Exploring the biodiversity of two groups of Oenococcus oeni isolated from grape musts and wines: Are they equally diverse?

Cruz-Pio, L.E.; Poveda, Marta; Arena, Mario Eduardo; Ferrer, Sergi; Pardo, Isabel

doi:10.1016/j.syapm.2016.11.003

Cited by 8 publications

(4 citation statements)

References 61 publications

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“…It was first used in 1993, and often afterwards, although it is difficult and time-consuming (Kelly et al 1993 ; Tenreiro et al 1994 ; Sato et al 2001 ; Guerrini et al 2003 ; López et al 2007 ; Larisika et al 2008 ; Gonzalez-Arenzana et al 2012a , b ; Zapparoli et al 2012 ; Wang et al 2015 ; Vigentini et al 2016 ). More simple and rapid methods based on the use of PCR were later developed and applied, such as Rapid Amplification of Polymorphic DNA (RAPD) (Zavaleta et al 1997 ; Zapparoli et al 2000 ; Reguant & Bordons 2003 ; Lechiancole et al 2006 ; Canas et al 2009 ; Capozzi et al 2010 ; Solieri et al 2010 ; Marques et al 2011 ), Amplified Fragment Length Polymorphism (AFLP) (Viti et al 1996 ; Sato et al 2000 ; Cappello et al 2008 ; Cappello et al 2010 ), or more recently Multiple Loci VNTR Analysis (MLVA), which targets genomic regions conserved among all strains but with different sizes as they contain a variable number of tandem repeats (VNTR) (Claisse & Lonvaud-Funel 2012 ; Claisse & Lonvaud-Funel 2014 ; Garofalo et al 2015 ; Cruz-Pio et al 2017 ; El Khoury et al 2017 ; Franquès et al 2017 ). The methods have revealed that there is a great diversity of strains in each region, several strains in each wine tank, and generally 2 to 6 major strains during MLF; that strains present in the vineyard at the surface of grapes contribute to MLF in wines produced from these grapes; that strains can persist in cellars for several years and thus contribute to MLF in wines produced during several consecutive vintages.…”

Section: O Oeni Strains Diversity: Methods and Applicationsmentioning

confidence: 99%

Distribution of Oenococcus oeni populations in natural habitats

Lorentzen

Lucas

2019

Appl Microbiol Biotechnol

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Oenococcus oeni is the lactic acid bacteria species most commonly encountered in wine, where it develops after the alcoholic fermentation and achieves the malolactic fermentation that is needed to improve the quality of most wines. O. oeni is abundant in the oenological environment as well as in apple cider and kombucha, whereas it is a minor species in the natural environment. Numerous studies have shown that there is a great diversity of strains in each wine region and in each product or type of wine. Recently, genomic studies have shed new light on the species diversity, population structure, and environmental distribution. They revealed that O. oeni has unique genomic features that have contributed to its fast evolution and adaptation to the enological environment. They have also unveiled the phylogenetic diversity and genomic properties of strains that develop in different regions or different products. This review explores the distribution of O. oeni and the diversity of strains in natural habitats.

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Section: O Oeni Strains Diversity: Methods and Applicationsmentioning

confidence: 99%

Distribution of Oenococcus oeni populations in natural habitats

Lorentzen

Lucas

2019

Appl Microbiol Biotechnol

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“…(2016) and Cruz‐Pio et al. (2017), the slow fermentation and the remaining reducing sugars, organic acids, amino acids, and vitamins which are found in grape must or wine seem to be good environmental conditions for promoting LAB growth and l ‐malic acid degradation.…”

Section: Results and Disscusionmentioning

confidence: 93%

“…Rondo cultivar pulp was characterized by 19.53 g/L of total sugars, while Regent cultivar pulp was characterized by 16.32 g/L (Table 1). Fructose and glucose were dominant sugars, and they were found in similar quantities, although fructose is generally found at higher concentrations than glucose in must and wine (Cruz‐Pio et al., 2017). All fructose and glucose was consumed during that stage of fermentation ( P < 0.05).…”

Section: Results and Disscusionmentioning

confidence: 99%

“…Normally MLF is used for red wine production as the next step in red wine technology (Volschenk, Van Vuuren, & Viljoen‐Bloom, 2006) and very often is used specifically for the deacidification step for special types of wines, for example, Vinho Verde , wines typical for Portugal (Genisheva, Mussatto, Oliveira, & Teixeira, 2013) or sparkling wines. Additionally, the implementation of MLF is important for wines produced in cold regions because it reduces the acidity, brings microbial stability, and may improve the organoleptic characteristics of the product (Bartowsky & Borneman, 2011; Coucheney et al., 2005; Cruz‐Pio, Poveda, Alberto, Ferrer, & Pardo, 2017; Genisheva et al., 2013; González‐Arenzana et al., 2017; Lu et al., 2017; Redzepovic et al., 2003).…”

Section: Introductionmentioning

confidence: 99%

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The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region

Samoticha

Chmielewska

2020

Journal of Food Science

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Wines produced from grapes cultivated in cool climate areas are characterized by high levels of organic acids. One method to correct this is malolactic fermentation (MLF). The aim of this study was to determine the effectiveness of different strains of Oenococcus oeni bacteria (Viniflora CH11, Viniflora CH16, Viniflora CH35, Viniflora Oenos, SIHA LACT Oeno) during the biological acidity reduction process. Red wine from Rondo and Regent cultivars was obtained by ethanol fermentation of the pulp, at 20°C for 14 days. The profile of organic acids was examined with a particular focus on changes in the content of l-malic and l-lactic acids. Additionally, the impact on profile and quantity of phenolic compounds and antioxidant capacity was measured. The results showed that MLF had a positive influence on content of organic acids through the reduction of l-malic acid content with a simultaneous increase of the amount of l-lactic acid. The best effect was obtained with the CH11 and CH35 bacterial strains. The biological acidity reduction process had no significant (P > 0.05) impact on phenolic content or antioxidant capacity. However, the wine making process (ethanol fermentation, maturation) contributed to the reduction of polyphenols and in consequence lower antioxidant capacity of the final tested wines.Practical Application: The present study provides useful information on the impact of different Oenococcus oeni bacterial strains on MLF in red wines, reduction of l-malic to l-lactic acid, and stability of phenolic compounds during MLF and the maturation period. Also, this article provides information about phenolic compounds and antioxidant capacity during malolactic fermentation and maturity of red wines made from hybrids of Vitis vinifera such as Rondo and Regent cultivars.

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Evidence of the genetic diversity and clonal population structure of Oenococcus oeni strains isolated from different wine-making regions of China

Shi

Wen

et al. 2018

J Microbiol.

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Studies of the genetic diversity and population structure of Oenococcus oeni (O. oeni) strains from China are lacking compared to other countries and regions. In this study, amplified fragment length polymorphism (AFLP) and multilocus sequence typing (MLST) methods were used to investigate the genetic diversity and regional evolutionary patterns of 38 O. oeni strains isolated from different wine-making regions in China. The results indicated that AFLP was markedly more efficient than MLST for typing O. oeni strains. AFLP distinguished 37 DNA patterns compared to 7 sequence types identified using MLST, corresponding to discriminatory indices of 0.999 and 0.602, respectively. The AFLP results revealed a high level of genetic diversity among the O. oeni strains from different regions of China, since two subpopulations and an intraspecific homology higher than 60% were observed. Phylogenetic analysis of the O. oeni strains using the MLST method also identified two major phylogroups, which were differentiated into two distinct clonal complexes by minimum spanning tree analysis. Neither intragenic nor intergenic recombination verified the existence of the clonal population structure of the O. oeni strains.

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Exploring the biodiversity of two groups of Oenococcus oeni isolated from grape musts and wines: Are they equally diverse?

Cited by 8 publications

References 61 publications

Distribution of Oenococcus oeni populations in natural habitats

Distribution of Oenococcus oeni populations in natural habitats

The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region

Evidence of the genetic diversity and clonal population structure of Oenococcus oeni strains isolated from different wine-making regions of China

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