A survey of lactic acid bacteria for enzymes of interest to oenology
A survey of lactic acid bacteria for enzymes of interest to oenology
Isolates from wine-associated genera of lactic acid bacteria (LAB), including Lactobacillus, Oenococcus and Pediococcus, were examined for enzymatic properties that could be of value in the production and processing of wine. Up to 438 combinations of bacterial isolates and substrates were examined. Across the 50 isolates investigated, all were found to hydrolyse esters, with the greatest activity being seen amongst the oenococci followed by the lactobacilli and pediococci. Lipase activity was restricted to three Lactobacillus isolates, while all tested isolates displayed tannase activity. Cellulase, β-glucanase and lichenase activities were observed for almost all Pediococcus and Lactobacillus isolates, while such activities were seen for only a minority of oenococci. No degradation of the xylan substrate was detected. Once confirmed under wine-like conditions, our findings will help define potentially interesting genera of LAB for winemaking.
Hydrolytic enzymes, Lactic acid bacteria, Lactobacillus, Oenococcus, Pediococcus, Vinification
235-244
Matthews, Angela
5aa6e142-a824-4fb1-a994-f741f4288796
Grbin, Paul R.
e1cce428-cbfc-4cd2-aef0-c0e3a076a955
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
2006
Matthews, Angela
5aa6e142-a824-4fb1-a994-f741f4288796
Grbin, Paul R.
e1cce428-cbfc-4cd2-aef0-c0e3a076a955
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Matthews, Angela, Grbin, Paul R. and Jiranek, Vladimir
(2006)
A survey of lactic acid bacteria for enzymes of interest to oenology.
Australian Journal of Grape and Wine Research, 12 (3), .
(doi:10.1111/j.1755-0238.2006.tb00063.x).
Abstract
Isolates from wine-associated genera of lactic acid bacteria (LAB), including Lactobacillus, Oenococcus and Pediococcus, were examined for enzymatic properties that could be of value in the production and processing of wine. Up to 438 combinations of bacterial isolates and substrates were examined. Across the 50 isolates investigated, all were found to hydrolyse esters, with the greatest activity being seen amongst the oenococci followed by the lactobacilli and pediococci. Lipase activity was restricted to three Lactobacillus isolates, while all tested isolates displayed tannase activity. Cellulase, β-glucanase and lichenase activities were observed for almost all Pediococcus and Lactobacillus isolates, while such activities were seen for only a minority of oenococci. No degradation of the xylan substrate was detected. Once confirmed under wine-like conditions, our findings will help define potentially interesting genera of LAB for winemaking.
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Published date: 2006
Keywords:
Hydrolytic enzymes, Lactic acid bacteria, Lactobacillus, Oenococcus, Pediococcus, Vinification
Identifiers
Local EPrints ID: 482971
URI: http://eprints.soton.ac.uk/id/eprint/482971
ISSN: 1322-7130
PURE UUID: ead772a5-a8b1-450d-b838-ab14b00a2426
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Date deposited: 17 Oct 2023 17:02
Last modified: 18 Mar 2024 04:12
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Contributors
Author:
Angela Matthews
Author:
Paul R. Grbin
Author:
Vladimir Jiranek
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