Production of multi enzymes by pure and mixed Saccharomyces and non-Saccharomyces yeasts fermentations

MATURANO Y.P.,; NALLY M.C,; TORO M.E.,; CASTELLANOS DE FIGUEROA, LUCÍA INÉS; VAZQUEZ F.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

ELSEVIER SCIENCE BV

Lugar: The Netherlands; Año: 2010 vol. 1 p. 1 - 1

0168-1605

Abstract: Saccharomyces and non-Saccharomyces yeasts release enzymes able to transform the neutral compounds of the grape berries into active aromatic compounds and thus enhance the sensory attributes of wines. Literature does not bring much information about determination of enzymatic activities in mixed cultures of Saccharomyces and non-Saccharomyces during grape must fermentations. The aim of this work was to determine the ability of yeasts to produce extracellular β-glucosidases, pectinases, proteases, amylases and xylanases) in pure and mixed Saccharomyces/non-Saccharomyces cultures throughout fermentations. The microorganisms employed were Saccharomyces cerevisiae BSc562, Hanseniaspora vinae BHv438 and Torulaspora delbrueckii BTd259, in pure and mixed cultures (1% S. cerevisiae/99% H. vinae; 10% S. cerevisiae/90% H. vinae; 1% S. cerevisiae/99% T. delbrueckii; 10% S. cerevisiae/90% T. delbrueckii). Microvinifications were carried out with fresh must without press from Vitis vinifera L. c.v. Pedro Jimenez, an autochthonous variety of Argentina. Non-Saccharomyces species survived during 15-18 days (BTd259) or until the end of fermentation (BHv438) and influenced the enzymatic profiles of mixed cultures. The results suggest that high concentrations of sugars did not affect the enzymatic β-glucosidases and pectinases activities seem to be negatively affected by ethanol increment. The values of these activities were reduced from the medium to the final stage of fermentations. Saccharomyces and non-Saccharomyces isolations studied in this work produced throughout the fermentations a broad range of enzymatic activities of enological interest that catalyze hydrolysis of polymers present in grape juice. Vinifications carried out by BTd2 59 or inoculated in a mixed culture β-glucosidase. In mixed cultures S. cerevisiae overgrew H. vinae, and T. delbrueckii was not detected from the middle of the processes. Nevertheless, their secreted enzymes remained in the fermentative media. This work can contribute to improving the understanding of microbial interactions and the influence of some enzymatic activities in vinification environments.