Assessment of β-D-Glucosidase Activity from Two Typical Strains of the Lactic Acid Bacteria, Oenococcus oeni, in China

  • Y.H. Li College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
  • M.T. Fan College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
  • G.Q. Zhang College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi, 712100, China
  • Y.L. Liu College of Enology, Northwest A & F University, Yangling, Shaanxi, 712100, China
DOI: https://doi.org/10.21548/33-2-1114

Abstract

β-D-glucosidase (βG) is one of the most interesting glycosidases for the hydrolysis of glycoconjugated
precursors to release active aromatic compounds in musts and wines. Oenococcus oeni strains SD-2a and
31MBR are widely used in Chinese wines to reduce the acidity. In the present study, the βG activity of the
two strains was localised and partially characterised using synthetic substrate. The activity occurred in
whole cells, sonication supernatants and debris, but not in the culture supernatants for both strains. Whole
cells of strain SD-2a possessed greater βG activity, while strain 31MBR showed higher enzyme activity in
the sonication supernatants. Strain 31MBR exhibited higher total enzyme activity than strain SD-2a. The
optimum temperatures for βG from the two strains were 40ºС at pH 3.5 and 50ºС at pH 5.0, respectively.
Ethanol at low concentrations had a positive effect on βG activity in both strains, while a wine-like pH (3.5)
decreased the enzyme activity to a great extent. Whole cells of strain SD-2a showed the highest activity
among all samples tested under wine-like conditions. Thus, strain SD-2a proved to have potential for
aroma improvement in winemaking.

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Published
2016-11-02
Issue
Vol. 33 No. 2 (2012)
Section
Articles

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