Quantification of glycosidase activities in selected yeasts and lactic acid bacteria

Assessment of β-d-glucosidase activity of intact cells of two Oenococcus oeni strains with synthetic and natural substrates

“…Capaldo et al (2011) pointed out that O. oeni were able to take up β-glucosides via the PEP-PTS, which involves phosphorylation and subsequent hydrolysis of the phosphorylated glucosides through the action of phospho-β-glucosidases (Capaldo et al 2011). This could also well explain the results from other authors that intact cells of the bacteria showed high βG activity while low or no intracellular and extracellular activities were observed (McMahon et al 1999;Michlmayr et al 2010b).…”

“…Thus assaying the βG activity with natural aroma precursors was necessary for an adequate evaluation of the glycosidase potential of O. oeni strains (Gagne et al 2011). Related work of assaying the βG activity of O. oeni strains with natural glycosylated compounds isolated from grapes/wine and oak wood has also been reported (McMahon et al 1999;Mansfield et al 2002;D'Incecco et al 2004;Ugliano et al 2006;Bloem et al 2008;Gagne et al 2011). O. oeni SD-2a and 31MBR are two important strains widely used during winemaking in China.…”

“…Over the past decades, numerous investigations have been conducted, providing evidence of the potential βG activity of O. oeni strains for flavour enhancement in (Michlmayr et al 2010a;Gagne et al 2011;Fatima et al 2012). Diverse O. oeni strains were tested with synthetic substrate to determine their capacity to release volatile compounds (McMahon et al 1999;Grimaldi et al 2000Grimaldi et al , 2005aGagne et al 2011;Michlmayr et al 2012a). It has been reported that the possession of glycosidic activities is widespread and strain dependent among O. oeni strains (Grimaldi et al 2005a;Saguir et al 2009;Michlmayr et al 2012a).…”

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

“…It is well known that a significant part of flavour remains as odourless glycosylated precursors in newly made wine that are not hydrolysed during ethanol fermentation. These odourless precursors containing aroma aglycones are not directly accessible to the olfactory mucosa, but may greatly affect wine quality after hydrolysis (Williams et al, 1995;McMahon et al, 1999). The hydrolysis of odourless precursors could be achieved through chemical or enzymatic treatment during winemaking.…”

“…However, the acid hydrolysis occurs quite slowly, and may produce undesirable and unpredictable flavours. Alternatively, enzymatic hydrolysis is a favourable method to enhance the natural aroma spectrum of wine without detrimental effects on the final quality (Spagna et al, 1998;McMahon et al, 1999;Mateo & Jimenez, 2000;Michlmayr et al, 2010a).…”