Caballero, A.C.; Characterization of α-rhamnosidase activity from a Patagonian Pichia guilliermondii wine strain; Wiley Blackwell Publishing, Inc; Journal of Applied Microbiology; 109; 6; 8-2010; 2206-2213
1364-5072
CONICET Digital
CONICET
url http://hdl.handle.net/11336/277238
identifier_str_mv Rodríguez, María Eugenia; Lopes, Christian Ariel; Vallés S.; Caballero, A.C.; Characterization of α-rhamnosidase activity from a Patagonian Pichia guilliermondii wine strain; Wiley Blackwell Publishing, Inc; Journal of Applied Microbiology; 109; 6; 8-2010; 2206-2213
1364-5072
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://enviromicro-journals.onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2672.2010.04854.x
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1365-2672.2010.04854.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1853775137287962624
score 13.25844

Publicaciones similares