Abstract: The hydrolysis of glycosidic bonds by β-glucosidase has been widely used in beer and wine making, tea flavor enhancement, health product development and other fields. During fermentation, the activity of β-glucosidase produced by non-Saccharomyces cerevisiae yeasts is higher than that produced by Saccharomyces cerevisiae, which can be used to supplement insufficient enzyme activity of Saccharomyces cerevisiae. This article reviews the effects of different factors such as yeasts’ ability to synthesize and release β-glucosidase, fermentation temperature, and pH and fermentable sugar concentration of the medium on β-glucosidase activity, and it also summarizes the application of non-Saccharomyces cerevisiae yeasts with high β-glucosidase activity in fermented beverages such as wine and beer. Hopefully, this review will provide reference for widening the application of β-glucosidase in fermented beverages and foods.

Key words: non-Saccharomyces cerevisiae yeasts; β-glucosidase; wine; beer