Activités enzymatiques: glycosidases et peptidase chez <i>Leuconostoc oenos</i> au cours de la croissance bactérienne. Influence des macromolécules de levures

Authors

  • M. Guilloux-Benatier
  • H. S. Son
  • S. Bouhier
  • M. Feuillat

DOI:

https://doi.org/10.5073/vitis.1993.32.51-57

Keywords:

Leuconostoc oenos, osidases, peptidase, macromolecules of yeasts

Abstract

Les macromolécules d'origine pariétale (polysaccharides et proteines) libérées après autolyse de Saccharomyces cerevisiae stimulent fortement le développement de L. oenos en milieu synthétique. Ceci se traduit par un raccourcissement de la phase de latence et par une augmentation de la biomasse formée. Différentes activités enzymatiques (α-D et β-D-glucosidases, N-acétyl-β-D-glucosaminidase, peptidase), mesurées sur cellules entières de L. oenos, augmentent significativement dès la phase de latence lorsque les bactéries sont cultivées en présence de ces macromolécules de levures. Les déterminations du pH optimum et de la température optimale des trois osidases, pariétales pour l'α-D-glucosidase et la β-D-glucosidase et endocellulaire ou périplasmique pour la N-acétyl-β-D-glucosaminidase, montrent que L. oenos possède un équipement enzymatique fonctionnel au pH du vin et aux températures de conservation du vin capable d'hydrolyser partiellement les macromolécules de levures, naturellement présentes en fin de fermentation alcoolique dans le milieu.

Osidasic and peptidasic activities in Leuconostoc oenos during bacterial growth. Influence of macromolecules of yeasts

Cell-wall polyosides and proteins liberated by Saccharomyces cerevisiae after autolysis stimulated the growth of Leuconostoc oenos in a synthetic environment by a shortening of the latence period and a marked increase of bacterial biomass. Activities of alpha-D and beta-D-glucosidases, N-acetyl-beta-D-glucosaminidase and peptidase, in whole cells of L. oenos, increased from the latence period on lactic acid bacteria cultivated with these macromolecules. Temperature optima and pH optima of cell-wall bound alpha- and beta-glucosidases and of soluble N-acetyl-beta-glucosaminidase, indicated that L. oenos is able to hydrolise partially the yeast's macromolecules present in the wine at the end of alcoholic fermentation.

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Published

2015-09-02

Issue

Vol. 32 No. 1 (1993): Vitis

Section

Article

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