Assessment of β-d-glucosidase activity of intact cells of two Oenococcus oeni strains with synthetic and natural substrates

Abstract

The β-d-glucosidase (βG) activity of intact cells of Oenococcus oeni SD-2a and 31MBR was assessed with synthetic and natural substrates, also its partial characterisation was investigated. Results showed that intact cells of both strains showed βG activity, SD-2a performing higher than 31MBR, against either synthetic or natural substrate. The high βG activity of SD-2a intact cells under wine-like temperature, pH, ethanol concentration, and glucose concentration could be of great interest for its utilisation in winemaking. SD-2a proved promising for aroma enrichment in winemaking.

Keywords

• oenococcus oeni strains
• β
• -d-glucosidase activity
• different substrates
• partial characterisation