Development of Fluorometric Assay for the Determination of β-glucosidase Activity in Brewing Yeasts

Honors College Thesis

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Citeable URL: https://ir.library.oregonstate.edu/concern/honors_college_theses/7w62fd85z

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Attribute Name	Values
Creator	Molitor, Andrew
Abstract	Glycosides are natural molecules found in many plants and hold potential to release new flavors and aromas into alcoholic beverages, particularly beer and wine. One way to free these flavors and aromas is by enzymatic hydrolysis catalyzed by βglucosidase. The activities of β-glucosidase are strain and species dependent in yeast as well as other organisms. This study focused on developing a rapid method for the determination of β-glucosidase activity of many brewing yeasts. Knowledge of βglucosidase activity would allow brewers to choose different yeasts depending on their desired effect. Through examining other studies a new method was developed using the substrate 4-MUG and beer-like growth conditions to measure intra-and extracellular yeast β-glucosidase activity. 18 yeasts were measured using this method, confirming previous findings that non-Saccharomyces yeasts tend to exhibit higher enzyme activity than Saccharomyces spp.
License	All rights reserved
Resource Type	Honors College Thesis
Date Available	2015-06-08T17:22:14+00:00
Date Issued	2015-05-14
Degree Level	Bachelor's
Degree Name	Honors Bachelor of Science (H.B.S.)
Degree Field	Microbiology
Degree Grantor	Oregon State University
Commencement Year	2015
Advisor	Shellhammer, Thomas
Non-Academic Affiliation	Oregon State University. Honors College
Rights Statement	In Copyright
Publisher	Oregon State University
Peer Reviewed	No
Language	English [eng]
Replaces	http://hdl.handle.net/1957/56005

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