β-Glycosidase Activity of Oenococcus oeni

doi:10.7506/spkx1002-6630-201323043

Abstract

Abstract:

In this study, 8 strains of Oenococcus oeni with the highest β-glycosidase activity were obtained by measuring
β-glycosidase activity in 26 wild Oenococcus oeni strains and the effects of temperature, pH, alcohol concentration,
glucose, fructose and wine-model conditions on β-glycosidase activity from the selected strains were investigated using
two commercial strains as controls. The results showed that strain CS-1b exhibited the best enzymatic properties among the
tested strains under the optimum conditions of pH 5 and 30 ℃ and it retained high β-glycosidase activity under wine-model
conditions of pH and temperature. The β-glycosidase activity was slightly activated by lower concentrations of glucose or
fructose but slightly inactivated at higher concentrations. Higher concentrations of alcohol strongly inhibited its activity.
Under wine-model conditions, the β-glycosidase activity of this strain was 3.755 μmol/(g·min), accounting for 34.55% of
the original activity.

Key words: wine；Oenococcus oeni；&beta, -glycosidase；enzyme activity

CLC Number:

Q815

YANG Rui1，Lü Zhen1，WEN Yan1，LI Kai1，ZHU Cheng-long1，LIU Shu-wen1,2,*. β-Glycosidase Activity of Oenococcus oeni[J]. FOOD SCIENCE, 2013, 34(23): 206-211.

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