Assessment of the genetic polymorphism and biogenic amine production of indigenous Oenococcus oeni strains isolated from Greek red wines

2012 ◽  
Vol 29 (1) ◽  
pp. 113-120 ◽  
Author(s):  
P.V. Pramateftaki ◽  
M. Metafa ◽  
G. Karapetrou ◽  
G. Marmaras
Keyword(s):  
Genetic Polymorphism ◽  
Biogenic Amine ◽  
Oenococcus Oeni ◽  
Red Wines

Genomic diversity of Oenococcus oeni populations from Castilla La Mancha and La Rioja Tempranillo red wines

2015 ◽  
Vol 49 ◽  
pp. 82-94 ◽  
Author(s):  
Lucía González-Arenzana ◽  
Fátima Pérez-Martín ◽  
María Llanos Palop ◽  
Susana Seseña ◽  
Pilar Santamaría ◽  
...  
Keyword(s):  
Oenococcus Oeni ◽  
Genomic Diversity ◽  
Red Wines ◽  
La Mancha ◽  
La Rioja

scholarly journals Oenococcus oeni in Chilean Red Wines: Technological and Genomic Characterization

2018 ◽  
Vol 9 ◽  
Author(s):  
Jaime Romero ◽  
Carolina Ilabaca ◽  
Mauricio Ruiz ◽  
Carla Jara
Keyword(s):  
Oenococcus Oeni ◽  
Red Wines ◽  
Genomic Characterization

Ecology of indigenous lactic acid bacteria from Rioja Alavesa red wines, focusing on biogenic amine production ability

LWT ◽  
2019 ◽  
Vol 116 ◽  
pp. 108544
Author(s):  
Iñaki Diez-Ozaeta ◽  
Félix Amárita ◽  
María Lavilla ◽  
Sandra Rainieri
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amine ◽  
Red Wines

Biogenic Amine Production by Oenococcus oeni Isolates from Malolactic Fermentation of Tempranillo Wine

2009 ◽  
Vol 72 (4) ◽  
pp. 907-910 ◽  
Author(s):  
P. M. IZQUIERDO CAÑAS ◽  
S. GÓMEZ ALONSO ◽  
P. RUIZ PÉREZ ◽  
S. SESEÑA PRIETO ◽  
E. GARCÍA ROMERO ◽  
...  
Keyword(s):  
Biogenic Amines ◽  
Biogenic Amine ◽  
Synthetic Medium ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Tyrosine Decarboxylase ◽  
La Mancha ◽  
Amine Content ◽  
Oeni Strain

In this article, we examine the production of biogenic amines, histamine, putrescine, tyramine, and cadaverine by 90 strains of Oenococcus oeni isolated from different cellars of Castilla-La Mancha (Spain) during wine malolactic fermentation. Amino biogenic capacity of strains was qualitatively analyzed on agar. After that, production of amines on a synthetic medium and on wine, and presence in strains of histidine, ornithine, and tyrosine decarboxylase genes were determined. Only two strains were able to produce histamine or putrescine, both on synthetic medium and wine. The presence of the corresponding genes in these strains was also confirmed. These results suggest that O. oeni does not significantly contribute to the overall biogenic amine content of wines. The main contribution of this work is the isolation of a putrescine-producing O. oeni strain that harbors the ornithine gene, since this gene appears to be rarely present in the genome of O. oeni.

Survey on indigenous Oenococcus oeni strains isolated from red wines of Valtellina, a cold climate wine-growing Italian area

2009 ◽  
Vol 136 (1) ◽  
pp. 123-128 ◽  
Author(s):  
Ileana Vigentini ◽  
Claudia Picozzi ◽  
Antonio Tirelli ◽  
Anna Giugni ◽  
Roberto Foschino
Keyword(s):  
Oenococcus Oeni ◽  
Cold Climate ◽  
Red Wines

Factors influencing biogenic amine production by a strain of Oenococcus oeni in a model system

Food Control ◽  
2005 ◽  
Vol 16 (7) ◽  
pp. 609-616 ◽  
Author(s):  
Fausto Gardini ◽  
Agnese Zaccarelli ◽  
Nicoletta Belletti ◽  
Filippo Faustini ◽  
Agostino Cavazza ◽  
...  
Keyword(s):  
Biogenic Amine ◽  
Oenococcus Oeni ◽  
Model System ◽  
Factors Influencing

scholarly journals OENOCOCCUS OENI FROM PATAGONIAN RED WINES: ISOLATION, CHARACTERIZATION AND TECHNOLOGICAL PROPERTIES

2011 ◽  
Vol 3 (1) ◽  
pp. 48-55 ◽  
Author(s):  
SEMORILE L ◽  
◽  
BRAVO-FERRADA BM ◽  
DELFEDERICO L ◽  
HOLLMANN A ◽  
...  
Keyword(s):  
Oenococcus Oeni ◽  
Red Wines ◽  
Technological Properties

scholarly journals Characterization of the First Virulent Phage Infecting Oenococcus oeni, the Queen of the Cellars

2021 ◽  
Vol 11 ◽  
Author(s):  
Cécile Philippe ◽  
Amel Chaïb ◽  
Fety Jaomanjaka ◽  
Olivier Claisse ◽  
Patrick M. Lucas ◽  
...  
Keyword(s):  
Phylogenetic Analysis ◽  
Lactic Acid ◽  
Bacterial Community ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Common Species ◽  
Red Wines ◽  
Virulent Phage ◽  
Complete Genomic

There has been little exploration of how phages contribute to the diversity of the bacterial community associated with winemaking and may impact fermentations and product quality. Prophages of Oenococcus oeni, the most common species of lactic acid bacteria (LAB) associated with malolactic fermentation of wine, have been described, but no data is available regarding phages of O. oeni with true virulent lifestyles. The current study reports on the incidence and characterization of the first group of virulent oenophages named Vinitor, isolated from the enological environment. Vinitor phages are morphologically very similar to siphoviruses infecting other LAB. Although widespread during winemaking, they are more abundant in musts than temperate oenophages. We obtained the complete genomic sequences of phages Vinitor162 and Vinitor27, isolated from white and red wines, respectively. The assembled genomes shared 97.6% nucleotide identity and belong to the same species. Coupled with phylogenetic analysis, our study revealed that the genomes of Vinitor phages are architecturally mosaics and represent unique combinations of modules amongst LAB infecting-phages. Our data also provide some clues to possible evolutionary connections between Vinitor and (pro)phages associated to epiphytic and insect-related bacteria.

Sign in / Sign up

Export Citation Format

Share Document