Eight non-Saccharomyces wine strains have been analyzed in the present work to test their ability to release mannoproteins. The eight non-Saccharomyces yeasts demonstrated a higher capacity to release polysaccharides compared to S. cerevisiae. The proteins released by the eight yeast strains showed a wide variety of protein sizes, ranging from 25 kDa to greater than 250 kDa. The mass spectrometric profile of the N-glycans ranged from 1600 to 4000 Da and was characteristic for each strain. Detailed investigation of the degree of polymerization of released N-glycans revealed variable composition from 8 to 15 units of monosaccharides.
Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine / Domizio, Paola; Liu, Y.; Bisson, L. F.; Barile, D.. - In: FOOD MICROBIOLOGY. - ISSN 0740-0020. - STAMPA. - 43:(2014), pp. 5-15. [10.1016/j.fm.2014.04.005]
Use of non-Saccharomyces wine yeasts as novel sources of mannoproteins in wine
DOMIZIO, PAOLA
;
2014
Abstract
Eight non-Saccharomyces wine strains have been analyzed in the present work to test their ability to release mannoproteins. The eight non-Saccharomyces yeasts demonstrated a higher capacity to release polysaccharides compared to S. cerevisiae. The proteins released by the eight yeast strains showed a wide variety of protein sizes, ranging from 25 kDa to greater than 250 kDa. The mass spectrometric profile of the N-glycans ranged from 1600 to 4000 Da and was characteristic for each strain. Detailed investigation of the degree of polymerization of released N-glycans revealed variable composition from 8 to 15 units of monosaccharides.File | Dimensione | Formato | |
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