Characterization of pectinase activity for enology from yeasts occurring in Argentine bonarda grape

Autores
Merín, María Gabriela; Martín, María Carolina; Rantsiou, Kalliopi; Cocolin, Luca; Morata, Vilma Ines
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Pectinolytic enzymes are greatly important in winemaking due to their ability to degrade pectic polymers from grape, contributing to enhance process efficiency and wine quality. This study aimed to analyze the occurrence of pectinolytic yeasts during spontaneous fermentation of Argentine Bonarda grape, to select yeasts that produce extracellular pectinases and to characterize their pectinolytic activity under wine-like conditions. Isolated yeasts were grouped using PCR-DGGE and identified by partial sequencing of 26S rRNA gene. Isolates comprised 7 genera, with Aureobasidiumpullulans as the most predominant pectinolytic species, followed by Rhodotorula dairenensis and Cryptococcus saitoi. No pectinolytic activity was detected among ascomycetous yeasts isolated on grapes and during fermentation, suggesting a low occurrence of pectinolytic yeast species in wine fermentation ecosystem. This is the first study reporting R. dairenensis and Cr. saitoi species with pectinolytic activity. R. dairenensis GM-15 produced pectinases that proved to be highly active at grape pH, at 12 °C, and under ethanol and SO2 concentrations usually found in vinifications (pectinase activity around 1.1 U/mL). This strain also produced cellulase activity at 12 °C and pH 3.5, but did not produce P-glucosidase activity under these conditions. The strain showed encouraging enological properties for its potential use in low-temperature winemaking.
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: Martín, María Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
Fil: Rantsiou, Kalliopi. Università di Torino; Italia
Fil: Cocolin, Luca. Università di Torino; Italia
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
AUREOBASIDIUM PULLULANS
CRYPTOCOCCUS SAITOI
PECTINOLYTIC ACTIVITY
RHODOTORULA DAIRENENSIS
WINEMAKING TECHNOLOGY
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:11336/179425
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/179425
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization of pectinase activity for enology from yeasts occurring in Argentine bonarda grapeMerín, María GabrielaMartín, María CarolinaRantsiou, KalliopiCocolin, LucaMorata, Vilma InesAUREOBASIDIUM PULLULANSCRYPTOCOCCUS SAITOIPECTINOLYTIC ACTIVITYRHODOTORULA DAIRENENSISWINEMAKING TECHNOLOGYhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Pectinolytic enzymes are greatly important in winemaking due to their ability to degrade pectic polymers from grape, contributing to enhance process efficiency and wine quality. This study aimed to analyze the occurrence of pectinolytic yeasts during spontaneous fermentation of Argentine Bonarda grape, to select yeasts that produce extracellular pectinases and to characterize their pectinolytic activity under wine-like conditions. Isolated yeasts were grouped using PCR-DGGE and identified by partial sequencing of 26S rRNA gene. Isolates comprised 7 genera, with Aureobasidiumpullulans as the most predominant pectinolytic species, followed by Rhodotorula dairenensis and Cryptococcus saitoi. No pectinolytic activity was detected among ascomycetous yeasts isolated on grapes and during fermentation, suggesting a low occurrence of pectinolytic yeast species in wine fermentation ecosystem. This is the first study reporting R. dairenensis and Cr. saitoi species with pectinolytic activity. R. dairenensis GM-15 produced pectinases that proved to be highly active at grape pH, at 12 °C, and under ethanol and SO2 concentrations usually found in vinifications (pectinase activity around 1.1 U/mL). This strain also produced cellulase activity at 12 °C and pH 3.5, but did not produce P-glucosidase activity under these conditions. The strain showed encouraging enological properties for its potential use in low-temperature winemaking.Fil: Merín, María Gabriela. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Martín, María Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; ArgentinaFil: Rantsiou, Kalliopi. Università di Torino; ItaliaFil: Cocolin, Luca. Università di Torino; ItaliaFil: Morata, Vilma Ines. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaSociedade Brasileira de Microbiologia2015-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/179425Merín, María Gabriela; Martín, María Carolina; Rantsiou, Kalliopi; Cocolin, Luca; Morata, Vilma Ines; Characterization of pectinase activity for enology from yeasts occurring in Argentine bonarda grape; Sociedade Brasileira de Microbiologia; Brazilian Journal of Microbiology; 46; 3; 2-2015; 815-8231517-83821678-4405CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1590/S1517-838246320140160info:eu-repo/semantics/altIdentifier/url/https://www.scielo.br/j/bjm/a/cVS6cKQhLdZcLx9pXvfgjQm/?lang=eninfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:27:05Zoai:ri.conicet.gov.ar:11336/179425instacron: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 14:27:05.983CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization of pectinase activity for enology from yeasts occurring in Argentine bonarda grape
title Characterization of pectinase activity for enology from yeasts occurring in Argentine bonarda grape
spellingShingle Characterization of pectinase activity for enology from yeasts occurring in Argentine bonarda grape
Merín, María Gabriela
AUREOBASIDIUM PULLULANS
CRYPTOCOCCUS SAITOI
PECTINOLYTIC ACTIVITY
RHODOTORULA DAIRENENSIS
WINEMAKING TECHNOLOGY
title_short Characterization of pectinase activity for enology from yeasts occurring in Argentine bonarda grape
title_full Characterization of pectinase activity for enology from yeasts occurring in Argentine bonarda grape
title_fullStr Characterization of pectinase activity for enology from yeasts occurring in Argentine bonarda grape
title_full_unstemmed Characterization of pectinase activity for enology from yeasts occurring in Argentine bonarda grape
title_sort Characterization of pectinase activity for enology from yeasts occurring in Argentine bonarda grape
dc.creator.none.fl_str_mv Merín, María Gabriela
Martín, María Carolina
Rantsiou, Kalliopi
Cocolin, Luca
Morata, Vilma Ines
author Merín, María Gabriela
author_facet Merín, María Gabriela
Martín, María Carolina
Rantsiou, Kalliopi
Cocolin, Luca
Morata, Vilma Ines
author_role author
author2 Martín, María Carolina
Rantsiou, Kalliopi
Cocolin, Luca
Morata, Vilma Ines
author2_role author
author
author
author
dc.subject.none.fl_str_mv AUREOBASIDIUM PULLULANS
CRYPTOCOCCUS SAITOI
PECTINOLYTIC ACTIVITY
RHODOTORULA DAIRENENSIS
WINEMAKING TECHNOLOGY
topic AUREOBASIDIUM PULLULANS
CRYPTOCOCCUS SAITOI
PECTINOLYTIC ACTIVITY
RHODOTORULA DAIRENENSIS
WINEMAKING TECHNOLOGY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Pectinolytic enzymes are greatly important in winemaking due to their ability to degrade pectic polymers from grape, contributing to enhance process efficiency and wine quality. This study aimed to analyze the occurrence of pectinolytic yeasts during spontaneous fermentation of Argentine Bonarda grape, to select yeasts that produce extracellular pectinases and to characterize their pectinolytic activity under wine-like conditions. Isolated yeasts were grouped using PCR-DGGE and identified by partial sequencing of 26S rRNA gene. Isolates comprised 7 genera, with Aureobasidiumpullulans as the most predominant pectinolytic species, followed by Rhodotorula dairenensis and Cryptococcus saitoi. No pectinolytic activity was detected among ascomycetous yeasts isolated on grapes and during fermentation, suggesting a low occurrence of pectinolytic yeast species in wine fermentation ecosystem. This is the first study reporting R. dairenensis and Cr. saitoi species with pectinolytic activity. R. dairenensis GM-15 produced pectinases that proved to be highly active at grape pH, at 12 °C, and under ethanol and SO2 concentrations usually found in vinifications (pectinase activity around 1.1 U/mL). This strain also produced cellulase activity at 12 °C and pH 3.5, but did not produce P-glucosidase activity under these conditions. The strain showed encouraging enological properties for its potential use in low-temperature winemaking.
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: Martín, María Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina
Fil: Rantsiou, Kalliopi. Università di Torino; Italia
Fil: Cocolin, Luca. Università di Torino; Italia
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 Pectinolytic enzymes are greatly important in winemaking due to their ability to degrade pectic polymers from grape, contributing to enhance process efficiency and wine quality. This study aimed to analyze the occurrence of pectinolytic yeasts during spontaneous fermentation of Argentine Bonarda grape, to select yeasts that produce extracellular pectinases and to characterize their pectinolytic activity under wine-like conditions. Isolated yeasts were grouped using PCR-DGGE and identified by partial sequencing of 26S rRNA gene. Isolates comprised 7 genera, with Aureobasidiumpullulans as the most predominant pectinolytic species, followed by Rhodotorula dairenensis and Cryptococcus saitoi. No pectinolytic activity was detected among ascomycetous yeasts isolated on grapes and during fermentation, suggesting a low occurrence of pectinolytic yeast species in wine fermentation ecosystem. This is the first study reporting R. dairenensis and Cr. saitoi species with pectinolytic activity. R. dairenensis GM-15 produced pectinases that proved to be highly active at grape pH, at 12 °C, and under ethanol and SO2 concentrations usually found in vinifications (pectinase activity around 1.1 U/mL). This strain also produced cellulase activity at 12 °C and pH 3.5, but did not produce P-glucosidase activity under these conditions. The strain showed encouraging enological properties for its potential use in low-temperature winemaking.
publishDate 2015
dc.date.none.fl_str_mv 2015-02
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/11336/179425
Merín, María Gabriela; Martín, María Carolina; Rantsiou, Kalliopi; Cocolin, Luca; Morata, Vilma Ines; Characterization of pectinase activity for enology from yeasts occurring in Argentine bonarda grape; Sociedade Brasileira de Microbiologia; Brazilian Journal of Microbiology; 46; 3; 2-2015; 815-823
1517-8382
1678-4405
CONICET Digital
CONICET
url http://hdl.handle.net/11336/179425
identifier_str_mv Merín, María Gabriela; Martín, María Carolina; Rantsiou, Kalliopi; Cocolin, Luca; Morata, Vilma Ines; Characterization of pectinase activity for enology from yeasts occurring in Argentine bonarda grape; Sociedade Brasileira de Microbiologia; Brazilian Journal of Microbiology; 46; 3; 2-2015; 815-823
1517-8382
1678-4405
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1590/S1517-838246320140160
info:eu-repo/semantics/altIdentifier/url/https://www.scielo.br/j/bjm/a/cVS6cKQhLdZcLx9pXvfgjQm/?lang=en
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
dc.publisher.none.fl_str_mv Sociedade Brasileira de Microbiologia
publisher.none.fl_str_mv Sociedade Brasileira de Microbiologia
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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