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Diversity of yeast with β -glycosidase activity in vanilla (Vanilla planifolia)plant

General, T. and Mamatha, V. and Divya, V. and Anu Appaiah, K. A. (2009) Diversity of yeast with β -glycosidase activity in vanilla (Vanilla planifolia)plant. Current Science, 96 (11). pp. 1501-1505.

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Abstract

Microbial contribution to vanilla flavour development has not been fully investigated. The precursor molecules of vanillin are converted to vanillic acid by β -glycosidase enzyme. Contribution of β -glycosidase enzyme from plant and microbial sources during the process of curing is yet to be fully understood. In the present work the diversity of yeast from rhizosphere soil in curing and storing of bean has been studied. Yeast with β -glycosidase activity was 0.47% in the field, which increased to 1.75% during curing of the total diversity. A total of 4655 isolates with 86 morphological different colonies were screened, of which 35 forms belonging to 17 genera were found to be β - glycosidase producers. Further testing for their ability to convert ferulic acid to vanillic acid proved all the 35 forms utilized ferulic acid. Bullera sp. (MVY22) was found to be the most promising, which was further investigated for its conversion ability. HPLC analysis proved the conversion of ferulic acid to vanillic acid by this isolate.

Item Type: Article
Uncontrolled Keywords: Aroma, curing, β-glycosidase, vanilla, yeast diversity.
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 19 Yeast
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2009 04:07
Last Modified: 28 Dec 2011 10:10
URI: http://ir.cftri.com/id/eprint/9109

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