SELECTION OF AUTOCHTHONOUS SACCHAROMYCES AND NON-SACCHAROMYCES YEASTS STRAINS ACCORDING TO THEIR EXTRACELLULAR ENZIMATIC ACTIVITY

• Main Authors: E. Brȋnduşe, M. Ion, C.L. Nedelcu, L. Fȋciu, A. Pantazi
• Format: Article
• Language: English
• Published: Academy of Agricultural and Forestry Sciences 2020-12-01
• Series: Romanian Journal of Horticulture
• Subjects: fermentation; enzymatic activity; selection; saccharomyces; non-saccharomyces
• Online Access: https://romanianjournalofhorticulture.ro/wp-content/uploads/2020/12/16-119-124.pdf

The aim of the present study was to investigate the production of extracellular enzymes in a number of twenty six autochtonous Saccharomyces and nonSaccharomyces strains selected in Dealu Mare region for wine production. The strains were screened for the production of extracellular b-glucosidase, esterase, pectinase and protease activity by inoculation the yeast strains onto selective media. All Saccharomyces tested strains showed at least two enzymatic activities while nonSaccharomyces strains showed activity at least for one enzyme. The weakest activity was recorded in case of β-glucosidase. Most of the tested strains exhibit more or less intense activity for polygalacturonase/pectinase and protease. This study put into evidence the potential of autochtonous and especially of non-Saccharomyces strains as source of production of secondary compounds which can play an important role in improving the quality of wines.