Correlation between indigenous Oenococcus oeni strain resistance and the presence of genetic markers

Renouf, Vincent; Delaherche, Arnaud; Claisse, Olivier; Lonvaud‐Funel, Aline

doi:10.1007/s10295-007-0262-0

Cited by 36 publications

(26 citation statements)

References 17 publications

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“…For instance, the gtf gene was found in O. oeni, a species generally regarded as beneficial in wine making, and shown to produce EPS in the detected O. oeni strain 31,42 . It is widely known that some strains of O. oeni are suitable for malolactic fermentation, while others are not suitable 119 . Therefore the presence or absence of the gtf gene can be considered as one of the indicators to determine the suitability of O. oeni strains to wine making.…”

Section: Insights For Developing Detection Media For Spoilage Labmentioning

confidence: 99%

125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria

Suzuki

2011

Journal of the Institute of Brewing

128

130

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Beer has been generally recognized as a microbiologically stable beverage. However, microbiological incidents occasionally occur in the brewing industry. The microbiological instability of beer is often caused by bacteria consisting of four genera, Lactobacillus, Pediococcus, Pectinatus and Megasphaera. Lactobacillus and Pediococcus belong to the lactic acid bacteria (LAB), whereas Pectinatus and Megasphaera form a group of strict anaerobes that are known as intermediates between Gram‐positive and Gram‐negative bacteria. The frequencies of beer spoilage incidents caused by these four genera have been reported to exceed 90% in Europe and therefore Lactobacillus, Pediococcus, Pectinatus and Megasphaera are considered to be the principal spoilage agents in the brewing industry. Thus, this review consists of three parts involving these four genera. The first part describes spoilage LAB in alcoholic beverages with some emphasis on beer spoilage LAB. In this part, the emergence and evolution of these spoilage LAB is discussed, the insight of which is useful for developing quality control methods for these beverages. The second part is devoted to the hop resistance in beer spoilage LAB. This area of research is evolving rapidly and recent progress in this field is summarized. The third part concerns Pectinatus and Megasphaera. Although this group of beer spoilage bacteria has been described relatively recently, the incident reports in Europe increased in the early 1990s, reaching around 30% of spoilage incidents. Various aspects of Pectinatus and Megasphaera, ranging from their taxonomy and beer spoilage ability to detection and eradication methods are described.

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Section: Insights For Developing Detection Media For Spoilage Labmentioning

confidence: 99%

125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria

Suzuki

2011

Journal of the Institute of Brewing

128

130

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“…This phenotypic variability is linked to genotypic differences. It may be characterized by the presence or absence of some genes (22) which could be implicated in the response to environmental stress or by the variation in gene expression (3).…”

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confidence: 99%

Evidence of Distinct Populations and Specific Subpopulations within the SpeciesOenococcus oeni

Bridier

Claisse

Coton³

et al. 2010

Appl Environ Microbiol

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Among the lactic acid bacteria (LAB) present in the oenological microbial ecosystem, Oenococcus oeni, an acidophilic lactic acid bacterium, is essential during winemaking. It outclasses all other bacterial species during malolactic fermentation (MLF). Oenological performances, such as malic acid degradation rate and sensorial impact, vary significantly according to the strain. The genetic diversity of the O. oeni species was evaluated using a multilocus sequence typing (MLST) scheme. Seven housekeeping genes were sequenced for a collection of 258 strains that had been isolated all over the world (particularly Burgundy, Champagne, and Aquitaine, France, Chile, South Africa, and Italy) and in several wine types (red wines, white wines, and champagne) and cider. The allelic diversity was high, with an average of 20.7 alleles per locus, many of them being rare alleles. The collection comprised 127 sequence types, suggesting an important genotypic diversity. The neighbor-joining phylogenetic tree constructed from the concatenated sequence of the seven housekeeping genes showed two major phylogenetic groups, named A and B. One unique strain isolated from cider composed a third group, rooting the phylogenetic tree. However, all other strains isolated from cider were in group B. Eight phylogenetic subgroups were statistically differentiated and could be delineated by the analysis of only 32 mutations instead of the 600 mutations observed in the concatenated sequence of the seven housekeeping genes. Interestingly, in group A, several phylogenetic subgroups were composed mostly of strains coming from a precise geographic origin. Three subgroups were identified, composed of strains from Chile, South Africa, and eastern France.

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“…As previously stated, screening procedure based on a molecular marker method, will be fast and reliable (de Los ReyesGavilán et al 1992). Recently, RAPD marker developed on the PCR method could test multiple sites of a genome in a short time and potentially reveal DNA polymorphisms (López et al 2008;Renouf et al 2008;Capozzi et al 2010; (Zijlstra et al 2000).…”

Section: Discussionmentioning

confidence: 99%

Development of a SCAR (Sequence-characterised amplified region) marker for acid resistance-related gene in Lactobacillus plantarum

Liu

Yang

et al. 2014

Extremophiles

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A sequence characterised amplified region marker was developed to determine an acid resistance-related gene in Lactobacillus plantarum. A random amplified polymorphic DNA marker named S116-680 was reported to be closely related to the acid resistance of the strains. The DNA band corresponding to this marker was cloned and sequenced with the induction of specific designed PCR primers. The results of PCR test helped to amplify a clear specific band of 680 bp in the tested acid-resistant strains. S116-680 marker would be useful to explore the acid-resistant mechanism of L. plantarum and to screen desirable malolactic fermentation strains.

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Correlation between indigenous Oenococcus oeni strain resistance and the presence of genetic markers

Cited by 36 publications

References 17 publications

125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria

125th Anniversary Review: Microbiological Instability of Beer Caused by Spoilage Bacteria

Evidence of Distinct Populations and Specific Subpopulations within the SpeciesOenococcus oeni

Development of a SCAR (Sequence-characterised amplified region) marker for acid resistance-related gene in Lactobacillus plantarum

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