Glucose dehydrogenase (GDH) is frequently used for the reduction of NAD+ and NADP+ in bench- and industrial-scale syntheses because the coenzyme regenerating system GDH is easy to apply, robust and relatively inexpensive. To optimize the application of this long known coenzyme regeneration system we investigated the commonly applied Bacillus GDH and characterized this enzyme by its kinetic features in the presence of substrates and products at pH6.4 and 8.0. Three substrates/products were found to inhibit GDH considerably: (i) the reaction product glucono-1,5-lactone, (ii) the reduced coenzyme NAD(P)H and (iii) the oxidized coenzyme NAD(P)+. The inhibition of GDH under several process conditions was modeled using the determined kinetic constants. It was found that the GDH regeneration system is strongly inhibited by the usually applied conditions. This study provides the rate equation of the GDH reaction and simulations of this coenzyme regenerating system leading to an improved prediction and, thus, to a faster scale-up and increased efficiency of NAD(P)H-dependent synthetic processes.

2,5-diketo-D-gluconic acid reductase (2,5-DKG reductase) catalyses the reduction of 2,5-diketo-D-gluconic acid (2,5-DKG) to 2-keto-L-gulonic acid (2-KLG), a direct precursor (lactone) of L-ascorbic acid (vitamin C). This reaction is an essential step in the biocatalytic production of the food supplement vitamin C from D-glucose or D-gluconic acid. As 2,5-DKG reductase is usually produced recombinantly, it is of interest to establish an efficient process for 2,5-DKG reductase production that also satisfies food safety requirements. In the present study, three recently described food grade variants of the Lactobacillales based expression systems pSIP (Lactobacillus plantarum) and NICE (Lactococcus lactis) were evaluated with regard to their effictiveness to produce 2,5-DKG reductase from Corynebacterium glutamicum. Our results indicate that both systems are suitable for 2,5-DKG reductase expression. Maximum production yields were obtained with Lb. plantarum/pSIP609 by pH control at 6.5. With 262 U per litre of broth, this represents the highest heterologous expression level so far reported for 2,5-DKG reductase from C. glutamicum. Accordingly, Lb. plantarum/pSIP609 might be an interesting alternative to Escherichia coli expression systems for industrial 2,5-DKG reductase production.

Malolactic enzymes (MLE) are known to directly convert L-malic acid into L-lactic acid with a catalytical requirement of nicotinamide adenine dinucleotide (NAD(+)) and Mn2+; however, the reaction mechanism is still unclear. To study a MLE, the structural gene from Oenococcus oeni strain DSM 20255 was heterologously expressed in Escherichia coli, yielding 22.9 kU l(-1) fermentation broth. After affinity chromatography and removal of apparently inactive protein by precipitation, purified recombinant MLE had a specific activity of 280 U mg(-1) protein with a recovery of approximately 61%. The enzyme appears to be a homodimer with a molecular mass of 128 kDa consisting of two 64 kDa subunits. Characterization of the recombinant enzyme showed optimum activity at pH 6.0 and 45 degrees C, and K-m, V-max and k(cat) values of 4.9 mM, 427 U mg-1 and 456 sec(-1) for L-malic acid, 91.4 mu M, 295 U mg(-1) and 315 sec(-1) for NAD(+) and 4.6 M, 229 U mg-1 and 244 sec(-1) for Mn2+, respectively. The recombinant MLE retained 95% of its activity after 3 mo at room temperature and 7 mo at 4 degrees C. When using pyruvic acid as substrate, the enzyme showed the conversion of pyruvic acid with detectable L-lactate dehydrogenase (L-LDH) activity and oxidation of NADH. This interesting observation might explain that MLE catalyzes a redox reaction and hence, the requirements for NAD(+) and Mn2+ during the conversion of L-malic to L-lactic acid.

•Enzymatic production of the vitamin C precursor 2-keto-l-gulonate.•NADP(H) and glucono-1,5-lactone inhibit the reaction.•The bi-enzymatic process was optimized by mathematical modeling.

The lactic acid bacterium Oenococcus oeni is the most important species for the controlled malolactic fermentation (MLF) of wine and it is best known for its generally positive effect on the wine flavor. While the major impact of MLF is the reduction of acidity, the diverse metabolic side activities of O. oeni can exert significant influences on a wine's aroma profile. Of particular interest are glycosidase activities that catalyze the release of grape-derived aroma compounds such as terpenes. Many detailed studies conducted over the last decade revealed that O. oeni displays several glycosidase (glucosidase, xylosidase, arabinosidase and rhamnosidase) activities and that these activities indeed affect the complex wine aroma. Biochemical characterization of purified glycosidases from O. oeni led to vital insights into the mechanisms that can be made responsible, and gave further indications that could be helpful to explain the high strain-dependant variations on the molecular level. At present, O. oeni is probably one of the best studied organisms regarding its glycoside metabolism. Beyond its direct impact on wine making, this information is highly important to understand the beta-glycoside metabolism of LAB in general, as orthologues to the glycosidase genes from O. oeni can be found in several other LAB species.

2,5-Diketo-d-gluconic acid (2,5-DKG) reductase is an NADPH-dependent, monomeric aldo-keto reductase (AKR) which catalyzes the reduction of 2,5-DKG to 2-keto-l-gulonic acid (2-KLG) – the immediate precursor of vitamin C. The reaction catalyzed by 2,5-DKG reductase is attractive to bypass several chemical steps and produce vitamin C biocatalytically. In a screening of 22 bacterial strains, nine 2,5-DKG reductase producing bacterial strains were found. The gene of Corynebacterium glutamicum 2,5-DKG reductase was cloned and overexpressed in Escherichia coli. By batch fermentation 409 mg L−1 of 2,5-DKG reductase with a C-terminal His6-tag were obtained. The purified 2,5-DKG reductase was characterized in detail. The enzyme is most active in a pH range from 5.0 to 8.0 and its stability is high at temperatures below 35 °C. Catalytic constants for 2,5-DKG and NADPH were determined and a weak inhibition by the product 2-KLG was found. 2,5-DKG reductase activity is strongly inhibited by the common process ions Mg2+, Ca2+, SO43− and Cl−, which suggests that these should be avoided in the process. The inhibition mechanism for Cl− was elucidated. It is a competitive inhibitor with respect to NADPH and a noncompetitive inhibitior with respect to 2,5-DKG.

Lactobacillus plantarum is involved in a multitude of food related industrial fermentation processes including the malolactic fermentation (MLF) of wine. This work is the first report on a recombinant L. plantarum strain successfully conducting MLF. The malolactic enzyme (MLE) from Oenococcus oeni was cloned into the lactobacillal expression vector pSIP409 which is based on the sakacin P operon of Lactobacillus sakei and expressed in the host strain L. plantarum WCFS1. Both recombinant and wild-type L. plantarum strains were tested for MLF using a buffered malic acid solution in absence of glucose. Under the conditions with L-malic acid as the only energy source and in presence of Mn2+ and NAD+, the recombinant L. plantarum and the wild-type strain converted 85% (2.5 g/l) and 51% (1.5 g/l), respectively, of L-malic acid in 3.5 days. Furthermore, the recombinant L. plantarum cells converted in a modified wine 15% (0.4 g/l) of initial L-malic acid concentration in 2 days. In conclusion, recombinant L. plantarum cells expressing MLE accelerate the malolactic fermentation.

It is now well established that wine-related lactic acid bacteria (LAB), especially Oenococcus oeni, possess glycosidase activities that positively contribute to wine aroma through the hydrolysis of grape-derived aroma precursors. In our recent studies, we have identified and characterised several LAB glycosidases with potential in these terms. Here, we report that both a glucosidase and an arabinosidase from O. oeni can release high amounts of monoterpenes from natural substrates under optimal conditions, indicating that these intracellular enzymes might play a significant role in the hydrolysis of aroma precursors during malolactic fermentation. The enzymes from O. oeni exhibited broad substrate specificities (release of both primary/tertiary terpene alcohols) and were even active in grape juice. Further, a sensory panel clearly preferred enzyme-treated Riesling wines over the controls and affirmed that the glycosidases from O. oeni could improve the typical Riesling aroma.

ABSTRACT Putative α- l -arabinofuranosidases of Oenococcus oeni and Lactobacillus brevis were heterologously expressed and characterized. We report the basic functional properties of the recombinant enzymes in comparison to those of a commercial family 51 arabinosidase of Aspergillus niger.

ABSTRACT α- l -Rhamnosidases play an important role in the hydrolysis of glycosylated aroma compounds (especially terpenes) from wine. Although several authors have demonstrated the enological importance of fungal rhamnosidases, the information on bacterial enzymes in this context is still limited. In order to fill this important gap, two putative rhamnosidase genes ( ram and ram2 ) from Pediococcus acidilactici DSM 20284 were heterologously expressed, and the respective gene products were characterized. In combination with a bacterial β-glucosidase, both enzymes released the monoterpenes linalool and cis -linalool oxide from a muscat wine extract under ideal conditions. Additionally, Ram could release significant amounts of geraniol and citronellol/nerol. Nevertheless, the potential enological value of these enzymes is limited by the strong negative effects of acidity and ethanol on the activities of Ram and Ram2. Therefore, a direct application in winemaking seems unlikely. Although both enzymes are members of the same glycosyl hydrolase family (GH 78), our results clearly suggest the distinct functionalities of Ram and Ram2, probably representing two subclasses within GH 78: Ram could efficiently hydrolyze only the synthetic substrate p -nitrophenyl-α- l -rhamnopyranoside ( V max = 243 U mg −1 ). In contrast, Ram2 displayed considerable specificity toward hesperidin ( V max = 34 U mg −1 ) and, especially, rutinose ( V max = 1,200 U mg −1 ), a disaccharide composed of glucose and rhamnose. Both enzymes were unable to hydrolyze the flavanone glycoside naringin. Interestingly, both enzymes displayed indications of positive substrate cooperativity. This study presents detailed kinetic data on two novel rhamnosidases, which could be relevant for the further study of bacterial glycosidases.

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 , which is regarded as the most promising species for MLF, glycosidic activities have also been observed in wine related members of the genera Lactobacillus and Pediococcus . Nevertheless, information on the involved enzymes including their potential use in winemaking is limited. In this study we report that β-glucosidases with similar protein sequences can be identified in the genomes of Lactobacillus brevis , O. oeni and Leuconostoc mesenteroides . TTG serves as start codon for the glucosidase gene of O. oeni . The β-glucosidase of O. oeni ATCC BAA-1163 was expressed in E. coli and partially characterized. The enzyme displayed characteristics similar to β-glucosidases isolated from L. brevis and L. mesenteroides . A pH optimum between 5.0 and 5.5, and a K m of 0.17 mmol L −1 p NP-β- d -glucopyranoside were determined. A glycosyltransferase activity was observed in the presence of ethanol. The enzyme from O. oeni was capable to hydrolyze glycosides extracted from Muskat wine. This study also contains a report on glycosidase activities of several LAB species including Oenococcus kitaharae .

An enzymatic, NAD(H)-dependent process for the efficient production of D-mannitol from D-fructose as one single product is described and optimized with respect to productivity at high substrate conversion. Stereospecific reduction of D-fructose is catalyzed by recombinant mannitol dehydrogenase from Pseudomonas fluorescens DSM 50106, overexpressed. in Escherichia coli. Regeneration of NADH is accomplished by formate dehydrogenase-mediated oxidation of formate into CO?, thus avoiding byproduct formation and yielding total turnover numbers for the coenzyme of approximately 1000 for a single round of D-fructose conversion. In optimized batchwise reduction of D-fructose, a D-mannitol productivity of 2.25 g/(Lh) was obtained for a final product concentration of 72 g/L and a D-fructose conversion of 80%. D-Mannitol was crystallized From the ultrafiltered product solution in 97% purity and 85% recovery, thus also allowing reuse of enzymes for repeated batchwise production of D-mannitol.

beta-Galactosidase from the probiotic strain Lactobacillus acidophilus R22 was purified to apparent homogeneity by ammonium sulphate fractionation, hydrophobic interaction, and affinity chromatography. The enzyme is a heterodimer consisting of two subunits of 35 and 72 kDa, as determined by gel electrophoresis. The optimum temperature of beta-galactosidase activity was 55 degrees C (10-min assay) and the range of pH 6.5-8, respectively, for both o-nitrophenyl-beta-D-galactopyranoside (oNPG) and lactose hydrolysis. The K-m and V-max values for lactose and oNPG were 4.04 +/- 0.26 mM, 28.8 +/- 0.2 mu mol D-glucose released per min per mg protein, and 0.73 +/- 0.07 mM, 361 +/- 12 mu mol o-nitrophenol released per min per mg protein, respectively. The enzyme was inhibited by high concentrations of oNPG with K-i,K-s=31.7 +/- 3.5 mM. The enzyme showed no specific requirements for metal ions, with the exception of Mg2+, which enhanced both activity and stability. The genes encoding this heterodimeric enzyme, lacL and lacM, were cloned, and compared with other beta-galactosidases from lactobacilli. beta-Galactosidase from L. acidophilus was used for the synthesis of prebiotic galacto-oligosaccharides (GOS) from lactose, with the maximum GOS yield of 38.5% of total sugars at about 75% lactose conversion.

The beta-galactosidases (beta-Gals) of Lactobacillus reuteri L103 and L461 proved to be suitable biocatalysts for the production of prebiotic galacto-oligosaccharides (GOS) from lactose. Maximum GOS yields were 38% when using an initial lactose concentration of 205 g/L and at approximately 80% lactose conversion. The product mixtures were analyzed by capillary electrophoresis (CE) and high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD). Disaccharides other than lactose and trisaccharides made up the vast majority of GOS formed. The main products were identified as beta-d-Galp-(1-->6)-d-Glc (allolactose), beta-d-Galp-(1-->6)-d-Gal, beta-d-Galp-(1-->3)-d-Gal, beta-d-Galp-(1-->6)-Lac, and beta-d-Galp-(1-->3)-Lac. There were no major products with beta1-->4 linkages formed. Both intermolecular and intramolecular transgalactosylation were observed. d-Galactose proved to be a very efficient galactosyl acceptor; thus, a relatively large amount of galactobioses was formed. Monosaccharides could be conveniently separated from the mixture by chromatography using a strong cation-exchange resin.

Discontinuous and continuous processes of lactose hydrolysis and concomitant galacto‐oligosaccharide (GalOS) formation were studied. To this end a wide experimental range of the main variables was evaluated, including the initial lactose concentration, the degree of lactose conversion, the pH value and the temperature for discontinuous transformations, while the initial lactose concentration and the feed rate were varied for the continuous process. For both processes a high‐initial lactose concentration proved to be advantageous for the formation of GalOS. The maximum amount of GalOS (100 g/L, corresponding to a yield of approximately 50% based on the initially employed lactose) was obtained after 8 h of incubation when using 200 g/L lactose as substrate and 90% lactose hydrolysis was observed. GalOS productivity in the continuous process (g/L·h) was enhanced by an increase of the flow rate. The maximum GalOS productivity of 70 g/L·h was obtained at a flow rate of 24 mL/h when using a reactor with a total working volume of 21 mL. As was evident from these experiments, this β‐galactosidase from a moderately thermophilic fungus showed a strong transgalactosylation activity and can be used for the formation of GalOS, sugars that are of considerable interest for functional food applications because of their presumed healthpromoting effects.

The intracellular beta-galactosidase (beta-gal) enzymes from two strains of Lactobacillus reuteri, L103 and L461, were purified by ammonium sulfate fractionation, hydrophobic interaction, and affinity chromatography. Both enzymes are heterodimers with a molecular mass of 105 kDa, consisting of a 35 kDa subunit and a 72 kDa subunit. Active staining of L. reuteri L103 and L461 beta-gal with 4-methylumbelliferyl beta-d-galactoside showed that the intact enzymes as well as the larger subunits possess beta-galactosidase activity. The isoelectric points of L. reuteri L461 and L103 beta-gal were found to be in the range of 3.8-4.0 and 4.6-4.8, respectively. Both enzymes are most active in the pH range of 6-8; however, they are not stable at pH 8. The L. reuteri beta-galactosidases are activated by various mono- and divalent cations, including Na(+), K(+), and Mn(2+), and are moderately inhibited by their reaction products d-glucose and d-galactose. Because of their origin from beneficial and potentially probiotic lactobacilli, these enzymes could be of interest for the synthesis of prebiotic galacto-oligosaccharides.

In this study the ability of various sugars and sugar alcohols to induce aldose reductase (xylose reductase) and xylitol dehydrogenase (xylulose reductase) activities in the yeast Candida tenuis was investigated. Both enzyme activities were induced when the organism was grown on D-xylose or L-arabinose as well as on the structurally related sugars D-arabinose or D-lyxose. Mixtures of D-xylose with the more rapidly metabolizable sugar D-glucose resulted in a decrease in the levels of both enzymes formed. These results show that the utilization of D-xylose by C. tenuis is regulated by induction and catabolite repression. Furthermore, the different patterns of induction on distinct sugars suggest that the synthesis of both enzymes is not under coordinate control.