β-Glucoside metabolism in Oenococcus oeni: Cloning and characterization of the phospho-β-glucosidase CelD

▶ celD characterized as a glycosyl hydrolase family 1 phospho-β-glucosidase. ▶ celD in conjunction with the PEP-PTS most likely responsible for β-glucosidase metabolism in whole cell Oenococcus oeni, an oenologically important lactic acid bacterium. ▶ The hydrolysis of β-glucosides in wine affects the aroma profile of a wine by liberating non volatile aroma compounds in their glycosylated form, but are rendered perceivable once deglycosylated. ▶ CelD has an optimum pH between 4.0 and 5.0 and is most active at 40 °C.