CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
Isolation and selection of yeasts from wine grape ecosystem secreting cold-active pectinolytic activity
MERÍN, MARÍA G.; MENDOZA LUCÍA M.; FARÍAS, MARTA E.; MORATA, VILMA I.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
ELSEVIER SCIENCE BV
Año: 2011 vol. 147 p. 144 - 144
The present study was undertaken with the purpose of selecting yeasts from wine grapes that are able to produce extracellular cold-active pectinases. After two consecutive selections yeast isolates were identified by pheno- and genotyping, and pectinolytic activity was preliminarily characterised at proximate winemaking conditions. Out of 1023 indigenous microorganisms isolated from grape skins of D.O. San Rafael (Mendoza, Argentina) viticulture region, 565 (55%) showed pectinolytic activity on plates and, among them, 96 (17%) were chosen in a primary selection. Ten isolates were finally selected for exhibiting the greatest activity at low temperature (12 °C) and identified as Aureobasidium pullulans. GM-R-22 strain demonstrated the highest pectinolytic activity (0.751 U/mL) at pH 3.5 and 12 °C. Yeast pectinases were constitutively produced. This study is the first report about strains of A. pullulans producing pectinases which are able to show good activity at low temperature. These pectinolytic strains could be of interest in wine production.