Effect of oenological factors on the productions of β-glucosidases from wild yeasts

The main objective of this study was to investigate the potential applications of wild yeast strains by assaying the enzyme production under simulated oenological conditions. The results indicated that most β-glucosidases were intracellular activity. The highest total activity of H. uvarum was detected, 0.51U/mL. A remarkable variability in the effects of oenological factors on the production of β-glucosidase were observed among yeast strains. The significant inhibitions on the β-glucosidase productions were observed under high sugar and low pH conditions. The strongest inhibition on P. fermentans was observed, for 63.50%⁸4.32% inhibition in comparion with control at pH 3.0, followed by Saccharomyces and Hanseniaspora. Furthermore, H. uvarum exhibited highest β-glucosidase production under the low pH conditions. Under the low concentration of alcohol (5%) , the productions of yeast β-glucosidase were increased. But the β-glucosidases production decreased with increasing the concentration of alcohol, even no β-glucosidase activity could be detected for P. fermentans strain. In conclusion, the better performances endowed H. uvarum strain some potential application.