Affiliation: UR Oenologie
Location: Bordeaux, France
- Primers and a specific DNA probe for detecting lactic acid bacteria producing 3-hydroxypropionaldehyde from glycerol in spoiled cidersO Claisse
Faculty d Enologie 351, cours de la liberation 33405 Talence, France
J Food Prot 64:833-7. 2001..collinoides and L. hilgardii strains. The primers and the amplicon proved to be suitable and reliable tools to detect the lactic acid bacteria involved in the deterioration of cider...
- Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemakingKatharina Zott
UMR 1219, Universite Victor Segalen Bordeaux 2, INRA, ISVV, 351 Cours de la Liberation, 33405 Talence, France
Int J Food Microbiol 125:197-203. 2008..Hanseniaspora uvarum was a major species present in 2005 and 2006, while Candida zemplinina was very abundant in 2006. A total of 19 species were isolated...
- Multilocus sequence typing of Oenococcus oeni: detection of two subpopulations shaped by intergenic recombinationEric Bilhere
UMR 1219, Universite de Bordeaux, INRA, ISVV, Talence 33405, France
Appl Environ Microbiol 75:1291-300. 2009..oeni strains, and they provided a picture of the O. oeni population that explains some conflicting results previously obtained...
- Determination of lactic acid bacteria producing biogenic amines in wine by quantitative PCR methodsF Nannelli
UMR 1219 Oenologie, Université Victor Segalen Bordeaux2, INRA, ISVV, Talence, France
Lett Appl Microbiol 47:594-9. 2008..To develop rapid methods allowing enumeration of lactic acid bacteria producing biogenic amines in wines and to analyse wine samples by the methods...
- Leucoanthocyanidin reductase and anthocyanidin reductase gene expression and activity in flowers, young berries and skins of Vitis vinifera L. cv. Cabernet-Sauvignon during developmentSéverine Gagné
Universite de Bordeaux, UMR 1219 Oenologie, INRA, ISVV, 210 Chemin de Leysotte, CS 58008, 33 140 Villenave D Ornon, France
Plant Physiol Biochem 47:282-90. 2009..The profiles we determined correlated with total tannin, catechin, and epicatechin concentrations. The involvement of VvMYB5a and VvMYBPA1 was confirmed and specific expression patterns were also established for VvLAR transcripts...
- Genetic and phenotypic evidence for two groups of Oenococcus oeni strains and their prevalence during winemakingVincent Renouf
UMR OEnologie 1219 ISVV, 210 Chemin de Leysotte, CS 50008, 33 882 Villenave d Ornon cedex, France
Appl Microbiol Biotechnol 83:85-97. 2009..oeni intraspecies grouping. A possible division within this species, of great technological interest to the wine industry, was also raised...
- Probiotic properties of non-conventional lactic acid bacteria: immunomodulation by Oenococcus oeniBenoit Foligne
Institut Pasteur de Lille, Lactic acid Bacteria and Mucosal Immunity, Center for Infection and Immunity of Lille, 1, rue du Pr Calmette, BP 245, F 59019 Lille, France
Int J Food Microbiol 140:136-45. 2010..The 'natural' tolerance towards acid, ethanol, and phenolic compounds of O. oeni strains combined with a measureable immunomodulatory potential, suggest a possible use of selected strains isolated from wine as live probiotics...
- Characterization of the yeast ecosystem in grape must and wine using real-time PCRK Zott
Universite de Bordeaux, ISVV, Bordeaux Aquitaine, INRA UMR 1219, 210 Chemin de Leysotte, CS 50008, 33882 Villenave d Ornon Cedex, France
Food Microbiol 27:559-67. 2010..This study confirms the usefulness and the relevance of QPCR for studying non-Saccharomyces yeasts in the complex yeast ecosystem of grape must and wine...
- Evidence of distinct populations and specific subpopulations within the species Oenococcus oeniJulen Bridier
ISVV, UMR Oenologie 1219, Universite Victor Segalen Bordeaux 2, 210 chemin de leysotte CS 50008, 33882 Villenave d Ornon, France
Appl Environ Microbiol 76:7754-64. 2010..Interestingly, in group A, several phylogenetic subgroups were composed mostly of strains coming from a precise geographic origin. Three subgroups were identified, composed of strains from Chile, South Africa, and eastern France...
- Variety and variability of glycosidase activities in an Oenococcus oeni strain collection tested with synthetic and natural substratesS Gagne
UMR 1219 Oenologie, ISVV, Universite de Bordeaux, Villenave D Ornon, France
J Appl Microbiol 110:218-28. 2011..To evaluate the capacity of Oenococcus oeni strains to release aroma compounds from glycosylated precursors by measuring glycosidase activities with both synthetic and natural substrates...
- Development of a multilocus variable number of tandem repeat typing method for Oenococcus oeniOlivier Claisse
Univ Bordeaux, ISVV, EA 4577 Œnologie, F 33140 Villenave d Ornon, France
Food Microbiol 30:340-7. 2012..Another interesting observation was that the loci were found in sequences homologous to regions encoding for membrane-anchored proteins...
- Nitrogen catabolic repression controls the release of volatile thiols by Saccharomyces cerevisiae during wine fermentationCecile Thibon
Faculté d Oenologie, UMR1219, INRA, Université Bordeaux2, Talence, France
FEMS Yeast Res 8:1076-86. 2008..Finally, our findings suggest that the enantiomer balance of 3SH may be modulated by activating specifically stereoselective enzymes such as Irc7p...
- Glycerol metabolism and bitterness producing lactic acid bacteria in cidermakingG Garai-Ibabe
Facultad de Ciencias Quimicas, Dpto de Química Aplicada, Paseo Manuel de Lardizabal 3, 20018, San Sebastian, Spain
Int J Food Microbiol 121:253-61. 2008..After sugar exhaustion, L. collinoides 17 oxidated lactic acid and/or mannitol to obtain energy and these oxidations were accompanied by the removal of the toxic 3-HPA increasing the 1,3-PDL, 3-HP and acetic acid contents...
- Detection and quantification of Brettanomyces bruxellensis and 'ropy' Pediococcus damnosus strains in wine by real-time polymerase chain reactionA Delaherche
Faculté d Oenologie, UMR Oenologie Ampélologie, INRA Université Victor Segalen Bordeaux, France
J Appl Microbiol 97:910-5. 2004..Likewise, glucan-producing strains of ropy Pediococcus damnosus are considered as spoilage micro-organisms because the synthesis of glucan leads to an unacceptable viscosity of wine...
- Histamine-producing pathway encoded on an unstable plasmid in Lactobacillus hilgardii 0006Patrick M Lucas
Faculté d Oenologie, UMR 1219, INRA Université Victor Segalen Bordeaux 2, 351, Cours de la Liberation, 33405 Talence, France
Appl Environ Microbiol 71:1417-24. 2005..These results describe for the first time the genes encoding a histamine-producing pathway and provide clues to the parsimonious distribution and the instability of histamine-producing lactic acid bacteria...
- rpoB gene: a target for identification of LAB cocci by PCR-DGGE and melting curves analyses in real time PCRVincent Renouf
UMR Oenologie Ampélologie, INRA Université Victor Segalen Bordeaux2, 351 Cours de la Liberation, 33405 Talence Cedex, France
J Microbiol Methods 67:162-70. 2006..PCR melt curves were established and a specific T(m) was attributed to each species...
- Lactic acid bacteria evolution during winemaking: use of rpoB gene as a target for PCR-DGGE analysisVincent Renouf
Laboratoire de Microbiologie et de Biotechnologie Appliquée, Faculté d Oenologie, UMR Oenologie Ampélologie, INRA Université Victor Segalen Bordeaux 2, 351 Cours de la Liberation, 33405 Talence Cedex, France
Food Microbiol 23:136-45. 2006..This method was applied to study the influence of different oenological practices on LAB population and their evolution during winemaking...
- In Vivo PCR-DGGE analysis of Lactobacillus plantarum and Oenococcus oeni populations in red wineG Spano
Department of Food Science, Foggia University, Via Napoli 25, 71100 Foggia, Italy
Curr Microbiol 54:9-13. 2007....
- Inventory and monitoring of wine microbial consortiaVincent Renouf
Faculté d Oenologie, UMR 1219 Université Bordeaux 2, INRA, ISVV, 351 Cours de la Liberation, Talence, France
Appl Microbiol Biotechnol 75:149-64. 2007..The diversity was dramatically reduced during winemaking then during aging. Yeast and lactic acid bacteria were also isolated from very old vintages. B. bruxellensis and O. oeni were the most frequent...
- Differentiation of wine lactic acid bacteria species based on RFLP analysis of a partial sequence of rpoB geneOlivier Claisse
UMR Oenologie, ISVV INRA Université Victor Segalen Bordeaux2, 351 Cours de la Liberation, 33405 Talence Cedex, France
J Microbiol Methods 69:387-90. 2007....
- Agmatine deiminase pathway genes in Lactobacillus brevis are linked to the tyrosine decarboxylation operon in a putative acid resistance locusPatrick M Lucas
UMR 1219, Universite Bordeaux 2, INRA, ISVV, Talence, France
Microbiology 153:2221-30. 2007..These results support the hypothesis that the agmatine deiminase and tyrosine catabolic pathways belong to a genomic region that provides acid resistance and that is exchanged horizontally as a whole between LAB...
- Correlation between indigenous Oenococcus oeni strain resistance and the presence of genetic markersVincent Renouf
UMR Oenologie ISVV Université Victor Segalen Bordeaux 2 INRA, 351, Cours de la Liberation, 33405, Talence, France
J Ind Microbiol Biotechnol 35:27-33. 2008..In all situations, O. oeni was the best-adapted species. Within the O. oeni group, intraspecific strain diversity decreased and the malolactic fermentation was the result of the most resistant strains with the highest number of markers...
- High frequency of histamine-producing bacteria in the enological environment and instability of the histidine decarboxylase production phenotypePatrick M Lucas
UMR 1219, INRA Université Victor Segalen Bordeaux 2, Talence, France
Appl Environ Microbiol 74:811-7. 2008..Strains of O. oeni producing histamine are frequent in wine during malolactic fermentation, but they may lose this capacity during subcultures in the laboratory...
- Multiplex variable number of tandem repeats for Oenococcus oeni and applicationsOlivier Claisse
Universite Bordeaux, ISVV, EA 4577, UR Oenologie, F 33140 Villenave d Ornon, France INRA, ISVV, USC 1366, UR Œnologie, F 33140 Villenave d Ornon, France Electronic address
Food Microbiol 38:80-6. 2014..Finally, predictive models were constructed, to predict phylogenetic relationships and associate bacterial strain resistance to freeze-drying with fragment length analysis (FLA) profiles and genotypic and phenotypic characters. ..