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Optimised extraction and preliminary characterisation of mannoproteins from non-saccharomyceswine yeasts

dc.contributor.authorSnyman, Carlaen_ZA
dc.contributor.authorNguela, Julie Mekoueen_ZA
dc.contributor.authorSieczkowski, Nathalieen_ZA
dc.contributor.authorMarangon, Matteoen_ZA
dc.contributor.authorDivol, Benoiten_ZA
dc.date.accessioned2021-05-14T09:49:48Z
dc.date.available2021-05-14T09:49:48Z
dc.date.issued2021-04-22
dc.identifier.citationSnyman, C., et al. 2021. Optimised extraction and preliminary characterisation of mannoproteins from non-saccharomyceswine yeasts. Foods, 10(5):924, doi:10.3390/foods10050924
dc.identifier.issn2304-8158 (online)
dc.identifier.otherdoi:10.3390/foods10050924
dc.identifier.urihttp://hdl.handle.net/10019.1/110463
dc.descriptionCITATION: Snyman, C., et al. 2021. Optimised extraction and preliminary characterisation of mannoproteins from non-saccharomyceswine yeasts. Foods, 10(5):924, doi:10.3390/foods10050924.
dc.descriptionThe original publication is available at https://www.mdpi.com
dc.descriptionPublication of this article was funded by the Stellenbosch University Open Access Fund
dc.description.abstractThe exogenous application of yeast-derived mannoproteins presents many opportunities for the improvement of wine technological and oenological properties. Their isolation from the cell wall of Saccharomycescerevisiae has been well studied. However, investigations into the efficiency of extraction methods from non-Saccharomyces yeasts are necessary to explore the heterogeneity in structure and composition that varies between yeast species, which may influence wine properties such as clarity and mouthfeel. In this study, nine yeast strains were screened for cell wall mannoprotein content using fluorescence microscopy techniques. Four species were subsequently exposed to a combination of mechanical and enzymatic extraction methods to optimize mannoprotein yield. Yeast cells subjected to 4 min of ultrasound treatment applied at 80% of the maximum possible amplitude with a 50% duty cycle, followed by an enzymatic treatment of 4000 U lyticase per g dry cells weight, showed the highest mannoprotein-rich yield from all species. Furthermore, preliminary evaluation of the obtained extracts revealed differences in carbohydrate/protein ratios between species and with increased enzyme incubation time. The results obtained in this study form an important step towards further characterization of extraction treatment impact and yeast species effect on the isolated mannoproteins, and their subsequent influence on wine properties.en_ZA
dc.description.urihttps://www.mdpi.com/2304-8158/10/5/924
dc.format.extent17 pages
dc.language.isoen_ZAen_ZA
dc.publisherMDPI
dc.subjectMannoproteinen_ZA
dc.subjectSaccharomyces cerevisiae -- Biotechnologyen_ZA
dc.subjectYeasten_ZA
dc.subjectWine and wine making -- Chemistryen_ZA
dc.subjectβ-glucanaseen_ZA
dc.titleOptimised extraction and preliminary characterisation of mannoproteins from non-saccharomyceswine yeastsen_ZA
dc.typeArticleen_ZA
dc.description.versionPublisher's version
dc.rights.holderAuthors retain copyright


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