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Made available in DSpace on 2022-05-01T09:47:26Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-11-01 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) β-Glucosidases have been extensively investigated to integrate the enzyme complex for cellulose fiber saccharification and for improving the aroma of wine. To produce these enzymes, greater attention has been given to filamentous fungi and bacteria, and few investigations have targeted the potential applications of enzymes secreted by yeasts. Addressing this issue, in this study, β-glucosidases were produced by the Pichia ofunaensis and Trichosporon multisporum yeasts, via solid state fermentation with wheat bran as a substrate. When using p-Nitrophenyl β-d-glucopyranoside (pNPG) as an enzyme substrate, maximum β-glucosidase activities were detected at pH 5.5–6.0 and 50–60 °C for P. ofunaensis, and pH 5–6 and 55 °C for T. multisporum. Both enzymes were able to hydrolyze cellobiose and exhibited stability over a wide range of pH (3.5–9.0) for 24 h at 4 °C, thermostability up to 50 °C for 1 h and tolerance to 10 mM phenolic compounds. Negative modulation on enzyme activity was observed in the presence of Cu2+, Fe3+, Zn2+, Al3+ and Hg2+, while both β-glucosidases were tolerant to 30% methanol, isopropanol and acetone. In the presence of ethanol and glucose, enzymes from P. ofunaensis were the more active and stable of the two. These enzymes, especially the P. ofunaensis β-glucosidases, could be tested in enology for improving the aroma of wine and for integrating a cellulolytic complex to produce 2G ethanol. Instituto de Biociências Letras e Ciências Exatas Universidade Estadual Paulista “Júlio de Mesquita Filho”, R/Cristóvão Colombo, 2265, Jd Nazareth, Ibilce-Unesp Instituto de Biociências Letras e Ciências Exatas Universidade Estadual Paulista “Júlio de Mesquita Filho”, R/Cristóvão Colombo, 2265, Jd Nazareth, Ibilce-Unesp FAPESP: 2017/06066-4 FAPESP: 2017/06399-3 FAPESP: 2018/07036-4