A survey of lactic acid bacteria for enzymes of interest to oenology

Abstract

Isolates from wine-associated genera of lactic acid bacteria (LAB), including Lactobacillus, Oenococcus and Pediococcus, were examined for enzymatic properties that could be of value in the production and processing of wine. Up to 438 combinations of bacterial isolates and substrates were examined. Across the 50 isolates investigated, all were found to hydrolyse esters, with the greatest activity being seen amongst the oenococci followed by the lactobacilli and pediococci. Lipase activity was restricted to three Lactobacillus isolates, while all tested isolates displayed tannase activity. Cellulase, Β-glucanase and lichenase activities were observed for almost all Pediococcus and Lactobacillus isolates, while such activities were seen for only a minority of oenococci. No degradation of the xylan substrate was detected. Once confirmed under wine-like conditions, our findings will help define potentially interesting genera of LAB for winemaking.