Analysis of Transcriptomic Response to SO 2 by Oenococcus oeni Growing in Continuous Culture

Malolactic fermentation is an indispensable step in the elaboration of most wines and is generally performed by Oenococcus oeni , a Gram-positive heterofermentative lactic acid bacterium species. While O. oeni is tolerant to many of the wine stresses, including low pH and high ethanol concentrations, it has high sensitivity to SO 2 , an antiseptic and antioxidant compound regularly used in winemaking.

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The Antisense RNA Approach: a New Application forIn VivoInvestigation of the Stress Response of Oenococcus oeni, a Wine-Associated Lactic Acid Bacterium

Applied and Environmental Microbiology ◽

10.1128/aem.02495-15 ◽

2015 ◽

Vol 82 (1) ◽

pp. 18-26 ◽

Cited By ~ 11

Author(s):

Maud Darsonval ◽

Tarek Msadek ◽

Hervé Alexandre ◽

Cosette Grandvalet

Keyword(s):

Gene Expression ◽

Lactic Acid ◽

Stress Response ◽

Lactic Acid Bacterium ◽

Antisense Rna ◽

Expression Vector ◽

Stress Proteins ◽

Oenococcus Oeni ◽

Content Type

ABSTRACTOenococcus oeniis a wine-associated lactic acid bacterium mostly responsible for malolactic fermentation in wine. In wine,O. oenigrows in an environment hostile to bacterial growth (low pH, low temperature, and ethanol) that induces stress response mechanisms. To survive,O. oeniis known to set up transitional stress response mechanisms through the synthesis of heat stress proteins (HSPs) encoded by thehspgenes, notably a unique small HSP named Lo18. Despite the availability of the genome sequence, characterization ofO. oenigenes is limited, and little is known about thein vivorole of Lo18. Due to the lack of genetic tools forO. oeni, an efficient expression vector inO. oeniis still lacking, and deletion or inactivation of thehsp18gene is not presently practicable. As an alternative approach, with the goal of understanding the biological function of theO. oenihsp18genein vivo, we have developed an expression vector to produce antisense RNA targeting ofhsp18mRNA. Recombinant strains were exposed to multiple stresses inducinghsp18gene expression: heat shock and acid shock. We showed that antisense attenuation ofhsp18affectsO. oenisurvival under stress conditions. These results confirm the involvement of Lo18 in heat and acid tolerance ofO. oeni. Results of anisotropy experiments also confirm a membrane-protective role for Lo18, as previous observations had already suggested. This study describes a new, efficient tool to demonstrate the use of antisense technology for modulating gene expression inO. oeni.

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Distribution and Functions of Phosphotransferase System Genes in the Genome of the Lactic Acid Bacterium Oenococcus oeni

Applied and Environmental Microbiology ◽

10.1128/aem.00380-13 ◽

2013 ◽

Vol 79 (11) ◽

pp. 3371-3379 ◽

Cited By ~ 13

Author(s):

Zohra Jamal ◽

Cécile Miot-Sertier ◽

François Thibau ◽

Lucie Dutilh ◽

Aline Lonvaud-Funel ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacterium ◽

Oenococcus Oeni ◽

Phosphotransferase System ◽

Content Type ◽

Low Concentrations ◽

Perfect Adaptation ◽

Form Part ◽

Genes Encoding ◽

Enzyme I

ABSTRACTOenococcus oeni, the lactic acid bacterium primarily responsible for malolactic fermentation in wine, is able to grow on a large variety of carbohydrates, but the pathways by which substrates are transported and phosphorylated in this species have been poorly studied. We show that the genes encoding the general phosphotransferase proteins, enzyme I (EI) and histidine protein (HPr), as well as 21 permease genes (3 isolated ones and 18 clustered into 6 distinct loci), are highly conserved among the strains studied and may form part of theO. oenicore genome. Additional permease genes differentiate the strains and may have been acquired or lost by horizontal gene transfer events. The coreptsgenes are expressed, and permease gene expression is modulated by the nature of the bacterial growth substrate. DecryptifiedO. oenicells are able to phosphorylate glucose, cellobiose, trehalose, and mannose at the expense of phosphoenolpyruvate. These substrates are present at low concentrations in wine at the end of alcoholic fermentation. The phosphotransferase system (PTS) may contribute to the perfect adaptation ofO. oenito its singular ecological niche.

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Lysogeny in the Lactic Acid Bacterium Oenococcus oeni Is Responsible for Modified Colony Morphology on Red Grape Juice Agar

Applied and Environmental Microbiology ◽

10.1128/aem.00997-19 ◽

2019 ◽

Vol 85 (19) ◽

Cited By ~ 2

Author(s):

Amel Chaïb ◽

Cécile Philippe ◽

Féty Jaomanjaka ◽

Olivier Claisse ◽

Mickaël Jourdes ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacterium ◽

Grape Juice ◽

Oenococcus Oeni ◽

Polyphenolic Compounds ◽

Phenotypic Traits ◽

Content Type ◽

Red Color ◽

Red Grape Juice ◽

Red Grape

ABSTRACT Oenococcus oeni is the lactic acid bacterium (LAB) that most commonly drives malolactic fermentation in wine. Although oenococcal prophages are highly prevalent, their implications on bacterial fitness have remained unexplored and more research is required in this field. An important step toward achieving this goal is the ability to produce isogenic pairs of strains that differ only by the lysogenic presence of a given prophage, allowing further comparisons of different phenotypic traits. A novel protocol for the rapid isolation of lysogens is presented. Bacteria were first picked from the center of turbid plaques produced by temperate oenophages on a sensitive nonlysogenic host. When streaked onto an agar medium containing red grape juice (RGJ), cells segregated into white and red colonies. PCR amplifications with phage-specific primers demonstrated that only lysogens underwent white-red morphotypic switching. The method proved successful for various oenophages irrespective of their genomic content and attachment site used for site-specific recombination in the bacterial chromosome. The color switch was also observed when a sensitive nonlysogenic strain was infected with an exogenously provided lytic phage, suggesting that intracolonial lysis triggers the change. Last, lysogens also produced red colonies on white grape juice agar supplemented with polyphenolic compounds. We posit that spontaneous prophage excision produces cell lysis events in lysogenic colonies growing on RGJ agar, which, in turn, foster interactions between lysed materials and polyphenolic compounds to yield colonies easily distinguishable by their red color. Furthermore, the technique was used successfully with other species of LAB. IMPORTANCE The presence of white and red colonies on red grape juice (RGJ) agar during enumeration of Oenococcus oeni in wine samples is frequently observed by stakeholders in the wine industry. Our study brings an explanation for this intriguing phenomenon and establishes a link between the white-red color switch and the lysogenic state of O. oeni. It also provides a simple and inexpensive method to distinguish between lysogenic and nonlysogenic derivatives in O. oeni with a minimum of expended time and effort. Noteworthy, the protocol could be adapted to two other species of LAB, namely, Leuconostoc citreum and Lactobacillus plantarum. It could be an effective tool to provide genetic, ecological, and functional insights into lysogeny and aid in improving biotechnological processes involving members of the lactic acid bacterium (LAB) family.

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Selection and characterization of autochthonous strains of Oenococcus oeni for vinification in Priorat (Catalonia, Spain)

OENO One ◽

10.20870/oeno-one.2018.52.1.1908 ◽

2018 ◽

Vol 52 (1) ◽

Cited By ~ 2

Author(s):

Judit Franquès ◽

Isabel Araque ◽

Mariette El Khoury ◽

Patrick M. Lucas ◽

Cristina Reguant ◽

...

Keyword(s):

Biogenic Amine ◽

Malic Acid ◽

Starter Culture ◽

Acid Resistance ◽

Specific Area ◽

Malolactic Fermentation ◽

Oenococcus Oeni ◽

Low Ph ◽

High Ethanol

The use of autochthonous strains of Oenococcus oeni for inducing malolactic fermentation (MLF) in wines is increasing because they are well adapted to the conditions of a specific area. The main aim of this work was to select O. oeni strains from Priorat (Catalonia, Spain) wines that would be able to carry out the MLF while maintaining the characteristics of the wine. Forty-five autochthonous strains were selected based on their degradation of L-malic acid, resistance to low pH and high ethanol, and the absence of biogenic amine genes. The three strains with the best characteristics were inoculated and MLF was carried out successfully with the final wines showing good characteristics. One of the inoculated O. oeni strains would be a good candidate to study as possible starter culture. It shows that autochthonous O. oeni strains, once selected, have the potential to be used as an inoculum for wines.

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Complete Genome Sequence of Lytic Oenococcus oeni Bacteriophage OE33PA

Microbiology Resource Announcements ◽

10.1128/mra.00818-18 ◽

2018 ◽

Vol 7 (6) ◽

Cited By ~ 2

Author(s):

Fety Jaomanjaka ◽

Olivier Claisse ◽

Cécile Philippe ◽

Claire Le Marrec

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Genome Sequence ◽

Complete Genome Sequence ◽

Complete Genome ◽

Malolactic Fermentation ◽

Oenococcus Oeni ◽

Common Species ◽

Lytic Phage ◽

Content Type

Oenococcus oeni is the most common species of lactic acid bacteria associated with malolactic fermentation in wine. Here, we report the genome sequence of the lytic phage OE33PA (vB_OeS_OE33PA).

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Draft Genome Sequence of Enterococcus faecalis DD14, a Bacteriocinogenic Lactic Acid Bacterium with Anti-Clostridium Activity

Genome Announcements ◽

10.1128/genomea.00695-17 ◽

2017 ◽

Vol 5 (30) ◽

Cited By ~ 2

Author(s):

Yanath Belguesmia ◽

Valérie Leclère ◽

Matthieu Duban ◽

Eric Auclair ◽

Djamel Drider

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacterium ◽

Enterococcus Faecalis ◽

Genome Sequence ◽

Draft Genome ◽

Draft Genome Sequence ◽

Coding Sequences ◽

Content Type ◽

Gram Positive Bacteria ◽

Healthy Newborn

ABSTRACT We report the draft genome sequence of Enterococcus faecalis DD14, a strain isolated from meconium of a healthy newborn at Roubaix Hospital (France). The strain displayed antagonism against a set of Gram-positive bacteria through concomitant production of lactic acid and bacteriocin. The genome has a size of 2,893,365 bp and a 37.3% G+C ratio and is predicted to contain at least 2,755 coding sequences and 62 RNAs.

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Characterization of a new virulent phage infecting the lactic acid bacterium Oenococcus oeni

Food Microbiology ◽

10.1016/j.fm.2015.09.016 ◽

2016 ◽

Vol 54 ◽

pp. 167-177 ◽

Cited By ~ 8

Author(s):

Fety Jaomanjaka ◽

Olivier Claisse ◽

Mélanie Blanche-Barbat ◽

Melina Petrel ◽

Patricia Ballestra ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacterium ◽

Oenococcus Oeni ◽

Virulent Phage

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Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook

Beverages ◽

10.3390/beverages6020023 ◽

2020 ◽

Vol 6 (2) ◽

pp. 23 ◽

Cited By ~ 4

Author(s):

Sibylle Krieger-Weber ◽

José María Heras ◽

Carlos Suarez

Keyword(s):

Lactic Acid ◽

Lactobacillus Plantarum ◽

Starter Culture ◽

Malolactic Fermentation ◽

Oenococcus Oeni ◽

Starter Cultures ◽

Positive Contribution ◽

Wine Quality ◽

Acetic Acid Production ◽

Biological Tool

Malolactic fermentation (MLF) in wine is an important step in the vinification of most red and some white wines, as stands for the biological conversion of l-malic acid into l-lactic acid and carbon dioxide, resulting in a decrease in wine acidity. MLF not only results in a biological deacidification, it can exert a significant impact on the organoleptic qualities of wine. This paper reviews the biodiversity of lactic acid bacteria (LAB) in wine, their origin, and the limiting conditions encountered in wine, which allow only the most adapted species and strains to survive and induce malolactic fermentation. Of all the species of wine LAB, Oenococcus oeni is probably the best adapted to overcome the harsh environmental wine conditions and therefore represents the majority of commercial MLF starter cultures. Wine pH is most challenging, but, as a result of global warming, Lactobacillus sp. is more often reported to predominate and be responsible for spontaneous malolactic fermentation. Some Lactobacillus plantarum strains can tolerate the high alcohol and SO2 levels normally encountered in wine. This paper shows the potential within this species for the application as a starter culture for induction of MLF in juice or wine. Due to its complex metabolism, a range of compositional changes can be induced, which may positively affect the quality of the final product. An example of a recent isolate has shown most interesting results, not only for its capacity to induce MLF after direct inoculation, but also for its positive contribution to the wine quality. Degrading hexose sugars by the homo-fermentative pathway, which poses no risk of acetic acid production from the sugars, is an interesting alternative to control MLF in high pH wines. Within this species, we can expect more strains with interesting enological properties.

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Draft Genome Sequences of 12 Leuconostoc carnosum Strains Isolated from Cooked Ham Packaged in a Modified Atmosphere and from Fresh Sausages

Microbiology Resource Announcements ◽

10.1128/mra.01247-19 ◽

2020 ◽

Vol 9 (2) ◽

Author(s):

Francesco Candeliere ◽

Stefano Raimondi ◽

Gloria Spampinato ◽

Moon Yue Feng Tay ◽

Alberto Amaretti ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacterium ◽

Draft Genome ◽

Modified Atmosphere ◽

Genome Sequences ◽

Content Type ◽

Cooked Ham ◽

Leuconostoc Carnosum ◽

Bacteriocin Genes

Leuconostoc carnosum is a lactic acid bacterium that preferentially colonizes meat. In this work, we present the draft genome sequences of 12 Leuconostoc carnosum strains isolated from modified-atmosphere-packaged cooked ham and fresh sausages. Three strains harbor bacteriocin genes.

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

Applied and Environmental Microbiology ◽

10.1128/aem.71.12.8954-8957.2005 ◽

2005 ◽

Vol 71 (12) ◽

pp. 8954-8957 ◽

Cited By ~ 40

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.

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