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

Simple item page
dc.contributor.authorMansfield, A. K.en
dc.contributor.authorZoecklein, Bruce W.en
dc.contributor.authorWhiton, R. S.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessed2014-07-09en
dc.date.accessioned2014-07-10T13:56:43Zen
dc.date.available2014-07-10T13:56:43Zen
dc.date.issued2002en
dc.description.abstractBrettanomyces 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.en
dc.format.mimetypeapplication/pdfen
dc.identifier.citationMansfield, 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.abstracten
dc.identifier.issn0002-9254en
dc.identifier.urihttp://hdl.handle.net/10919/49444en
dc.identifier.urlhttp://ajevonline.org/content/53/4/303.abstracten
dc.language.isoenen
dc.publisherAmerican Society for Enology and Viticultureen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectglycosidesen
dc.subjectglycosidaseen
dc.subjectglucosidesen
dc.subjectglucosidasesen
dc.subjectbrettanomycesen
dc.subjectbruxellensisen
dc.subjectoenococcus oenien
dc.subjectbeta-glucosidase activityen
dc.subjectlactic-acid bacteriaen
dc.subjectmalolacticen
dc.subjectfermentationen
dc.subjectvitis-viniferaen
dc.subjectmuscat wineen
dc.subjectyeastsen
dc.subjectgrapesen
dc.subjectjuiceen
dc.subjectprecursorsen
dc.subjectqualityen
dc.subjectbiotechnology & applied microbiologyen
dc.subjectfood science & technologyen
dc.subjecthorticultureen
dc.titleQuantification of glycosidase activity in selected strains of Brettanomyces bruxellensis and Oenococcus oenien
dc.title.serialAmerican Journal of Enology and Viticultureen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
303.full.pdf
Size:
48.87 KB
Format:
Adobe Portable Document Format
Description:
Main article
Download

Collections

Scholarly Works, Food Science and Technology