PT  - JOURNAL ARTICLE
AU  - Mansfield, Anna K.
AU  - Zoecklein, Bruce W.
AU  - Whiton, Robert S.
TI  - Quantification of Glycosidase Activity in Selected Strains of <em>Brettanomyces bruxellensis</em> and <em>Oenococcus oeni</em>
AID  - 10.5344/ajev.2002.53.4.303
DP  - 2002 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 303--307
VI  - 53
IP  - 4
4099  - http://www.ajevonline.org/content/53/4/303.short
4100  - http://www.ajevonline.org/content/53/4/303.full
SO  - Am J Enol Vitic.2002 Jan 01; 53
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.