Abstract
Lactic acid bacteria (LAB) are responsible for olfactory changes in wine during malolactic fermentation (MLF). A side characteristic of MLF is the release of grape derived aroma compounds from their glycosylated precursors by β-glycosidase activities of these bacteria. Apart from Oenococcus oeni, which is regarded as the most promising species for MLF, glycosidic activities have also been observed in wine related members of the genera Lactobacillus and Pediococcus. Nevertheless, information on the involved enzymes including their potential use in winemaking is limited. In this study we report that β-glucosidases with similar protein sequences can be identified in the genomes of Lactobacillus brevis, O. oeni and Leuconostoc mesenteroides. TTG serves as start codon for the glucosidase gene of O. oeni. The β-glucosidase of O. oeni ATCC BAA-1163 was expressed in E. coli and partially characterized. The enzyme displayed characteristics similar to β-glucosidases isolated from L. brevis and L. mesenteroides. A pH optimum between 5.0 and 5.5, and a K m of 0.17 mmol L−1 pNP-β-d-glucopyranoside were determined. A glycosyltransferase activity was observed in the presence of ethanol. The enzyme from O. oeni was capable to hydrolyze glycosides extracted from Muskat wine. This study also contains a report on glycosidase activities of several LAB species including Oenococcus kitaharae.
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Acknowledgments
The authors appreciate the support given to KD Kulbe by the Austrian Science Fund (FWF project 20246-B11) and the Research Centre Applied Biocatalysis, Graz. We thank Prof. G. Spano for his invaluable scientific advice. Many thanks to Viktoria Hell who did the HPLC work and to Johannes Stadlmann from the Department of Chemistry (University of Natural Resources and Applied Life Sciences Vienna, Austria) for doing the LC-ESI-QTOF-MS/MS analysis.
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Michlmayr, H., Schümann, C., Wurbs, P. et al. A β-glucosidase from Oenococcus oeni ATCC BAA-1163 with potential for aroma release in wine: cloning and expression in E. coli . World J Microbiol Biotechnol 26, 1281–1289 (2010). https://doi.org/10.1007/s11274-009-0299-5
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DOI: https://doi.org/10.1007/s11274-009-0299-5