Beta-glucosidase and esterase activity from Oenococcus oeni: Screening and evaluation during malolactic fermentation in harsh conditions

Fia, Giovanna; Millarini, Valentina; Granchi, Lisa; Bucalossi, Ginevra; Guerrini, Simona; Zanoni, Bruno; Rosi, Iolanda

doi:10.1016/j.lwt.2017.10.060

Cited by 20 publications

(9 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The increase of the enzyme activity was found to be dependent on the nature of anthocyanin glycosides and the bacterial species. 35 No change in the enzyme activity was observed for the G-strains (UCD VEN 164 AND 101) for any of the substrates (Figs 1 and 2). In the case of G+ O. oeni strains, the highest induced enzyme activity was observed in the presence of P3G followed by M3G and least in D3G ( Fig.2(a)).…”

Section: Resultsmentioning

confidence: 87%

See 1 more Smart Citation

Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution

2020

View full text Add to dashboard Cite

BACKGROUND Anthocyanins and flavonols play a significant role in contributing to wine color and mouthfeel, and the interaction of malolactic fermentation with these compounds is not well known. Here we investigated the adsorption of these compounds by Oenococcus oeni and Lactobacillus plantarum. RESULTS Delphinidin‐3‐glucoside (D3G) was adsorbed the most, followed by malvidin‐3‐glucoside (M3G) and peonidin‐3‐glucoside (P3G) for both the bacterial species, while flavonols were not adsorbed. An increase in β‐glycosidase activity suggested that this enzyme breaks down the anthocyanin glucosides, providing sugars for growth. An average decline of approximately 65% in enzyme activity in the presence of substantial residual sugar was observed. The specific metabolic rates were found to be dependent on the class of anthocyanin and species / strain of the bacteria. Selective adsorption of anthocyanins and not the flavonol glycosides suggest that electrostatic interactions mediate the adsorption. Further, a breakdown of anthocyanins resulted in phloroglucinol aldehyde from the flavonoid A‐ring and corresponding phenolic acids from the B‐ring, i.e., gallic acid for D3G, syringic acid for M3G, and vanillic acid for P3G. CONCLUSIONS The breakdown and adsorption of the anthocyanin glucosides can help explain the color loss and aroma changes, such as the appearance of syringic and vanillic acid, associated with malolactic fermentation. © 2019 Society of Chemical Industry

show abstract

Section: Resultsmentioning

confidence: 87%

“…). The increase of the enzyme activity was found to be dependent on the nature of anthocyanin glycosides and the bacterial species . No change in the enzyme activity was observed for the G‐ strains (UCD VEN 164 AND 101) for any of the substrates (Figs and ).…”

Section: Resultsmentioning

confidence: 88%

Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution

2020

View full text Add to dashboard Cite

show abstract

“…Several authors have shown that LAB are able to enzymatically hydrolyze glycosides and that this activity is widespread amongst different O. oeni strains ( Grimaldi et al, 2000 , 2005a ; Barbagallo et al, 2004 ; D’Incecco et al, 2004 ; Spano et al, 2005 ; Hernandez-Orte et al, 2009 ; Fia et al, 2018 ) and other LAB genera ( Grimaldi et al, 2005b ; Spano et al, 2005 ; Hernandez-Orte et al, 2009 ). Lactiplantibacillus strains show a varied array of enzymes that can contribute to wine aroma, and particularly, a great ability to release volatile aromas from glycosidic precursors ( Lerm et al, 2011 ; Iorizzo et al, 2016 ).…”

Section: How Can Lab Improve Wine Aroma?mentioning

confidence: 99%

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

et al. 2021

View full text Add to dashboard Cite

Currently, the main role of Lactic Acid Bacteria (LAB) in wine is to conduct the malolactic fermentation (MLF). This process can increase wine aroma and mouthfeel, improve microbial stability and reduce the acidity of wine. A growing number of studies support the appreciation that LAB can also significantly, positively and negatively, contribute to the sensorial profile of wine through many different enzymatic pathways. This is achieved either through the synthesis of compounds such as diacetyl and esters or by liberating bound aroma compounds such as glycoside-bound primary aromas and volatile thiols which are odorless in their bound form. LAB can also liberate hydroxycinnamic acids from their tartaric esters and have the potential to break down anthocyanin glucosides, thus impacting wine color. LAB can also produce enzymes with the potential to help in the winemaking process and contribute to stabilizing the final product. For example, LAB exhibit peptidolytic and proteolytic activity that could break down the proteins causing wine haze, potentially reducing the need for bentonite addition. Other potential contributions include pectinolytic activity, which could aid juice clarification and the ability to break down acetaldehyde, even when bound to SO2, reducing the need for SO2 additions during winemaking. Considering all these findings, this review summarizes the novel enzymatic activities of LAB that positively or negatively affect the quality of wine. Inoculation strategies, LAB improvement strategies, their potential to be used as targeted additions, and technological advances involving their use in wine are highlighted along with suggestions for future research.

show abstract

“…To analyze the β-glucosidase activity in real wine conditions, MLF was carried out at laboratory scale in a Pinot Noir wine containing 14.5 % v/v of ethanol and the pH of wine was adjusted to 3.2, 3.5, and 3.8, in the same way that synthetic wine studied above. Pinot Noir wine was supplemented with the glycosilated precursor octyl β-Dglucopyranoside the addition of a known concentration of synthetic n-octyl glycoside is an excellent alternative to explore the activity of enzymatic systems in red wines without color interferences [6,35].…”

Section: Hydrolysis Of Octyl β-D-glucopyranoside In Sterile Pinot Noimentioning

confidence: 99%

β-Glucosidase Activity of Lactiplantibacillus plantarum UNQLp 11 in Different Malolactic Fermentations Conditions: Effect of pH and Ethanol Content

et al. 2021

View full text Add to dashboard Cite

Lactiplantibacillus plantarum strain UNQLp 11 is a lactic acid bacterium with the potential to carry out malolactic fermentation (MLF) in red wines. Recently, the complete genome of UNQLp 11 was sequenced and this strain possesses four loci of the enzyme β-glucosidase. In order to demonstrate that these glucosidase enzymes could be functional under harsh wine conditions, we evaluated the hydrolysis of p-nitrophenyl-β-D-glucopyranoside (p-NPG) in synthetic wine with different ethanol contents (0%, 12%, and 14% v/v) and at different pH values (3.2, 3.5, and 3.8). Then, the hydrolysis of precursor n-octyl β-D-glucopyranoside was analyzed in sterile Pinot Noir wine (containing 14.5% v/v of ethanol, at different pH values) by headspace sorptive extraction gas chromatography-mass spectrometry (HSSE-GC/MS). The hydrolysis of p-NPG showed that β-glucosidase activity is very susceptible to low pH but induced in the presence of high ethanol content. Furthermore, UNQLp 11 was able to release the glycosilated precursor n-octyl, during MLF to a greater extent than a commercial enzyme. In conclusion, UNQLp 11 could improve the aromatic profile of the wine by the release of volatile precursors during MLF.

show abstract

Beta-glucosidase and esterase activity from Oenococcus oeni: Screening and evaluation during malolactic fermentation in harsh conditions

Cited by 20 publications

References 27 publications

Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution

Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution

Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role

β-Glucosidase Activity of Lactiplantibacillus plantarum UNQLp 11 in Different Malolactic Fermentations Conditions: Effect of pH and Ethanol Content

Contact Info

Product

Resources

About