Isolation, Identification and Analysis of Glycosidase Activity of Lactic Acid Bacteria from Wine

被引：0
|
作者：
Pan C. [1 ,3 ]
Gao Q. [2 ,3 ]
Liang Y. [1 ,2 ,3 ]
Zhang Z. [1 ,2 ,3 ]
Shi L. [2 ,3 ]
Li Y. [1 ,2 ,3 ]
机构：
[1] College of Food and Bioengineering, Jiangsu University, Jiangsu, Zhenjiang
[2] Jiangsu Key Laboratory of Food Quality and Safety, Nanjing
[3] Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing
来源：
Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 04期
关键词：
aroma; enzyme activity; glycosidase; identification; Lactobacillus brevis; wine;
D O I：
10.16429/j.1009-7848.2023.04.032
中图分类号：
学科分类号：
摘要：
A strain of lactic acid bacteria isolated from wine natural fermentation was identified through morphological observation and molecular biology, also the α-L- arabinosidase activity, α-L-rhamnosidase activity and β-D- glucosidase activity of which were determined to evaluate its glycosidase activity. Results showed that the isolated strain was Lactobacillus brevis and it possessed α-L-arabinosidase activity, α-L-rhamnosidase activity and β-D-glucosidase activity. These enzymes showed high activities at the stationary phase of growth, and mainly existed in the intracellular form and intact cells of the strain. Three carbon sources showed different effects on the enzyme activities of isolated strain. Compared with glucose as carbon source, cellobiose and arbutin promoted β-D-glucosidase activity, while they inhibited α-L-arabinosidase activity. Arbutin promoted the α-L-rhamnosidase activity, while cellobiose inhibited the α-L-rhamnosidase activity. This study provided a theoretical basis for developing new lactic acid bacteria strains in wine making and improving the wine quality. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：345 / 353
页数：8
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