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首页> 外文期刊>Journal of the Institute of Brewing >Detection of β-Glucosidase and Esterase Activities in Wild Yeast in a Distillery Environment
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Detection of β-Glucosidase and Esterase Activities in Wild Yeast in a Distillery Environment

机译：酿酒厂环境中野生酵母中β-葡萄糖苷酶和酯酶活性的检测

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摘要

The study of β-glucosidase and esterase in wild yeast, the enzymatic activities of which contribute to the distinctive flavours of grape-derived alcoholic beverages, was the aim of this work. The study focused on wild yeast isolated from grape pomace and on identifying strains with interesting characteristics by examining their electrophoretic profiles. Zymograms revealed a high level of polymorphism. Some of these wild yeasts may be of interest for improving the quality of the distillate. This study also highlights the necessity of associating enzymatic properties to various environmental conditions, since these play an important role in the expression of wild yeast performance.
机译：这项工作的目的是研究野生酵母中的β-葡萄糖苷酶和酯酶，其酶促活性有助于葡萄衍生的酒精饮料的独特风味。该研究集中于从葡萄果渣中分离出的野生酵母，并通过检查其电泳图谱来鉴定具有有趣特征的菌株。字形图显示出高水平的多态性。这些野生酵母中的某些可能对提高馏出液的质量感兴趣。这项研究还强调了将酶性质与各种环境条件相关联的必要性，因为这些在野生酵母性能的表达中起着重要的作用。

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