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Article

β-Glucosidase Activity of Lactiplantibacillus plantarum UNQLp 11 in Different Malolactic Fermentations Conditions: Effect of pH and Ethanol Content

1
Laboratorio de Microbiología Molecular, Instituto de Microbiología Básica y Aplicada (IMBA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Bernal 1876, Argentina
2
Instituto de Investigación en Ciencias de la Alimentación (CIAL), Consejo Superior de Investigaciones Científicas-Universidad Autónoma de Madrid (CSIC-UAM), 28049 Madrid, Spain
*
Author to whom correspondence should be addressed.
Received: 9 January 2021 / Revised: 24 January 2021 / Accepted: 31 January 2021 / Published: 14 February 2021
(This article belongs to the Special Issue Food Wastes: Feedstock for Value-Added Products 2.0)
Lactiplantibacillus plantarum strain UNQLp 11 is a lactic acid bacterium with the potential to carry out malolactic fermentation (MLF) in red wines. Recently, the complete genome of UNQLp 11 was sequenced and this strain possesses four loci of the enzyme β-glucosidase. In order to demonstrate that these glucosidase enzymes could be functional under harsh wine conditions, we evaluated the hydrolysis of p-nitrophenyl-β-D-glucopyranoside (p-NPG) in synthetic wine with different ethanol contents (0%, 12%, and 14% v/v) and at different pH values (3.2, 3.5, and 3.8). Then, the hydrolysis of precursor n-octyl β-D-glucopyranoside was analyzed in sterile Pinot Noir wine (containing 14.5% v/v of ethanol, at different pH values) by headspace sorptive extraction gas chromatography-mass spectrometry (HSSE-GC/MS). The hydrolysis of p-NPG showed that β-glucosidase activity is very susceptible to low pH but induced in the presence of high ethanol content. Furthermore, UNQLp 11 was able to release the glycosilated precursor n-octyl, during MLF to a greater extent than a commercial enzyme. In conclusion, UNQLp 11 could improve the aromatic profile of the wine by the release of volatile precursors during MLF. View Full-Text
Keywords: Lb. plantarum; malolactic fermentation; β-glucosidase activity; wine; flavor Lb. plantarum; malolactic fermentation; β-glucosidase activity; wine; flavor
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MDPI and ACS Style

Brizuela, N.S.; Arnez-Arancibia, M.; Semorile, L.; Pozo-Bayón, M.Á.; Bravo-Ferrada, B.M.; Tymczyszyn, E.E. β-Glucosidase Activity of Lactiplantibacillus plantarum UNQLp 11 in Different Malolactic Fermentations Conditions: Effect of pH and Ethanol Content. Fermentation 2021, 7, 22. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7010022

AMA Style

Brizuela NS, Arnez-Arancibia M, Semorile L, Pozo-Bayón MÁ, Bravo-Ferrada BM, Tymczyszyn EE. β-Glucosidase Activity of Lactiplantibacillus plantarum UNQLp 11 in Different Malolactic Fermentations Conditions: Effect of pH and Ethanol Content. Fermentation. 2021; 7(1):22. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7010022

Chicago/Turabian Style

Brizuela, Natalia S., Marina Arnez-Arancibia, Liliana Semorile, María Á. Pozo-Bayón, Bárbara M. Bravo-Ferrada, and E. E. Tymczyszyn 2021. "β-Glucosidase Activity of Lactiplantibacillus plantarum UNQLp 11 in Different Malolactic Fermentations Conditions: Effect of pH and Ethanol Content" Fermentation 7, no. 1: 22. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7010022

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