<?xml version='1.0' encoding='UTF-8'?><xml><records><record><source-app name="HighWire" version="7.x">Drupal-HighWire</source-app><ref-type name="Journal Article">17</ref-type><contributors><authors><author><style face="normal" font="default" size="100%">Mansfield, Anna K.</style></author><author><style face="normal" font="default" size="100%">Zoecklein, Bruce W.</style></author><author><style face="normal" font="default" size="100%">Whiton, Robert S.</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">Quantification of Glycosidase Activity in Selected Strains of &lt;em&gt;Brettanomyces bruxellensis&lt;/em&gt; and &lt;em&gt;Oenococcus oeni&lt;/em&gt;</style></title><secondary-title><style face="normal" font="default" size="100%">American Journal of Enology and Viticulture</style></secondary-title></titles><dates><year><style  face="normal" font="default" size="100%">2002</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2002-01-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">303-307</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.2002.53.4.303</style></doi><volume><style face="normal" font="default" size="100%">53</style></volume><issue><style face="normal" font="default" size="100%">4</style></issue><abstract><style  face="normal" font="default" size="100%">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.</style></abstract></record></records></xml>