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Purification and Characterization of β-Glucosidases from Issatchenkia terricola and Pichia kudriavzevii and Their Application in Aroma Enhancement of Red Wine.

Yajie Yu,Wanying Zhu,Wenxia Zhang,Xiuyan Zhang

Published 2025 in Journal of Agricultural and Food Chemistry

ABSTRACT

Non-Saccharomyces yeasts exhibit the potential for enhancing wine aroma through their β-glucosidase activity. In this study, intracellular β-glucosidases (A-3E and Y-5E) from Issatchenkia terricola (A-3) and Pichia kudriavzevii (Y-5) were purified by high-pressure homogenization, (NH4)2SO4 salting out, DEAE-52 ion exchange, and Sephadex G-75 chromatography. Then, their enzymatic properties were characterized. Results showed that A-3E and Y-5E had optimum reaction temperatures of 55 and 50 °C and optimum reaction pH values of 5.5 and 5.5, respectively. They were inhibited by ethanol of > 3% (v/v) and activated by ethanol of less than 3% (v/v). Additionally, A-3E and Y-5E were glucose-tolerant with 80.90 and 85.45% relative activity maintained at 30.0% (w/v) glucose, respectively. Addition of A-3E and Y-5E could increase the contents of terpenes, higher alcohols, and esters in wines and produce distinct odor-active compound profiles. This is the first report of characterization and application of intracellular β-glucosidase from non-Saccharomyces yeasts for red wine aroma enhancement.

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