Screening and characterisation of β-glucosidase production strains from Rosa roxburghii Tratt

Abstract

Abstract The β-glucosidase properties from one yeast isolate identified as Wickerhamomyces anomalus C4 were characterised. The β-glucosidase activity of W. anomalus C4 was 41.83 ± 0.25 mU/mL, and the optimum temperature and pH were 40 °C and 5.0, respectively. The glucose, 10% v/v of ethanol and 10 mmol/L of Cu2+ inhibited the β-glycosidases activities. The isolate W. anomalus C4 had a stronger alcohol metabolism capacity than commercial Saccharomyces cerevisiae X16. Besides, fermentation with W. anomalus C4 alone and co-fermentations with S. cerevisiae X16 and W. anomalus C4 reduced the volatile acids content and the sourness value compared to S. cerevisiae X16 control. Moreover, inoculation with W. anomalus C4 could enhance volatile aroma richness and complexity of Rosa roxburghii wines, regardless of type or amount thereof. Therefore, the R. roxburghii native yeast isolate W. anomalus C4 may have some application potentials for R. roxburghii wine-making.