Oenococcus

Summary

Alias: Oenococcus Dicks et al. 1995 emend. Endo and Okada 2006

Top Publications

  1. Coton M, Pawtowski A, Taminiau B, Burgaud G, Déniel F, Coulloumme Labarthe L, et al. Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods. FEMS Microbiol Ecol. 2017;93: pubmed publisher
    ..saccharivorans and Acetobacter peroxydans emerged as dominant species. The main lactic acid bacteria, Oenococcus oeni, was strongly associated with green tea fermentations...
  2. Lee H, Park J, Yoo Y, Yeon Y. A novel d-2-hydroxy acid dehydrogenase with high substrate preference for phenylpyruvate originating from lactic acid bacteria: Structural analysis on the substrate specificity. Enzyme Microb Technol. 2019;125:37-44 pubmed publisher
    ..In this report, four putative 2-HADHs from Oenococcus oeni, Weissella confusa, Weissella koreensis and Pediococcus claussenii were examined for activity on ..
  3. Lorentzen M, Lucas P. Distribution of Oenococcus oeni populations in natural habitats. Appl Microbiol Biotechnol. 2019;103:2937-2945 pubmed publisher
    b>Oenococcus oeni is the lactic acid bacteria species most commonly encountered in wine, where it develops after the alcoholic fermentation and achieves the malolactic fermentation that is needed to improve the quality of most wines. O...
  4. Yang K, Zhu Y, Qi Y, Zhang T, Liu M, Zhang J, et al. Analysis of proteomic responses of freeze-dried Oenococcus oeni to access the molecular mechanism of acid acclimation on cell freeze-drying resistance. Food Chem. 2019;285:441-449 pubmed publisher
    Malolactic fermentation (MLF), usually induced by Oenococcus oeni (O. oeni), is an important process to improve wine quality. Acid acclimation has been proven to be useful for enhancing the viability of lyophilized O. oeni...
  5. Bordas M, Araque I, Alegret J, El Khoury M, Lucas P, Rozes N, et al. Isolation, selection, and characterization of highly ethanol-tolerant strains of Oenococcus oeni from south Catalonia. Int Microbiol. 2013;16:113-23 pubmed
    Twenty-one strains of Oenococcus oeni were isolated during the malolactic fermentation of wines from south Catalonia. Due to their high ethanol tolerance (14 %, or more), these strains may serve as promising starters...
  6. Adachi M, Shimizu R, Kato S, Oikawa T. The first identification and characterization of a histidine-specific amino acid racemase, histidine racemase from a lactic acid bacterium, Leuconostoc mesenteroides subsp. sake NBRC 102480. Amino Acids. 2019;51:331-343 pubmed publisher
    ..When comparing the 3D structure of Lm-HisR with those of racemases from Geobacillus stearothermophilus and Oenococcus oeni, Met315 was completely conserved, but Val357 was not...
  7. Simó G, Fernández Fernández E, Vila Crespo J, Ruipérez V, Rodríguez Nogales J. Effect of stressful malolactic fermentation conditions on the operational and chemical stability of silica-alginate encapsulated Oenococcus oeni. Food Chem. 2019;276:643-651 pubmed publisher
    b>Oenococcus oeni was encapsulated into inter-penetrated polymer networks of silica-alginate (SiO2-ALG)...
  8. Palani K, Burley S, Swaminathan S. Structure of alanine racemase from Oenococcus oeni with bound pyridoxal 5'-phosphate. Acta Crystallogr Sect F Struct Biol Cryst Commun. 2013;69:15-9 pubmed publisher
    The crystal structure of alanine racemase from Oenococcus oeni has been determined at 1.7 Å resolution using the single-wavelength anomalous dispersion (SAD) method and selenium-labelled protein...
  9. Olguín N, Valdés La Hens D, Delfederico L, Semorile L. Relative expression of stress-related genes during acclimation at low temperature of psychrotrophic Oenococcus oeni strains from Patagonian wine. World J Microbiol Biotechnol. 2018;35:5 pubmed publisher
    In the present study, we evaluated the transcriptional response of four stress-related genes in three Oenococcus oeni strains after acclimation at two different temperatures...

More Information

Publications100

  1. Cousin F, Le Guellec R, Chagnot C, Goux D, Dalmasso M, Laplace J, et al. Oenococcus sicerae sp. nov., isolated from French cider. Syst Appl Microbiol. 2018;: pubmed publisher
    ..was identical between the two isolates and showed 97 % similarity with respect to the closest related species Oenococcus oeni and O. kitaharae. Therefore, the two isolates were classified within the genus Oenococcus...
  2. Bridier J, Claisse O, Coton M, Coton E, Lonvaud Funel A. Evidence of distinct populations and specific subpopulations within the species Oenococcus oeni. Appl Environ Microbiol. 2010;76:7754-64 pubmed publisher
    Among the lactic acid bacteria (LAB) present in the oenological microbial ecosystem, Oenococcus oeni, an acidophilic lactic acid bacterium, is essential during winemaking...
  3. Poirier S, Rué O, Coeuret G, Champomier Vergès M, Loux V, Chaillou S. Detection of an amplification bias associated to Leuconostocaceae family with a universal primer routinely used for monitoring microbial community structures within food products. BMC Res Notes. 2018;11:802 pubmed publisher
    ..revealed that the mismatch between both primers might specifically affect the amplification of Leuconostoc, Oenococcus and Fructobacillus species but not Weissella species...
  4. Miranda Castilleja D, Martínez Peniche R, Nadal Roquet Jalmar M, Aldrete Tapia J, Arvizu Medrano S. Enological Qualities and Interactions Between Native Yeast and Lactic Acid Bacteria from Queretaro, Mexico. J Food Sci. 2018;83:1904-1912 pubmed publisher
    ..The ability to grow under two wine-like conditions was also determined in 37 LAB (Oenococcus oeni and Lactobacillus plantarum)...
  5. Rodríguez M, Alegre M, Martín M, Mesas J. 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;77:28-31 pubmed publisher
    ..1 kb), was constructed using the replication region of pRS7, a large plasmid from Oenococcus oeni, and pEM64, a plasmid derived from pIJ2925 and containing a gene for resistance to chloramphenicol...
  6. Breniaux M, Dutilh L, Petrel M, Gontier E, Campbell Sills H, Deleris Bou M, et al. Adaptation of two groups of Oenococcus oeni strains to red and white wines: the role of acidity and phenolic compounds. J Appl Microbiol. 2018;125:1117-1127 pubmed publisher
    b>Oenococcus oeni is the lactic acid bacteria species which is the most adapted to wine. Recently, two groups of strains that form two genetic lineages were described in red and white Burgundy wines...
  7. Cousin F, Le Guellec R, Chuat V, Dalmasso M, Laplace J, Cretenet M. Multiplex PCR for rapid identification of major lactic acid bacteria genera in cider and other fermented foods. Int J Food Microbiol. 2019;291:17-24 pubmed publisher
    Lactobacillus, Pediococcus, Oenococcus and Leuconostoc are the main Lactic Acid Bacteria (LAB) genera present in cider as they are able to survive this hostile environment...
  8. Zanirati D, Abatemarco M, Sandes S, Nicoli J, Nunes Á, Neumann E. Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures. Anaerobe. 2015;32:70-76 pubmed publisher
    ..and Oenococcus. Leuconostoc mesenteroides, Lactobacillus kefiri, and Lactobacillus kefiranofaciens were isolated only from milk ..
  9. Campos F, Figueiredo A, Hogg T, Couto J. Effect of phenolic acids on glucose and organic acid metabolism by lactic acid bacteria from wine. Food Microbiol. 2009;26:409-14 pubmed publisher
    ..and protocatechuic) acids on glucose and organic acid metabolism by two strains of wine lactic acid bacteria (Oenococcus oeni VF and Lactobacillus hilgardii 5) was investigated...
  10. Bonomo M, Di Tomaso K, Calabrone L, Salzano G. Ethanol stress in Oenococcus oeni: transcriptional response and complex physiological mechanisms. J Appl Microbiol. 2018;125:2-15 pubmed publisher
    b>Oenococcus oeni is the dominant species able to cope with a hostile environment of wines, comprising cumulative effects of low pH, high ethanol and SO2 content, nonoptimal growth temperatures and growth inhibitory compounds...
  11. Capozzi V, Russo P, Lamontanara A, Orrù L, Cattivelli L, Spano G. Genome Sequences of Five Oenococcus oeni Strains Isolated from Nero Di Troia Wine from the Same Terroir in Apulia, Southern Italy. Genome Announc. 2014;2: pubmed publisher
    b>Oenococcus oeni is the principal lactic acid bacterium responsible for malolactic fermentation in wine. Here, we announce the genome sequences of five O...
  12. Badotti F, Moreira A, Tonon L, de Lucena B, Gomes F, Krüger R, et al. Oenococcus alcoholitolerans sp. nov., a lactic acid bacteria isolated from cachaça and ethanol fermentation processes. Antonie Van Leeuwenhoek. 2014;106:1259-67 pubmed publisher
    ..Phylogenetic analysis revealed that they belong to the genus Oenococcus and should be distinguished from their closest neighbours...
  13. Devi A, Anu Appaiah K. Diverse physiological and metabolic adaptations by Lactobacillus plantarum and Oenococcus oeni in response to the phenolic stress during wine fermentation. Food Chem. 2018;268:101-109 pubmed publisher
    ..e. Lactobacillus plantarum (Lp2565) and Oenococcus oeni (Oo2219) with response to wine phenolic compounds were studied...
  14. Chasseriaud L, Krieger Weber S, Déléris Bou M, Sieczkowski N, Jourdes M, Teissedre P, et al. Hypotheses on the effects of enological tannins and total red wine phenolic compounds on Oenococcus oeni. Food Microbiol. 2015;52:131-7 pubmed publisher
    ..Results on wine extracts show the need for investigating the bacterial metabolism of some galloylated molecules. Indeed, they should play on bacterial physiology and probably affect the sensory qualities of wines. ..
  15. Bravo Ferrada B, Gonçalves S, Semorile L, Santos N, Brizuela N, Elizabeth Tymczyszyn E, et al. Cell surface damage and morphological changes in Oenococcus oeni after freeze-drying and incubation in synthetic wine. Cryobiology. 2018;82:15-21 pubmed publisher
    ..in synthetic wine, on surface damage, viability and l-malic acid consumption of the oenological strain Oenococcus oeni UNQOe 73.2...
  16. Mendoza L, Saavedra L, Raya R. Draft Genome Sequence of Oenococcus oeni Strain X2L (CRL1947), Isolated from Red Wine of Northwest Argentina. Genome Announc. 2015;3: pubmed publisher
    We report the draft genome sequence of Oenococcus oeni strain X2L, a potential starter culture of malolactic fermentation, isolated from Malbec wine of Argentina...
  17. Yu D, Shi K, Wen X, Xie F, Wang T, Liu S, et al. Evidence of the genetic diversity and clonal population structure of Oenococcus oeni strains isolated from different wine-making regions of China. J Microbiol. 2018;56:556-564 pubmed publisher
    Studies of the genetic diversity and population structure of Oenococcus oeni (O. oeni) strains from China are lacking compared to other countries and regions...
  18. Pérez Martín F, Seseña S, Fernández González M, Arévalo M, Palop M. Microbial communities in air and wine of a winery at two consecutive vintages. Int J Food Microbiol. 2014;190:44-53 pubmed publisher
    ..Leuconostoc mesenteroides was the predominant lactic acid bacteria in air from both vintages while Oenococcus oeni was the predominant in wine...
  19. Yang K, Liu M, Wang J, Hassan H, Zhang J, Qi Y, et al. Surface characteristics and proteomic analysis insights on the response of Oenococcus oeni SD-2a to freeze-drying stress. Food Chem. 2018;264:377-385 pubmed publisher
    b>Oenococcus oeni (O. oeni) induces malolactic fermentation to improve wine quality. However, the molecular basis of mechanisms involved in its freeze-drying resistance remains unclear. In this work, O...
  20. Ale C, Bru E, Strasser de Saad A, Pasteris S. Effect of physicochemical factors on glycerol production by simultaneous cultures of wine micro-organisms using the response surface method. J Appl Microbiol. 2014;117:1336-47 pubmed publisher
    ..SO2 on growth and glycerol production improvement by Saccharomyces cerevisiae mc2, Kloeckera apiculata mF and Oenococcus oeni X2L using the response surface method (RSM)...
  21. Fahimi N, Brandam C, Taillandier P. A mathematical model of the link between growth and L-malic acid consumption for five strains of Oenococcus oeni. World J Microbiol Biotechnol. 2014;30:3163-72 pubmed publisher
    ..This malolactic fermentation (MLF) is usually carried out by the lactic acid bacteria Oenococcus oeni. Depending on the level of process control, selected O...
  22. Carrillo W, García Ruiz A, Recio I, Moreno Arribas M. Antibacterial activity of hen egg white lysozyme modified by heat and enzymatic treatments against oenological lactic acid bacteria and acetic acid bacteria. J Food Prot. 2014;77:1732-9 pubmed publisher
    ..013 mg/ml, respectively. This preparation also demonstrated activity against Lactobacillus casei CIAL-52 and Oenococcus oeni CIAL-91 (IC50, 1.37 and 0.45 mg/ml, respectively)...
  23. Lleixà J, Kioroglou D, Mas A, Portillo M. Microbiome dynamics during spontaneous fermentations of sound grapes in comparison with sour rot and Botrytis infected grapes. Int J Food Microbiol. 2018;281:36-46 pubmed publisher
    ..Massive sequencing detected higher biodiversity than the other techniques at each stage, with Saccharomyces and Oenococcus found already in the grape must...
  24. Bouix M, Ghorbal S. Rapid assessment of Oenococcus oeni activity by measuring intracellular pH and membrane potential by flow cytometry, and its application to the more effective control of malolactic fermentation. Int J Food Microbiol. 2015;193:139-46 pubmed publisher
    The aim of this study is to highlight the changes in the physiological cellular state of Oenococcus oeni during malolactic fermentation (MLF), and to use its cellular parameters to improve existing knowledge of O...
  25. Costantini A, Rantsiou K, Majumder A, Jacobsen S, Pessione E, Svensson B, et al. Complementing DIGE proteomics and DNA subarray analyses to shed light on Oenococcus oeni adaptation to ethanol in wine-simulated conditions. J Proteomics. 2015;123:114-27 pubmed publisher
    Direct addition of Oenococcus oeni starters into wine can cause viability problems. In the present study, the influence of ethanol in wine-simulated conditions on O...
  26. Carew A, Close D, Dambergs R. Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing. J Appl Microbiol. 2015;118:1385-94 pubmed publisher
    ..Saccharomyces cerevisiae RC212 and EC1118, and Saccharomyces bayanus AWRI1176) were co-inoculated with Oenococcus oeni PN4 immediately after must microwave maceration...
  27. Olguín N, Champomier Vergès M, Anglade P, Baraige F, Cordero Otero R, Bordons A, et al. Transcriptomic and proteomic analysis of Oenococcus oeni PSU-1 response to ethanol shock. Food Microbiol. 2015;51:87-95 pubmed publisher
    The correct development of malolactic fermentation depends on the capacity of Oenococcus oeni to survive under harsh wine conditions. The presence of ethanol is one of the most stressful factors affecting O. oeni performance...
  28. Bravo Ferrada B, Hollmann A, Brizuela N, La Hens D, Tymczyszyn E, Semorile L. Growth and consumption of L-malic acid in wine-like medium by acclimated and non-acclimated cultures of Patagonian Oenococcus oeni strains. Folia Microbiol (Praha). 2016;61:365-73 pubmed publisher
    Five Oenococcus oeni strains, selected from spontaneous malolactic fermentation (MLF) of Patagonic Pinot noir wine, were assessed for their use as MLF starter cultures...
  29. Bartowsky E. Oenococcus oeni and the genomic era. FEMS Microbiol Rev. 2017;41:S84-S94 pubmed publisher
    b>Oenococcus oeni is the main lactic acid bacteria species associated with grapes and wine. It is a bacterium that has adapted itself to the harsh conditions of wine, and demonstrated its importance in the production of quality wines...
  30. Sun S, Gong H, Liu W, Jin C. Application and validation of autochthonous Lactobacillus plantarum starter cultures for controlled malolactic fermentation and its influence on the aromatic profile of cherry wines. Food Microbiol. 2016;55:16-24 pubmed publisher
    ..on chemical and volatile characteristics of Rainer and May Duck cherry wines, in comparison with a commercial Oenococcus oeni strain of 31 MBR...
  31. Cafaro C, Bonomo M, Guerrieri A, Crispo F, Ciriello R, Salzano G. Assessment of the genetic polymorphism and physiological characterization of indigenous Oenococcus oeni strains isolated from Aglianico del Vulture red wine. Folia Microbiol (Praha). 2016;61:1-10 pubmed publisher
    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...
  32. Nisiotou A, Dourou D, Filippousi M, Diamantea E, Fragkoulis P, Tassou C, et al. Genetic and technological characterisation of vineyard- and winery-associated lactic acid bacteria. Biomed Res Int. 2015;2015:508254 pubmed publisher
    ..diversity in winery tanks differed significantly from that in vineyard samples, consisting principally of Oenococcus oeni...
  33. Araque I, Gil J, Carreté R, Constantí M, Bordons A, Reguant C. Arginine deiminase pathway genes and arginine degradation variability in Oenococcus oeni strains. Folia Microbiol (Praha). 2016;61:109-18 pubmed publisher
    ..In this study, arginine deiminase (ADI) pathway genes were evaluated in 44 Oenococcus oeni strains from wines originating from several locations in order to establish the relationship between the ..
  34. Vigentini I, Praz A, Domeneghetti D, Zenato S, Picozzi C, Barmaz A, et al. Characterization of malolactic bacteria isolated from Aosta Valley wines and evidence of psychrotrophy in some strains. J Appl Microbiol. 2016;120:934-45 pubmed publisher
    ..isolates were identify by ITS rDNA region analysis and partial sequencing of 16S rDNA gene: 80% were ascribed to Oenococcus oeni while the remaining 20% were attributed to Pediococcus damnosus species. The genetic diversity of 43 O...
  35. Dimopoulou M, Bardeau T, Ramonet P, Miot Certier C, Claisse O, Doco T, et al. Exopolysaccharides produced by Oenococcus oeni: From genomic and phenotypic analysis to technological valorization. Food Microbiol. 2016;53:10-7 pubmed publisher
    b>Oenococcus oeni (O. oeni), which is the main species that drives malolactic fermentation (FML), an essential step for wine microbial stabilization and quality improvement, is known to produce exopolysaccharides (EPS)...
  36. González Arenzana L, Pérez Martín F, Palop M, Seseña S, Santamaría P, López R, et al. Genomic diversity of Oenococcus oeni populations from Castilla La Mancha and La Rioja Tempranillo red wines. Food Microbiol. 2015;49:82-94 pubmed publisher
    The Oenococcus oeni populations of Tempranillo wines from Castilla La Mancha and La Rioja winemaking regions were analysed from one to three years and up to ten wineries. The objective was to evaluate the genetic variability and the O...
  37. Jiang J, Sumby K, Sundstrom J, Grbin P, Jiranek V. Directed evolution of Oenococcus oeni strains for more efficient malolactic fermentation in a multi-stressor wine environment. Food Microbiol. 2018;73:150-159 pubmed publisher
    ..of ethanol, low pH, the presence of sulfur dioxide and some polyphenols have been reported to inhibit Oenococcus oeni growth, thereby negatively affecting malolactic fermentation (MLF) of wine. In order to generate superior O...
  38. Navarrete Bolaños J, Fato Aldeco E, Gutiérrez Moreno K, Botello Álvarez J, Jiménez Islas H, Rico Martínez R. A strategy to design efficient fermentation processes for traditional beverages production: prickly pear wine. J Food Sci. 2013;78:M1560-M1568 pubmed publisher
    ..composed by Pichia fermentans and Saccharomyces cerevisiae, followed by malolactic fermentation optimization by Oenococcus oeni...
  39. Trček J, Mahnič A, Rupnik M. Diversity of the microbiota involved in wine and organic apple cider submerged vinegar production as revealed by DHPLC analysis and next-generation sequencing. Int J Food Microbiol. 2016;223:57-62 pubmed publisher
    ..Among the lactic acid bacterial consortium two dominating genera were identified, Lactobacillus and Oenococcus, with Oenococcus prevailing with increasing concentration of acetic acid in vinegars...
  40. Branco P, Viana T, Albergaria H, Arneborg N. Antimicrobial peptides (AMPs) produced by Saccharomyces cerevisiae induce alterations in the intracellular pH, membrane permeability and culturability of Hanseniaspora guilliermondii cells. Int J Food Microbiol. 2015;205:112-8 pubmed publisher
    ..g. Hanseniaspora guilliermondii) and bacteria (e.g. Oenococcus oeni). In the present study, the physiological changes induced by those AMPs on sensitive H...
  41. Campbell Sills H, El Khoury M, Favier M, Romano A, Biasioli F, Spano G, et al. Phylogenomic Analysis of Oenococcus oeni Reveals Specific Domestication of Strains to Cider and Wines. Genome Biol Evol. 2015;7:1506-18 pubmed publisher
    b>Oenococcus oeni is a lactic acid bacteria species encountered particularly in wine, where it achieves the malolactic fermentation...
  42. Su J, Wang T, Li Y, Li J, Zhang Y, Wang Y, et al. Antioxidant properties of wine lactic acid bacteria: Oenococcus oeni. Appl Microbiol Biotechnol. 2015;99:5189-202 pubmed publisher
    ..In this study, the antioxidant activities of 19 strains of Oenococcus oeni were measured in vitro...
  43. Darsonval M, Msadek T, Alexandre H, Grandvalet C. The Antisense RNA Approach: a New Application for In Vivo Investigation of the Stress Response of Oenococcus oeni, a Wine-Associated Lactic Acid Bacterium. Appl Environ Microbiol. 2016;82:18-26 pubmed publisher
    b>Oenococcus oeni is a wine-associated lactic acid bacterium mostly responsible for malolactic fermentation in wine. In wine, O...
  44. Garofalo C, El Khoury M, Lucas P, Bely M, Russo P, Spano G, et al. Autochthonous starter cultures and indigenous grape variety for regional wine production. J Appl Microbiol. 2015;118:1395-408 pubmed publisher
    To characterize Oenococcus oeni strains isolated from North-Apulian wines where malic acid degradation is usually achieved by spontaneous fermentations, and to determine the influence of bacterial inoculation time on the malolactic ..
  45. Delsart C, Grimi N, Boussetta N, Miot Sertier C, Ghidossi R, Vorobiev E, et al. Impact of pulsed-electric field and high-voltage electrical discharges on red wine microbial stabilization and quality characteristics. J Appl Microbiol. 2016;120:152-64 pubmed publisher
    ..PEF and HVED-treatments have been applied to wine for the inactivation of Oenococcus oeni CRBO 9304, O. oeni CRBO 0608, Pediococcus parvulus CRBO 2.6 and Brettanomyces bruxellensis CB28...
  46. Jara C, Romero J. Genome Sequences of Three Oenococcus oeni Strains Isolated from Maipo Valley, Chile. Genome Announc. 2015;3: pubmed publisher
    b>Oenococcus oeni is part of the microbial terroir involved in wine production. Here, we present three genome sequences of O...
  47. To T, Grandvalet C, Alexandre H, Tourdot Maréchal R. Cyclopropane fatty acid synthase from Oenococcus oeni: expression in Lactococcus lactis subsp. cremoris and biochemical characterization. Arch Microbiol. 2015;197:1063-74 pubmed publisher
    ..We have overexpressed Oenococcus oeni CFA synthase in E. coli in order to purify the enzyme...
  48. Betteridge A, Grbin P, Jiranek V. Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation. Trends Biotechnol. 2015;33:547-53 pubmed publisher
    b>Oenococcus oeni is crucial for winemaking, bringing stabilization, deacidification, and sensory impacts through malolactic fermentation (MLF) to most wine styles...
  49. Chen D, Liu S. Transformation of chemical constituents of lychee wine by simultaneous alcoholic and malolactic fermentations. Food Chem. 2016;196:988-95 pubmed publisher
    ..b>Oenococcus oeni Viniflora Oenos (MLF inducer) and Saccharomyces cerevisiae MERIT...
  50. Brizuela N, Bravo Ferrada B, Pozo Bayón M, Semorile L, Elizabeth Tymczyszyn E. Changes in the volatile profile of Pinot noir wines caused by Patagonian Lactobacillus plantarum and Oenococcus oeni strains. Food Res Int. 2018;106:22-28 pubmed publisher
    ..oeni UNQOe 73.2 strain exhibited superior capacity to improve the flavor of wine due to its esterase activity that produce an increase of fruity and creamy odorants. ..
  51. Wang T, Li H, Wang H, Su J. Multilocus sequence typing and pulsed-field gel electrophoresis analysis of Oenococcus oeni from different wine-producing regions of China. Int J Food Microbiol. 2015;199:47-53 pubmed publisher
    ..gel electrophoresis (PFGE) and stress response gene schemed multilocus sequence typing (MLST) for 55 Oenococcus oeni strains isolated from six individual regions in China and two model strains PSU-1 (CP000411) and ATCC BAA-..
  52. Lu Y, Chua J, Huang D, Lee P, Liu S. Biotransformation of chemical constituents of durian wine with simultaneous alcoholic fermentation by Torulaspora delbrueckii and malolactic fermentation by Oenococcus oeni. Appl Microbiol Biotechnol. 2016;100:8877-88 pubmed publisher
    ..MLF) with non-Saccharomyces yeast and lactic acid bacteria (LAB), namely, Torulaspora delbrueckii Biodiva and Oenococcus oeni PN4. The presence of PN4 improved the utilization of sugars but did not affect ethanol production...
  53. Cappannella E, Benucci I, Lombardelli C, Liburdi K, Bavaro T, Esti M. Immobilized lysozyme for the continuous lysis of lactic bacteria in wine: Bench-scale fluidized-bed reactor study. Food Chem. 2016;210:49-55 pubmed publisher
    ..in order to develop a system for the continuous, efficient and food-grade enzymatic lysis of lactic bacteria (Oenococcus oeni) in white and red wine...
  54. Bonomo M, Cafaro C, Guerrieri A, Crispo F, Milella L, Calabrone L, et al. Flow cytometry and capillary electrophoresis analyses in ethanol-stressed Oenococcus oeni strains and changes assessment of membrane fatty acid composition. J Appl Microbiol. 2017;122:1615-1626 pubmed publisher
    This study aimed to investigate the dynamics and physiological heterogeneity of Oenococcus oeni under different conditions, cell membrane fluidity and permeability variations, and assessment of changes in cell surface charging rates...
  55. Rizk Z, El Rayess Y, Ghanem C, Mathieu F, Taillandier P, Nehme N. Impact of inhibitory peptides released by Saccharomyces cerevisiae BDX on the malolactic fermentation performed by Oenococcus oeni Vitilactic F. Int J Food Microbiol. 2016;233:90-96 pubmed publisher
    ..MLF) was inhibited during sequential fermentations performed with the pair Saccharomyces cerevisiae BDX/Oenococcus oeni Vitilactic F in synthetic grape juices...
  56. Laaksonen O, Kuldjärv R, Paalme T, Virkki M, Yang B. Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders. Food Chem. 2017;233:29-37 pubmed publisher
    ..Part of the samples was additionally inoculated with malolactic bacteria, Oenococcus oeni...
  57. Margalef Català M, Stefanelli E, Araque I, Wagner K, Felis G, Bordons A, et al. Variability in gene content and expression of the thioredoxin system in Oenococcus oeni. Food Microbiol. 2017;61:23-32 pubmed publisher
    ..The genome of Oenococcus oeni PSU-1 contains three thioredoxin genes (trxA1, trxA2, trxA3), one thioredoxin reductase (trxB) and one ..
  58. Maturano C, Saguir F. Influence of glycosides on behavior of Oenococcus oeni in wine conditions: growth, substrates and aroma compounds. World J Microbiol Biotechnol. 2017;33:151 pubmed publisher
    Autochthonous Oenococcus oeni strains (MS9, MS20 and MS46) with good malolactic performance and yielding adequate diacetyl levels, were selected to investigate the effect of synthetic and grape glycosides on bacterial growth, substrate ..
  59. Neto R, Mota M, Lopes R, Delgadillo I, Saraiva J. Growth and metabolism of Oenococcus oeni for malolactic fermentation under pressure. Lett Appl Microbiol. 2016;63:426-433 pubmed publisher
    ..b>Oenococcus oeni is able to perform malolactic fermentation and to survive under wine harsh conditions, representing great ..
  60. González Arenzana L, López Alfaro I, Garde Cerdán T, Portu J, Lopez R, Santamaria P. Microbial inactivation and MLF performances of Tempranillo Rioja wines treated with PEF after alcoholic fermentation. Int J Food Microbiol. 2018;269:19-26 pubmed publisher
    ..the microbial communities of wines after alcoholic fermentation to improve the establishment of commercial Oenococcus oeni inoculum for developing the malolactic fermentation...
  61. Taniasuri F, Lee P, Liu S. Induction of simultaneous and sequential malolactic fermentation in durian wine. Int J Food Microbiol. 2016;230:1-9 pubmed publisher
    This study represented for the first time the impact of malolactic fermentation (MLF) induced by Oenococcus oeni and its inoculation strategies (simultaneous vs...
  62. Grandvalet C. Oenococcus oeni: Queen of the cellar, nightmare of geneticists. Microbiology. 2017;163:297-299 pubmed publisher
    b>Oenococcus oeni is a wine-associated lactic acid bacterium (LAB) responsible mostly for wine malolactic fermentation (MLF)...
  63. Simó G, Vila Crespo J, Fernández Fernández E, Ruipérez V, Rodríguez Nogales J. Highly Efficient Malolactic Fermentation of Red Wine Using Encapsulated Bacteria in a Robust Biocomposite of Silica-Alginate. J Agric Food Chem. 2017;65:5188-5197 pubmed publisher
    ..Two encapsulation methods have been proposed embedding Oenococcus oeni, (i) interpenetrated polymer networks of silica and Ca-alginate and (ii) Ca-alginate capsules coated with ..
  64. Darsonval M, Alexandre H, Grandvalet C. Genetically engineered Oenococcus oeni strains to highlight the impact of estA2 and estA7 esterase genes on wine ester profile. Food Microbiol. 2016;60:21-8 pubmed publisher
    Besides deacidifying wine, Oenococcus oeni bring significant changes in the chemical composition of wine by releasing esters by the action of their own esterases. The impact of O. oeni esterases remains relatively unexplored...
  65. El Khoury M, Campbell Sills H, Salin F, Guichoux E, Claisse O, Lucas P. Biogeography of Oenococcus oeni Reveals Distinctive but Nonspecific Populations in Wine-Producing Regions. Appl Environ Microbiol. 2017;83: pubmed publisher
    ..b>Oenococcus oeni is the main bacterial species involved in wine and cider making...
  66. Cibrario A, Peanne C, Lailheugue M, Campbell Sills H, Dols Lafargue M. Carbohydrate metabolism in Oenococcus oeni: a genomic insight. BMC Genomics. 2016;17:984 pubmed
    b>Oenococcus oeni is the bacterial species that drives malolactic fermentation in most wines...
  67. Cruz Pio L, Poveda M, Alberto M, Ferrer S, Pardo I. Exploring the biodiversity of two groups of Oenococcus oeni isolated from grape musts and wines: Are they equally diverse?. Syst Appl Microbiol. 2017;40:1-10 pubmed publisher
    One hundred and four Oenococcus oeni isolates were characterised by the carbohydrate fermentation (CH) profile and DNA fingerprinting...
  68. Devi A, Archana K, Bhavya P, Anu Appaiah K. Non-anthocyanin polyphenolic transformation by native yeast and bacteria co-inoculation strategy during vinification. J Sci Food Agric. 2018;98:1162-1170 pubmed publisher
    ..Co-inoculation of native yeast strain (AAV2) along with Oenococcus oeni was adapted for Cabernet Sauvignon and Shiraz wine...
  69. Weidmann S, Maitre M, Laurent J, Coucheney F, Rieu A, Guzzo J. Production of the small heat shock protein Lo18 from Oenococcus oeni in Lactococcus lactis improves its stress tolerance. Int J Food Microbiol. 2017;247:18-23 pubmed publisher
    ..The small heat shock protein (sHsp) Lo18 from the acidophilic species Oenococcus oeni was expressed in L. lactis...
  70. Lu Y, Chua J, Huang D, Lee P, Liu S. Chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentation. Food Chem. 2017;215:209-18 pubmed publisher
    This work evaluated for the first time the chemical consequences of three commercial strains of Oenococcus oeni co-inoculated with Torulaspora delbrueckii in durian wine fermentation. Compared with the control (yeast only, 5...
  71. Costantini A, Doria F, Saiz J, Garcia Moruno E. Phage-host interactions analysis of newly characterized Oenococcus oeni bacteriophages: Implications for malolactic fermentation in wine. Int J Food Microbiol. 2017;246:12-19 pubmed publisher
    Nowadays, only few phages infecting Oenococcus oeni, the principal lactic acid bacteria (LAB) species responsible for malolactic fermentation (MLF) in wine, have been characterized...
  72. Rodriguez S, Thornton M, Thornton R. Discrimination of wine lactic acid bacteria by Raman spectroscopy. J Ind Microbiol Biotechnol. 2017;44:1167-1175 pubmed publisher
    Species of Lactobacillus, Pediococcus, Oenococcus, and Leuconostoc play an important role in winemaking, as either inoculants or contaminants...
  73. Dimopoulou M, Claisse O, Dutilh L, Miot Sertier C, Ballestra P, Lucas P, et al. Molecular Cloning, Expression and Characterization of Oenococcus oeni Priming Glycosyltransferases. Mol Biotechnol. 2017;59:323-333 pubmed publisher
    b>Oenococcus oeni is the main bacterial species that drives malolactic fermentation in wine. Most O. oeni strains produce capsular exopolysaccharides (EPS) that may contribute to protect them in the wine hostile environment. In O...
  74. Li Y, Xu X, Qu R, Zhang G, Rajoka M, Shao D, et al. Heterologous expression of Oenococcus oeni sHSP20 confers temperature stress tolerance in Escherichia coli. Cell Stress Chaperones. 2018;23:653-662 pubmed publisher
    ..sHSP20 is overexpressed in Oenococcus oeni in response to low temperatures...
  75. Sternes P, Borneman A. Consensus pan-genome assembly of the specialised wine bacterium Oenococcus oeni. BMC Genomics. 2016;17:308 pubmed publisher
    b>Oenococcus oeni is a lactic acid bacterium that is specialised for growth in the ecological niche of wine, where it is noted for its ability to perform the secondary, malolactic fermentation that is often required for many types of wine...
  76. Philippe C, Jaomanjaka F, Claisse O, Laforgue R, Maupeu J, Petrel M, et al. A survey of oenophages during wine making reveals a novel group with unusual genomic characteristics. Int J Food Microbiol. 2017;257:138-147 pubmed publisher
    ..from red wines under malolactic fermentation (MLF), and correspond to temperate or ex-temperate phages of Oenococcus oeni...
  77. Soares Santos V, Pardo I, Ferrer S. Cells-qPCR as a direct quantitative PCR method to avoid microbial DNA extractions in grape musts and wines. Int J Food Microbiol. 2017;261:25-34 pubmed publisher
    ..The assay was tested on Brettanomyces bruxellensis, Saccharomyces cerevisiae, Lactobacillus plantarum, Oenococcus oeni, Acetobacter aceti and Gluconobacter oxydans in culture media, and in white and red grape musts and wines...
  78. Wang Y, Liu S, Su J, Zhang Y, Li J, Sui Y, et al. Three novel structural phenomena in the cellular ontogeny of Oenococcus oeni from northern China. Sci Rep. 2017;7:11265 pubmed publisher
    Stress resistance and growth are important aspects to consider when engineering Oenococcus oeni strains for winemaking. We identified 3 previously unreported structural phenomena in the cell ontogeny of O. oeni sampled in northern China...
  79. Azam M, Mohsin M, Ijaz H, Tulain U, Ashraf M, Fayyaz A, et al. Review - Lactic acid bacteria in traditional fermented Asian foods. Pak J Pharm Sci. 2017;30:1803-1814 pubmed
    ..foods now include species of the genera Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus and Weissella...
  80. Margalef Català M, Araque I, Bordons A, Reguant C. Genetic and transcriptional study of glutathione metabolism in Oenococcus oeni. Int J Food Microbiol. 2017;242:61-69 pubmed publisher
    Although Oenococcus oeni is the main species that is responsible for malolactic fermentation (MLF), harsh wine conditions can limit its performance...
  81. Vuillemin M, Grimaud F, Claverie M, Rolland Sabaté A, Garnier C, Lucas P, et al. A dextran with unique rheological properties produced by the dextransucrase from Oenococcus kitaharae DSM 17330. Carbohydr Polym. 2018;179:10-18 pubmed publisher
    A gene encoding a novel dextransucrase was identified in the genome of Oenococcus kitaharae DSM17330 and cloned into E. coli...
  82. Margalef Català M, Araque I, Weidmann S, Guzzo J, Bordons A, Reguant C. Protective role of glutathione addition against wine-related stress in Oenococcus oeni. Food Res Int. 2016;90:8-15 pubmed publisher
    b>Oenococcus oeni is the main species responsible for the malolactic fermentation (MLF) of wine due to its ability to survive in this environment...
  83. Margalef Català M, Felis G, Reguant C, Stefanelli E, Torriani S, Bordons A. Identification of variable genomic regions related to stress response in Oenococcus oeni. Food Res Int. 2017;102:625-638 pubmed publisher
    The lactic acid bacterium Oenococcus oeni is the most important species involved in malolactic fermentation due to its capability to survive in presence of ethanol and in the acidic environment of wine...
  84. Betteridge A, Sumby K, Sundstrom J, Grbin P, Jiranek V. Application of directed evolution to develop ethanol tolerant Oenococcus oeni for more efficient malolactic fermentation. Appl Microbiol Biotechnol. 2018;102:921-932 pubmed publisher
    ..MLF) is an important step in winemaking, which can be notoriously unreliable due to the fastidious nature of Oenococcus oeni. This study aimed to use directed evolution (DE) to produce a more robust strain of O...
  85. Cappello M, Zapparoli G, Logrieco A, Bartowsky E. Linking wine lactic acid bacteria diversity with wine aroma and flavour. Int J Food Microbiol. 2017;243:16-27 pubmed publisher
    ..Investigations on genetic and biochemistry of species involved in malolactic fermentation, such as Oenococcus oeni and of Lactobacillus have enabled a better understand of their role in aroma modification and microbial ..
  86. Bourdineaud J, Nehme B, Tesse S, Lonvaud Funel A. The ftsH gene of the wine bacterium Oenococcus oeni is involved in protection against environmental stress. Appl Environ Microbiol. 2003;69:2512-20 pubmed
    The wine bacterium Oenococcus oeni has to cope with harsh environmental conditions, including an acidic pH, a high alcoholic content, nonoptimal growth temperatures, and growth-inhibitory compounds such as fatty acids, phenolic acids, and ..
  87. Gammacurta M, Marchand S, Moine V, De Revel G. Influence of different yeast/lactic acid bacteria combinations on the aromatic profile of red Bordeaux wine. J Sci Food Agric. 2017;97:4046-4057 pubmed publisher
    ..These transformations involve respectively the yeast Saccharomyces cerevisiae and the lactic acid bacterium Oenococcus oeni...
  88. Sternes P, Costello P, Chambers P, Bartowsky E, Borneman A. Whole transcriptome RNAseq analysis of Oenococcus oeni reveals distinct intra-specific expression patterns during malolactic fermentation, including genes involved in diacetyl metabolism. Int J Food Microbiol. 2017;257:216-224 pubmed publisher
    We report the first whole transcriptome RNAseq analysis of the wine-associated lactic acid bacterium Oenococcus oeni using a combination of reference-based mapping and de novo transcript assembly in three distinct strains during ..
  89. Costantini A, Vaudano E, Rantsiou K, Cocolin L, Garcia Moruno E. Quantitative expression analysis of mleP gene and two genes involved in the ABC transport system in Oenococcus oeni during rehydration. Appl Microbiol Biotechnol. 2011;91:1601-9 pubmed publisher
    b>Oenococcus oeni is recognized as the principal microorganism responsible for malolactic fermentation, and the control of its activity is of primary importance in winemaking...
  90. Bourdineaud J, Nehme B, Tesse S, Lonvaud Funel A. A bacterial gene homologous to ABC transporters protect Oenococcus oeni from ethanol and other stress factors in wine. Int J Food Microbiol. 2004;92:1-14 pubmed
    The wine lactic acid bacteria Oenococcus oeni has to cope with harsh environmental conditions including an acidic pH, a high alcoholic content, non-optimal growth temperatures, and growth inhibitory compounds such as fatty acids, phenolic ..