Pectinolytic yeasts from viticultural and enological environments: novel finding of Filobasidium capsuligenum producing pectinases

Autores
Merín, María Gabriela; Mendoza, Lucia Margarita; Morata, Vilma Ines
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In this study indigenous yeasts associated with wineries, grapes and Malbec fermented must from San Rafael viticulture region (Argentina) were isolated to select pectinolytic strains for their potential use in enology. Pectinolytic yeasts were identified by physiological and molecular methods. Among 78 isolates, only nine were able to produce extracellular pectinases. Six isolated from berry surface were identified as Aureobasidium pullulans and the remaining isolates, recovered from wineries, belonged to Saccharomyces cerevisiae and Filobasidium capsuligenum species. Pectinase production was evaluated under vinification-related conditions: pH 3.5, 12 and 28 °C. A. pullulans U-12 produced the highest pectinolytic activity at low temperature (1.16 U ml 1), while F. capsuligenum strains showed good activity at 12 and 28 °C (0.77 and 1.15 U ml 1, respectively) being this study the first report on the capacity of this species to produce pectinases. The pectinolytic activity of F. capsuligenum B-13 showed an optimum at pH 4.5 and two peaks at 20 and 50 °C. The enzyme half-life was 2 h at 40 °C and retained 65% of its activity at 40 °C after 1 h of incubation. This pectinolytic system displayed remarkable activity at pH and temperatures found in vinification, suggesting a potential candidate for applying to wine-making.
Fil: Merín, María Gabriela. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas A la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mendoza, Lucia Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Morata, Vilma Ines. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas A la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Filobasidium Capsuligenum
Pectinolytic Yeasts
Wine
San Rafael (Mendoza, Argentina) Viticulture Region
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:11336/21781
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Pectinolytic yeasts from viticultural and enological environments: novel finding of Filobasidium capsuligenum producing pectinasesMerín, María GabrielaMendoza, Lucia MargaritaMorata, Vilma InesFilobasidium CapsuligenumPectinolytic YeastsWineSan Rafael (Mendoza, Argentina) Viticulture Regionhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2In this study indigenous yeasts associated with wineries, grapes and Malbec fermented must from San Rafael viticulture region (Argentina) were isolated to select pectinolytic strains for their potential use in enology. Pectinolytic yeasts were identified by physiological and molecular methods. Among 78 isolates, only nine were able to produce extracellular pectinases. Six isolated from berry surface were identified as Aureobasidium pullulans and the remaining isolates, recovered from wineries, belonged to Saccharomyces cerevisiae and Filobasidium capsuligenum species. Pectinase production was evaluated under vinification-related conditions: pH 3.5, 12 and 28 °C. A. pullulans U-12 produced the highest pectinolytic activity at low temperature (1.16 U ml 1), while F. capsuligenum strains showed good activity at 12 and 28 °C (0.77 and 1.15 U ml 1, respectively) being this study the first report on the capacity of this species to produce pectinases. The pectinolytic activity of F. capsuligenum B-13 showed an optimum at pH 4.5 and two peaks at 20 and 50 °C. The enzyme half-life was 2 h at 40 °C and retained 65% of its activity at 40 °C after 1 h of incubation. This pectinolytic system displayed remarkable activity at pH and temperatures found in vinification, suggesting a potential candidate for applying to wine-making.Fil: Merín, María Gabriela. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas A la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Mendoza, Lucia Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Morata, Vilma Ines. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas A la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaWiley VCH Verlag2014-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/21781Merín, María Gabriela; Mendoza, Lucia Margarita; Morata, Vilma Ines; Pectinolytic yeasts from viticultural and enological environments: novel finding of Filobasidium capsuligenum producing pectinases; Wiley VCH Verlag; Journal of Basic Microbiology; 54; 8; 8-2014; 835-8420233-111X1521-4028CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1002/jobm.201200534info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/jobm.201200534/abstractinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:56:32Zoai:ri.conicet.gov.ar:11336/21781instacron: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:34982025-10-15 14:56:32.682CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Pectinolytic yeasts from viticultural and enological environments: novel finding of Filobasidium capsuligenum producing pectinases
title Pectinolytic yeasts from viticultural and enological environments: novel finding of Filobasidium capsuligenum producing pectinases
spellingShingle Pectinolytic yeasts from viticultural and enological environments: novel finding of Filobasidium capsuligenum producing pectinases
Merín, María Gabriela
Filobasidium Capsuligenum
Pectinolytic Yeasts
Wine
San Rafael (Mendoza, Argentina) Viticulture Region
title_short Pectinolytic yeasts from viticultural and enological environments: novel finding of Filobasidium capsuligenum producing pectinases
title_full Pectinolytic yeasts from viticultural and enological environments: novel finding of Filobasidium capsuligenum producing pectinases
title_fullStr Pectinolytic yeasts from viticultural and enological environments: novel finding of Filobasidium capsuligenum producing pectinases
title_full_unstemmed Pectinolytic yeasts from viticultural and enological environments: novel finding of Filobasidium capsuligenum producing pectinases
title_sort Pectinolytic yeasts from viticultural and enological environments: novel finding of Filobasidium capsuligenum producing pectinases
dc.creator.none.fl_str_mv Merín, María Gabriela
Mendoza, Lucia Margarita
Morata, Vilma Ines
author Merín, María Gabriela
author_facet Merín, María Gabriela
Mendoza, Lucia Margarita
Morata, Vilma Ines
author_role author
author2 Mendoza, Lucia Margarita
Morata, Vilma Ines
author2_role author
author
dc.subject.none.fl_str_mv Filobasidium Capsuligenum
Pectinolytic Yeasts
Wine
San Rafael (Mendoza, Argentina) Viticulture Region
topic Filobasidium Capsuligenum
Pectinolytic Yeasts
Wine
San Rafael (Mendoza, Argentina) Viticulture Region
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In this study indigenous yeasts associated with wineries, grapes and Malbec fermented must from San Rafael viticulture region (Argentina) were isolated to select pectinolytic strains for their potential use in enology. Pectinolytic yeasts were identified by physiological and molecular methods. Among 78 isolates, only nine were able to produce extracellular pectinases. Six isolated from berry surface were identified as Aureobasidium pullulans and the remaining isolates, recovered from wineries, belonged to Saccharomyces cerevisiae and Filobasidium capsuligenum species. Pectinase production was evaluated under vinification-related conditions: pH 3.5, 12 and 28 °C. A. pullulans U-12 produced the highest pectinolytic activity at low temperature (1.16 U ml 1), while F. capsuligenum strains showed good activity at 12 and 28 °C (0.77 and 1.15 U ml 1, respectively) being this study the first report on the capacity of this species to produce pectinases. The pectinolytic activity of F. capsuligenum B-13 showed an optimum at pH 4.5 and two peaks at 20 and 50 °C. The enzyme half-life was 2 h at 40 °C and retained 65% of its activity at 40 °C after 1 h of incubation. This pectinolytic system displayed remarkable activity at pH and temperatures found in vinification, suggesting a potential candidate for applying to wine-making.
Fil: Merín, María Gabriela. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas A la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mendoza, Lucia Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Morata, Vilma Ines. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas A la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description In this study indigenous yeasts associated with wineries, grapes and Malbec fermented must from San Rafael viticulture region (Argentina) were isolated to select pectinolytic strains for their potential use in enology. Pectinolytic yeasts were identified by physiological and molecular methods. Among 78 isolates, only nine were able to produce extracellular pectinases. Six isolated from berry surface were identified as Aureobasidium pullulans and the remaining isolates, recovered from wineries, belonged to Saccharomyces cerevisiae and Filobasidium capsuligenum species. Pectinase production was evaluated under vinification-related conditions: pH 3.5, 12 and 28 °C. A. pullulans U-12 produced the highest pectinolytic activity at low temperature (1.16 U ml 1), while F. capsuligenum strains showed good activity at 12 and 28 °C (0.77 and 1.15 U ml 1, respectively) being this study the first report on the capacity of this species to produce pectinases. The pectinolytic activity of F. capsuligenum B-13 showed an optimum at pH 4.5 and two peaks at 20 and 50 °C. The enzyme half-life was 2 h at 40 °C and retained 65% of its activity at 40 °C after 1 h of incubation. This pectinolytic system displayed remarkable activity at pH and temperatures found in vinification, suggesting a potential candidate for applying to wine-making.
publishDate 2014
dc.date.none.fl_str_mv 2014-08
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/11336/21781
Merín, María Gabriela; Mendoza, Lucia Margarita; Morata, Vilma Ines; Pectinolytic yeasts from viticultural and enological environments: novel finding of Filobasidium capsuligenum producing pectinases; Wiley VCH Verlag; Journal of Basic Microbiology; 54; 8; 8-2014; 835-842
0233-111X
1521-4028
CONICET Digital
CONICET
url http://hdl.handle.net/11336/21781
identifier_str_mv Merín, María Gabriela; Mendoza, Lucia Margarita; Morata, Vilma Ines; Pectinolytic yeasts from viticultural and enological environments: novel finding of Filobasidium capsuligenum producing pectinases; Wiley VCH Verlag; Journal of Basic Microbiology; 54; 8; 8-2014; 835-842
0233-111X
1521-4028
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1002/jobm.201200534
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1002/jobm.201200534/abstract
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
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley VCH Verlag
publisher.none.fl_str_mv Wiley VCH Verlag
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
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score 13.22299

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