Czech J. Food Sci., 2016, 34(1):16-23 | DOI: 10.17221/216/2015-CJFS

Assessment of β-d-glucosidase activity of intact cells of two Oenococcus oeni strains with synthetic and natural substratesFood Chemistry and Safety

Yahui Li1, Yanhong Ma1, Mingtao Fan2, Kaihong, Huang1, Hongzhi Zhang1
1 Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P.R. China
2 College of Food Science and Engineering, Northwest A &
F University, Yangling, Shaanxi, P.R. China

The β-d-glucosidase (βG) activity of intact cells of Oenococcus oeni SD-2a and 31MBR was assessed with synthetic and natural substrates, also its partial characterisation was investigated. Results showed that intact cells of both strains showed βG activity, SD-2a performing higher than 31MBR, against either synthetic or natural substrate. The high βG activity of SD-2a intact cells under wine-like temperature, pH, ethanol concentration, and glucose concentration could be of great interest for its utilisation in winemaking. SD-2a proved promising for aroma enrichment in winemaking.

Keywords: Oenococcus oeni strains; β-d-glucosidase activity; different substrates; partial characterisation

Published: February 29, 2016  Show citation

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Li Y, Ma Y, Fan M, Kaihong, Huang, Zhang H. Assessment of β-d-glucosidase activity of intact cells of two Oenococcus oeni strains with synthetic and natural substrates. Czech J. Food Sci. 2016;34(1):16-23. doi: 10.17221/216/2015-CJFS.
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