Identification and Partial Characterization of Glycosidic Activities of Commercial Strains of the Lactic Acid Bacterium, Oenococcus oeni

By A. Grimaldi, Hylton McLean, Vladimir Jiranek. American Journal of Enology and Viticulture, 2000

117 citations recorded by the source corpus.

β-glucosidase activity was measured in cultures derived from 11 commercial preparations of Oenococcus oeni , which are utilized for the malolactic fermentation of wine. All cultures produced a detectable activity seen as the hydrolysis of p -nitrophenyl-β-D-glucopyranoside. Detectable activities against p -nitrophenyl-β-D-xylopyranoside and, to a lesser extent for selected isolates, p -nitrophenyl-α-L-arabinopyranoside, were also observed. The activity occurred in both the supernatant and cell-associated fractions, with the combined total activity and its relative distribution varying according to strain and growth stage. In evaluating the potential of these activities as liberators of glyco-conjugated grape aromas, responses to enological pH values, glucose/ fructose and ethanol concentrations were determined. Over the pH range of 3.5 to 4.0, 12% to 43% of the activity observed at the optimal pH of 5.5 was retained. Depending on the isolate examined, the presence of up to 166 m M sugar yielded responses ranging between 30% enhancement and 93% inhibition. Similarly, responses to ethanol ranged from 80% enhancement to 73% inhibition. When examined in a combinatorial manner, a heightened inhibition by some pH/sugar/ethanol combinations indicated a synergism for some variables. The potential enological significance of these findings is discussed.

Subfields: Biotechnology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/097537de55e5c2c0ec882d8f971a26ef1fd0c56a

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Citations in the corpus

• Yeast and bacterial modulation of wine aroma and flavour (2005, background): “Oenococcus oeni strains possess various glycosidase activities; however, these activities on synthetic glycosides were dependent on wine conditions such as pH, ethanol and residual sugar content (Grimaldi et al. 2000).”
• Malolactic Fermentation: The ABC’s of MLF (2016, background): “Lactic acid bacteria, primarily O. oeni, demonstrate glycosidic activity with the ability to release these volatile compounds so they become odour-active (Grimaldi et al., 2000; Boido et al., 2002; Liu, 2002; Barbagallo et al., 2004; D’Incecco et al., 2004; Matthews et al., 2004).”