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Assessment of beta-D-glucosidase activity andbglgene expression ofOenococcus oeniSD-2a

文献类型： 外文期刊

作者： Li, Yahui 1 ; Wang, Ying 1 ; Fan, Linlin 1 ; Wang, Fan 1 ; Liu, Xiaoli 1 ; Zhang, Hongzhi 1 ; Zhou, Jianzhong 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing, Jiangsu, Peoples R China

2.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Jiangsu, Peoples R China

期刊名称：PLOS ONE （ 影响因子：3.24； 五年影响因子：3.788 ）

ISSN： 1932-6203

年卷期： 2020 年 15 卷 10 期

页码：

收录情况： SCI

摘要： Glycosidases enhance flavor during wine-making by mediating the enzymatic release of aroma molecules. In order to better understand the aroma enhancement potential ofOenococcus oeniSD-2a,beta-D-glucosidase (beta G) activities in the culture supernatant, whole cells, and disrupted cell lysate were assessed at mid log, late log and stationary growth phase. The enzymatic activity was also compared further from cell cultures with 5 different carbon sources (glucose, cellobiose, arbutin, glucose and cellobiose, glucose and arbutin) at late log phase. Correspondingly, expression levels of 3bglgenes,OEOE-0224,OEOE-1210, andOEOE-1569were investigated from cell cultures of the 3 growth phases, and the 5 cell cultures with different carbon sources. Finally, the volatile aroma compounds released byO.oeniSD-2a in synthetic wines with natural glycosides were evaluated by GC-MS. Results showed beta G ofO.oeniSD-2a was not extracellular enzyme, and the location of it didn't change with the change of growth phase and carbon source studied.beta G activities in the whole cells and disrupted cell lysate were similar and constant at the 3 growth phases. As for the carbon sources,beta G activities of whole cells and disrupted lysate were positively affected by cellobiose. While arbutin displayed positive and negative effect on beta G activity of whole cells and disrupted lysate, respectively. It is probably thatbglgenesOEOE-0224andOEOE-1210were related to beta G activity of SD-2a whole cells, whileOEOE-1569was responsible for beta G activity of disrupted lysate. More kinds of volatile compounds and higher total concentration were released by SD-2a in synthetic wine compared with control. Thus, SD-2a showed a great potential for flavor enhancement under wine-like conditions. This study provides more information for further study of beta G activity fromO.oeniSD-2a.

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