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Immobilized lysozyme for the continuous lysis of lactic bacteria in wine: Bench-scale fluidized-bed reactor study

Cappannella, Elena, Benucci, Ilaria, Lombardelli, Claudio, Liburdi, Katia, Bavaro, Teodora, Esti, Marco
Food chemistry 2016 v.210 pp. 49-55
Oenococcus oeni, bacteria, chitosan, egg albumen, fluidized beds, hens, lysozyme, malolactic fermentation, red wines, sulfur dioxide
Lysozyme from hen egg white (HEWL) was covalently immobilized on spherical supports based on microbial chitosan in order to develop a system for the continuous, efficient and food-grade enzymatic lysis of lactic bacteria (Oenococcus oeni) in white and red wine. The objective is to limit the sulfur dioxide dosage required to control malolactic fermentation, via a cell concentration typical during this process.The immobilization procedure was optimized in batch mode, evaluating the enzyme loading, the specific activity, and the kinetic parameters in model wine. Subsequently, a bench-scale fluidized-bed reactor was developed, applying the optimized process conditions. HEWL appeared more effective in the immobilized form than in the free one, when the reactor was applied in real white and red wine. This preliminary study suggests that covalent immobilization renders the enzyme less sensitive to the inhibitory effect of wine flavans.