酒类酒球菌中β-葡萄糖苷酶性质研究

β-Glycosidase Activity of Oenococcus oeni

以26株野生酒类酒球菌为研究对象,通过测定β-葡萄糖苷酶活性筛选出8株高酶活力菌株。进而以2株商业菌株为对照,分析温度、pH值、酒精体积分数、葡萄糖、果糖以及模拟酒条件对8株高酶活菌株中β-葡萄糖苷酶活性的影响。结果表明:CS-1b酶活性质最优,其酶活性质为:最适pH值为5,最适温度为30℃,在葡萄酒pH值和温度下均有较高酶活;高酒精度对该酶有强烈抑制作用;低质量浓度葡萄糖和果糖对该酶有轻微激活作用,高质量浓度葡萄糖和果糖均有轻微抑制作用;菌株CS-1b在模拟酒条件下可保持较高酶活力3.755μmol/(g·min),相对酶活力为34.55%。

In this study, 8 strains of Oenococcus oeni with the highest β-glycosidase activity were obtained by measuring β-glycosidase activity in 26 wild Oenococcus oeni strains and the effects of temperature, pH, alcohol concentration, glucose, fructose and wine-model conditions on β-glycosidase activity from the selected strains were investigated using two commercial strains as controls. The results showed that strain CS-1b exhibited the best enzymatic properties among the tested strains under the optimum conditions of pH 5 and 30 ℃ and it retained high β-glycosidase activity under wine-model conditions of pH and temperature. The β-glycosidase activity was slightly activated by lower concentrations of glucose or fructose but slightly inactivated at higher concentrations. Higher concentrations of alcohol strongly inhibited its activity. Under wine-model conditions, the β-glycosidase activity of this strain was 3.755 μmol/（g · min）, accounting for 34.55% of the original activity.