Screening of Lactobacillus spp. and Pediococcus spp. for glycosidase activities that are important in oenology

摘要

Aims: To assess glycosidase activities from a range of Lactobacillus and Pediococcus species and characterize these activities under conditions pertinent to the wine industry. Methods and Results: Lactic acid bacteria were cultured in MRS broth supplemented with apple juice before being harvested, washed and assayed for glycosidase activity using p- nitrophenol- linked substrates. All strains exhibited a detectable capacit Conclusions: Lactobacillus spp. and Pediococcus spp. possess varying degrees of beta- and alpha- (D)- glucopyranosidase activities, which in turn are influenced differently by exposure to ethanol and/ or sugars, temperature and pH. Several strains ap Significance and Impact of the Study: This work highlights the fact that strains of Lactobacillus and Pediococcus have the potential to influence the glycoside composition of wine. Tailoring of wine may therefore be possible through selective applica