Qualitative Analysis of Pectinase and β-Glucosidase Secreted by Saccharomyces cerevisiae Strains Isolated from Musalais

doi:10.7506/spkx1002-6630-201319035

Abstract

Abstract:

Polygalacturonic acid agar medium and Esculin glycerol agar (EGA) medium were used to qualitatively analyze
the pectinase and β-glucosidase secreted by Saccharomyces cerevisiae strains isolated from Musalais. Results showed that
436 wild strains isolated from different manufacturers (or traditional workshops) demonstrated a low or medium ability
to secret pectinase and β-glucosidase. Compared to 5 commercial wine yeast strains, 21 wild strains from modernized
manufacturers were able to produce pectinase with higher activity while 10 strains with high β-glucosidas activity were
mainly from the local workshops. Our results revealed that brewing process and environment influenced the release of
extracellular enzymes from wild yeast.

Key words: Musalais；Saccharomyces cerevisiae；pectinase；&beta, -glucosidase

CLC Number:

TS262.6

XUE Ju-lan 1,2，CHENG Yu-lai1，ZHANG Bai-qing1，ZHU Li-xia2,*. Qualitative Analysis of Pectinase and β-Glucosidase Secreted by Saccharomyces cerevisiae Strains Isolated from Musalais[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201319035.

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Qualitative Analysis of Pectinase and β-Glucosidase Secreted by Saccharomyces cerevisiae Strains Isolated from Musalais

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