Abstract
A total of 17 Pichia (Wickerhamomyces) isolates obtained from enological ecosystems in Utiel-Requena Spanish region were characterized by physiological (using API 20C AUX strips and ID Yeast Plus System miniaturized identification systems) and molecular techniques (PCR-RFLP and sequencing) as belonging to the species P. fermentans, P. membranifaciens and W. anomalus. Our 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. W. anomalus and P. membranifaciens showed to be the most interesting species to be used as source of enzymes for the winemaking industry. Glycosidase enzymes show a high degree of tolerance to high levels of glucose and ethanol, making them of great interest for enological use.
- ©2012 by the American Society for Enology and Viticulture
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