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

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

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

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.

scholarly journals Autochthonous Oenococcus oeni Strain to Avoid Histamine Formation in Red Wines: A Study in Real Winemaking Conditions

2020 ◽  
pp. ajev.2020.20010
Author(s):  
Silvia Pérez-Magariño ◽  
Estela Cano-Mozo ◽  
Clara Albors ◽  
Antonio Santos ◽  
Eva Navascués
Keyword(s):  
Oenococcus Oeni ◽  
Red Wines ◽  
Histamine Formation ◽  
Oeni Strain

scholarly journals A partial proteome reference map of the wine lactic acid bacterium Oenococcus oeni ATCC BAA-1163

Open Biology ◽  
2014 ◽  
Vol 4 (2) ◽  
pp. 130154 ◽  
Author(s):  
María de la Luz Mohedano ◽  
Pasquale Russo ◽  
Vivian de los Ríos ◽  
Vittorio Capozzi ◽  
Pilar Fernández de Palencia ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacterium ◽  
Metabolic Pathways ◽  
Oenococcus Oeni ◽  
Transport Systems ◽  
Red Wines ◽  
Two Dimensional Gel Electrophoresis ◽  
Reference Map ◽  
Metabolic Activities

Oenococcus oeni is the main lactic acid bacterium that carries out the malolactic fermentation in virtually all red wines and in some white and sparkling wines. Oenococcus oeni possesses an array of metabolic activities that can modify the taste and aromatic properties of wine. There is, therefore, industrial interest in the proteins involved in these metabolic pathways and related transport systems of this bacterium. In this work, we report the characterization of the O. oeni ATCC BAA-1163 proteome. Total and membrane protein preparations from O. oeni were standardized and analysed by two-dimensional gel electrophoresis. Using tandem mass spectrometry, we identified 224 different spots corresponding to 152 unique proteins, which have been classified by their putative function and subjected to bioinformatics analysis.

scholarly journals Changes in the Composition of the Lactic Acid Bacteria Behavior and the Diversity of Oenococcus oeni Isolated from Red Wines Supplemented with Selected Grape Phenolic Compounds

Fermentation ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 1 ◽  
Author(s):  
Ingrid Collombel ◽  
Francisco Campos ◽  
Tim Hogg
Keyword(s):  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Lactic Acid Production ◽  
Oenococcus Oeni ◽  
Red Wines ◽  
Subsequent Storage ◽  
Genetic Profiles ◽  
Fermentation Stage

Phenolic compounds are important components of wine and are known to have an impact on the physiology of wine microbes. The influence of specific sub-sets of phenolic compounds on the growth and metabolism of lactic acid bacteria (LAB) and on the diversity of Oenococcus oeni in inoculated and non-inoculated red wines was investigated during malolactic fermentation (MLF) and subsequent storage. Representative O. oeni strains from wines treated with flavonols and trans-resveratrol were isolated and analyzed by pulsed-field gel electrophoresis of rare restriction enzyme digests (REA-PFGE). 28 days after MLF initiation, strains from all samples had entered the death phase, except those supplemented with trans-resveratrol. In the non-inoculated samples, the onset of lactic acid production was apparently delayed by all compounds tested, except for the flavan-3-ols. Increased levels of phenolics also delayed citrate consumption in inoculated samples. PFGE analysis revealed 22 genetic profiles, and some profiles were characteristics of specific samples. The commercial starter used in the inoculated wines did not dominate during MLF. The effect of the phenolics studied was dependent on the origin and concentration of each as well, as the fermentation stage and whether the wines were inoculated. The effect of flavonols and trans-resveratrol seemed to be strain-dependent, which could have implications on the final quality of wines.

scholarly journals Two different Oenococcus oeni lineages are associated to either red or white wines in Burgundy: genomics and metabolomics insights

OENO One ◽  
2017 ◽  
Vol 51 (3) ◽  
pp. 309 ◽  
Author(s):  
Hugo Campbell-Sills ◽  
Mariette El Khoury ◽  
Marine Gammacurta ◽  
Cécile Miot-Sertier ◽  
Lucie Dutilh ◽  
...  
Keyword(s):  
Oenococcus Oeni ◽  
White Wine ◽  
Volatile Fraction ◽  
Volatile Profile ◽  
Red Wines ◽  
Targeted Metabolomics ◽  
White Wines ◽  
Genetic Groups ◽  
Genetic Features ◽  
First Time

<p style="text-align: justify;"><em>Oenococcus oeni</em> is the bacterium most often associated with spontaneous malolactic fermentation (MLF) of wine. During MLF, malic acid is transformed into lactic acid and several metabolites are modified, modulating wine’s total acidity and improving its sensory properties. Previous works have suggested that certain genetic groups of <em>O. oeni</em> strains are associated to different kinds of products. In the present study we have spotted two groups of strains isolated mainly from Burgundy wines, one associated to red wines and the other to white wines. Sequencing 14 genomes of red and white wine strains revealed that they share a common ancestor that probably colonised two different substrates –red and white wine-associated environments–, diverging over time and disseminating to various regions. Their capacity to perform MLF and modify the volatile profile of wine was determined by fermenting a chardonnay wine and analysing its volatile fraction with a non-targeted metabolomics approach by GC-MS. The strains had a different impact on the volatile composition depending on their group of origin. These results show for the first time a correspondence between the product of origin of the strains and the volatile profile of the wines they produce. Furthermore, the genetic features that might be implied in these different phenotypes are examined.</p>

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