Intraspecific genetic diversity of lactic acid bacteria from malolactic fermentation of Cencibel wines as derived from combined analysis of RAPD-PCR and PFGE patterns

Ruiz, Patricia; Izquierdo, Pedro; Seseña, Susana; Palop, María Llanos

doi:10.1016/j.fm.2008.06.007

Cited by 65 publications

(38 citation statements)

References 28 publications

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“…Ruiz et al (2008) found O. oeni to be the dominant LAB species present during spontaneous MLF in Cencibel wines from Spain. Similarly, a genetic study of the diversity of LAB isolated during spontaneous MLF in Tempranillo wines from six different wineries in Spain found O. oeni to be the dominant species.…”

Section: Lactobacillus Spp and The Wine Environmentmentioning

confidence: 90%

Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview

Toit

Engelbrecht

Lerm

et al. 2010

Food Bioprocess Technol

206

144

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Section: Lactobacillus Spp and The Wine Environmentmentioning

confidence: 90%

Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview

Toit

Engelbrecht

Lerm

et al. 2010

Food Bioprocess Technol

206

144

View full text Add to dashboard Cite

show abstract

“…Intra-specific differentiation is therefore a required preliminary step for the selection of strains because technological characteristics, such as survival in wines with the relative adjustment changes, the rate of Lmalic acid consumption, or the production of enzymatic activities, are reported to be strain dependent (Zapparoli et al 2000;G-Alegrìa et al 2004;Coucheney et al 2005;Ruiz et al 2008).…”

Section: Discussionmentioning

confidence: 99%

“…Oenococcus oeni is the main species identified during spontaneous MLF because it is well adapted to survive and grow in wine, so a large number of investigations on the role of O. oeni have been carried out (Bartowsky 2005;Ruiz et al 2008;Sico et al 2009; Bartowsky and Borneman 2011).…”

Section: Introductionmentioning

confidence: 99%

Assessment of the genetic polymorphism and physiological characterization of indigenous Oenococcus oeni strains isolated from Aglianico del Vulture red wine

et al. 2015

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The aim of this study was a reliable intra-species discrimination and strain biodiversity in Oenococcus oeni populations of two different Aglianico wineries by molecular, biochemical, and physiological characterization. Pulsed field gel electrophoresis (PFGE) analysis revealed a high polymorphism related to the origin (winery) of strains, while differential display PCR (DD-PCR) allowed a further discrimination of strains from the same winery. Moreover, the heterogeneity of these natural populations was investigated by capillary electrophoresis and enzymatic assays. A variability related to a different surface charge distribution was observed among strains, linked to their origin. Malolactic activity study evidenced strain-specific differences in malic acid degradation, and then, only the presence of L(-)-malic acid in the medium induced the mle gene. This study provided evidences on the importance of intra-species biodiversity of malolactic bacterial populations in wine ecosystems, as each wine possess peculiar winemaking conditions and physical-chemical properties which make specific the bacterial survival and growth. This study highlighted a great biodiversity among O. oeni strains that can be also winery specific. Such biodiversity within a certain winery and winemaking area is important for selecting malolactic starters, and strain-specific trait identification is especially important to match individual strains to specific industrial process.

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“…To obtain a realistic picture of microbial feed quality in such cases requires the application of strain typing techniques. However, until today, no convenient and cost-effective tools for this purpose exist, as reliable strain typing is currently achieved using molecular methods such as randomly amplified polymorphic DNA (RAPD)-PCR or pulsed-field gel electrophoresis (PFGE) [12][13][14][15].…”

Section: Biophotonicsmentioning

confidence: 99%

Species and strain identification of lactic acid bacteria using FTIR spectroscopy and artificial neural networks

Wenning

Büchl

Scherer

2010

Journal of Biophotonics

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Lactic acid bacteria (LAB) are a heterogeneous group of micro-organisms with high relevance for fermented food and beverages as well as human and animal health. Identification of LAB is complicated by species richness, a high degree of heterogeneity between species and the presence of very closely related species at the same time. In the present study we developed identification systems based on FTIR spectra and artificial neural networks (ANNs) for species identification of 92 LAB species out of nine genera and strain identification of probiotic and environmental Enterococcus faecium strains used as additives for animal feed. The reference databases established in this work permit reliable identification of LAB with accuracies of 93.2% at species and 97.1% at strain level for Ec. faecium, demonstrating the excellent suitability of FTIR spectroscopy as a technique applicable for simultaneous species and strain identification.

show abstract

Intraspecific genetic diversity of lactic acid bacteria from malolactic fermentation of Cencibel wines as derived from combined analysis of RAPD-PCR and PFGE patterns

Cited by 65 publications

References 28 publications

Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview

Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview

Assessment of the genetic polymorphism and physiological characterization of indigenous Oenococcus oeni strains isolated from Aglianico del Vulture red wine

Species and strain identification of lactic acid bacteria using FTIR spectroscopy and artificial neural networks

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