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

https://doi.org/10.17221/216/2015-CJFSCitation:Li Y., Ma Y., Fan M., Huang K., Zhang H. (2016): Assessment of β-d-glucosidase activity of intact cells of two Oenococcus oeni strains with synthetic and natural substrates. Czech J. Food Sci., 34: 16-23.
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The β-d-glucosidase (βG) activity of intact cells of Oenococcus oeni SD-2a and 31MBR was assessed with synthetic and natural substrates, also its partial characterisation was investigated. Results showed that intact cells of both strains showed βG activity, SD-2a performing higher than 31MBR, against either synthetic or natural substrate. The high βG activity of SD-2a intact cells under wine-like temperature, pH, ethanol concentration, and glucose concentration could be of great interest for its utilisation in winemaking. SD-2a proved promising for aroma enrichment in winemaking.
References:
Barbagallo Riccardo N., Spagna Giovanni, Palmeri Rosa, Torriani Sandra (2004): Assessment of β-glucosidase activity in selected wild strains of Oenococcus oeni for malolactic fermentation. Enzyme and Microbial Technology, 34, 292-296  https://doi.org/10.1016/j.enzmictec.2003.11.013
 
Bartowsky Eveline J., Borneman Anthony R. (2011): Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine. Applied Microbiology and Biotechnology, 92, 441-447  https://doi.org/10.1007/s00253-011-3546-2
 
Bloem Audrey, Lonvaud-Funel Aline, de Revel Gilles (2008): Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni. Food Microbiology, 25, 99-104  https://doi.org/10.1016/j.fm.2007.07.009
 
Boido Eduardo, Lloret Adriana, Medina Karina, Carrau Francisco, Dellacassa Eduardo (2002): Effect of β-Glycosidase Activity of Oenococcus oeni on the Glycosylated Flavor Precursors of Tannat Wine during Malolactic Fermentation. Journal of Agricultural and Food Chemistry, 50, 2344-2349  https://doi.org/10.1021/jf0109367
 
Capaldo A., Walker M.E., Ford C.M., Jiranek V. (2011): β-Glucoside metabolism in Oenococcus oeni: Cloning and characterisation of the phospho-β-glucosidase bglD. Food Chemistry, 125, 476-482  https://doi.org/10.1016/j.foodchem.2010.09.036
 
Chassagne David, Vernizeau Stéphanie, Nedjma Mustapha, Alexandre Hervé (2005): Hydrolysis and sorption by Saccharomyces cerevisiae strains of Chardonnay grape must glycosides during fermentation. Enzyme and Microbial Technology, 37, 212-217  https://doi.org/10.1016/j.enzmictec.2005.03.002
 
Deutscher J., Francke C., Postma P. W. (): How Phosphotransferase System-Related Protein Phosphorylation Regulates Carbohydrate Metabolism in Bacteria. Microbiology and Molecular Biology Reviews, 70, 939-1031  https://doi.org/10.1128/MMBR.00024-06
 
D’Incecco Nadia, Bartowsky Eveline, Kassara Stella, Lante Anna, Spettoli Paolo, Henschke Paul (2004): Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation. Food Microbiology, 21, 257-265  https://doi.org/10.1016/j.fm.2003.09.003
 
Dong Mei, Fan Mingtao, Zhang Zhe, Xu Ying, Li Aixia, Wang Panxue, Yang Kun (2014): Purification and characterization of β-glucosidase from Oenococcus oeni 31MBR. European Food Research and Technology, 239, 995-1001  https://doi.org/10.1007/s00217-014-2296-7
 
Pérez-Martín Fátima, Seseña Susana, Izquierdo Pedro Miguel, Martín Raúl, Palop María Llanos (2012): Screening for glycosidase activities of lactic acid bacteria as a biotechnological tool in oenology. World Journal of Microbiology and Biotechnology, 28, 1423-1432  https://doi.org/10.1007/s11274-011-0942-9
 
Gagné S., Lucas P.M., Perello M.C., Claisse O., Lonvaud-Funel A., De Revel G. (2011): Variety and variability of glycosidase activities in an Oenococcus oeni strain collection tested with synthetic and natural substrates. Journal of Applied Microbiology, 110, 218-228  https://doi.org/10.1111/j.1365-2672.2010.04878.x
 
Grimald A., Bartowsky E., Jiranek V. (2005a): A survey of glycosidase activities of commercial wine strains of Oenococcus oeni. International Journal of Food Microbiology, 105: 233–244.
 
Grimaldi A., Bartowsky E., Jiranek V. (2005b): Screening of Lactobacillus spp. and Pediococcus spp. for glycosidase activities that are important in oenology. Journal of Applied Microbiology, 99: 1061–1069.
 
Grimaldi A., McLean H., Jiranek V. (2000): Identification and partial characterization of glycosidic activities of commercial strains of the lactic acid bacterium, Oenococcus oeni. American Journal of Enology and Viticulture, 51: 362–369.
 
Guilloux-Benatier M., Son H.S., Bouhier S., Feuillat M. (1993): Activités enzymatiques: glycosidases et peptidase chez Leuconostoc oenos au cours de la croissance bactérienne. Influence des amcromolécules de levures. Vitis, 32: 51–57.
 
Jesús Ibarz Ma., Ferreira Vicente, Hernández-Orte Purificación, Loscos Natalia, Cacho Juan (2006): Optimization and evaluation of a procedure for the gas chromatographic–mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor precursors extracted from grapes. Journal of Chromatography A, 1116, 217-229  https://doi.org/10.1016/j.chroma.2006.03.020
 
Jiang Bao, Zhang Zhenwen (2010): Volatile Compounds of Young Wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay Varieties Grown in the Loess Plateau Region of China. Molecules, 15, 9184-9196  https://doi.org/10.3390/molecules15129184
 
Li Y.H., Fan M.T., Ran J.J., Zhang G.Q., Liu Y.L. (2012a): Influence of abiotic stress on β-d-glucosidase activity of two typical Oenococcus oeni strains in China. African Journal of Microbiology Research, 6: 6685–6692.
 
Li Y.H., Fan M.T., Zhang G.Q., Liu Y.L. (2012b): Assessment of β-d-glucosidase activity from two typical strains of the lactic acid bacteria, Oenococcus oeni, in China. South African Journal of Enology and Viticulture, 33: 144–149.
 
Mansfield A.K., Zoecklein B.W., Whiton R.S. (2002): Quantification of glycosidase activity in selected strains of Brettanomyces bruxellensis and Oenococcus oeni. American Journal of Enology and Viticulture, 53: 303–307.
 
Mateo J.J., Di Stefano R. (1997): Description of theβ-glucosidase activity of wine yeasts. Food Microbiology, 14, 583-591  https://doi.org/10.1006/fmic.1997.0122
 
McMahon H, Zoecklein B W, Fugelsang K, Jasinski Y (1999): Quantification of glycosidase activities in selected yeasts and lactic acid bacteria. Journal of Industrial Microbiology and Biotechnology, 23, 198-203  https://doi.org/10.1038/sj.jim.2900720
 
Mesas J.M., Rodríguez M.C., Alegre M.T. (2012): Basic characterization and partial purification of β-glucosidase from cell-free extracts of Oenococcus oeni ST81. Letters in Applied Microbiology, 55, 247-255  https://doi.org/10.1111/j.1472-765X.2012.03285.x
 
Michlmayr H., Eder R., Kulbe K.D. (2012a): Beta-glycosidase activities of Oenococcus oeni: current state of research and future challenges. Mitteilungen Klosterneuburg, 62: 87–96.
 
Michlmayr H., Nauer S., Brandes W. (2012b): Release of wine monoterpenes from natural precursors by glycosidases from Oenococcus oeni. Food Chemistry, 135: 80–87.
 
Michlmayr H., Schumann C., Wurbs P., da Silva N., Rogl V., Kulbe K.D., Del Hierro A.M. (2010a): A beta-glucosidase from Oenococcus oeni ATCC BAA-1163 with potential for aroma release in wine: cloning and expression in E. coli. World Journal of Microbiology and Biotechnology, 26: 1281–1289.
 
Michlmayr H., Schümann C., Barreira Braz da Silva N.M., Kulbe K.D., Del Hierro A.M. (2010b): Isolation and basic characterization of a β-glucosidase from a strain of Lactobacillus brevis isolated from a malolactic starter culture. Journal of Applied Microbiology, 108: 550–559.
 
Olguin N., Alegret J. O., Bordons A., Reguant C. ():  -Glucosidase Activity and bgl Gene Expression of Oenococcus oeni Strains in Model Media and Cabernet Sauvignon Wine. American Journal of Enology and Viticulture, 62, 99-105  https://doi.org/10.5344/ajev.2010.10044
 
Saguir F.M., Campos I.E.L., Maturano C., de Nadra M.C.M. (2009): Identification of dominant lactic acid bacteria isolated from grape juices. Assessment of its biochemical activities relevant to flavor development in wine. International Journal of Wine Research, 1: 175–185.
 
Sefton M.A., Francis I.L., Williams P.J. (1993): The volatile composition of Chardonnay juices: a study by flavor precursor analysis. American Journal of Enology and Viticulture, 44: 359–370.
 
Sumby Krista M., Jiranek Vladimir, Grbin Paul R. (2013): Ester synthesis and hydrolysis in an aqueous environment, and strain specific changes during malolactic fermentation in wine with Oenococcus oeni. Food Chemistry, 141, 1673-1680  https://doi.org/10.1016/j.foodchem.2013.03.087
 
du Toit Maret, Engelbrecht Lynn, Lerm Elda, Krieger-Weber Sibylle (2011): Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview. Food and Bioprocess Technology, 4, 876-906  https://doi.org/10.1007/s11947-010-0448-8
 
Tourdot-Maréchal R, Gaboriau D, Beney L, Diviès C (2000): Membrane fluidity of stressed cells of Oenococcus oeni. International Journal of Food Microbiology, 55, 269-273  https://doi.org/10.1016/S0168-1605(00)00202-6
 
Ugliano Maurizio, Moio Luigi (2006): The influence of malolactic fermentation andOenococcus oeni strain on glycosidic aroma precursors and related volatile compounds of red wine. Journal of the Science of Food and Agriculture, 86, 2468-2476  https://doi.org/10.1002/jsfa.2650
 
Zapparoli G., Fracchetti F., Stefanelli E., Torriani S. (2012): Genetic and phenotypic strain heterogeneity within a natural population of Oenococcus oeni from Amarone wine. Journal of Applied Microbiology, 113, 1087-1096  https://doi.org/10.1111/j.1365-2672.2012.05425.x
 
Barbagallo Riccardo N., Spagna Giovanni, Palmeri Rosa, Torriani Sandra (2004): Assessment of β-glucosidase activity in selected wild strains of Oenococcus oeni for malolactic fermentation. Enzyme and Microbial Technology, 34, 292-296  https://doi.org/10.1016/j.enzmictec.2003.11.013
 
Bartowsky Eveline J., Borneman Anthony R. (2011): Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine. Applied Microbiology and Biotechnology, 92, 441-447  https://doi.org/10.1007/s00253-011-3546-2
 
Bloem Audrey, Lonvaud-Funel Aline, de Revel Gilles (2008): Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni. Food Microbiology, 25, 99-104  https://doi.org/10.1016/j.fm.2007.07.009
 
Boido Eduardo, Lloret Adriana, Medina Karina, Carrau Francisco, Dellacassa Eduardo (2002): Effect of β-Glycosidase Activity of Oenococcus oeni on the Glycosylated Flavor Precursors of Tannat Wine during Malolactic Fermentation. Journal of Agricultural and Food Chemistry, 50, 2344-2349  https://doi.org/10.1021/jf0109367
 
Capaldo A., Walker M.E., Ford C.M., Jiranek V. (2011): β-Glucoside metabolism in Oenococcus oeni: Cloning and characterisation of the phospho-β-glucosidase bglD. Food Chemistry, 125, 476-482  https://doi.org/10.1016/j.foodchem.2010.09.036
 
Chassagne David, Vernizeau Stéphanie, Nedjma Mustapha, Alexandre Hervé (2005): Hydrolysis and sorption by Saccharomyces cerevisiae strains of Chardonnay grape must glycosides during fermentation. Enzyme and Microbial Technology, 37, 212-217  https://doi.org/10.1016/j.enzmictec.2005.03.002
 
Deutscher J., Francke C., Postma P. W. (): How Phosphotransferase System-Related Protein Phosphorylation Regulates Carbohydrate Metabolism in Bacteria. Microbiology and Molecular Biology Reviews, 70, 939-1031  https://doi.org/10.1128/MMBR.00024-06
 
D’Incecco Nadia, Bartowsky Eveline, Kassara Stella, Lante Anna, Spettoli Paolo, Henschke Paul (2004): Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation. Food Microbiology, 21, 257-265  https://doi.org/10.1016/j.fm.2003.09.003
 
Dong Mei, Fan Mingtao, Zhang Zhe, Xu Ying, Li Aixia, Wang Panxue, Yang Kun (2014): Purification and characterization of β-glucosidase from Oenococcus oeni 31MBR. European Food Research and Technology, 239, 995-1001  https://doi.org/10.1007/s00217-014-2296-7
 
Pérez-Martín Fátima, Seseña Susana, Izquierdo Pedro Miguel, Martín Raúl, Palop María Llanos (2012): Screening for glycosidase activities of lactic acid bacteria as a biotechnological tool in oenology. World Journal of Microbiology and Biotechnology, 28, 1423-1432  https://doi.org/10.1007/s11274-011-0942-9
 
Gagné S., Lucas P.M., Perello M.C., Claisse O., Lonvaud-Funel A., De Revel G. (2011): Variety and variability of glycosidase activities in an Oenococcus oeni strain collection tested with synthetic and natural substrates. Journal of Applied Microbiology, 110, 218-228  https://doi.org/10.1111/j.1365-2672.2010.04878.x
 
Grimald A., Bartowsky E., Jiranek V. (2005a): A survey of glycosidase activities of commercial wine strains of Oenococcus oeni. International Journal of Food Microbiology, 105: 233–244.
 
Grimaldi A., Bartowsky E., Jiranek V. (2005b): Screening of Lactobacillus spp. and Pediococcus spp. for glycosidase activities that are important in oenology. Journal of Applied Microbiology, 99: 1061–1069.
 
Grimaldi A., McLean H., Jiranek V. (2000): Identification and partial characterization of glycosidic activities of commercial strains of the lactic acid bacterium, Oenococcus oeni. American Journal of Enology and Viticulture, 51: 362–369.
 
Guilloux-Benatier M., Son H.S., Bouhier S., Feuillat M. (1993): Activités enzymatiques: glycosidases et peptidase chez Leuconostoc oenos au cours de la croissance bactérienne. Influence des amcromolécules de levures. Vitis, 32: 51–57.
 
Jesús Ibarz Ma., Ferreira Vicente, Hernández-Orte Purificación, Loscos Natalia, Cacho Juan (2006): Optimization and evaluation of a procedure for the gas chromatographic–mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor precursors extracted from grapes. Journal of Chromatography A, 1116, 217-229  https://doi.org/10.1016/j.chroma.2006.03.020
 
Jiang Bao, Zhang Zhenwen (2010): Volatile Compounds of Young Wines from Cabernet Sauvignon, Cabernet Gernischet and Chardonnay Varieties Grown in the Loess Plateau Region of China. Molecules, 15, 9184-9196  https://doi.org/10.3390/molecules15129184
 
Li Y.H., Fan M.T., Ran J.J., Zhang G.Q., Liu Y.L. (2012a): Influence of abiotic stress on β-d-glucosidase activity of two typical Oenococcus oeni strains in China. African Journal of Microbiology Research, 6: 6685–6692.
 
Li Y.H., Fan M.T., Zhang G.Q., Liu Y.L. (2012b): Assessment of β-d-glucosidase activity from two typical strains of the lactic acid bacteria, Oenococcus oeni, in China. South African Journal of Enology and Viticulture, 33: 144–149.
 
Mansfield A.K., Zoecklein B.W., Whiton R.S. (2002): Quantification of glycosidase activity in selected strains of Brettanomyces bruxellensis and Oenococcus oeni. American Journal of Enology and Viticulture, 53: 303–307.
 
Mateo J.J., Di Stefano R. (1997): Description of theβ-glucosidase activity of wine yeasts. Food Microbiology, 14, 583-591  https://doi.org/10.1006/fmic.1997.0122
 
McMahon H, Zoecklein B W, Fugelsang K, Jasinski Y (1999): Quantification of glycosidase activities in selected yeasts and lactic acid bacteria. Journal of Industrial Microbiology and Biotechnology, 23, 198-203  https://doi.org/10.1038/sj.jim.2900720
 
Mesas J.M., Rodríguez M.C., Alegre M.T. (2012): Basic characterization and partial purification of β-glucosidase from cell-free extracts of Oenococcus oeni ST81. Letters in Applied Microbiology, 55, 247-255  https://doi.org/10.1111/j.1472-765X.2012.03285.x
 
Michlmayr H., Eder R., Kulbe K.D. (2012a): Beta-glycosidase activities of Oenococcus oeni: current state of research and future challenges. Mitteilungen Klosterneuburg, 62: 87–96.
 
Michlmayr H., Nauer S., Brandes W. (2012b): Release of wine monoterpenes from natural precursors by glycosidases from Oenococcus oeni. Food Chemistry, 135: 80–87.
 
Michlmayr H., Schumann C., Wurbs P., da Silva N., Rogl V., Kulbe K.D., Del Hierro A.M. (2010a): A beta-glucosidase from Oenococcus oeni ATCC BAA-1163 with potential for aroma release in wine: cloning and expression in E. coli. World Journal of Microbiology and Biotechnology, 26: 1281–1289.
 
Michlmayr H., Schümann C., Barreira Braz da Silva N.M., Kulbe K.D., Del Hierro A.M. (2010b): Isolation and basic characterization of a β-glucosidase from a strain of Lactobacillus brevis isolated from a malolactic starter culture. Journal of Applied Microbiology, 108: 550–559.
 
Olguin N., Alegret J. O., Bordons A., Reguant C. ():  -Glucosidase Activity and bgl Gene Expression of Oenococcus oeni Strains in Model Media and Cabernet Sauvignon Wine. American Journal of Enology and Viticulture, 62, 99-105  https://doi.org/10.5344/ajev.2010.10044
 
Saguir F.M., Campos I.E.L., Maturano C., de Nadra M.C.M. (2009): Identification of dominant lactic acid bacteria isolated from grape juices. Assessment of its biochemical activities relevant to flavor development in wine. International Journal of Wine Research, 1: 175–185.
 
Sefton M.A., Francis I.L., Williams P.J. (1993): The volatile composition of Chardonnay juices: a study by flavor precursor analysis. American Journal of Enology and Viticulture, 44: 359–370.
 
Sumby Krista M., Jiranek Vladimir, Grbin Paul R. (2013): Ester synthesis and hydrolysis in an aqueous environment, and strain specific changes during malolactic fermentation in wine with Oenococcus oeni. Food Chemistry, 141, 1673-1680  https://doi.org/10.1016/j.foodchem.2013.03.087
 
du Toit Maret, Engelbrecht Lynn, Lerm Elda, Krieger-Weber Sibylle (2011): Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview. Food and Bioprocess Technology, 4, 876-906  https://doi.org/10.1007/s11947-010-0448-8
 
Tourdot-Maréchal R, Gaboriau D, Beney L, Diviès C (2000): Membrane fluidity of stressed cells of Oenococcus oeni. International Journal of Food Microbiology, 55, 269-273  https://doi.org/10.1016/S0168-1605(00)00202-6
 
Ugliano Maurizio, Moio Luigi (2006): The influence of malolactic fermentation andOenococcus oeni strain on glycosidic aroma precursors and related volatile compounds of red wine. Journal of the Science of Food and Agriculture, 86, 2468-2476  https://doi.org/10.1002/jsfa.2650
 
Zapparoli G., Fracchetti F., Stefanelli E., Torriani S. (2012): Genetic and phenotypic strain heterogeneity within a natural population of Oenococcus oeni from Amarone wine. Journal of Applied Microbiology, 113, 1087-1096  https://doi.org/10.1111/j.1365-2672.2012.05425.x
 
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