2009
DOI: 10.1099/ijs.0.007567-0
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Lactobacillus oeni sp. nov., from wine

Abstract: Ten Lactobacillus strains, previously isolated from different Bobal grape wines from the UtielRequena Origin Denomination of Spain, were characterized phylogenetically, genotypically and phenotypically. The 16S rRNA genes were sequenced and phylogenetic analysis showed that they form a tight phylogenetic clade that is closely related to reference strains Lactobacillus satsumensis NRIC 0604 T , 'Lactobacillus uvarum' 8 and Lactobacillus mali DSM 20444 T . DNA-DNA hybridization results confirmed the separation o… Show more

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Cited by 31 publications
(8 citation statements)
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“…(Enright et al, 2003). Lactobacillus oeni strain 59 b have a role in Malolactic fermentation process for increases microbiological stability and improves organoleptic characteristics (Lazaro et al, 2009). And Methylobacterium aminovorans strain JCM 8240 have a role to digest methanol, D-fructose, glycerol, ethanol, monomethylamine, dimethylamine, trimethylamine, TMAH, formamide, N-methylformamide, DMF, succinic acid, L-asparatic acid, L-glutamic acid, and betaine (Urakami et al, 1993).…”
Section: Discussionmentioning
confidence: 99%
“…(Enright et al, 2003). Lactobacillus oeni strain 59 b have a role in Malolactic fermentation process for increases microbiological stability and improves organoleptic characteristics (Lazaro et al, 2009). And Methylobacterium aminovorans strain JCM 8240 have a role to digest methanol, D-fructose, glycerol, ethanol, monomethylamine, dimethylamine, trimethylamine, TMAH, formamide, N-methylformamide, DMF, succinic acid, L-asparatic acid, L-glutamic acid, and betaine (Urakami et al, 1993).…”
Section: Discussionmentioning
confidence: 99%
“…l -Malic acid is transformed into l (+)-lactic acid. They produce exopolysaccharide from sucrose [203]. The genome size of the type strain is 2.12 Mbp.…”
Section: Description Of Liquorilactobacillus Oeni Comb Novmentioning
confidence: 99%
“…As a result, many novel Lactobacillus spp. have been described based on investigations into the phylogenetic, genotypic and phenotypic characterisation of isolates (Mañes-Lázaro et al 2009). …”
Section: Lactobacillus Spp and The Wine Environmentmentioning
confidence: 99%