Quantification of glycosidase activity in selected strains of Brettanomyces bruxellensis and Oenococcus oeni

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Date

2002

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American Society for Enology and Viticulture

Abstract

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.

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Keywords

glycosides, glycosidase, glucosides, glucosidases, brettanomyces, bruxellensis, oenococcus oeni, beta-glucosidase activity, lactic-acid bacteria, malolactic, fermentation, vitis-vinifera, muscat wine, yeasts, grapes, juice, precursors, quality, biotechnology & applied microbiology, food science & technology, horticulture

Citation

Mansfield, A. K.; Zoecklein, B. W.; Whiton, R. S., "Quantification of glycosidase activity in selected strains of Brettanomyces bruxellensis and Oenococcus oeni," Am. J. Enol. Vitic 2002 vol. 53 no. 4 303-307. http://ajevonline.org/content/53/4/303.abstract

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http://hdl.handle.net/10919/49444

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Scholarly Works, Food Science and Technology