Journal
JOURNAL OF APPLIED MICROBIOLOGY
Volume 121, Issue 3, Pages 721-733Publisher
WILEY-BLACKWELL
DOI: 10.1111/jam.13200
Keywords
Brettanomyces; enzyme; flavours; yeast; beta-glucosidase
Categories
Funding
- Baillet-Latour fund
- Agentschap voor Innovatie door Wetenschap en Technologie (IWT)
- Fonds voor Wetenschappelijk Onderzoek (FWO)
- KU Leuven Program Financing, European Research Council (ERC) [241426]
- Human Frontier Science (HFSP) Program [RGP0050/2013]
- Vlaams Instituut voor Biotechnologie (VIB)
- European Molecular Biology Organization (EMBO) Young Investigator Program
- FWO
- Agentschap voor Innovatie door Wetenschap en Technology (IWT)
- European Research Council (ERC) [241426] Funding Source: European Research Council (ERC)
Ask authors/readers for more resources
AimPlant materials used in the food industry contain up to five times more aromas bound to glucose (glucosides) than free, unbound aromas, making these bound aromas an unused flavouring potential. The aim of this study was to identify and purify a novel -glucosidase from Brettanomyces yeasts that are capable of releasing bound aromas present in various food products. Methods and ResultsWe screened 428 different yeast strains for -glucosidase activity and are the first to sequence the whole genome of two Brettanomyces yeasts (Brettanomyces anomalus and Brettanomyces bruxellensis) with exceptionally high -glucosidase activity. Heterologous expression and purification of the identified B.anomalus -glucosidase showed that it has an optimal activity at a higher pH (575) and lower temperature (37 degrees C) than commercial -glucosidases. Adding this B.anomalus -glucosidase to cherry beers and forest fruit milks resulted in increased amounts of benzyl alcohol, eugenol, linalool and methyl salicylate compared to Aspergillus niger and Almond glucosidase. ConclusionsThe newly identified B.anomalus -glucosidase offers new possibilities for food bioflavouring. Significance and Impact of the StudyThis study is the first to sequence the B.anomalus genome and to identify the -glucosidase-encoding genes of two Brettanomyces species, and reports a new bioflavouring enzyme.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available