Candida molischiana

Giinata, Y.Z., Bayonove, C.L., Cordonnier, R.E., Arnaud, A. Glazy, P. (1990a). Hydrolysis of grape monoterpenyl glycosides by Candida molischiana and Candida wickerhamii P-glucosidases. J. Sci. Food Agric., 50, 499-506. 

Sanchez-Torres, R, Gonzalez-Candelas, L., Ramo, D. (1998). Heterologous expresion of a Candida molischiana anthocyanin-/3-glucosidase in a wine yeast strain. J. Agric. Food Chem. 46, 354-360. 

On the other hand, analysis of table 1 shows that the glucose derepressed mutant Candida molischiana 35M5N isolated by Janbon et al. [13] is able to produce large quantities of p-glucosidases with interesting properties. The enzyme has got a wide activity spectrum, an optimum pH of 3.5 and is very stable at low pH value (78% activity recovered after 145 h at pH 3.5, 30°C). The enzyme is also stable in the presence of ethanol. Thus, this enzyme was naturally chosen to develop an enzymatic system able to enhance the aromatic quality of wines. 

Application of Candida molischiana 35M5N P-glucosidase to the development of a bioreactor for the flavor enrichment of wines... 

Candida molischiana 35M5N p-glucosidase was immoblized to Duolite A-568 resin with a very high immobilization efficiency (86%) [4]. The immobilization of the P-glucosidase permitts the obtention of a biocatalyst of potential interest for the control of organoleptic properties wine. Moreover, the industrial use of immobilized enzyme is an evident confirmation that the costs of production are smaller than in convential processes. The most important benefit derived from immobilisation is the easier separation of the... 

The strain used was Candida molischiana 35 [3]. The basal culture medium was "G" medium, to which carbon sources were added to a final concentration of 0.5 % (w/v). The cultures were incubated at 28°C in erlenmeyer flasks filled to one tenth of their volume. 

The 13-glucosidase of Candida molischiana 35M5N was immobilized to Duolite A-568 resin from Rohm and Haas Company. The resin was washed with distilled water and then with 0.1 M citrate-phosphate buffer at pH 4. It was then dried under vacuum overnight. A culture supernatant (200 ml) containing 800 U of B-glucosidase... 

Exocellular fl-glucosidase activities of Candida molischiana 35 (wt) and Candida molischiana 35M5N (mutant) at the end of the log phase on glucose... 

Three resins (Amberlite XAD-4, Duolite A-568 et A-7) were tested, at different pH values [8], The results obtained indicate that pH 4 is the pH of choice to immobilize the B-glucosidase to Duolite A-568. The immobilization yields were calculated with this resin (table 2) and the results showed that the B-glucosidase of Candida molischiana 35M5N was immobilized very efficiently on Duolite A-568 resin. The immobilization was rapid (Ih) and the activity retained after immobilization is 82% of that of the original soluble enzyme. 

Comparison of the physico-chemical properties of the immobilized and the free B-glucosidase of Candida molischiana 35M5N... 

Figure 1 Effect of the use of the immobilized and free 13-glucosidase of Candida molischiana 35M5N on the level of flavor compounds in apricot fruit juice. (1) a-pinene, (2) a-terpinene, (3) y-terpinene, (4) a-terpineol, (5) linalool, (6) 2-phenylethanol.

Selection and study of a Candida molischiana mutant derepressed for p-glucosidase production application to flavor development of wines and fruit juices... 

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