Identification and Partial Characterization of Glycosidic Activities of Commercial Strains of the Lactic Acid Bacterium,Oenococcus oeni
Abstract
β-glucosidase activity was measured in cultures derived from 11 commercial preparations of Oenococcus oeni, which are utilized for the malolactic fermentation of wine. All cultures produced a detectable activity seen as the hydrolysis of p-nitrophenyl-β-D-glucopyranoside. Detectable activities against p-nitrophenyl-β-D-xylopyranoside and, to a lesser extent for selected isolates, p-nitrophenyl-α-L-arabinopyranoside, were also observed. The activity occurred in both the supernatant and cell-associated fractions, with the combined total activity and its relative distribution varying according to strain and growth stage. In evaluating the potential of these activities as liberators of glyco-conjugated grape aromas, responses to enological pH values, glucose/ fructose and ethanol concentrations were determined. Over the pH range of 3.5 to 4.0, 12% to 43% of the activity observed at the optimal pH of 5.5 was retained. Depending on the isolate examined, the presence of up to 166 mM sugar yielded responses ranging between 30% enhancement and 93% inhibition. Similarly, responses to ethanol ranged from 80% enhancement to 73% inhibition. When examined in a combinatorial manner, a heightened inhibition by some pH/sugar/ethanol combinations indicated a synergism for some variables. The potential enological significance of these findings is discussed.
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The degree of release of glycosidically bound aroma compounds appears to be very much strain-dependent.
“The degree of release of glycosidically bound aroma compounds appears to be very much strain-dependent (Grimaldi et al. 2000, Boido et al. 2002, Ugliano et al. 2003, D'Incecco et al. 2004).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Grimaldi et al. 2000
Oenococcus oeni strains possess various glycosidase activities; however, these activities on synthetic glycosides were dependent on wine conditions such as pH, ethanol and residual sugar content.
“Oenococcus oeni strains possess various glycosidase activities; however, these activities on synthetic glycosides were dependent on wine conditions such as pH, ethanol and residual sugar content (Grimaldi et al. 2000).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Grimaldi et al. 2000
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- Authors
- Grimaldi, A., McLean, H., & Jiranek, V.
- ORCID
- Jiranek, Vladimir
- Venue
- American Journal of Enology and Viticulture
- Published
- 2000
- Volume
- 51
- Issue
- 4
- Pages
- 362-369
- ISSN
- 0002-9254 (ISSN-L)
- OpenAlex
- W2277997277
- Cited by
- 108
- References
- 0
- Citations by year
- 2026: 2 · 2025: 1 · 2024: 1 · 2023: 1 · 2022: 1 · 2021: 3 · 2020: 6 · 2019: 5 · 2018: 2 · 2017: 6 · 2016: 7 · 2015: 1 · 2014: 5 · 2013: 4 · 2012: 4
- FWCI
- 4.28
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- American Journal of Enology and Viticulture (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Keywords
- Oenococcus oeni, β-glucosidase, glycosidase activity, malolactic fermentation, wine, p-nitrophenyl-β-D-glucopyranoside, p-nitrophenyl-β-D-xylopyranoside, pH effect, sugar inhibition, ethanol inhibition
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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