Detection of ß-Glucosidase and Esterase Activities in Wild Yeast in a Distillery Environment
Giovanna Lomolino1, Federico Zocca1, Paolo Spettoli1 and Anna Lante1,2
1 Dipartimento di Biotecnologie Agrarie, Università di Padova, Agri-polis, Viale Università 16, 35020 Legnaro, Padova, Italy.
2 Corresponding author. E-mail: anna.lante@unipd.it
J. Inst. Brew. 112(2), 97–100, 2006 | VIEW ARTICLE
ABSTRACT
The study of ß -glucosidase and esterase in wild yeast, the enzymatic activities of which contribute to the distinctive flavours of grape-derived alcoholic beverages, was the aim of this work. The study focused on wild yeast isolated from grape pomace and on identifying strains with interesting characteristics by examining their electrophoretic profiles. Zymograms revealed a high level of polymorphism. Some of these wild yeasts may be of interest for improving the quality of the distillate. This study also highlights the necessity of associating enzymatic properties to various environmental conditions, since these play an important role in the expression of wild yeast performance.
Key words:
ß-glucosidase, distillery, esterase, wild yeast, zymograms.
Publication no. G-2006-0619-436 ©2006 The Institute & Guild of Brewing