Quantification of glycosidase activity in selected strains of Brettanomyces bruxellensis and Oenococcus oeni
Mansfield, A. K.
Zoecklein, B. W.
Whiton, R. S.
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Brettanomyces bruxellensis and lactic acid bacteria are common microorganisms capable of modifying wine aroma and flavor. The activity of beta-glucosiclase against p-nitrophenyl-beta-D-glucopyranoside was determined in a model system for 14 strains of Brettanomyces bruxellensis yeast and 9 strains of lactic acid bacteria (Oenococcus oeni). All Brettanomyces strains and 7 Oenococcus strains exhibited enzymatic activity against this substrate. B. bruxellensis beta-glucosiclase activity was primarily intracellular; O. oeni showed some extracellular activity. Strains showing activity greater than 1000 nmole mL(-1) g dry cell mass(-1) 24 hr(-1) for Brettanomyces, or 100 nmole mL(-1) g dry cell mass(-1) 24 hr(-1) for Oenococcus, were evaluated for their effect on native Viognier grape glycosides. Neither genus was active on Viognier grape glycosides.