Chasseriaud Laura, Miot-Sertier Cécile, Coulon Joana, Iturmendi Nerea, Moine Virginie, Albertin Warren, Bely Marina
Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Œnologie, 33140 Villenave d'Ornon cedex, France; BioLaffort, 126 Quai de la Souys, 33100 Bordeaux, France.
Univ. de Bordeaux, ISVV, EA 4577, Unité de Recherche Œnologie, 33140 Villenave d'Ornon cedex, France; INRA, ISVV, USC 1219 Œnologie, 33140 Villenave d'Ornon cedex, France.
J Microbiol Methods. 2015 Dec;119:176-9. doi: 10.1016/j.mimet.2015.10.025. Epub 2015 Oct 31.
The existing methods for testing proteolytic activity are time consuming, quite difficult to perform, and do not allow real-time monitoring. Proteases have attracted considerable interest in winemaking and some yeast species naturally present in grape must, such as Metschnikowia pulcherrima, are capable of expressing this activity. In this study, a new test is proposed for measuring proteolytic activity directly in fermenting grape must, using azocasein, a chromogenic substrate. Several yeast strains were tested and differences in proteolytic activity were observed. Moreover, analysis of grape must proteins in wines revealed that protease secreted by Metschnikowia strains may be active against wine proteins.
现有的检测蛋白水解活性的方法耗时较长，操作难度颇大，且无法进行实时监测。蛋白酶在酿酒过程中引起了广泛关注，葡萄汁中天然存在的一些酵母菌种，如美奇酵母，能够表达这种活性。在本研究中，提出了一种新的检测方法，使用生色底物偶氮酪蛋白直接测定发酵葡萄汁中的蛋白水解活性。对几种酵母菌株进行了测试，观察到了蛋白水解活性的差异。此外，对葡萄酒中葡萄汁蛋白的分析表明，美奇酵母菌株分泌的蛋白酶可能对葡萄酒蛋白具有活性。
