New Insights Into Cinnamoyl Esterase Activity of Oenococcus oeni.

ABSTRACT: Some strains of Oenococcus oeni possess cinnamoyl esterase activity that can be relevant in the malolactic stage of wine production liberating hydroxycinnamic acids that are precursors of volatile phenols responsible for sensory faults. The objective of this study was to better understand the basis of the differential activity between strains. After initial screening, five commercial strains of O. oeni were selected, three were found to exhibit cinnamoyl esterase activity (CE+) and two not (CE-). Although the use of functional annotation of genes revealed genotypic variations between the strains, no specific genes common only to the three CE+ strains could explain the different activities. Pasteurized wine was used as a natural source of tartrate esters in growth and metaboli

SUBMITTER: Collombel I 

PROVIDER: S-EPMC6857119 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature