| which lactic acid bacteria are responsible for histamine production in wine? | to quantify the ability of 136 lactic acid bacteria (lab), isolated from wine, to produce histamine and to identify the bacteria responsible for histamine production in wine. | 2005 | 16108800 |
| resistance screening essay of wine lactic acid bacteria on lysozyme: efficacy of lysozyme in unclarified grape musts. | in wine making, the bacteriolytic activity of lysozyme has primarily been used to control the malolactic fermentation in wines. the use of lysozyme in musts before settling and the beginning of the alcoholic fermentation to inhibit the growth of lactic acid bacteria could be very beneficial. in a resistance test carried out in mt/b broth, lysozyme had greater antimicrobial activity toward oenococcus oeni than lactobacillus species. several strains of wine bacteria belonging to oenococcus proved ... | 2004 | 15053521 |
| pyruvate fermentation by oenococcus oeni and leuconostoc mesenteroides and role of pyruvate dehydrogenase in anaerobic fermentation. | the heterofermentative lactic acid bacteria oenococcus oeni and leuconostoc mesenteroides are able to grow by fermentation of pyruvate as the carbon source (2 pyruvate --> 1 lactate + 1 acetate + 1 co(2)). the growth yields amount to 4.0 and 5.3 g (dry weight)/mol of pyruvate, respectively, suggesting formation of 0.5 mol atp/mol pyruvate. pyruvate is oxidatively decarboxylated by pyruvate dehydrogenase to acetyl coenzyme a, which is then converted to acetate, yielding 1 mol of atp. for nadh reo ... | 2005 | 16151074 |
| methionine catabolism and production of volatile sulphur compounds by oenococcus oeni. | during malolactic fermentation (mlf), the secondary metabolisms of lactic acid bacteria (lab) contribute to the organoleptic modification of wine. to understand the contribution of mlf, we evaluated the capacity of various wine lab to metabolize methionine. | 2004 | 15078536 |
| effect of adaptation to ethanol on cytoplasmic and membrane protein profiles of oenococcus oeni. | the practical application of commercial malolactic starter cultures of oenococcus oeni surviving direct inoculation in wine requires insight into mechanisms of ethanol toxicity and of acquired ethanol tolerance in this organism. therefore, the site-specific location of proteins involved in ethanol adaptation, including cytoplasmic, membrane-associated, and integral membrane proteins, was investigated. ethanol triggers alterations in protein patterns of o. oeni cells stressed with 12% ethanol for ... | 2004 | 15128528 |
| diversity in the lysis-integration region of oenophage genomes and evidence for multiple trna loci, as targets for prophage integration in oenococcus oeni. | the central genomic regions of oenococcus oeni phages fog30 and fogpsu1 have been compared with the equivalent regions of oenophages fog44 and phi 10mc. in all cases, an almost identical endolysin gene was followed by one of two orfs, encoding putative holins (orf117 and orf163). the fog44 endolysin was established as a secretory protein when expressed in lactococcus lactis. orf117 (from fog44) promoted lysis of escherichia coli cultures upon induction of a defective lambda sam7 prophage, but or ... | 2004 | 15231388 |
| the 'buttery' attribute of wine--diacetyl--desirability, spoilage and beyond. | the diketone, diacetyl, is a major flavour metabolite produced by lactic acid bacteria (lab). of the lab associated with wine, oenococcus oeni is encouraged during the malolactic (ml) fermentation, a biodeacidification of wine during which the metabolism of diacetyl occurs. diacetyl, which imparts a buttery aroma and flavour to many fermented foods and beverages, is a key flavour compound of most fermented dairy products. in wine, diacetyl has important stylistic implications. the biosynthesis o ... | 2004 | 15454314 |
| effect of dipeptides on the growth of oenococcus oeni in synthetic medium deprived of amino acids. | oenococcus oeni has numerous amino acid requirements for growth and dipeptides could be important for its nutrition. in this paper the individual or combined effect of dipeptides on growth of o. oeni x2l in synthetic media deficient in one or more amino acids with l-malic acid was investigated. utilization of dipeptides, glucose, and l-malic acid was also analyzed. dipeptides were constituted by at least one essential amino acid for growth. dipeptides containing two essential amino acids, except ... | 2004 | 15486711 |
| allelic diversity and population structure in oenococcus oeni as determined from sequence analysis of housekeeping genes. | oenococcus oeni is the organism of choice for promoting malolactic fermentation in wine. the population biology of o. oeni is poorly understood and remains unclear. for a better understanding of the mode of genetic variation within this species, we investigated by using multilocus sequence typing (mlst) with the gyrb, pgm, ddl, recp, and mlea genes the genetic diversity and genetic relationships among 18 o. oeni strains isolated in various years from wines of the united states, france, germany, ... | 2004 | 15574919 |
| a putative glucan synthase gene dps detected in exopolysaccharide-producing pediococcus damnosus and oenococcus oeni strains isolated from wine and cider. | some lactic acid bacteria can induce viscosity in wine, beer and cider by production of exopolysaccharides (eps). a polymerase chain reaction (pcr) assay was previously described for the detection of ropy pediococcus damnosus strains in wine [j. appl. microbiol. 90 (2001) 535]. the primers used in that study, pf5 and pf6, are investigated in addition to new primers which broaden the range of spoiling agents detectable by pcr. primers pf1 and pf8 allow the amplification of dna from ropy p. damnos ... | 2005 | 15617800 |
| determination of an internal control to apply reverse transcription quantitative pcr to study stress response in the lactic acid bacterium oenococcus oeni. | the expression gene pattern reflects, in part, mechanisms involved in adaptation to environmental conditions. thus, we established and validated a method that enables relative transcript quantification in different conditions in the lactic acid bacteria oenococcus oeni, notably in a technological medium. first, we determined an internal control in our conditions by reverse transcription quantitative polymerase chain reaction (rt-qpcr) using the sybr green i technology. among the seven presumed h ... | 2005 | 15649534 |
| effect of nitrogen limitation and nature of the feed upon oenococcus oeni metabolism and extracellular protein production. | the aim of the study was to characterize the effect of various nitrogen sources on oenococcus oeni growth, carbon source utilization, extracellular protease activity and extracellular proteins. more generally, the goal is to understand how nitrogen-based additives might act to enhance malolactic fermentation in wine. | 2005 | 15715868 |
| fast protocols for the 5s rdna and its-2 based identification of oenococcus oeni. | to identify specific marker sequences for the rapid identification of oenococcus oeni, we sequenced the 23s-5s internal transcribed spacer (its-2) region and the 5s rdna of five different o. oeni strains and three phylogenetically related lactic acid bacteria (lab). comparative analysis revealed 100% identity among the its-2 region of the o. oeni strains and remarkable differences in length and sequence compared to related lab. these results enabled us to develop a primer set for a rapid pcr-ide ... | 2005 | 15727836 |
| pediococcus parvulus gtf gene encoding the gtf glycosyltransferase and its application for specific pcr detection of beta-d-glucan-producing bacteria in foods and beverages. | exopolysaccharide production by lactic acid bacteria is beneficial in the dairy and oat-based food industries and is used to improve the texture of the fermented products. however, beta-d-glucan-producing bacteria are considered spoilage microorganisms in alcoholic beverages because their secreted exopolysaccharides alter the viscosity of cider, wine, and beer, rendering them unpalatable. the plasmidic glycosyltransferase (gtf) gene of the pediococcus parvulus 2.6 strain isolated from ropy cider ... | 2006 | 16416914 |
| growth response and modifications of organic nitrogen compounds in pure and mixed cultures of lactic acid bacteria from wine. | the interactions between the proteolytic x2l strain of oenococcus oeni and the non-proteolytic 12p strain of pediococcus pentosaceus were assayed. the characteristics of cell growth, protein degradation, and amino acid production of both strains were determined in pure and mixed cultures. o. oeni showed poor cell growth and greater ability in the release of amino acids to the extracellular medium, whereas p. pentosaceus showed a higher yield in cell production with a decrease in the amino acid c ... | 2006 | 16467990 |
| heterologously expressed bacterial and human multidrug resistance proteins confer cadmium resistance to escherichia coli. | the human mdr1 gene is induced by cadmium exposure although no resistance to this metal is observed in human cells overexpressing hmdr1. to access the role of mdr proteins in cadmium resistance, human mdr1, lactococcus lactis lmra, and oenococcus oeni omra were expressed in an escherichia coli tolc mutant strain which proved to be hypersensitive to cadmium. both the human and bacterial mdr genes conferred cadmium resistance to e. coli up to 0.4 mm concentration. protection was abolished by 100 m ... | 2005 | 15823051 |
| fate of pesticides during the winemaking process in relation to malolactic fermentation. | the effect of red wine malolactic fermentation on the fate of seven fungicides (carbendazim, chlorothalonil, fenarimol, metalaxyl, oxadixyl, procymidone, and triadimenol) and three insecticides (carbaryl, chlorpyrifos, and dicofol) was investigated. after malolactic fermentation using oenococcus oeni, which simulated common australian enological conditions, the concentrations of the active compounds chlorpyrifos and dicofol were the most significantly reduced, whereas the concentrations of chlor ... | 2005 | 15826054 |
| lactic acid bacteria associated with wine grapes from several australian vineyards. | the detection and isolation of lactic acid bacteria by enrichment methods from wine grapes cultivated in vineyards located in new south wales, australia. | 2006 | 16553726 |
| purification, partial amino acid sequence and mode of action of pediocin pd-1, a bacteriocin produced by pediococcus damnosus ncfb 1832. | pediocin pd-1 is a ribosomally synthesized antimicrobial peptide produced by pediococcus damnosus ncfb1832. it inhibits the growth of several food spoilage bacteria, including malolactic bacteria isolated from wine. pediocin pd-1 is 2866.87+/-0.4 da in size, has an isoelectric point (pi) of ca. 9.0 and, on amino acid composition, has partial homology to the lantibiotic plantaricin c. the highest activity of pediocin pd-1 against cells of oenococcus oeni was observed at an external ph of 5.0 and ... | 2005 | 15878403 |
| influence of ethanol and low ph on arginine and citrulline metabolism in lactic acid bacteria from wine. | the aim of this work was to study the effects of ethanol on cell growth and arginine and citrulline metabolism in two heterofermentative lactic acid bacteria from wine, and to determine their possible association with the formation of ethyl carbamate (ec), a carcinogenic compound. lactobacillus hilgardii x1b is able to utilize arginine and citrulline, while oenococcus oeni m can only use citrulline, a precursor of ec. growth of both microorganisms was partially inhibited by 10 and 15% (v/v) etha ... | 2005 | 15939575 |
| the arginine deiminase locus of oenococcus oeni includes a putative arginyl-trna synthetase args2 at its 3'-end. | oenococcus oeni is the most important lactic acid bacteria of the winemaking process involved in malolactic fermentation. most o. oeni strains are able to catabolyze arginine via the arginine deiminase (adi) pathway. the arcr, a, b, c, d1, and d2 cluster of o. oeni bacteria has been characterized. here, we completed the adi locus sequence. downstream of arcd2 gene, we found an additional gene which encodes a putative arginyl-trna synthetase (args2). it is not the same arginyl-trna synthetase whi ... | 2006 | 16088344 |
| lactobacillus plantarum gene clusters encoding putative cell-surface protein complexes for carbohydrate utilization are conserved in specific gram-positive bacteria. | genomes of gram-positive bacteria encode many putative cell-surface proteins, of which the majority has no known function. from the rapidly increasing number of available genome sequences it has become apparent that many cell-surface proteins are conserved, and frequently encoded in gene clusters or operons, suggesting common functions, and interactions of multiple components. | 2006 | 16723015 |
| genomic analysis of oenococcus oeni psu-1 and its relevance to winemaking. | oenococcus oeni is an acidophilic member of the leuconostoc branch of lactic acid bacteria indigenous to wine and similar environments. o. oeni is commonly responsible for the malolactic fermentation in wine and due to its positive contribution is frequently used as a starter culture to promote malolactic fermentation. in collaboration with the lactic acid bacteria genome consortium the genome sequence of o. oeni psu-1 has been determined. the complete genome is 1,780,517 nt with a gc content of ... | 2005 | 16125008 |
| cloning and expression of the malolactic gene of pediococcus damnosus ncfb1832 in saccharomyces cerevisiae. | wine production is characterized by a primary alcoholic fermentation, conducted by saccharomyces cerevisiae, followed by a secondary malolactic fermentation (mlf). although most lactic acid bacteria (lab) have the ability to metabolize l-malate, only a few species survive the high ethanol and so2 levels in wine. wines produced in colder viticultural regions have a lower ph than wines produced in warmer regions. the decarboxylation of l-malate in these wines leads to an increase in ph, more organ ... | 2005 | 15950306 |
| tannase activity by lactic acid bacteria isolated from grape must and wine. | we examined a range of oenological lactic acid bacteria species and reference strains for their potential to degrade tannins. bacterial tannase activity was checked by a spectrophotometric and a visual reading method. none of the strains belonging to the oenological species of the genus lactobacillus, leuconostoc, oenococcus or pediococcus were tannase producers, with the exception of lactobacillus plantarum. all the l. plantarum strains analyzed were positive for tannase activity and their iden ... | 2004 | 15364474 |
| evolution of malolactic bacteria and biogenic amines during spontaneous malolactic fermentations in a greek winery. | to study the population dynamics of indigenous malolactic bacteria in a greek winery and to examine their potential to produce detrimental levels of biogenic amines (ba) under winemaking conditions. | 2006 | 16869898 |
| putrescine accumulation in wine: role of oenococcus oeni. | putrescine, the most abundant biogenic amine in wine, was proved to be produced by oenococcus oeni strains in wine not only from ornithine but also from arginine. in this case, putrescine may originate from strains possessing the complete enzyme system to convert arginine to putrescine or by a metabiotic association, with an exchange of ornithine, between strains capable of metabolizing arginine to ornithine but unable to produce putrescine and strains capable of producing putrescine from ornith ... | 2005 | 15971096 |
| impact of winemaking practices on arginine and citrulline metabolism during and after malolactic fermentation. | to study arginine degradation and carcinogenic ethyl carbamate precursor citrulline formation during and after malolactic fermentation (mlf). | 2006 | 16882148 |
| degradation of free and sulfur-dioxide-bound acetaldehyde by malolactic lactic acid bacteria in white wine. | acetaldehyde is the major carbonyl compound formed during winemaking and has implications for sensory and colour qualities of wines as well as for the use of the wine preservative so(2). the current work investigated the degradation of acetaldehyde and so(2)-bound acetaldehyde by two commercial oenococcus oeni starters in white wine. | 2006 | 16882156 |
| identification of the ornithine decarboxylase gene in the putrescine-producer oenococcus oeni bifi-83. | we report here the identification of an ornithine decarboxylase (odc) gene in the putrescine-producer oenococcus oeni bifi-83 strain. the gene contains a 2,235-nucleotide open reading frame encoding a 745-amino acid residues protein with a deduced molecular mass of 81 kda. the primary structure of the odc deduced from the nucleotide sequence has a consensus sequence containing the pyridoxal-5-phosphate (plp) binding domain, and the critical amino acids residues involved in enzymatic activity are ... | 2004 | 15476968 |
| performance assessment of malolactic fermenting bacteria oenococcus oeni and lactobacillus brevis in continuous culture. | the growth performance of malolactic fermenting bacteria oenococcus oeni ncimb 11648 and lactobacillus brevis x(2) was assessed in continuous culture. o. oeni grew at a dilution rate range of 0.007 to 0.052 h(-1) in a mixture of 5:6 (g l(-1)) of glucose/fructose at an optimal ph of 4.5, and l. brevis x(2) grew at 0.010 to 0.089 h(-1) in 10 g l(-1) glucose at an optimal ph of 5.5 in a simple and safe medium. the cell dry weight, substrate uptake and product formation were monitored, as well as gr ... | 2006 | 16012836 |
| ctsr is the master regulator of stress response gene expression in oenococcus oeni. | although many stress response genes have been characterized in oenococcus oeni, little is known about the regulation of stress response in this malolactic bacterium. the expression of eubacterial stress genes is controlled both positively and negatively at the transcriptional level. overall, negative regulation of heat shock genes appears to be more widespread among gram-positive bacteria. we recently identified an ortholog of the ctsr gene in o. oeni. in bacillus subtilis, ctsr negatively regul ... | 2005 | 16077106 |
| a new approach for selection of oenococcus oeni strains in order to produce malolactic starters. | the lactic acid bacterium oenococcus oeni, mainly responsible for malolactic fermentation (mlf), is used in new winery process as starter culture for direct inoculation. the difficulty to master mlf according to the wine led us to search a new approach to select effective o. oeni strains. biochemical and molecular tests were performed in order to characterize three strains of o. oeni selected for malolactic starter elaboration. malolactic and atpase activities that appeared as a great interest i ... | 2005 | 16081179 |
| in vivo pcr-dgge analysis of lactobacillus plantarum and oenococcus oeni populations in red wine. | in order to monitor lactobacillus plantarum and oenococcus oeni in red wine produced with italian grape (variety "primitivo di puglia"), a polymerase chain reaction- denaturing gradient gel electrophoresis (pcr-dgge) approach using the rpob as gene target was established. wine was treated or not with potassium metabisulphite and supplemented with a commercial bacterial starter of o. oeni to encourage malolactic fermentation. samples were taken from the vinification tanks at 4, 10, 16, 22, and 28 ... | 2007 | 17160362 |
| vanillin production from simple phenols by wine-associated lactic acid bacteria. | the ability of lactic acid bacteria (lab) to metabolize certain phenolic precursors to vanillin was investigated. | 2007 | 17209816 |
| a survey of glycosidase activities of commercial wine strains of oenococcus oeni. | lactic acid bacteria play an important role in wine-making by undertaking the malolactic fermentation, yet little information is available on other aspects of their physiology, such as their profile of external enzymatic activities. in this study we sought evidence for the existence and action of glycosidase enzymes in wine isolates of oenococcus oeni. this group of enzymes is of interest because of their potential for liberation of grape-derived aroma compounds from their natural glycosylated s ... | 2005 | 16084618 |
| characterization of islpl4, a functional insertion sequence in lactobacillus plantarum. | a lactobacillus plantarum strain, cect 4645, was found to have insertions of a sequence (985 bp in length) at least in eight loci in its genome. the prototype copy (lp1) of this insertion sequence (named islpl4) has one open reading frame encoding a putative protein that is 292 amino acids in length with significant levels of similarity with is982 family transposases. perfect 16-bp inverted repeats were found at its termini. upon transposition, generates 8-bp direct repeats of the target sequenc ... | 2005 | 16278055 |
| evaluation of intra-specific diversities in oenococcus oeni through analysis of genomic and expressed dna. | in winemaking oenococcus (o.) oeni is the most frequent species of lactic acid bacteria (lab) associated with malolactic fermentation (mlf). several studies have demonstrated that o. oeni is a quite homogeneous species and strains are difficult to differentiate especially when isolates from the same region are analyzed. in this study, the molecular biodiversity of o. oeni isolated from wines of the same region (aglianico produced in basilicata region, southern italy) was evaluated with the aim o ... | 2006 | 16316734 |
| differential real-time pcr assay for enumeration of lactic acid bacteria in wine. | 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. | 2005 | 16332898 |
| changes in the concentration of yeast-derived volatile compounds of red wine during malolactic fermentation with four commercial starter cultures of oenococcus oeni. | the effects of malolactic fermentation (mlf) on the concentration of volatile compounds released by yeasts during the production of red wine were investigated by inoculation with four commercial starters of oenococcus oeni. volatile compounds in wine at the end of mlf were extracted, analyzed by gc-ms and gc, and compared with those extracted form a noninoculated reference sample. several esters known to play a role in the aroma profile of red wine, such as c4-c8 ethyl fatty acid esters and 3-me ... | 2005 | 16366706 |
| both arginine and fructose stimulate ph-independent resistance in the wine bacteria oenococcus oeni. | the wine bacteria oenococcus oeni has to cope with harsh environmental conditions including an acidic ph, a high alcoholic content, and growth inhibitory compounds such as fatty acids, phenolic acids and tannins. so how can o. oeni bacteria naturally present on the surface of grape berries acquire a natural resistance that will alleviate the effect of wine stresses? one mechanism displayed by o. oeni and many other bacteria against the damaging effects of acid environments is arginine consumptio ... | 2006 | 16380184 |
| a small hsp, lo18, interacts with the cell membrane and modulates lipid physical state under heat shock conditions in a lactic acid bacterium. | the small heat shock proteins (shsp) are characterized by a chaperone activity to prevent irreversible protein denaturation. this study deals with the shsp lo18 induced by multiple stresses in oenococcus oeni, a lactic acid bacterium. using in situ immunocytochemistry and cellular fractionation experiments, we demonstrated the association of lo18 with the membrane in o. oeni cells submitted to heat shock. the same result was obtained after exposure of cells to ethanol or benzyl alcohol, agents k ... | 2005 | 16472556 |
| production of biogenic amines by lactic acid bacteria: screening by pcr, thin-layer chromatography, and high-performance liquid chromatography of strains isolated from wine and must. | biogenic amines are frequently found in wine and other fermented food. we investigated the ability of 133 strains of lactic acid bacteria isolated from musts and wines of different origins to produce histamine, tyramine, and putrescine. we detected the genes responsible for encoding the corresponding amino acid decarboxylases through pcr assays using two primer sets for every gene: histidine decarboxylase (hdc), tyrosine decarboxylase (tdc), and ornithine decarboxylase (odc); these primers were ... | 2006 | 16496581 |
| inhibition of malolactic fermentation by a peptide produced by saccharomyces cerevisiae during alcoholic fermentation. | the ability of saccharomyces to inhibit oenococcus oeni during the alcoholic fermentation by mechanisms other than so(2) production was investigated. during fermentation in synthetic grape juice, s. cerevisiae strain ruby.ferm inhibited the malolactic fermentation by o. oeni while strain ec1118 did not despite both strains producing similar amounts of so(2). the bacterial inhibition exerted by ruby.ferm was diminished when the wine was treated with proteases but not through the addition of nutri ... | 2007 | 17610976 |
| growth and exopolysaccharide (eps) production by oenococcus oeni i4 and structural characterization of their epss. | to study the influence of medium constituents on growth, and exopolysaccharide (eps) production by a strain of oenococcus oeni. the structure of one of the epss has also been characterized. | 2007 | 17650209 |
| metabolic engineering of malolactic wine yeast. | malolactic fermentation is essential for the deacidification of high acid grape must. we have constructed a genetically stable industrial strain of saccharomyces cerevisiae by integrating a linear cassette containing the schizosaccharomyces pombe malate permease gene (mae1) and the oenococcus oeni malolactic gene (mlea) under control of the s. cerevisiae pgk1 promoter and terminator sequences into the ura3 locus of an industrial wine yeast. the malolactic yeast strain, ml01, fully decarboxylated ... | 2006 | 16621641 |
| oligopeptide assimilation and transport by oenococcus oeni. | oenococcus oeni is a slow-growing wine bacterium with a low growth yield. it thrives better on complex nitrogen sources than on free amino-acid medium. we aimed to characterize the oligopeptide use of this micro-organism. | 2008 | 17927746 |
| rpob gene: a target for identification of lab cocci by pcr-dgge and melting curves analyses in real time pcr. | lactic acid bacteria (lab) are essential in the quality of many fermented beverages like beer, cider and wine. in the two later cases, they convert malic acid into lactic acid during the malolactic fermentation. after fermentation, microbial stabilization is needed to prevent the development of spoilage bacteria species. among them, cocci lead to different alterations: pediococcus sp., and some strains of leuconostoc mesenteroides and oenococcus oeni can produce exopolysaccharides which modify w ... | 2006 | 16626824 |
| heterologous expression of bacterial and human multidrug resistance proteins protect escherichia coli against mercury and zinc contamination. | in order to determine the role of multidrug resistance proteins in mercury and zinc resistance, human mdr1, lactococcus lactis lmra, and oenococcus oeni omra genes were expressed in an escherichia coli tolc mutant which is hypersensitive to metals. the three transporters conferred an increased mercury and zinc resistance to e. coli as compared to the control bacteria. this improved resistance correlated with a decreased zinc and mercury bioaccumulation. indeed, quantification of intracellular me ... | 2006 | 16703280 |
| oenococcus oeni preference for peptides: qualitative and quantitative analysis of nitrogen assimilation. | optimization of malolactic fermentation in wine depends mainly on better understanding of nitrogen nutritional requirements of oenococcus oeni. four widely used starter strains and the reference atcc baa-1163 strain were grown in media containing different n sources: free amino acids, oligopeptides (0.5-10 kda) or polypeptides (> 10 kda). amino acid auxotrophies were determined by the single omission technique. the tested strains were indifferent to only two to four amino acids and two of the st ... | 2006 | 16775752 |
| anti-prelog reduction of prochiral carbonyl compounds by oenococcus oeni in a biphasic system. | an aqueous-organic biphasic system was established and used with whole cells of oenococcus oeni to reduce 2-octanone to (r)-2-octanol. the conversion reached 99% when the tris/borate buffer was increased from 50 mm to 300 mm in the aqueous phase. in addition, the conversion increased as the log p value of the organic solvent changed from 0.5 to 6.6. under optimized conditions, the conversion of (r)-2-octanol reached 99% from 0.5 m 2-octanone with an optical purity of 99% e.e. the biphasic system ... | 2006 | 16794770 |
| real-time pcr for characterizing the stress response of oenococcus oeni in a wine-like medium. | the tolerance of the lactic acid bacterium oenococcus oeni to hostile wine conditions is essential for the success of malolactic fermentation (mlf). in this study, reverse transcription quantitative pcr (rt-qpcr) was used to quantify the transcript level of 13 genes that could play a role in adaptation of o. oeni in wine. to optimize survival and growth in wine, cells were adapted during growth at low ph (3.5) prior to inoculation into wine. the level of gene expression was analyzed after growth ... | 2006 | 16171980 |
| relationship between a stress membrane protein of oenococcus oeni and glyceraldehyde-3-phosphate dehydrogenases. | the goal of this study was to analyze how the profiles of membrane proteins of oenococcus oeni change under particular stress conditions of wine. sodium dodecyl sulfate polyacrylamide gel electrophoresis protein profiles of membrane fraction showed that a 40-kda protein was overexpressed in the presence of so2. the sequence of its n-terminal fragment showed a significant identity with glyceraldehyde-3-phosphate dehydrogenases (gapdhs), but the protein showed no gapdh activity. this sequence was ... | 2005 | 16186622 |
| restriction fragment length polymorphism analysis of 16s rrna genes in lactic acid bacteria isolated from red wine. | various lactic acid bacteria isolated from wine and alcoholic drinks attempted to identified by restriction fragment length polymorphism (rflp). oenococcus oeni strains exhibited unique rflp patterns by haeiii-digestion of 12 reference strains. we performed rflp analysis using the accii or haeiii enzyme for 44 strains isolated from red wine and the results indicated profiles identical to o. oeni type strain. o. oeni does not exhibit interspecific diversity. thus, the use of rflp analysis of 16s ... | 2000 | 16232866 |
| role of hypermutability in the evolution of the genus oenococcus. | oenococcus oeni is an alcohol-tolerant, acidophilic lactic acid bacterium primarily responsible for malolactic fermentation in wine. a recent comparative genomic analysis of o. oeni psu-1 with other sequenced lactic acid bacteria indicates that psu-1 lacks the mismatch repair (mmr) genes muts and mutl. consistent with the lack of mmr, mutation rates for o. oeni psu-1 and a second oenococcal species, o. kitaharae, were higher than those observed for neighboring taxa, pediococcus pentosaceus and l ... | 2008 | 17993526 |
| wine volatile and amino acid composition after malolactic fermentation: effect of oenococcus oeni and lactobacillus plantarum starter cultures. | red wine amino acids and volatile compounds were analyzed before and after malolactic fermentation carried out by four different starter cultures of the species oenococcus oeni and lactobacillus plantarum. the purpose of this study was to determine whether differences can be attributed to the lactic acid bacteria strain used in this important step of the wine-making process. the malolactic cultures selected for this study were indigenous wine lactic acid bacteria strains. the data were evaluated ... | 2005 | 16248578 |
| influence of epigallocatechin gallate and phenolic compounds from green tea on the growth of oenococcus oeni. | to investigate the effect of phenolic compounds on the growth of oenococcus oeni. | 2008 | 18081776 |
| pulsed-field gel electrophoresis for the discrimination of oenococcus oeni isolates from different wine-growing regions in germany. | reliable techniques are needed for the identification individual oenococcus oeni strains with desirable flavor characteristics and to monitor the survival and contribution of inoculated and indigenous bacteria. therefore, we investigated the suitability of pulsed-field gel electrophoresis (pfge) for the discrimination of 65 o. oeni isolates from six different wine-producing regions in germany. among the restriction enzymes tested, genomic dna digestions with sfi i were most effective by displayi ... | 2008 | 18207599 |
| variations in the energy metabolism of biotechnologically relevant heterofermentative lactic acid bacteria during growth on sugars and organic acids. | heterofermentative lactic acid bacteria (lab) such as leuconostoc, oenococcus, and lactobacillus strains ferment pentoses by the phosphoketolase pathway. the extra nad(p)h, which is produced during growth on hexoses, is transferred to acetyl-coa, yielding ethanol. ethanol fermentation represents the limiting step in hexose fermentation, therefore, part of the extra nad(p)h is used to produce erythritol and glycerol. fructose, pyruvate, citrate, and o2 can be used in addition as external electron ... | 2006 | 16826375 |
| assessment of antibiotic susceptibility within lactic acid bacteria strains isolated from wine. | susceptibility to 12 antibiotics was tested in 75 unrelated lactic acid bacteria strains of wine origin of the following species: 38 lactobacillus plantarum, 3 lactobacillus hilgardii, 2 lactobacillus paracasei, 1 lactobacillus sp, 21 oenococcus oeni, 4 pediococcus pentosaceus, 2 pediococcus parvulus, 1 pediococcus acidilactici, and 3 leuconostoc mesenteroides. the minimal inhibitory concentrations of the different antibiotics that inhibited 50% of the strains of the lactobacillus, leuconostoc a ... | 2006 | 16876896 |
| intraspecific diversity of oenococcus oeni strains determined by sequence analysis of target genes. | using molecular techniques and sequencing, we studied the intraspecific diversity of oenococcus oeni, a lactic acid bacterium involved in red winemaking. a relationship between the phenotypic and genotypic characterization of 16 o. oeni strains isolated from wine with different levels of enological potential was shown. the study was based on the comparative genomic analysis by subtractive hybridization between two strains of o. oeni with opposite enological potential. the genomic sequences obtai ... | 2006 | 16912850 |
| combined cold, acid, ethanol shocks in oenococcus oeni: effects on membrane fluidity and cell viability. | the effects of combined cold, acid and ethanol on the membrane physical state and on the survival of oenococcus oeni were investigated. membrane fluidity was monitored on intact whole o. oeni cells subjected to single and combined cold, acid and ethanol shocks by using fluorescence anisotropy with 1,6-diphenyl-1,3,5-hexatriene (dph) as a probe. results showed that cold shocks (14 and 8 degrees c) strongly rigidified plasma membrane but did not affect cell survival. in contrast, ethanol shocks (1 ... | 2005 | 16271350 |
| analysis of a 30 kbp plasmid encoding histidine decarboxylase gene in tetragenococcus halophilus isolated from fish sauce. | in order to analyze the genes related to the histamine production, a strain of histamine producing halophilic bacteria, referred to as strain h, was isolated using enrichment culture and dilution-to-extinction methods with histidine broth inoculated from the fish sauce mashes. the two japanese fish sauce mashes used, accumulate over 1000 mg/l of histamine. phenotypic and 16 s rrna gene sequence analyses identified strain h as tetragenococcus halophilus, the predominant histamine producing bacter ... | 2008 | 18573560 |
| [adaptive stress response mechanisms of oenococcus oeni--a review]. | three main mechanisms for stress tolerance response of o. oeni were addressed in the review. activation of mlf and membrane-bound h(+)-f0f1-atpases activity were utilized to maintain the intracellular environment and to control the energetic status of oenococcus oeni; cell membrane compositions and fluidity were adjusted to compensate for the various stresses environmental effects; in addition to a small heat shock protein lo18, many other stress proteins and corresponding genes were also found ... | 2008 | 18590246 |
| congruence of evolutionary relationships inside the leuconostoc-oenococcus-weissella clade assessed by phylogenetic analysis of the 16s rrna gene, dnaa, gyrb, rpoc and dnak. | the phylogenetic structure of the leuconostoc-oenococcus-weissella clade was evaluated by comparison of 16s rrna gene, dnaa, gyrb, rpoc and dnak sequence analysis. phylogenies obtained with the different genes were in overall good agreement and a well-supported, almost fully resolved phylogenetic tree was obtained when the combined data were analysed in a bayesian approach. a rapid basal diversification of the three genera is suggested. evolutionary rates of the 16s rrna gene in these genera see ... | 2007 | 17267964 |
| antimicrobial activity of nisin against oenococcus oeni and other wine bacteria. | nisin is a bacteriocin used against food spoilage bacteria. sulphur dioxide is a potent antioxidant as well as an antimicrobial agent widely used in the wine industry. in this study we describe the effect of these important antibacterial agents on the growth of a collection of 64 lactic acid bacteria (23 oenococcus, 29 lactobacillus, 3 leuconostoc and 9 pediococcus), 23 acetic acid bacteria and 20 yeast isolates, most of them recovered from wine. minimal inhibitory concentrations (mic) and minim ... | 2007 | 17320991 |
| genotyping by amplified fragment length polymorphism and malate metabolism performances of indigenous oenococcus oeni strains isolated from primitivo wine. | the amplified fragment length polymorphism (aflp) technique was applied for the first time to investigate the genotyping of oenococcus oeni, the most important species involved in malolactic fermentation (mlf) in wine. a total of 87 out of 220 lactic acid bacteria, isolates from "primitivo" wine (apulia, italy) undergoing mlf, identified as o. oeni by species-specific pcr and 16s rrna sequence analysis, were studied by aflp analysis. four main clusters were distinguished and three of them showed ... | 2008 | 18707788 |
| regulation of hdc expression and hdc activity by enological factors in lactic acid bacteria. | the aim of this work was to study the influence of enological factors on the histidine decarboxylase gene (hdc) expression and on histidine decarboxylase enzyme (hdc) activity in lactobacillus hilgardii, pediococcus parvulus and oenococcus oeni. | 2008 | 18713288 |
| tolerance to high osmolality of the lactic acid bacterium oenococcus oeni and identification of potential osmoprotectants. | growth of the lactic acid bacterium oenococcus oeni under hyperosmotic constraint was investigated in a chemically defined medium. the bacterium could grow on media with an elevated osmolality, preferably below 1.5 osm kg(-)(1) h(2)o. at osmolalities comprised between 0.6 and 1.5 osm kg(-)(1) h(2)o, the growth deficit elicited by the sugars glucose and fructose was slightly more severe than with salts (nacl or kcl). in contrast to what was observed in other lactic acid bacteria, proline, glycine ... | 2007 | 17320992 |
| purification of an alcohol dehydrogenase involved in the conversion of methional to methionol in oenococcus oeni ioeb 8406. | oenococcus oeni, the major lactic acid bacteria involved in malolactic fermentation (mlf) in wine, is able to produce volatile sulfur compounds from methionine. methional reduction is the last enzymatic step of methionol synthesis in methionine catabolism. alcohol dehydrogenase (adh) activity was found to be present in the soluble fraction of o. oeni ioeb 8406. an nad(p)h-dependent adh involved in the reduction of methional was then purified to homogeneity. sequencing of the purified enzyme and ... | 2009 | 18850096 |
| coculture-inducible bacteriocin activity of lactobacillus plantarum strain j23 isolated from grape must. | detection and characterization of bacteriocin production by lactobacillus plantarum strain j23, recovered from a grape must sample in spain, have been carried out. bacteriocin activity was degraded by proteolytic enzymes (trypsin, alfa-chymotrypsin, papaine, protease, proteinase k and acid proteases), and it was stable at high temperatures (121 degrees c, 20min), in a wide range of ph (1-12), and after treatment with organic solvents. l. plantarum j23 showed antimicrobial activity against oenoco ... | 2007 | 17367681 |
| dual effect of organic acids as a function of external ph in oenococcus oeni. | in this study we analyzed under various ph conditions including low ph, the effects of l-malic acid and citric acid, combined or not, on the growth, the proton motive force components and the transcription level of selected genes of the heterolactic bacterium oenococcus oeni. it is shown here that l-malate enhanced the growth yield at ph equal or below 4.5 while the presence of citrate in media led to a complete and unexpected inhibition of the growth at ph 3.2. nevertheless, whatever the growth ... | 2007 | 17406856 |
| molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids. | the potential to produce volatile phenols from hydroxycinnamic acids was investigated for lactic acid bacteria (lab) isolated from spanish grape must and wine. a pcr assay was developed for the detection of lab that potentially produce volatile phenols. synthetic degenerate oligonucleotides for the specific detection of the pdc gene encoding a phenolic acid decarboxylase were designed. the pdc pcr assay amplifies a 321 bp dna fragment from phenolic acid decarboxylase. the pdc pcr method was appl ... | 2009 | 19099460 |
| contribution of malolactic fermentation by oenococcus oeni and lactobacillus plantarum to the changes in the nonanthocyanin polyphenolic composition of red wine. | the changes in the nonanthocyanin phenolic composition during red wine malolactic fermentation carried out spontaneously and by four different starter cultures of the species oenococcus oeni and lactobacillus plantarum were examined to determine whether differences in nonanthocyanin polyphenolic compounds could be attributed to the lactic acid bacteria (lab) strain that performs this important step of the wine-making process. the polyphenolic compounds were analyzed by high-performance liquid ch ... | 2007 | 17530768 |
| characterization of an acquired dps-containing gene island in the lactic acid bacterium oenococcus oeni. | to identify novel actors responsible for the marked adaptation of the oenococcus oeni species to its environment. | 2008 | 19120635 |
| biochemical characterisation of the esterase activities of wine lactic acid bacteria. | esters are an important group of volatile compounds that can contribute to wine flavour. wine lactic acid bacteria (lab) have been shown to produce esterases capable of hydrolysing ester substrates. this study aims to characterise the esterase activities of nine lab strains under important wine conditions, namely, acidic conditions, low temperature (to 10 degrees c) and in the presence of ethanol (2-18% v/v). esterase substrate specificity was also examined using seven different ester substrates ... | 2007 | 17828602 |
| genetic and phenotypic evidence for two groups of oenococcus oeni strains and their prevalence during winemaking. | polymerase chain reaction (pcr)-denaturing gradient gel electrophoresis was the most relevant method to follow the diversity of lactic acid bacteria during winemaking. by targeting the rpob gene, two types of oenococcus oeni strains were distinguished resulting from a single mutation in the rpob region targeted in pcr and generating two different electrophoresis profiles. the first one prevailed during fermentation and the second during ageing. some strains of each type were isolated during wine ... | 2009 | 19151972 |
| changes in red wine soluble polysaccharide composition induced by malolactic fermentation. | the polysaccharide content of wine is generally assumed to originate from grapes and yeasts, independent of bacterial metabolism, except for the action of certain spoilage species. this study shows that malolactic fermentation (mlf) significantly modifies the soluble polysaccharide (sp) concentration of various red bordeaux wines. wines with the highest initial sp concentration go on to present decreased sp concentration, whereas those with the lowest initial sp concentration rather go on to hav ... | 2007 | 17939736 |
| correlation between indigenous oenococcus oeni strain resistance and the presence of genetic markers. | this study reports on monitoring oenococcus oeni intraspecific diversity evolution during winemaking. three different wines were monitored. the proportion of o. oeni species was determined by species-specific pcr and o. oeni strains were distinguished by multiplex pcr-rapd. each strain was tested by pcr for 16 significant markers revealed by a previous genetic comparison between a strong oenological potential strain and one with poor oenological potential. population levels and diversity changed ... | 2008 | 17943334 |
| genome organization in oenococcus oeni strains studied by comparison of physical and genetic maps. | the genomic organization of nine strains of oenococcus oeni belonging to two previously suggested divergent groups was examined by a top-down approach, including analysis of isolated genes and construction of physical and genetic maps. genomic sequence data from oenococcus oeni strain psu-1 were also examined by a bottom-up approach, using sequence data accessible from the u.s. joint genome institute (walnut creek, ca, usa), which enabled the confirmation of gene location and the assessment of t ... | 2008 | 19204895 |
| oenococcus oeni genome plasticity is associated with fitness. | oenococcus oeni strains are well-known for their considerable phenotypic variations in terms of tolerance to harsh wine conditions and malolactic activity. genomic subtractive hybridization (sh) between two isolates with differing enological potentials was used to elucidate the genetic bases of this intraspecies diversity and identify novel genes involved in adaptation to wine. sh revealed 182 tester-specific fragments corresponding to 126 open reading frames (orfs). a large proportion of the ch ... | 2009 | 19218413 |
| use of flow cytometry with fluorescent antibodies in real-time monitoring of simultaneously inoculated alcoholic-malolactic fermentation of chardonnay. | to monitor in real-time the changes in microbial populations and chemistry of grape juice simultaneously inoculated with saccharomyces cerevisiae and oenococcus oeni. | 2008 | 17944859 |
| activity of ethanol-stressed oenococcus oeni cells: a flow cytometric approach. | to study the effect of ethanol on oenococcus oeni activity at the single cell level. | 2009 | 19226398 |
| an improved protocol for electroporation of oenococcus oeni atcc baa-1163 using ethanol as immediate membrane fluidizing agent. | to finalize an effective and reproducible electroporation procedure to transform oenococcus oeni atcc baa-1163 strain. | 2008 | 19241529 |
| biogenic amine production by lactic acid bacteria isolated from cider. | to study the occurrence of histidine, tyrosine and ornithine decarboxylase activity in lactic acid bacteria (lab) isolated from natural ciders and to examine their potential to produce detrimental levels of biogenic amines. | 2007 | 17958552 |
| peptidases specific for proline-containing peptides and their unusual peptide-dependent regulation in oenococcus oeni. | growth of the lactic acid bacterium (lab) oenococcus oeni, which is involved in malolactic fermentation during the winemaking process, is stimulated by peptides originating from yeast. in this study, we investigated the impact of peptides on o. oeni growth, peptidase activity and the expression of genes encoding the studied peptidases. | 2009 | 19302100 |
| nisin-triggered activity of lys44, the secreted endolysin from oenococcus oeni phage fog44. | the intrinsic resistance of oenococcus oeni cells to the secreted endolysin from oenophage fog44 (lys44) was investigated. experiments with several antimicrobials support the hypothesis that the full activity of lys44 requires sudden ion-nonspecific dissipation of the proton motive force, an event undertaken by the fog44 holin in the phage infection context. | 2008 | 17981964 |
| hydrolysis of glycosidically bound flavour compounds from oak wood by oenococcus oeni. | malolactic fermentation (mlf), which is conducted by lactic acid bacteria (lab), has a significant influence on the stability and organoleptic quality of wine. recent studies have shown that when mlf is carried out in oak wood barrels, lab were also able to interact with wood and increase volatile compound contents such as vanillin during mlf. the release of these compounds indicates that lab may convert vanillin precursors present in oak wood. in this work, the effect of commercial glycosidases ... | 2008 | 17993382 |
| effect of phenolic aldehydes and flavonoids on growth and inactivation of oenococcus oeni and lactobacillus hilgardii. | the aim of this work was to investigate the effect of wine phenolic aldehydes, flavonoids and tannins on growth and viability of strains of oenococcus oeni and lactobacillus hilgardii. cultures were grown in ethanol-containing mrs/tj medium supplemented with different concentrations of phenolic aldehydes or flavonoids and monitored spectrophotometrically. the effect of tannins was evaluated by monitoring the progressive inactivation of cells in ethanol-containing phosphate buffer supplemented wi ... | 2008 | 17993383 |
| determination of the essential nutrient requirements of wine-related bacteria from the genera oenococcus and lactobacillus. | wine lactic acid bacteria (lab) are responsible for the malolactic fermentation (mlf) in wine production. wine lab have fastidious nutrient requirements but their auxotrophies remain little studied. the ability of specific wine nutrients to meet the nutritional requirements of wine lab, and thus support mlf, remains unclear. this work investigated the essential growth requirements of four strains of wine lab from the genera oenococcus and lactobacillus using the single omission technique with a ... | 2009 | 19446351 |
| fingerprinting analysis of oenococcus oeni strains under stress conditions. | oenococcus oeni strains from traditional italian red wines of the basilicata region were investigated on the basis of their physiological and molecular response to different temperatures and ethanol concentrations. all strains were highly resistant to different ethanol concentrations and it has been observed that 7% ethanol was able to stimulate the growth of strains in wine, and 12-13% of ethanol allowed their proliferation. moreover, strain tolerances to 18 and 42 degrees c were observed. fing ... | 2009 | 19459945 |
| characterization and technological properties of oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures. | to characterize the genetic and phenotypic diversity of 135 lactic acid bacteria (lab) strains isolated from italian wines that undergone spontaneous malolactic fermentation (mlf) and propose a multiphasic selection of new oenococcus oeni malolactic starters. | 2010 | 19614854 |
| high frequency of histamine-producing bacteria in the enological environment and instability of the histidine decarboxylase production phenotype. | lactic acid bacteria contribute to wine transformation during malolactic fermentation. they generally improve the sensorial properties of wine, but some strains produce histamine, a toxic substance that causes health issues. histamine-producing strains belong to species of the genera oenococcus, lactobacillus, and pediococcus. all carry an hdca gene coding for a histidine decarboxylase that converts histidine into histamine. for this study, a method based on quantitative pcr and targeting hdca w ... | 2008 | 18065614 |
| pathways that produce volatile sulphur compounds from methionine in oenococcus oeni. | determination of pathways involved in synthesis of volatile sulphur compounds (vsc) from methionine by oenococcus oeni isolated from wine. | 2008 | 18217924 |
| effects of yeast proteolytic activity on oenococcus oeni and malolactic fermentation. | alcoholic fermentation of synthetic must was performed using either saccharomyces cerevisiae or a mutant deltapep4, which is deleted for the proteinase a gene. fermentation with the mutant deltapep4 resulted in 61% lower levels of free amino acids, and in 62% lower peptide concentrations at the end of alcoholic fermentation than in the control. qualitative differences in amino acid composition were observed. changes observed in amino acids in peptides were mainly quantitative. after alcoholic fe ... | 2006 | 16978354 |
| oenococcus kitaharae sp. nov., a non-acidophilic and non-malolactic-fermenting oenococcus isolated from a composting distilled shochu residue. | 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 be ... | 2006 | 17012559 |
| evidence for horizontal gene transfer as origin of putrescine production in oenococcus oeni rm83. | the nucleotide sequence of a 17.2-kb chromosomal dna fragment containing the odc gene encoding ornithine decarboxylase has been determined in the putrescine producer oenococcus oeni rm83. this dna fragment contains 13 open reading frames, including genes coding for five transposases and two phage proteins. this description might represent the first evidence of a horizontal gene transfer event as the origin of a biogenic amine biosynthetic locus. | 2006 | 17056681 |
| inventory and monitoring of wine microbial consortia. | the evolution of the wine microbial ecosystem is generally restricted to saccharomyces cerevisiae and oenococcus oeni, which are the two main agents in the transformation of grape must into wine by acting during alcoholic and malolactic fermentation, respectively. but others species like the yeast brettanomyces bruxellensis and certain ropy strains of pediococcus parvulus can spoil the wine. the aim of this study was to address the composition of the system more precisely, identifying other comp ... | 2007 | 17235561 |
| use of lemon extract to inhibit the growth of malolactic bacteria. | the potential use of lemon extract as a natural preservative to inhibit the growth of oenococcus oeni and lactobacillus plantarum, microorganisms involved in the malotactic fermentation of wine, was studied. growth tests were run at 30 degrees c using laboratory media. carbon dioxide concentration in the vial headspace was used as metabolic activity index of the investigated microorganisms. the mic and the noninhibiting concentration (nic) were calculated for each microorganism. results suggest ... | 2007 | 17265869 |
| value of recn sequences for species identification and as a phylogenetic marker within the family "leuconostocaceae". | the genera leuconostoc, oenococcus, and weissella (family "leuconostocaceae") constitute a group of lactic acid bacteria of great interest in food microbiology. from the taxonomic point of view, they are considered phylogenetically coherent according to their 16s rrna gene sequences and other macromolecules. these three genera were the focus of the present study; specifically, the resolution and discriminatory power of recn (encoding a dna repair and genetic recombination protein) as a molecular ... | 2008 | 18683630 |