Evaluating potential applications of indigenous yeasts and their β-glucosidases

The potential applications of wild yeast strains with β-glucosidase activity were investigated by assaying their enzymatic production under simulated oenological conditions, coupled with the exploration of the potential applications of the β-glucosidases by studying the enzymatic activity and stability under similar oenological conditions. The assay of enzymatic locations revealed that the β-glucosidase activities from these wild strains occurred in the extracellular fraction, and in whole and permeabilized cells. The effects of different oenological factors on β-glucosidase production indicated that the F6 Trichosporon asahii strain had higher β-glucosidase production than the other strains under low pH conditions. However, the F35 Hanseniaspora uvarum strain and the F30 Saccharomyces cerevisiae strain showed higher β-glucosidase production under high-sugar conditions. Furthermore, the influence of oenological factors on the activity and stability of the β-glucosidases revealed that the enzyme from the F6 T. asahii strain had a stronger low-pH-value resistance than the other yeast β-glucosidases. These results suggest that the F35 H. uvarum, F30 S. cerevisiae and the F6 T. asahii β-glucosidases may have some potentially applicable values in the fermentation industry. Copyright © 2015 The Institute of Brewing & Distilling