Selection of a versatile Lactobacillus plantarum for wine production and identification and preliminary characterisation of a novel histamine‐degrading enzyme

Abstract

In this study, a desirable and versatile Lactobacillus plantarum strain possessing great ability of L-malic acid consumption, biogenic amine degradation and resistance to wine harsh environment was obtained through successive screenings. Malolactic fermentation (MLF) in contaminated grape wine and cherry wine (supplemented with histamine, tyramine and cadaverine) conducted by this strain was finished within 24 and 18 days, respectively, and the concentration of histamine, tyramine and cadaverine was decreased by over 57% following MLF. The enzyme from L. plantarum responsible for the amine degradation was purified to homogeneity by four steps including cell disruption, ammonium sulphate fractionation, an anion chromatography and a gel filtration chromatography. Such enzyme was identified as glyceraldehyde-3-phosphate dehydrogenase (GAPDH) after N-terminal sequence analysis and protein Blast, a tetramer enzyme with a subunit molecular weight of 36 kDa. The optimum values of pH and temperature of this enzyme were at pH 7.5 and 40°C, and stable between pH 5.5-8.5 and 30-50°C.

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

“…Due to its high tolerance for low pH, high ethanol concentrations and scarcity of nutrients, O. oeni is the main LAB of choice in winemaking ( Bartowsky, 2005 ). However, with increasing temperatures during growth and harvest, and a consequent rising pH trend for many wines, other LAB have the potential to become a valid alternative to Oenococcus , playing an important role in the modifications of wine aroma ( Du Toit et al, 2010 ; Mira and de Orduña, 2010 ; Berbegal et al, 2019 ; Krieger-Weber et al, 2020 ; López-Seijas et al, 2020 ; Shao-Yang et al, 2020 ; Sun et al, 2020 ). Above all, Lactiplantibacillus strains, with their fast consumption of malic acid (up to 3 g/L in 2–4 days) and the suppression of the activity of other spontaneous LAB populations, are an ideal starter choice for the winemaker ( Du Toit et al, 2010 ; Krieger-Weber et al, 2020 ).…”

“…Interestingly, the degrading activity of L. plantarum NDT09 and L. plantarum NDT16 toward putrescine and tyramine, in synthetic media, was higher when the two strains were used in conjunction ( Capozzi et al, 2012 ). Recently, a L. plantarum with good MLF and stress tolerance properties, that is also able to decrease the histamine, tyramine and cadaverine content by over 57%, has been obtained, through successive screenings ( Sun et al, 2020 ).…”

Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety

“…The enzymes accountable for BAs conversion were identified as multicopper oxidases, were isolated and purified from L. plantarum and P. acidilactici strains. Other lactobacilli were recently described as capable of BAs degradation, such as Latilactobacillus curvatus G-1, L. plantarum CAU3823, and L. plantarum PP02 [98,99]. Taken together, the above results indicate the possible use of wine L. plantarum strains as candidates for the design of starter cultures that can degrade biogenic amines during MLF.…”

Convergence in Determining Enzyme Functional Descriptors across Kemp Eliminase Variants

“…Enzymes have been widely used as biocatalysts for chemical synthesis, [1][2][3] biomass conversion, [4][5][6][7] polymer upcycling, [8][9][10][11] drug functionalization, [12][13][14][15] and food allergy treatment. [16][17][18] Wild-type enzymes usually exhibit low specificity for converting non-native substrate and feeble activity for catalyzing new-to-nature reactions. Experimental strategies of enzyme engineering, such as random mutagenesis, [19][20][21] gene shuffling/recombination, 22,23 CASTing, 24,25 and directed evolution, [26][27][28][29] have been leveraged to optimize enzymes' capability for accommodating non-native substrates or catalyzing new-to-nature reactions.…”