Harald Claus

Laccases and their occurrence in prokaryotes

Laccases are copper-containing proteins that require O2 to oxidize phenols, polyphenols, aromatic amines, and different non-phenolic substrates by one-electron transfer, resulting in the formation of reactive radicals. Although their specific physiological functions are not completely understood, there are several indications that laccases are involved in the morphogenesis of microorganisms (e.g., fungal spore development, melanization) and in the formation and/or degradation of complex organic substances such as lignin or humic matter. Owing to their high relative non-specific oxidation capacity, laccases are useful biocatalysts for diverse biotechnological applications. To date, laccases have been found only in eukaryotes (fungi, plants); however, databank searches and experimental data now provide evidence for their distribution in prokaryotes. This survey shows that laccase-like enzymes occur in many gram-negative and gram-positive bacteria. Corresponding genes have been found in prokaryotes that are thought to have branched off early during evolution, e.g., the extremely thermophilic Aquifex aeolicus and the archaeon Pyrobaculum aerophilum. Phylogenetically, the enzymes are members of the multi-copper protein family that have developed from small-sized prokaryotic azurins to eukaryotic plasma proteins.

Pulsed-field gel electrophoresis for the discrimination of Oenococcus oeni isolates from different wine-growing regions in Germany.

Reliable techniques are needed for the identification individual Oenococcus oeni strains with desirable flavor characteristics and to monitor the survival and contribution of inoculated and indigenous bacteria. Therefore, we investigated the suitability of pulsed-field gel electrophoresis (PFGE) for the discrimination of 65 O. oeni isolates from six different wine-producing regions in Germany. Among the restriction enzymes tested, genomic DNA digestions with Sfi I were most effective by displaying 56 (86%) different banding profiles. Our results underline the high capacity of PFGE for strain identification and differentiation. Cluster analysis of the DNA restriction patterns revealed no distinct region specificity of O. oeni populations.

Primary Structure of Selected Archaeal Mesophilic and Extremely Thermophilic Outer Surface Layer Proteins

The archaea are recognized as a separate third domain of life together with the bacteria and eucarya. The archaea include the methanogens, extreme halophiles, thermoplasmas, sulfate reducers and sulfur metabolizing thermophiles, which thrive in different habitats such as anaerobic niches, salt lakes, and marine hydrothermals systems and continental solfataras. Many of these habitats represent extreme environments in respect to temperature, osmotic pressure and pH-values and remind on the conditions of the early earth. The cell envelope structures were one of the first biochemical characteristics of archaea studied in detail. The most common archaeal cell envelope is composed of a single crystalline protein or glycoprotein surface layer (S-layer), which is associated with the outside of the cytoplasmic membrane. The S-layers are directly exposed to the extreme environment and can not be stabilized by cellular components. Therefore, from comparative studies of mesophilic and extremely thermophilic S-layer proteins hints can be obtained about the molecular mechanisms of protein stabilization at high temperatures. First crystallization experiments of surface layer proteins under microgravity conditions were successful. Here, we report on the biochemical features of selected mesophilic and extremely archaeal S-layer (glyco-) proteins.

Biosorption of copper by wine-relevant lactobacilli

Must and wine may be contaminated with elevated copper concentrations by the use of fungicides or in course of the vinification process. Hitherto only a few practicable and harmless procedures exist to reduce an excess of copper from must and wine. For this reason we investigated the biosorption of copper by eight wine-relevant Lactobacillus species. Both, living and heat-inactivated cells revealed a significant degree of Cu adsorption. It was shown that Cu binding correlated positively with an increasing pH value of the environment. The highest binding capacity of the tested lactic acid bacteria was found for L. buchneri DSM 20057 with a maximum of 46.17 μg Cu bound per mg cell in deionized water. In must, wine and grape juice Cu was removed less effective which is not solely attributed to low pH-values, but also to specific medium parameters such as intrinsic metal cations, organic acids or phenolic compounds. Nevertheless, about 0.5-1.0 μg Cu per ml could be removed from wine samples, which is sufficient enough to lower critical copper concentrations.

A lytic enzyme cocktail from Streptomyces sp. B578 for the control of lactic and acetic acid bacteria in wine

Beside yeasts, lactic acid bacteria (LAB) are the most abundant microbes in must during vinification. Whereas Oenococcos oeni is commercially used as a starter culture for the biological acid reduction in wines, other species are responsible for different types of wine spoilage. Members of the genera Pediococcus, Weissella, Leuconostoc, and Lactobacillus are producers of exopolysaccharide slimes, biogenic amines, acetic acid, and other off-flavors. In order to control microbial growth, different procedures such as heating of must and addition of sulfite or lysozyme from egg white are generally applied. Yet, because of health risks, the application of sulfite should be reduced and lysozyme is not effective against all LAB. In this study, we describe exoenzymes from a Streptomyces sp. strain B578 lysing nearly all wine-relevant strains of LAB and Gram-negative acetic acid bacteria. The lytic enzymes were active under wine-making conditions, such as the presence of sulfite and ethanol, low temperatures, and low pH values. The analysis of the exoenzyme composition revealed a synergistic action of different cell wall hydrolases. In conclusion, the lytic cocktail of Streptomyces sp. B578 is a promising tool for the control of wine-spoiling bacteria.

Wickerhamomyces anomalus AS1: a new strain with potential to improve wine aroma

The monoterpenes are the most important contribution to the olfactory profile of wine due to their low odour threshold. These and other aroma-active substances do not generally exist in a free form but are conjugated to mono- or disaccharides, thereby forming water-soluble and odourless complexes. Enzymes that cleave the sugar moieties from the precursors can, therefore, have a major impact on the sensory profile of wine, as they release the volatile aroma compounds. For this reason, we searched for wine yeasts producing glycosidases which are active under oenological conditions. A collection of 100 wine yeasts were screened for glycosidase activities in whole cells and in culture supernatants. Kinetic parameters were determined spectrophotometrically with synthetic model substrates, and hydrolysis of natural glycosides was detected by thin-layer chromatography. A yeast isolate, AS1, was identified as a new Wickerhamomyces anomalus strain which hydrolysed a number of synthetic and natural glycosides under oenological conditions. Citronellol- and nerol-glucosides, among the most frequently occurring aroma precursors in wine, were also cleaved. In contrast to a commercial β-glucosidase, whole cells of W. anomalus AS1 catalysed deglycosylation of arbutin and salicin directly in a white and a red wine. Besides the formation of intra- and extracellular glucoside hydrolases, strain AS1 exhibited arabinosidase and xylosidase activities which are also essential for the release of flavour compounds. Even with limited functionality at oenological conditions, the glycoside hydrolase activities of W. anomalus AS1 may improve aroma development, provided that the reaction occurs over a longer period, as it is the case during wine-making.

Cell Envelopes of Methanogens

Methanogens play an important role in the global carbon cycle, because they are involved in the last step of anaerobic degradation of organic material to methane. Although the first report on methane emanation from aquatic muds was given by Alessandro Volta in the year 1776, the first methanogen was not obtained in pure culture before 1947. Special culture techniques had to be developed for growing the strict anaerobic methanogenic isolates. The methanogens were the first species of the archaeal domain (Archaea) detected. Their unique biochemical and genetic properties have stimulated basic investigations of this microbial group in the last three decades. The methanogenic Archaea possess a remarkable diversity of cell envelope types, which support the novel phylogenetic concept based on rRNA sequence analysis. The chemical composition and structure of their cell wall layers differs significantly from those of the bacterial domain (Bacteria). They are composed of different polymers such as pseudomurein, S-layer, methanochondroitin and proteinaceaous sheaths, which are described here.

TNT transformation products are affected by the growth conditions of Raoultella terrigena

High concentrations of 2,4,6-trinitrotoluene (TNT) and related nitroaromatic compounds are commonly found in soil and groundwater at former explosive plants. The bacterium, Raoultella terrigena strain HB, isolated from a contaminated site, converts TNT into the corresponding amino products. Radio-HPLC analysis with [14C]TNT identified aminodinitrotoluene, diaminonitrotoluene and azoxy-dimers as the main metabolites. Transformation rate and the type of metabolites that predominated in the culture medium and within the cells were significantly influenced by the culture conditions. The NAD(P)H-dependent enzymatic reduction of nitro-substituted compounds by cell-free extracts of R. terrigena was evaluated in vitro.

The yeast Wickerhamomyces anomalus AS1 secretes a multifunctional exo‐β‐1,3‐glucanase with implications for winemaking

A multifunctional exo‐β‐1,3‐glucanase (WaExg2) was purified from the culture supernatant of the yeast Wickerhamomyces anomalus AS1. The enzyme was identified by mass spectroscopic analysis of tryptic peptide fragments and the encoding gene WaEXG2 was sequenced. The latter codes for a protein of 427 amino acids, beginning with a probable signal peptide (17 aa) for secretion. The mature protein has a molecular mass of 47 456 Da with a calculated pI of 4.84. The somewhat higher mass of the protein in SDS–PAGE might be due to bound carbohydrates. Presumptive disulphide bridges confer a high compactness to the molecule. This explains the apparent smaller molecular mass (35 kDa) of the native enzyme determined by electrophoresis, whereas the unfolded form is consistent with the theoretical mass. Enzymatic hydrolysis of selected glycosides and glycans by WaExg2 was proved by TLC analysis of cleavage products. Glucose was detected as the sole hydrolysis product from laminarin, underlining that the enzyme acts as an exoglucanase. In addition, the enzyme efficiently hydrolysed small β‐linked glycosides (arbutin, esculin, polydatin, salicin) and disaccharides (cellobiose, gentiobiose). WaExg2 was active under typical wine‐related conditions, such as low pH (3.5–4.0), high sugar concentrations (up to 20% w/v), high ethanol concentrations (10–15% v/v), presence of sulphites (up to 2 mm) and various cations. Therefore, the characterized enzyme might have multiple uses in winemaking, to increase concentrations of sensory and bioactive compounds by splitting glycosylated precursors or to reduce viscosity by hydrolysis of glycan slimes. Copyright

Microbial Degradation of 2,4,6-Trinitrotoluene In Vitro and in Natural Environments

2,4,6-Trinitrotoluene (TNT) is a nitroaromatic explosive that was released into soil and water ecosystems mainly due to its massive use during the two world wars.