文献类型：期刊文献

英文题名：Screening and characterisation of beta-glucosidase production strains from Rosa roxburghii Tratt

作者：Liu, Xiaozhu Li, Yinfeng Yu, Zhihai Liu, Xiaohui Hardie, William James Huang, Mingzheng

通信作者：Huang, MZ[1]

机构：[1]Guizhou Inst Technol, Guiyang 550003, Guizhou, Peoples R China;[2]Changzhou Univ, Changzhou 213000, Jiangsu, Peoples R China

第一机构：贵州理工学院

通信机构：corresponding author), Guizhou Inst Technol, Guiyang 550003, Guizhou, Peoples R China.|贵州理工学院;

年份：2021

卷号：17

期号：1

起止页码：1-9

外文期刊名：INTERNATIONAL JOURNAL OF FOOD ENGINEERING

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000626721500001)】；

基金：This work were supported by the Science and Technology Program of Guizhou Province (Talents of Guizhou Science Cooperation Platform[2017]5789, [2018]5603), Innovation Group Research Project from Guizhou Provincial Education Department (KY 2017046), and High-level Talent Research Funding Project of Guizhou Institute of Technology (XJGC20190625).

语种：英文

外文关键词：beta-glucosidase; Rosa roxburghii Tratt; Wick-erhamomyces anomalus; wine aroma

摘要：The beta-glucosidase properties from one yeast isolate identified as Wickerhamomyces anomalus C4 were characterised. The beta-glucosidase activity of W. anomalus C4 was 41.83 +/- 0.25 mU/mL, and the optimum temperature and pH were 40 degrees C and 5.0, respectively. The glucose, 10% v/v of ethanol and 10 mmol/L of Cu2+ inhibited the beta-glycosidases activities. The isolate W. anomalus C4 had a stronger alcohol metabolism capacity than commercial Saccharomyces cerevisiae X16. Besides, fermentation with W. anomalus C4 alone and co-fermentations with S. cerevisiae X16 and W. anomalus C4 reduced the volatile acids content and the sourness value compared to S. cerevisiae X16 control. Moreover, inoculation with W. anomalus C4 could enhance volatile aroma richness and complexity of Rosa roxburghii wines, regardless of type or amount thereof. Therefore, the R. roxburghii native yeast isolate W. anomalus C4 may have some application potentials for R. roxburghii wine-making.