Title: Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces yeasts
Authors: Daenen, Luk ×
Saison, Daan
Sterckx, Femke
Delvaux, Freddy
Verachtert, Hubert
Derdelinckx, Guy #
Issue Date: Feb-2008
Publisher: Blackwell Science
Series Title: Journal of applied microbiology vol:104 issue:2 pages:478-488
Abstract: Aims: The aim of this study was to select and examine Saccharomyces and Brettanomyces brewing yeasts for hydrolase activity towards glycosidically bound volatile compounds.
Methods and Results: A screening for glucoside hydrolase activity of 58 brewing yeasts belonging to the genera Saccharomyces and Brettanomyces was performed. The studied Saccharomyces brewing yeasts did not show 1,4-b-glucosidase
activity, but a strain dependent b-glucanase activity was observed.
Some Brettanomyces species did show 1,4-b-glucosidase activity. The highest constitutive activity was found in Brettanomyces custersii. For the most interesting strains the substrate specificity was studied and their activity was evaluated in fermentation experiments with added hop glycosides. Fermentations with Br. custersii led to the highest release of aglycones. Conclusions: Pronounced exo-b-glucanase activity in Saccharomyces brewing yeasts leads to a higher release of certain aglycones. Certain Brettanomyces brewing yeasts, however, are more interesting for hydrolysis of glycosidically bound volatiles of hops.
Significance and Impact of the Study: The release of flavour active compounds from hop glycosides opens perspectives for the bioflavouring and product diversification of beverages like beer. The release can be enhanced by using Saccharomy- ces strains with high exo-b-glucanase activity. Higher activities can be found in Brettanomyces species with b-glucosidase activity.
ISSN: 1364-5072
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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