Affiliation:
1. Institute of Microbiology and Wine Research, 55128 Mainz, Germany
2. Max Planck Institute for Polymer Research, 55128 Mainz, Germany
3. WEE-Solve GmbH, 55130 Mainz, Germany
Abstract
ABSTRACT
During vinification microbial activities can spoil wine quality. As the wine-related lactic acid bacterium
Pediococcus parvulus
is able to produce slimes consisting of a β-1,3-glucan, must and wine filtration can be difficult or impossible. In addition, the metabolic activities of several wild-type yeasts can also negatively affect wine quality. Therefore, there is a need for measures to degrade the exopolysaccharide from
Pediococcus parvulus
and to inhibit the growth of certain yeasts. We examined an extracellular β-1,3-glucanase from
Delftia tsuruhatensis
strain MV01 with regard to its ability to hydrolyze both polymers, the β-1,3-glucan from
Pediococcus
and that from yeast cell walls. The 29-kDa glycolytic enzyme was purified to homogeneity. It exhibited an optimal activity at 50°C and pH 4.0. The sequencing of the N terminus revealed significant similarities to β-1,3-glucanases from different bacteria. In addition, the investigations indicated that this hydrolytic enzyme is still active under wine-relevant parameters such as elevated ethanol, sulfite, and phenol concentrations as well as at low pH values. Therefore, the characterized enzyme seems to be a useful tool to prevent slime production and undesirable yeast growth during vinification.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
48 articles.
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