A β-glucosidase from Oenococcus oeni ATCC BAA-1163 with potential for aroma release in wine: Cloning and expression in E. coli

Lactic acid bacteria (LAB) are responsible for olfactory changes in wine during malolactic fermentation (MLF). A side characteristic of MLF is the release of grape derived aroma compounds from their glycosylated precursors by β-glycosidase activities of these bacteria. Apart from Oenococcus oeni, wh...

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Bibliografiske detaljer
Main Authors: Michlmayr, Herbert, Schümann, Christina, Wurbs, Phillip, Barreira Braz da Silva, Nuno M., Rogl, Veronika, Kulbe, Klaus D., del Hierro, Andrés M.
Format: Artigo
Sprog:Inglês
Udgivet: 2010
Fag:
Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC3020906/
https://ncbi.nlm.nih.gov/pubmed/21243086
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s11274-009-0299-5
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