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

CITATION: Snyman, C., et al. 2021. Optimised extraction and preliminary characterisation of mannoproteins from non-saccharomyceswine yeasts. Foods, 10(5):924, doi:10.3390/foods10050924.The original publication is available at https://www.mdpi.comPublication of this article was funded by the Stellenbosch University Open Access FundThe 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.https://www.mdpi.com/2304-8158/10/5/924Publisher's versio