Mansfield, A. K.Zoecklein, Bruce W.Whiton, R. S.2014-07-102014-07-102002Mansfield, 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.abstract0002-9254http://hdl.handle.net/10919/49444Brettanomyces 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.application/pdfenIn Copyrightglycosidesglycosidaseglucosidesglucosidasesbrettanomycesbruxellensisoenococcus oenibeta-glucosidase activitylactic-acid bacteriamalolacticfermentationvitis-viniferamuscat wineyeastsgrapesjuiceprecursorsqualitybiotechnology & applied microbiologyfood science & technologyhorticultureArticle - Refereedhttp://ajevonline.org/content/53/4/303.abstract