酒类酒球菌β-葡萄糖苷酶研究进展  

Research progress on β-glucosidase from Oenococcus oeni

作　　者：潘超[1,2] 高庆超 梁颖 张志勇 李亚辉[1,2,3] PAN Chao;GAO Qingchao;LIANG Ying;ZHANG Zhiyong;LI Yahui(College of Food and Bioengineering,Jiangsu University,Zhenjiang 212001,China;Institute of Food Safety and Nutrition,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Jiangsu Key Laboratory of Food Quality and Safety,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212001 [2]江苏省农业科学院农产品质量安全与营养研究所,江苏南京210014 [3]江苏省农业科学院江苏省食品质量安全重点实验室,江苏南京210014

出　　处：《中国酿造》2022年第3期24-29,共6页China Brewing

基　　金：国家自然科学基金青年科学基金(31901675)。

摘　　要：酒类酒球菌(Oenococcus oeni)是葡萄酒苹果酸乳酸发酵(MLF)中的主要微生物,糖苷物质是葡萄酒中的重要香气前体物,β-葡萄糖苷酶是降解糖苷物质的关键酶。酒类酒球菌β-葡萄糖苷酶对增加葡萄酒香气,提升葡萄酒整体品质具有重要作用。该文介绍了β-葡萄糖苷酶的定义、分类、作用机制和测定方法,阐述了酒类酒球菌β-葡萄糖苷酶活,探讨了pH值、发酵温度、乙醇浓度、糖含量和二氧化硫含量对酶活的影响,在分子生物学水平上研究了酒类酒球菌β-葡萄糖苷酶基因,并对酒类酒球菌葡萄糖苷酶未来的研究热点和研究方向进行了展望。这对深入认识葡萄酒生物增香机理和提高葡萄酒整体品质具有重要意义。Oenococcus oeni is the major microorganism in malolactic fermentation during winemaking. Glycosides are the important aroma precursors in wine, and β-glucosidase is a key enzyme in the degradation of glycosides. β-glucosidase derived from O. oeni strains is of great significance for aroma enhancement and wine quality improvement in winemaking. In this paper, the definition, classification, mechanism and determination method of β-glucosidase were introduced first. Then, the β-glucosidase activity of O. oeni was described and the effects of pH, fermentation temperature,ethanol concentration, sugar content and sulfur dioxide content on the enzyme activity were discussed, also the β-glucosidase gene of O. oeni was studied at the molecular level. Finally, the focus and direction of research on β-glucosidase from O. oeni in the future were prospected. This review was of great significance to understand the mechanism of biological aroma enhancement during winemaking and improve the wine quality.

关 键 词：酒类酒球菌 Β-葡萄糖苷酶 糖苷 苹果酸乳酸发酵 葡萄酒香气 

分 类 号：TS261.9[轻工技术与工程—发酵工程]