Beta-1,3-Glucanase from Delftia tsuruhatensis Strain MV01 and its Potential Application in Vinification

Verena Blattel, Melanie Larisika, Peter Pfeiffer, Christoph Nowak, Andreas Eich, John Eckelt, Helmut Koenig

    Publikation: Beitrag in FachzeitschriftArtikelBegutachtung


    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 useful tool to prevent alime production and understable yeast growth during vinification.
    Seiten (von - bis)983-990
    FachzeitschriftApplied and Enviromental Microbiology
    PublikationsstatusVeröffentlicht - 2011

    Research Field

    • Biosensor Technologies


    Untersuchen Sie die Forschungsthemen von „Beta-1,3-Glucanase from Delftia tsuruhatensis Strain MV01 and its Potential Application in Vinification“. Zusammen bilden sie einen einzigartigen Fingerprint.

    Diese Publikation zitieren