RT Journal Article
SR Electronic
T1 Quantification of Glycosidase Activity in Selected Strains of <em>Brettanomyces bruxellensis</em> and <em>Oenococcus oeni</em>
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 303
OP 307
DO 10.5344/ajev.2002.53.4.303
VO 53
IS 4
A1 Anna K. Mansfield
A1 Bruce W. Zoecklein
A1 Robert S. Whiton
YR 2002
UL http://www.ajevonline.org/content/53/4/303.abstract
AB Brettanomyces bruxellensis and lactic acid bacteria are common microorganisms capable of modifying wine aroma and flavor. The activity of β-glucosidase against p-nitrophenyl-β-D-glucopyranoside was determined in a model system for 14 strains of Brettanomyces bruxellensis yeast and 9 strains of lactic acid bacteria (Oenococcus oeni). All Brettanomyces strains and 7 Oenococcus strains exhibited enzymatic activity against this substrate. B. bruxellensis β-glucosidase activity was primarily intracellular; O. oeni showed some extracellular activity. Strains showing activity greater than 1000 nmole mL-1 g dry cell mass-1 24 hr-1 for Brettanomyces, or 100 nmole mL-1 g dry cell mass-1 24 hr-1 for Oenococcus, were evaluated for their effect on native Viognier grape glycosides. Neither genus was active on Viognier grape glycosides.