Assessment of β-D-Glucosidase Activity from Two Typical Strains of the Lactic Acid Bacteria, Oenococcus oeni, in China

β-D-glucosidase (βG) is one of the most interesting glycosidases for the hydrolysis of glycoconjugatedprecursors to release active aromatic compounds in musts and wines. Oenococcus oeni strains SD-2a and31MBR are widely used in Chinese wines to reduce the acidity. In the present study, the βG activity of thetwo strains was localised and partially characterised using synthetic substrate. The activity occurred inwhole cells, sonication supernatants and debris, but not in the culture supernatants for both strains. Wholecells of strain SD-2a possessed greater βG activity, while strain 31MBR showed higher enzyme activity inthe sonication supernatants. Strain 31MBR exhibited higher total enzyme activity than strain SD-2a. Theoptimum temperatures for βG from the two strains were 40ºС at pH 3.5 and 50ºС at pH 5.0, respectively.Ethanol at low concentrations had a positive effect on βG activity in both strains, while a wine-like pH (3.5)decreased the enzyme activity to a great extent. Whole cells of strain SD-2a showed the highest activityamong all samples tested under wine-like conditions. Thus, strain SD-2a proved to have potential foraroma improvement in winemaking