Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification

Matthews, Angela; Grimaldi, Antonio; Walker, M.; Bartowsky, Eveline; Grbin, Paul R.; Jiranek, Vladimir

doi:10.1128/aem.70.10.5715-5731.2004

Cited by 153 publications

(114 citation statements)

References 262 publications

(126 reference statements)

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“…can survive under winemaking conditions and possess many favourable biological properties that would make them a suitable candidate for MLF starter cultures (Du Toit et al, 2011). In fact, during the fermentation process they are also able to carry out a number of secondary metabolic reactions of great importance for aroma and flavour in wines (Liu, 2002;Matthews et al, 2004). They also exhibit a wider range and greater spectrum of enzymatic activities than O. oeni, and can contribute to a greater modification of wine aroma.…”

Section: Malolactic Starter Culturesmentioning

confidence: 99%

Microbial Resources and Innovation in the Wine Production Sector

Berbegal

Spano

Tristezza

et al. 2017

SAJEV

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Microbial starter cultures represent a fundamental level of innovation in the wine sector. Selected yeast strains are routinely used to achieve the needed biomass preparation to accelerate and steer alcoholic fermentation in grape must. The use of starter cultures to induce malolactic fermentation in wine relies on the characterisation and propagation of suitable strains of lactic acid bacteria. Furthermore, the selection of new strains, the renewal of management of microbial resources and new technologies allow continuous improvements in oenology, which may increase the beneficial aspects of wine. In this review, with the aim to stimulate microbial-driven, consumer-oriented advances in the oenological sector, we propose an overview of recent trends in this field that are reported by following the classical separation into 'product innovation' and 'process innovation'. Hence, we shall highlight i) the possible positive innovative impacts of microbial resources on the safety and the sensorial and functional properties of wine (product innovation) and ii) the potential microbial-based improvements allowing the reduction of time/costs and the environmental impacts associated with winemaking (process innovation).

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Section: Malolactic Starter Culturesmentioning

confidence: 99%

Microbial Resources and Innovation in the Wine Production Sector

Berbegal

Spano

Tristezza

et al. 2017

SAJEV

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“…Numerous reports clearly show that outside of this core function, lactic acid bacteria (LAB) can also bring about significant changes of sensorial importance (2,5,12,32,40,49,55). Such studies typically examined the action of active cultures or whole cells; however, the promise of LAB as a source of purified enzymes for use as additives in winemaking has recently been highlighted (43).…”

mentioning

confidence: 99%

Cloning and Characterization of an Intracellular Esterase from the Wine-Associated Lactic Acid BacteriumOenococcus oeni

Sumby

Matthews

Grbin

et al. 2009

Appl Environ Microbiol

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We report the cloning and characterization of EstB28, the first esterase to be so characterized from the wine-associated lactic acid bacterium, Oenococcus oeni. The published sequence for O. oeni strain PSU-1 was used to identify putative esterase genes and design PCR primers in order to amplify the corresponding region from strain Ooeni28, an isolate intended for inoculation of wines. In this way a 912-bp open reading frame (ORF) encoding a putative esterase of 34.5 kDa was obtained. The amino acid sequence indicated that EstB28 is a member of family IV of lipolytic enzymes and contains the GDSAG motif common to other lactic acid bacteria. This ORF was cloned into Escherichia coli using an appropriate expression system, and the recombinant esterase was purified. Characterization of EstB28 revealed that the optimum temperature, pH, and ethanol concentration were 40°C, pH 5.0, and 28% (vol/vol), respectively. EstB28 also retained marked activity under conditions relevant to winemaking (10 to 20°C, pH 3.5, 14% [vol/vol] ethanol). Kinetic constants were determined for EstB28 with p-nitrophenyl (pNP)-linked substrates ranging in chain length from C 2 to C 18 . EstB28 exhibited greatest specificity for C 2 to C 4 pNP-linked substrates.

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“…En muchos de estos procesos están implicados las enzimas procedentes de la flora asociada a la uva (Matthews et al, 2004). Los esteres son un grupo importante de compuestos volátiles que contribuyen al sabor y aroma del vino (Matthews et al, 2007).…”

Section: Aplicaciones Ancestrales De Las Enzimas Lipolíticasunclassified

Enzimas lipolíticas bacterianas: propiedades, clasificación, estructura, aplicaciones tecnológicas y aspectos legales

González¹,

Caston²

2012

Anales De Veterinaria De Murcia

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RESUMENLas enzimas lipolíticas son biocatalizadores que llevan a cabo reacciones de síntesis, hidrolisis o intercambios de grupos en sustancias oleosas. Las enzimas lipolíticas presentes en la naturaleza han sido utilizadas en la producción de alimentos durante millones de años, pero en las últimas décadas han adquirido una mayor importancia; debido a la multitud de aplicaciones tecnológicas en las que son capaces de actuar y a las ventajas que presentan frente a los catalizadores convencionales no biológicos. Una de las principales fuentes de estos biocatalizadores son las bacterias, ya que son fáciles y rápidas de cultivar, entre otras ventajas, y gracias a las técnicas de biología molecular pueden obtenerse en grandes cantidades. El objetivo de este trabajo es describir algunas de las aplicaciones industriales de las enzimas lipolíticas en las diferentes industrias, además, de hacer una breve reseña sobre sus propiedades generales, clasificación, mecanismo de actuación y el marco legal que las engloba.Palabras clave: enzimas alimentarias, procesado de alimentos, esterasas/lipasas.

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Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification

Cited by 153 publications

References 262 publications

Microbial Resources and Innovation in the Wine Production Sector

Microbial Resources and Innovation in the Wine Production Sector

Cloning and Characterization of an Intracellular Esterase from the Wine-Associated Lactic Acid BacteriumOenococcus oeni

Enzimas lipolíticas bacterianas: propiedades, clasificación, estructura, aplicaciones tecnológicas y aspectos legales

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