UMR 1219 Oenologie, ISVV, Université de Bordeaux, Villenave d'Ornon, France.
J Appl Microbiol. 2011 Jan;110(1):218-28. doi: 10.1111/j.1365-2672.2010.04878.x. Epub 2010 Oct 26.
To evaluate the capacity of Oenococcus oeni strains to release aroma compounds from glycosylated precursors by measuring glycosidase activities with both synthetic and natural substrates.
Five glycosidase activities were investigated in 47 O. oeni strains using synthetic substrates. This screening revealed that activity levels vary considerably, not only for each strain (depending on the substrate tested), but also between strains. Fifteen strains exhibiting different activity profiles were further analysed using natural substrates extracted from both untoasted and toasted oak. In the latter, various amounts of aromatic compounds were measured, thus confirming the specific potentials of the selected strains, but the results were different from those obtained using synthetic substrates. In addition, the use of toasted wood extracts significantly increased the release of wood aromas, which minimized differences between strains.
The capability of O. oeni to hydrolysate glycoconjugate aroma precursors is strain-dependent and variable, depending on the substrate.
Instead of synthetic substrates, natural aroma precursors should be used for an adequate evaluation of the glycosidase potential of O. oeni.
通过测量糖苷酶对合成和天然底物的活性，评估酒酒球菌（Oenococcus oeni）菌株从糖基化前体释放香气化合物的能力。
使用合成底物对 47 株 O. oeni 菌株的 5 种糖苷酶活性进行了研究。该筛选表明，活性水平不仅因每种菌株（取决于所测试的底物）而异，而且在菌株之间也存在差异。对 15 株表现出不同活性谱的菌株进一步使用天然底物（从未烘烤和烘烤橡木中提取）进行分析。在后一种情况下，测量了各种芳香化合物的含量，从而证实了所选菌株的特定潜力，但结果与使用合成底物获得的结果不同。此外，使用烘烤木材提取物可显著增加木质香气的释放，从而最小化菌株之间的差异。
O. oeni 水解糖缀合物香气前体的能力取决于菌株，并且取决于底物而有所不同。
为了充分评估 O. oeni 的糖苷酶潜力，应使用天然香气前体而不是合成底物。
