Inhaltszusammenfassung

Wine-associated microorganisms produce a wide spectrum of enzymes, the ecological relevance and biotechnological potential of which is not completely understood. In this context polysaccharide-degrading enzymes are produced mainly by lactic acid bacteria of the genera Lactobacillus and Pediococcus, which correlates with their appearance in the early stage of fermentation at low alcohol concentrations. On the other hand, strains of Oenoccoccus oeni produce higher amounts of esterase and tannas...Wine-associated microorganisms produce a wide spectrum of enzymes, the ecological relevance and biotechnological potential of which is not completely understood. In this context polysaccharide-degrading enzymes are produced mainly by lactic acid bacteria of the genera Lactobacillus and Pediococcus, which correlates with their appearance in the early stage of fermentation at low alcohol concentrations. On the other hand, strains of Oenoccoccus oeni produce higher amounts of esterase and tannase enzymes, which are important for the wine flavour after completion of the alcoholic fermentation. More knowledge about inhibitory substances produced by wine-associated lactic acid bacteria, like the peptide-like bacteriocins, is necessary for the understanding of ecological interactions and the biotechnological control of wine production. » weiterlesen» einklappen

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