RT Journal Article
SR Electronic
T1 Glucose and Ethanol Tolerant Enzymes Produced by <em>Pichia</em> (<em>Wickerhamomyces</em>) Isolates from Enological Ecosystems
JF American Journal of Enology and Viticulture
JO Am. J. Enol. Vitic.
FD American Society for Enology and Viticulture
SP 126
OP 133
DO 10.5344/ajev.2012.12077
VO 64
IS 1
A1 Tania Madrigal
A1 Sergi Maicas
A1 José J. Mateo Tolosa
YR 2013
UL http://www.ajevonline.org/content/64/1/126.abstract
AB A total of 17 Pichia (Wickerhamomyces) isolates obtained from enological ecosystems in the Utiel-Requena Spanish region were characterized by physiological (using API 20C AUX strips and ID Yeast Plus System miniaturized identification systems) and molecular (PCR-RFLP and sequencing) techniques as belonging to the species P. fermentans, P. membranifaciens, and W. anomalus. Data support the reclassification of P. anomala as Wickerhamomyces anomalus. In order to characterize their enzymatic abilities, xylanase, β-glucosidase, lipase, esterase, protease, and pectinase qualitative and quantitative assays were made. Wickerhamomyces anomalus and P. membranifaciens were the most interesting species as a source of enzymes for the winemaking industry. Glycosidase enzymes had a high degree of tolerance to high levels of glucose and ethanol, making them of great interest for enological use.