SCREENING OF LACTIC ACID BACTERIA FROM WINE WHIT POTENTIALLY TO PRODUCE AROMA COMPOUNDS.

SAGUIR F.M.; CARDOZO M.L.; MANCA DE NADRA M.C.

BIOCELL

INCA

Lugar: Argentina; Año: 2006 vol. 30 p. 199 - 199

0327-9545

The typical flavor of wine is mainly due to volatile compounds deriving from the grapes. They can appear in their free form or as odourless, non-volatile glycosides. The volatile compounds from glycosides can be released by acid or enzymatic hydrolyses. The aim of this work was to select strains of Lactobacillus hilgardii, Pediococcus pentosaceus and Oenococcus oeni, from argentinean wine, with ability to produce aroma compounds from glycosilated flavor precursors. We investigated b-glucosidase and a-arabinofuranosidase activities in cultures supernatant, cellular suspensions and cells free extracts. Cells were cultivated in MRS and MRS+10% grape juice media at 30°C. Enzymatic activities  were  detected only in cellular suspensions, with specific  activities from 0.27 to 15 and from 0.02  to 1.4  mmol/mg/h for b-glucosidase and a-arabinofuranosidase, respectively. The highest values were observed for O. oeni strains derived from MRS medium at half of exponential growth phase (13.9 and 14.4 mmol/mg/h for specific b-glucosidase activiy of X2L and ST strains, respectively). The activity of P. pentosaceus 12p was also significant. The enzymes were not liberated to extracellular medium and they were not detected in cells free extracts. Considering the results, in terms quantitatively, we selected the O. oeni X2L and ST strains to continue these investigations.