Screening for glycosides activities of lactic acid bacteria as a biotechnological tool in oenology
2012 - F. Pérez Martín, S. Seseña Prieto, P. Martín, R. Martín Martín, M.d.l.L. Palop Herreros
World Journal of Microbiology and Biotechnology. 28(4), 1423-1432 (2012)
authors IMACI
The aim of this study was to evaluate the ability from a number of lactic acid bacteria isolated from different sources to produce glycosidase enzymes. Representative isolates (225) from clusters obtained after genotyping, using randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) analysis, of 1,464 isolates, were screened for ?-D-glucosidase activity. Thirty-five of them were selected for subsequent analysis. These strains were able to hydrolyze ?-D-glucopyranoside, ?-D-xylopyranoside and ?-L-arabinofuranoside although ?-D-glucosidase activity was the predominant activity for 22 of the selected strains. Only some of them did so with ?-L-rhamnopyranoside. All of these were from wine samples and were identified as belonging to the Oenococcus oeni species using Amplification and Restriction Analysis of 16S-rRNA gene (16S-ARDRA). When the influence of pH, temperature and ethanol or sugars content on ?-D-glucosidase activity was assayed, a strain-dependent response was observed. The ?-D-glucosidase activity occurred in both whole and sonicated cells but not in the supernatants from cultures or obtained after cell sonication. Strains 10, 17, 21, and 23 retained the most ?-D-glucosidase activity when they were assayed at the conditions of temperature, pH, ethanol and sugar content used in winemaking. These results suggest that these strains could be used as a source of glycosidase enzymes for use in winemaking.