scholarly journals Characterization of the First Virulent Phage Infecting Oenococcus oeni, the Queen of the Cellars

2021 ◽  
Vol 11 ◽  
Author(s):  
Cécile Philippe ◽  
Amel Chaïb ◽  
Fety Jaomanjaka ◽  
Olivier Claisse ◽  
Patrick M. Lucas ◽  
...  
Keyword(s):  
Phylogenetic Analysis ◽  
Lactic Acid ◽  
Bacterial Community ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Common Species ◽  
Red Wines ◽  
Virulent Phage ◽  
Complete Genomic

There has been little exploration of how phages contribute to the diversity of the bacterial community associated with winemaking and may impact fermentations and product quality. Prophages of Oenococcus oeni, the most common species of lactic acid bacteria (LAB) associated with malolactic fermentation of wine, have been described, but no data is available regarding phages of O. oeni with true virulent lifestyles. The current study reports on the incidence and characterization of the first group of virulent oenophages named Vinitor, isolated from the enological environment. Vinitor phages are morphologically very similar to siphoviruses infecting other LAB. Although widespread during winemaking, they are more abundant in musts than temperate oenophages. We obtained the complete genomic sequences of phages Vinitor162 and Vinitor27, isolated from white and red wines, respectively. The assembled genomes shared 97.6% nucleotide identity and belong to the same species. Coupled with phylogenetic analysis, our study revealed that the genomes of Vinitor phages are architecturally mosaics and represent unique combinations of modules amongst LAB infecting-phages. Our data also provide some clues to possible evolutionary connections between Vinitor and (pro)phages associated to epiphytic and insect-related bacteria.

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

2016 ◽  
Vol 54 ◽  
pp. 167-177 ◽  
Author(s):  
Fety Jaomanjaka ◽  
Olivier Claisse ◽  
Mélanie Blanche-Barbat ◽  
Melina Petrel ◽  
Patricia Ballestra ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacterium ◽  
Oenococcus Oeni ◽  
Virulent Phage

scholarly journals A partial proteome reference map of the wine lactic acid bacterium Oenococcus oeni ATCC BAA-1163

Open Biology ◽  
2014 ◽  
Vol 4 (2) ◽  
pp. 130154 ◽  
Author(s):  
María de la Luz Mohedano ◽  
Pasquale Russo ◽  
Vivian de los Ríos ◽  
Vittorio Capozzi ◽  
Pilar Fernández de Palencia ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacterium ◽  
Metabolic Pathways ◽  
Oenococcus Oeni ◽  
Transport Systems ◽  
Red Wines ◽  
Two Dimensional Gel Electrophoresis ◽  
Reference Map ◽  
Metabolic Activities

Oenococcus oeni is the main lactic acid bacterium that carries out the malolactic fermentation in virtually all red wines and in some white and sparkling wines. Oenococcus oeni possesses an array of metabolic activities that can modify the taste and aromatic properties of wine. There is, therefore, industrial interest in the proteins involved in these metabolic pathways and related transport systems of this bacterium. In this work, we report the characterization of the O. oeni ATCC BAA-1163 proteome. Total and membrane protein preparations from O. oeni were standardized and analysed by two-dimensional gel electrophoresis. Using tandem mass spectrometry, we identified 224 different spots corresponding to 152 unique proteins, which have been classified by their putative function and subjected to bioinformatics analysis.

scholarly journals Complete Genome Sequence of Lytic Oenococcus oeni Bacteriophage OE33PA

2018 ◽  
Vol 7 (6) ◽  
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).

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

2021 ◽  
Author(s):  
Cristobal A. Onetto ◽  
Peter J. Costello ◽  
Radka Kolouchova ◽  
Charlotte Jordans ◽  
Jane McCarthy ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacterium ◽  
High Sensitivity ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Low Ph ◽  
Transcriptomic Response ◽  
Content Type ◽  
Bacterium Species ◽  
High Ethanol

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.

First Detection and Genetic Characterization of Equus Caballus Papillomavirus 1, 2 and 7 in China

2021 ◽  
Author(s):  
Panpan Tong ◽  
Xiaozhen Song ◽  
Meiling Ren ◽  
Erken Jia ◽  
Lei Zhang ◽  
...  
Keyword(s):  
Phylogenetic Analysis ◽  
Epidemiological Study ◽  
Genetic Characterization ◽  
Equus Caballus ◽  
Genomic Sequences ◽  
Sequence Analyses ◽  
Pioneer Study ◽  
Nasal Swabs ◽  
Complete Genomic

Abstract Background: Nine species of Equus caballus papillomavirus (EcPV) have been reported to infect horses, however, there are so far no reports of such infections in China. Results: In our pioneer study with Chinese horses, we found EcPV-1 in intranasal papilloma and nasal swabs, EcPV-2 in nasal swabs and semen, and EcPV-7 primarily in semen. This indicates that EcPVs are indeed hosted by horses in China, and that EcPV-2 and 7 may be getting transmitted though breeding. Sequence analyses for complete genomic sequences of EcPV-1 (G2), EcPV-2 (XJ-KS1391) and EcPV-7 (XJ-zs1) were performed which indicated that EcPV-1, 2 and 7, that infect horses in China, share 99.3% nt identity with the already published sequences for EcPV-1, 2 and 7. These observations indicate that three types of EcPVs identified in the current study are highly similar variants of previously known types of EcPV-1, 2 and 7. Phylogenetic analysis based on L1 genes in GenBank showed that EcPV-1, 2 and 7, found in Chinese horses, are closely related to and clustered together with already known EcPV-1, 2 and 7, respectively. Conclusion: Our study provides a novel evidence for EcPVs infection and circulation in Chinese horses and thus lays the foundation for a systematic and detailed epidemiological study of these infections in Chinese horses.

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

Beverages ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 23 ◽  
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.

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 Characterization of bacterial community of rumen from bovine during laminitis challenge by high-throughput sequencing

2020 ◽  
Author(s):  
Jian Guo ◽  
Haowen Sun ◽  
T. Maimai ◽  
Caijun Zhao ◽  
Yongguo Cao ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Bacterial Community ◽  
High Throughput Sequencing ◽  
Economic Loss ◽  
Ruminal Bacteria ◽  
Classic Problem ◽  
Bacterial Microbiota ◽  
Clostridium Papyrosolvens ◽  
Acid Metabolites

Abstract Background: Laminitis is a classic problem in the dairy industry, which can cause a great economic loss. However, the etiology and pathogenesis of laminitis have yet to be understood. In recent years, the microbiota has been the focus of much investigation in the search for various diseases. The present study aimed to explore the relationship between ruminal bacterial microbiota and laminitis. Results: The serum of healthy and laminitis bovines (n=8, respectively) collected from farms was used to detect concentrations of LPS, lactic acid, and histamine by the detection kits. This study used 16S rRNA sequencing to identify the differences in the bacterial community. The results showed that there was a significant increase in LPS and lactic acid in the laminitis group. Furthermore, microbial data analysis revealed that the laminitis group increased the abundance of bacteria with acid metabolites, such as Candidatus Saccharimonas, Saccharofermentans, Erysipelotrichaceae UCG-009, and Erysipelotrichaceae UCG-008, and [Clostridium] papyrosolvens and Ruminococcaceae bacterium AE2021.Conclusions: In summary, the changes in ruminal bacteria may potentially serve as the risk of laminitis.

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).

Sign in / Sign up

Export Citation Format

Share Document