Blättel V, Wirth K, Claus H, Schlott B, Pfeiffer P, König H
Institute for Microbiology and Wine Research, Johannes Gutenberg University of Mainz, Becherweg, Germany.
Appl Microbiol Biotechnol. 2009 Jul;83(5):839-48. doi: 10.1007/s00253-009-1926-7. Epub 2009 Mar 10.
Beside yeasts, lactic acid bacteria (LAB) are the most abundant microbes in must during vinification. Whereas Oenococcos oeni is commercially used as a starter culture for the biological acid reduction in wines, other species are responsible for different types of wine spoilage. Members of the genera Pediococcus, Weissella, Leuconostoc, and Lactobacillus are producers of exopolysaccharide slimes, biogenic amines, acetic acid, and other off-flavors. In order to control microbial growth, different procedures such as heating of must and addition of sulfite or lysozyme from egg white are generally applied. Yet, because of health risks, the application of sulfite should be reduced and lysozyme is not effective against all LAB. In this study, we describe exoenzymes from a Streptomyces sp. strain B578 lysing nearly all wine-relevant strains of LAB and Gram-negative acetic acid bacteria. The lytic enzymes were active under wine-making conditions, such as the presence of sulfite and ethanol, low temperatures, and low pH values. The analysis of the exoenzyme composition revealed a synergistic action of different cell wall hydrolases. In conclusion, the lytic cocktail of Streptomyces sp. B578 is a promising tool for the control of wine-spoiling bacteria.
除酵母外，乳酸菌（LAB）是葡萄酒酿造过程中葡萄汁中最丰富的微生物。虽然酒酒球菌在商业上用作葡萄酒生物降酸的发酵剂，但其他菌种会导致不同类型的葡萄酒变质。片球菌属、魏斯氏菌属、明串珠菌属和乳杆菌属的成员会产生胞外多糖黏液、生物胺、乙酸和其他异味物质。为了控制微生物生长，通常会采用不同的方法，如对葡萄汁进行加热以及添加亚硫酸盐或蛋清溶菌酶。然而，由于健康风险，应减少亚硫酸盐的使用，且溶菌酶对所有乳酸菌并不都有效。在本研究中，我们描述了链霉菌属菌株B578产生的外切酶，这些酶能裂解几乎所有与葡萄酒相关的乳酸菌和革兰氏阴性醋酸菌菌株。这些裂解酶在酿酒条件下具有活性，如存在亚硫酸盐和乙醇、低温以及低pH值。对外切酶组成的分析揭示了不同细胞壁水解酶的协同作用。总之，链霉菌属B578的裂解酶混合物是控制葡萄酒变质细菌的一种有前景的工具。
