<?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%">Grimaldi, Antonio</style></author><author><style face="normal" font="default" size="100%">McLean, Hylton</style></author><author><style face="normal" font="default" size="100%">Jiranek, Vladimir</style></author></authors><secondary-authors></secondary-authors></contributors><titles><title><style face="normal" font="default" size="100%">Identification and Partial Characterization of Glycosidic Activities of Commercial Strains of the Lactic Acid Bacterium, &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%">2000</style></year><pub-dates><date><style  face="normal" font="default" size="100%">2000-01-01 00:00:00</style></date></pub-dates></dates><pages><style  face="normal" font="default" size="100%">362-369</style></pages><doi><style  face="normal" font="default" size="100%">10.5344/ajev.2000.51.4.362</style></doi><volume><style face="normal" font="default" size="100%">51</style></volume><issue><style face="normal" font="default" size="100%">4</style></issue><abstract><style  face="normal" font="default" size="100%">β-glucosidase activity was measured in cultures derived from 11 commercial preparations of Oenococcus oeni, which are utilized for the malolactic fermentation of wine. All cultures produced a detectable activity seen as the hydrolysis of p-nitrophenyl-β-D-glucopyranoside. Detectable activities against p-nitrophenyl-β-D-xylopyranoside and, to a lesser extent for selected isolates, p-nitrophenyl-α-L-arabinopyranoside, were also observed. The activity occurred in both the supernatant and cell-associated fractions, with the combined total activity and its relative distribution varying according to strain and growth stage. In evaluating the potential of these activities as liberators of glyco-conjugated grape aromas, responses to enological pH values, glucose/ fructose and ethanol concentrations were determined. Over the pH range of 3.5 to 4.0, 12% to 43% of the activity observed at the optimal pH of 5.5 was retained. Depending on the isolate examined, the presence of up to 166 mM sugar yielded responses ranging between 30% enhancement and 93% inhibition. Similarly, responses to ethanol ranged from 80% enhancement to 73% inhibition. When examined in a combinatorial manner, a heightened inhibition by some pH/sugar/ethanol combinations indicated a synergism for some variables. The potential enological significance of these findings is discussed.</style></abstract></record></records></xml>