The use of the replication region of plasmid pRS7 from Oenococcus oeni as a putative tool to generate cloning vectors for lactic acid bacteria

Plasmid ◽  
2015 ◽  
Vol 77 ◽  
pp. 28-31 ◽  
Author(s):  
M. Carmen Rodríguez ◽  
M. Teresa Alegre ◽  
M. Cruz Martín ◽  
Juan M. Mesas
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Oenococcus Oeni ◽  
Cloning Vectors ◽  
Replication Region

scholarly journals Differential Real-Time PCR Assay for Enumeration of Lactic Acid Bacteria in Wine

2005 ◽  
Vol 71 (12) ◽  
pp. 8954-8957 ◽  
Author(s):  
Ezekiel T. Neeley ◽  
Trevor G. Phister ◽  
David A. Mills
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Real Time ◽  
Real Time Pcr ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Pcr Assay ◽  
Wine Production ◽  
Bacterial Populations ◽  
Wine Spoilage

ABSTRACT Oenococcus oeni is often employed to perform the malolactic fermentation in wine production, while nonoenococcal lactic acid bacteria often contribute to wine spoilage. Two real-time PCR assays were developed to enumerate the total, and nonoenococcal, lactic acid bacterial populations in wine. Used together, these assays can assess the spoilage risk of juice or wine from lactic acid bacteria.

scholarly journals Isolation and Identification of Microorganisms Including Lactic Acid Bacteria and Their Use in Microbial Deacidification of Wines from Domestic Vineyards

2013 ◽  
Vol 62 (3) ◽  
pp. 331-334
Author(s):  
IWONA DROŻDŻ ◽  
MAŁGORZATA MAKAREWICZ ◽  
TADEUSZ TUSZYŃSKI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Oenococcus Oeni ◽  
Lactobacillus Delbrueckii ◽  
The Other ◽  
Total Acidity ◽  
Isolation And Identification ◽  
Volatile Acidity ◽  
Other Hand

The aim of this study was to identify various bacteria isolated from grapes and their wines. Additionally we investigated the capacity of lactic acid bacteria for microbiological deacidification of wines produced in Poland. We have identified Oenococcus oeni, Lactobacillus acidophilus and Lactobacillus delbrueckii. During the microbial deacidification process, we observed decreases of total acidity and increases of volatile acidity, with statistically significant changes noted for O. oeni in Marechal Foch and Seyval Blanc, and for Lb. acidophilus in Frontenac. On the other hand, a statistically significant increase in pH was observed in Marechal Foch and Seyval Blanc following deacidification by O. oeni.

Antioxidant properties of wine lactic acid bacteria: Oenococcus oeni

2015 ◽  
Vol 99 (12) ◽  
pp. 5189-5202 ◽  
Author(s):  
Jing Su ◽  
Tao Wang ◽  
Ying-Ying Li ◽  
Jing Li ◽  
Yu Zhang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Antioxidant Properties ◽  
Oenococcus Oeni

scholarly journals Oenococcus kitaharae sp. nov., a non-acidophilic and non-malolactic-fermenting oenococcus isolated from a composting distilled shochu residue

2006 ◽  
Vol 56 (10) ◽  
pp. 2345-2348 ◽  
Author(s):  
Akihito Endo ◽  
Sanae Okada
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Novel Species ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Rrna Gene ◽  
16S Rrna Gene Sequences ◽  
Phenotypic Characteristics ◽  
Optimum Ph ◽  
The 16S Rrna Gene

Six strains of lactic acid bacteria were isolated in Japan from a composting distilled shochu residue. The six isolates grew poorly on MRS agar and slowly in MRS broth. The 16S rRNA gene sequences did not show high levels of similarity to those of the recognized species of lactic acid bacteria, and formed a subcluster within the cluster comprising obligately heterofermentative lactic acid bacteria closely related to Oenococcus oeni. The levels of DNA–DNA relatedness revealed that the isolates belonged to the same taxon and were genetically separate from O. oeni. Furthermore, various phenotypic characteristics such as the optimum pH for growth, malolactic fermentation and resistance to 10 % ethanol revealed that the isolates are distinguishable from O. oeni. On the basis of their phylogenetic and phenotypic characteristics, the isolates represent a novel species, for which the name Oenococcus kitaharae sp. nov. is proposed. The type strain is NRIC 0645T (=JCM 13282T=DSM 17330T).

A broad host range food-grade cloning vector for lactic acid bacteria

Biologia ◽  
2016 ◽  
Vol 71 (5) ◽  
Author(s):  
Parichat Phumkhachorn ◽  
Pongsak Rattanachaikunsopon
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Host Range ◽  
Genetic Modification ◽  
Cloning Vector ◽  
Broad Host Range ◽  
Cloning Vectors ◽  
Food Grade ◽  
Food Industries

AbstractThe genetic modification of lactic acid bacteria being used in medicine and food industries has been limited due to the scarcity of food-grade cloning vectors for the bacteria. The 4.46-kb food-grade cloning vector pUBU constructed in this study consisted of 3 major components from food-approved organisms, the theta-type replicon from pUCL287 of

scholarly journals Selection of Lactic Acid Bacteria Species and Strains for Efficient Trapping of Drosophila suzukii

Insects ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 153 ◽  
Author(s):  
Amani Alawamleh ◽  
Gordana Ðurović ◽  
Giuseppe Maddalena ◽  
Raffaele Guzzon ◽  
Sonia Ganassi ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Oenococcus Oeni ◽  
Dependent Manner ◽  
Drosophila Suzukii ◽  
Test Conditions ◽  
Field Assessment ◽  
Strain Dependent ◽  
Lactobacillus Spp ◽  
Selection Of

(1) Monitoring of Drosophila suzukii is based on the use of effective traps and baits. The current baits are insufficient to provide efficient monitoring. The use of bacteria as bio-catalyzers to produce bioactive volatiles may improve flies’ attraction. Thus, we conducted this work to improve Droskidrink® bait’s attractiveness using lactic acid bacteria. (2) Different baits that were based on the use of Droskidrink® were assessed for flies’ attraction in a Droso-Trap® in a vineyard. Oenococcus oeni, Pediococcus spp., and Lactobacillus spp. were used. The performance of the most attractive species, O. oeni, inoculated into Droskidrink® was assessed in laboratory tests. The responses of female flies to volatiles produced by Droskidrink® with O. oeni strains were recorded by electroantennography. (3) Preliminary field assessment of baits recorded O. oeni as the most attractive species. Three strain groups showed adaptation to test conditions. Volatiles extracted by the headspace of baits inoculated with O. oeni, elicited electroantennographic responses from fly antennae. (4) Droskidrink® inoculated with O. oeni is a highly attractive bait for monitoring. These findings will be useful for improving the attractiveness of D. suzukii commercial baits based on the utilization of LAB volatiles in a strain-dependent manner.

scholarly journals Biological Deacidification Strategies for White Wines

2021 ◽  
Vol 42 (2) ◽  
Author(s):  
E. Gardoni ◽  
S. Benito ◽  
S. Scansani ◽  
S. Brezina ◽  
S. Fritsch ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Malic Acid ◽  
High Performance ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Chemical Parameters ◽  
Collateral Effects

Traditionally, the use of malolactic fermentation gives rise to microbiologically stable wines. However, malolactic fermentation is not free from possible collateral effects that can take place under specific scenarios. The present work tests the influence of different biological deacidification strategies on the volatile and non-volatile components of white must from Germany. The study compared mixed cultures of Lachancea thermotolerans and Schizosaccharomyces pombe and a pure culture of Sc. pombe to the classical biological deacidification process performed by lactic acid bacteria. Strains of Oenococcus oeni and Lactiplantibacillus plantarum were co- or sequentially inoculated with S. cerevisiae to carry out malolactic fermentation. Different fermentation treatments took place at a laboratory scale of 0.6 L in vessels of 0.75 L. The instrumental techniques Fourier-transform mid-infrared spectroscopy (FT-MIR), high performance liquid chromatography (HPLC) and gas chromatography–mass spectrometry (GC-MS) were used to evaluate different chemical parameters in the final wines. The results showed the ability of Sc. pombe to consume malic acid in combination with L. thermotolerans without using S. cerevisiae or lactic acid bacteria. Fermentations involving Sc. pombe consumed all the malic acid, although they reduced the concentrations of higher alcohols, fatty acids and acetic acid. Simultaneous alcoholic and malolactic fermentations reduced malic acid by about 80%, while classical malolactic fermentation reduced it by 100%. Fermentations involving L. thermotolerans produced the highest lactic acid, ester and glycerol concentrations.

Note. Histamine production by some lactic acid bacteria isolated from ciders / Nota. Producción de histamina por algunas bacterias lácticas aisladas a partir de sidras

2000 ◽  
Vol 6 (2) ◽  
pp. 117-121 ◽  
Author(s):  
G. del Campo ◽  
I. Lavado ◽  
M. Dueñas ◽  
A. Irastorza
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Histidine Decarboxylase ◽  
Lactobacillus Brevis ◽  
Oenococcus Oeni ◽  
Decarboxylase Activity ◽  
Histamine Production ◽  
Different Temperatures ◽  
Kinetics Of ◽  
Lactobacillus Spp

Histidine decarboxylase activity has been investigated in 23 strains of lactic acid bacteria, belonging to Oenococcus oeni, Lactobacillus brevis and Lactobacillus spp., isolated during the cidermaking process at different stages of fermentation. After 14 days at 25 °C on a semisynthetic medium supplemented with L-histidine, 13 strains were histamine producers and six of these strains were selected to study the kinetics of growth and histamine production at different temperatures. The results showed that histamine accumulation was maximal at 25 °C after 10-15 days of growth. Comparison of growth and histamine level curves demonstrated a delay time of eight days between maximal growth and the highest histamine content of the cultures.

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