| proposal to reclassify leuconostoc oenos as oenococcus oeni [corrig.] gen. nov., comb. nov.. | wine strains belonging to the genus leuconostoc were classified as leuconostoc oenos by garvie in 1967, and this name was confirmed on the approved lists of bacterial names in 1980. l. oenos is distinguished from other leuconostoc spp. by its growth in acidic media, by its requirement for a growth factor in tomato juice, and by a number of carbohydrate fermentation characteristics. in addition, the results of a total soluble cell protein analysis, an electrophoretic analysis of nad-dependent d-( ... | 1995 | 7537074 |
| sequence analysis of leuconostoc oenos dna: organization of plo13, a cryptic plasmid. | a leuconostoc oenos plasmid, plo13, was studied to analyze its genetic organization and to define its functions. the nucleotide sequence (3948 bp) revealed three major open reading frames. features commonly found in plasmids that replicate via a rolling-circle mechanism were identified within plo13: first, a sequence coding for a protein with an amino acid sequence homologous to the plasmid recombination enzymes (pre), but for which a specific target site similar to those previously described wa ... | 1993 | 8302929 |
| in vitro reassembly of the malolactic fermentation pathway of leuconostoc oenos (oenococcus oeni). | the mechanism of metabolic energy generation by malolactic fermentation was studied with artificial membrane vesicles of leuconostoc oenos (oenococcus oeni). (note that although l. oenos was recently reclassified as o. oeni [l. m. t. dicks, f. dellaglio, and m. d. collins, int. j. syst. bacteriol. 45:395-397, 1995], the old designation was kept in the present work.) purified malolactic enzyme was entrapped in artificial membrane vesicles prepared from l. oenos cells able to transport l-malate. w ... | 1996 | 8808948 |
| analysis of the beta' subunit of dna-dependent rna polymerase does not support the hypothesis inferred from 16s rrna analysis that oenococcus oeni (formerly leuconostoc oenos) is a tachytelic (fast-evolving) bacterium. | rrna sequencing has shown that leuconostocs comprise three distinct phylogenetic lineages which have been designated separate genera (viz., the genera leuconostoc sensu stricto, oenococcus, and weissella). in addition, the 16s rrna line formed by oenococcus oeni (formerly leuconostoc oenos) is exceptionally long; this fact, together with variations in the compositions of conserved positions in the 16s rrna, has led to the hypothesis (d. yang and c. r. woese, syst. appl. microbiol. 12:145-149, 19 ... | 1996 | 8863429 |
| intraspecific genetic diversity of oenococcus oeni as derived from dna fingerprinting and sequence analyses. | the intraspecific genetic diversity of oenococcus oeni, the key organism in the malolactic fermentation of wine, has been evaluated by random amplified polymorphic dna (rapd), ribotyping, small-plasmid content, and sequencing of rapd markers with widespread distribution among the strains. collection strains representing the diversity of this species have been studied together with some new isolates, many of which were obtained from wines produced by spontaneous malolactic fermentation. the rapd ... | 1997 | 9097422 |
| identification and sequence analysis of the region encoding the site-specific integration system from leuconostoc oenos (oenococcus oeni) temperate bacteriophage phi 10mc. | malolactic fermentation conducted by leuconostoc oenos is an essential step in winemaking. l. oenos bacteriophages are thought to be responsible for fermentation failures, yet they have received little attention. the integration system of bacteriophage phi 10mc in the lof111 l. oenos strain chromosome was studied and a 1,456 bp phage dna fragment was cloned and sequenced. an open reading frame (int) showing homology with several temperate bacteriophage integrases was located upstream of the phag ... | 1997 | 9119205 |
| species attribution and strain typing of oenococcus oeni (formerly leuconostoc oenos) with restriction endonuclease fingerprints. | in several wines, malolactic fermentation is required to improve the organoleptic characters and to stabilize the final product. in order to establish a controlled malolactic fermentation in wine, easy identification and sensitive typing of strains of oenococcus oeni (new name of the malolactic bacterium leuconostoc oenos) used as starter cultures are necessary. to accomplish these tasks, several strains of oenococcus oeni isolated from wines of the chianti region (italy), along with reference s ... | 1996 | 9157492 |
| lactic acid bacteria of foods and their current taxonomy. | application of molecular genetic techniques to determine the relatedness of food-associated lactic acid bacteria has resulted in significant changes in their taxonomic classification. during the 1980s the genus streptococcus was separated into the three genera enterococcus, lactococcus and streptococcus. the lactic acid bacteria associated with foods now include species of the genera carnobacterium, enterococcus, lactobacillus, lactococcus, leuconostoc, oenococcus, pediococcus, streptococcus, te ... | 1997 | 9168311 |
| pediocin pd-1, a bactericidal antimicrobial peptide from pediococcus damnosus ncfb 1832. | pediocin pd-1, produced by pediococcus damnosus ncfb 1832, is inhibitory to several food spoilage bacteria and food-borne pathogens. however, pediocin pd-1 is not active against other pediococcus spp. and differs in this respect to other pediocins produced by pediococcus acidilactici and pediococcus pentosaceus. production of pediocin pd-1 starts during early growth and reaches-a plateau at the end of exponential growth. pediocin pd-1 was partially purified and its size was determined by tricine ... | 1997 | 9246779 |
| biochemical basis for glucose-induced inhibition of malolactic fermentation in leuconostoc oenos. | the sugar-induced inhibition of malolactic fermentation in cell suspensions of leuconostoc oenos, recently reclassified as oenococcus oeni (l. m. t. dicks, f. dellaglio, and m. d. collins, int. j. syst. bacteriol. 45:395-397, 1995) was investigated by in vivo and in vitro nuclear magnetic resonance (nmr) spectroscopy and manometric techniques. at 2 mm, glucose inhibited malolactic fermentation by 50%, and at 5 mm or higher it caused a maximum inhibitory effect of ca. 70%. galactose, trehalose, m ... | 1997 | 9286987 |
| sequence of dna 16s/23s spacer region of leuconostoc oenos (oenococcus oeni): application to strain differentiation. | leuconostoc oenos is involved in malolactic fermentation occurring during wine-making. an increasing number of wines are being inoculated with malolactic starters to control the process, and the identification and differentiation of selected strains are now indispensable both for quality control of production and for commercial purposes. in the present work we evaluated the potential use of the intergenic regions of three l. oenos strains for their differentiation. the three 16s/23s rrna interge ... | 1997 | 9404508 |
| genome diversity in temperate bacteriophages of oenococcus oeni. | the genome structure of six bacteriophages of oenococcus oeni was compared. two distinct groups with no apparent restriction site conservation were defined. in members of the alpha group (fogml34, fog4029, fog30 and fog218) a 7.5 kb region containing the origin of dna packaging (cos) was highly conserved. stretches of dna heterogeneity could also be assigned to particular regions and were mostly evident in the right area of the genomes. fog44 and fogpsu1 (beta group) were indistinguishable in th ... | 1998 | 9580499 |
| lysogeny of oenococcus oeni (syn. leuconostoc oenos) and study of their induced bacteriophages. | a large number of strains of oenococcus oeni (formerly leuconostoc oenos) that had been isolated from wines were checked for lysogeny with mitomycin c as inducer. as a result of this test, 45% of the strains proved to be lysogenic, suggesting that lysogeny is widespread among bacteria isolated from wines during malolactic fermentation. the sensitivity of bacteria to phages was very different, depending on the strain. all the lysogenic strains were resistant to infection by the temperate phage th ... | 1998 | 9608749 |
| physical map of the genome of oenococcus oeni psu-1 and localization of genetic markers. | a physical map of the chromosome of oenococcus oeni psu-1 was constructed. this represents the first map for a strain of this species. a total of 37 restriction sites for the rare-cutting endonucleases ascl, fsel, notl and sfil were mapped on the chromosome, which was found to be circular with an estimated size of 1857 kb. fragment order was determined using several approaches: analysis of partial and double digestions, two-dimensional pulsed-field gel electrophoresis, isolation of linking clone ... | 1998 | 9611789 |
| isolation, purification and partial characterization of plantaricin 423, a bacteriocin produced by lactobacillus plantarum. | lactobacillus plantarum 423, isolated from sorghum beer, produces a bacteriocin (plantaricin 423) which is inhibitory to several food spoilage bacteria and food-borne pathogens, including bacillus cereus, clostridium sporogenes, enterococcus faecalis, listeria spp. and staphylococcus spp. plantaricin 423 is resistant to treatment at 80 degrees c, but loses 50% of its activity after 60 min at 100 degrees c and 75% of its activity after autoclaving (121 degrees c, 15 min). plantaricin 423 remains ... | 1998 | 9717299 |
| coagulin, a bacteriocin-like inhibitory substance produced by bacillus coagulans i4. | a protease-sensitive antibacterial substance produced by bacillus coagulans i4 strain, isolated from cattle faeces, was classified as a bacteriocin-like inhibitory substance and named coagulin. the inhibitory spectrum included b. coagulans and unrelated bacteria such as enterococcus, leuconostoc, oenococcus, listeria and pediococcus. coagulin was stable at 60 degrees c for 90 min, at a ph ranging from 4 to 8 and appeared to be unaffected by alpha-amylase, lipase or organic solvents (10% v/v). co ... | 1998 | 9721655 |
| design and evaluation of malolactic enzyme gene targeted primers for rapid identification and detection of oenococcus oeni in wine. | rapid identification and detection of oenococcus oeni was achieved by species-specific pcr. two primers flanking a 1025 bp region of the o. oeni gene encoding the malolactic enzyme were designed. the expected dna amplificate was obtained only when purified dna from o. oeni was used. the identity of pcr product was confirmed by nested pcr and restriction analysis. within 8 h, 10(3) cfu ml-1 of oenococci were detected in fermenting grape must containing 10(7) yeast cells, whereas the detection lim ... | 1998 | 9830137 |
| gene organization in a central dna fragment of oenococcus oeni bacteriophage fog44 encoding lytic, integrative and non-essential functions. | the nucleotide sequence of a dna fragment previously shown to contain the attachment site (attp) of oenococcus oeni phage fog44 (. arch. virol. 143, 523-536) has been determined. sequence analysis indicated that this 6226bp ecori fragment harbours an integrase gene, in the vicinity of a direct repeat rich region defining attp, as well as genes encoding a muramidase-related lysin (lys) and a holin polypeptide (hol). transcriptional studies suggested that lys and hol are mainly co-expressed, late ... | 1999 | 9889328 |
| control of flavor development in wine during and after malolactic fermentation by oenococcus oeni. | during malolactic fermentation in wine by oenococcus oeni, the degradation of citric acid was delayed compared to the degradation of malic acid. the maximum concentration of diacetyl, an intermediary compound in the citric acid metabolism with a buttery or nutty flavor, coincided with the exhaustion of malic acid in the wine. the maximum concentration of diacetyl obtained during malolactic fermentation was strongly dependent on the oxygen concentration and the redox potential of the wine and, to ... | 1999 | 9925610 |
| molecular analysis of the region encoding the lytic system from oenococcus oeni temperate bacteriophage phi 10mc. | malolactic fermentation by oenococcus oeni is a crucial step in wine-making. oe. oeni phages are thought to be responsible for fermentation failures, yet they have received little attention. after a molecular analysis concerning the phage phi 10mc integration system, this paper focuses on the lytic system. the attp (phage attachment site)-flanking region has been cloned and sequenced. the 1296-bp lysin gene (lys) was identified in this region. the deduced amino acid sequence showed classical str ... | 1999 | 10077848 |
| nucleotide sequence analysis of prs1, a cryptic plasmid from oenococcus oeni. | a new cryptic plasmid, prs1, from an oenococcus oeni strain isolated from spanish wines is reported. nucleotide sequence analysis (2523 bp) revealed the presence of three major open reading frames (orfs) whose nucleotide sequence and encoded proteins exhibit high homology with those of pog32, a previously described plasmid of o. oeni. common features in other plasmids from o. oeni (i.e., plo13 and pog32) have been found in prs1. they have three major orfs in the same strand; the putative encoded ... | 1999 | 10087217 |
| presence and analysis of large plasmids in oenococcus oeni. | the use of a large-scale isolation technique to screen 30 oenococcus oeni strains for extrachromosomal dna led to the finding of large plasmids (ca. 40 kb) in most of the strains as well as the finding of small plasmids (2.5 to 4.5 kb) in 6 of the strains. the circular nature of the large plasmids was assessed by electrophoresis in ethidium bromide continuous gradient gels and the different conformations of these elements could be distinguished by three run types of pulsed-field gel electrophore ... | 1999 | 10366531 |
| expression of the oenococcus oeni trxa gene is induced by hydrogen peroxide and heat shock. | sequencing of the dna region located upstream of the alpha-acetolactate synthase and decarboxylase (alss-alsd) cluster of oenococcus oeni allowed identification of an orf, named trxa. this encodes a protein of 104 amino acids very similar to known thioredoxins. the protein encoded by the cloned fragment was able to complement escherichia coli strains lacking a functional thioredoxin. considering the results of protein sequence comparisons and complementation experiments, it was concluded that th ... | 1999 | 10376841 |
| acid sensitivity of neomycin-resistant mutants of oenococcus oeni: a relationship between reduction of atpase activity and lack of malolactic activity. | mutants of oenococcus oeni were isolated as spontaneous neomycin-resistant mutants. three of these mutants harbored a significantly reduced atpase activity that represented 50% of that of the wild-type strain. their growth rates were also impaired at ph 5.3 (46-86% of the wild-type level). however, the profiles of sugar consumption appeared identical to those of the parental strain. at ph 3.2, all the mutant strains failed to grow and a drastic decrease in viability was observed after an acid sh ... | 1999 | 10499282 |
| lactic acid bacteria in the quality improvement and depreciation of wine. | the winemaking process includes two main steps: lactic acid bacteria are responsible for the malolactic fermentation which follows the alcoholic fermentation by yeasts. both types of microorganisms are present on grapes and on cellar equipment. yeasts are better adapted to growth in grape must than lactic acid bacteria, so the alcoholic fermentation starts quickly. in must, up to ten lactic acid bacteria species can be identified. they belong to the lactobacillus, pediococcus, leuconostoc and oe ... | 1999 | 10532386 |
| the oenococcus oeni clpx homologue is a heat shock gene preferentially expressed in exponential growth phase. | using degenerated primers from conserved regions of previously studied clpx gene products, we cloned the clpx gene of the malolactic bacterium oenococcus oeni. the clpx gene was sequenced, and the deduced protein of 413 amino acids (predicted molecular mass of 45,650 da) was highly similar to previously analyzed clpx gene products from other organisms. an open reading frame located upstream of the clpx gene was identified as the tig gene by similarity of its predicted product to other bacterial ... | 1999 | 10542163 |
| comparison of partial malolactic enzyme gene sequences for phylogenetic analysis of some lactic acid bacteria species and relationships with the malic enzyme. | dna sequences covering 36% of the mle gene that encodes the malolactic enzyme were determined for 13 strains of lactic acid bacteria, representing pediococcus, leuconostoc, lactobacillus and oenococcus genera. the sequences were aligned with the corresponding region of mles in lactococcus lactis. the phylogenetic distance matrix tree of all mle sequences was compared with the 16s rrna phylogenetic tree. the analysis showed that the mle fragment evolved more rapidly than the 16s gene and differen ... | 1999 | 10555321 |
| arginine, citrulline and ornithine metabolism by lactic acid bacteria from wine. | the catabolism of arginine, an amino acid found in grape juice and wine, citrulline and ornithine was investigated in four lactic acid bacteria. only lactobacillus hilgardii x1b catabolized arginine and excreted citrulline into the medium. the recovery of arginine as ornithine was lower than the expected theoretical value. the arginase-urease pathway was not detected indicating that the amino acid degradation was carried out only by the arginine dihydrolase pathway. oenococcus oeni m, a strain n ... | 1999 | 10733246 |
| purification and partial characterization of oenococcus oeni exoprotease. | the exoprotease from oenococcus oeni produced in stress conditions was purified to homogeneity in two steps, a 14-fold increase of specific activity and a 44% recovery of proteinase activity. the molecular mass was estimated to be 33.1 kda by gel filtration and 17 kda by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (sds-page). these results suggest that the enzyme is a dimer consisting of two identical subunits. optimal conditions for activity on grape juice were 25 degrees c and a ... | 2000 | 10754258 |
| regulation of stress response in oenococcus oeni as a function of environmental changes and growth phase. | oenococcus oeni is a lactic acid bacterium which is able to grow in wine and perform malolactic fermentation. to survive and grow in such a harsh environment as wine, o. oeni uses several mechanisms of resistance including stress protein synthesis. the molecular characterisation of three stress genes hsp18, clpx, trxa encoding for a small heat shock protein, an atpase regulation component of clpp protease and a thioredoxin, respectively, allow us to suggest the existence in o. oeni of multiple r ... | 2000 | 10791713 |
| membrane fluidity of stressed cells of oenococcus oeni. | the determination of membrane fluidity in whole cells of oenococcus oeni was achieved by membrane probe 1,6-diphenyl-1,3,5-hexatriene fluorescence anisotropy measurements. the results demonstrated instantaneous fluidity variations with cells directly stressed during the measure. heat (42 degrees c) or acid (ph 3.2) shocks decreased the anisotropy values (fluidising effects), whereas an ethanol shock (10% ethanol, v/v) increased the membrane rigidity. the velocities of fluidity variation with non ... | 2000 | 10791756 |
| isolation, properties and behaviour of tyramine-producing lactic acid bacteria from wine. | wines containing high levels of biogenic amines were investigated for the presence of tyramine-producing strains. two different lactobacillus brevis (ioeb 9809 and ioeb 9901) able to produce the amine were isolated. none of the isolated strains identified as oenococcus oeni formed tyramine. in addition, other lact. brevis and lact. hilgardii strains from our collection (ioeb) and the american type culture collection (atcc) were strong tyramine producers. lactobacillus brevis ioeb 9809 and lact. ... | 2000 | 10792516 |
| genomic dna fingerprinting of oenococcus oeni strains by pulsed-field gel electrophoresis and randomly amplified polymorphic dna-pcr. | genetic diversity of 60 oenococcus oeni strains from different wines was evaluated by numerical analysis of (i) pulsed-field gel electrophoresis (pfge) patterns with endonuclease apai and (ii) randomly amplified polymorphic dna (rapd)-pcr fingerprints with four oligonucleotide primers. sixty-two percent of the strains could be distinguished by pfge, whereas most strains were identified by distinct rapd-pcr profiles and associated according to the geographical origin. because of its rapidity and ... | 2000 | 10827275 |
| influence of phenolic compounds on the physiology of oenococcus oeni from wine. | this study shows that the growth of oenococcus oeni cect 4100 in a synthetic medium is affected by phenolic compounds in different ways, depending on their type and concentration. generally they have no effects at low concentrations, but hydroxycinnamic acids are inhibitory at high concentrations. malolactic fermentation was stimulated in the presence of catechin and quercetin, but increasingly delayed with increasing amounts of p-coumaric acid. gallic acid appeared to delay or inhibit the forma ... | 2000 | 10849183 |
| biogenic amines occurrence in wine. amino acid decarboxylase and proteolytic activities expression by oenococcus oeni. | this work deals with the study of the proteolytic and amino acid decarboxylase activities of selected oenococcus oeni isolates and the effect of yeast autolysis on biogenic amines production in wine. a total of 220 isolates of o. oeni were tested for decarboxylase and proteolytic activity. only six isolates showed both activities, but only after a period of adaptation in a growth medium containing wine. the results reported on this paper show that proteolytic activity was dependent on medium com ... | 2000 | 10898622 |
| the n-terminal region of the oenococcus oeni bacteriophage fog44 lysin behaves as a bona fide signal peptide in escherichia coli and as a cis-inhibitory element, preventing lytic activity on oenococcal cells. | the function of the n-terminal region of the oenococcus oeni phage fog44 lysin (lys44) as an export signal was investigated. we observed that when induced in escherichia coli, lys44 was cleaved between residues 27 and 28 in a seca-dependent manner. lys44 processing could be blocked by a specific signal peptidase inhibitor and was severely reduced by modification of the cleavage site. the lethal effect of lys44 expression observed in e. coli was ascribed to the presence of its n-terminal 27-resid ... | 2000 | 11004183 |
| acetaldehyde metabolism by wine lactic acid bacteria. | acetaldehyde is a volatile flavor compound present in many fermented foods and is important in the production of red and white wines. nine strains of the genera lactobacillus and oenococcus were able to metabolize acetaldehyde in a resting cell system, whereas two pediococcus strains were not. acetic acid and ethanol were produced from its degradation. a lactobacillus and an oenococcus were able to degrade so(2)-bound acetaldehyde, as well. a coincubation of resting cells of saccharomyces bayanu ... | 2000 | 11004399 |
| metabolism of arginine and its positive effect on growth and revival of oenococcus oeni. | oenococcus oeni is the main lactic acid bacteria species which induces malolactic fermentation during wine-making. it is able to break down arginine via the arginine deiminase pathway, a potential source of energy already considered for many bacteria. the production of atp by starved cells from arginine was quantified with a bioluminescence assay, and efficient coupling of amino acid catabolism and cell growth was monitored. therefore, molecular growth yield was determined after glucose exhausti ... | 2000 | 11021586 |
| kinetics of the arginine metabolism of malolactic wine lactic acid bacteria lactobacillus buchneri cuc-3 and oenococcus oeni lo111. | the excretion of citrulline, a precursor of carcinogenic ethyl carbamate, formed from arginine degradation by malolactic bacteria in wine is of toxicological concern. the arginine metabolism of resting cells of lactobacillus buchneri cuc-3 and oenococcus oeni lo1l1 was examined. the citrulline excretion rate was found to be linearly correlated to the arginine degradation rate. it was possible to calculate an arginine to citrulline conversion ratio which could be used to predict the amount of cit ... | 2000 | 11021589 |
| the oenococcus oeni genome: physical and genetic mapping of strain gm and comparison with the genome of a 'divergent' strain, psu-1. | the physical and genetic maps of the oenococcus oeni strains gm and psu-1, which represent two genomic divergent groups on the basis of macrorestriction and ribotyping analysis, were compared. to achieve this comparison, the gm maps were constructed and the psu-1 maps, already established, were improved. all the recognition sites of the restriction enzymes asc:i, i-ceu:i, fse:i, not:i and sfi:i were located in both chromosomes and the position of 26 genetic markers, including two rrn operons and ... | 2000 | 11101677 |
| controlled malolactic fermentation in cider using oenococcus oeni immobilized in alginate beads and comparison with free cell fermentation. | cells of oenococcus oeni (formerly leuconostoc oenos) immobilized in alginate beads were used as starter culture to conduct malolactic fermentation in cider production. concentrations of major organic acids and volatile compounds were monitored during the process, and results were compared to those obtained when using free cells in the same conditions. the rates of malic acid consumption were similar but lower ethanoic acid content and higher concentration of alcohols were detected with immobili ... | 2001 | 11118596 |
| the potential of positively-charged cellulose sponge for malolactic fermentation of wine, using oenococcus oeni. | malolactic fermentation (mlf) is a secondary bioconversion developed in some wines involving malic acid decarboxylation. the induction of mlf in wine by cultures of free and immobilized oenococcus oeni cells was investigated. this work reports on the effect of surface charges in the immobilization material, a recently described fibrous sponge, as well as the ph and the composition of the media where cells are suspended. a chemical treatment provided positive charge to the sponges (de or deae) an ... | 2001 | 11240200 |
| significance of pantothenate for glucose fermentation by oenococcus oeni and for suppression of the erythritol and acetate production. | the heterofermentative lactic acid bacterium oenococcus oeni requires pantothenic acid for growth. in the presence of sufficient pantothenic acid, glucose was converted by heterolactic fermentation stoichiometrically to lactate, ethanol and co2. under pantothenic acid limitation, substantial amounts of erythritol, acetate and glycerol were produced by growing and resting bacteria. production of erythritol and glycerol was required to compensate for the decreasing ethanol production and to enable ... | 2001 | 11271417 |
| growth and arginine metabolism of the wine lactic acid bacteria lactobacillus buchneri and oenococcus oeni at different ph values and arginine concentrations. | during malolactic fermentation (mlf) in grape must and wine, heterofermentative lactic acid bacteria may degrade arginine, leading to the formation of ammonia and citrulline, among other substances. this is of concern because ammonia increases the ph and thus the risk of growth by spoilage bacteria, and citrulline is a precursor to the formation of carcinogenic ethyl carbamate (ec). arginine metabolism and growth of lactobacillus buchneri cuc-3 and oenococcus oeni strains mcw and lo111 in wine w ... | 2001 | 11282618 |
| a study into the role of l-aspartic acid on the metabolism of l-malic acid and d-glucose by oenococcus oeni. | the purpose of this work was to study the effect of l-aspartic acid concentration on bacterial growth, d-glucose fermentation and l-malic acid consumption of oenococcus oeni ncfb 1707. | 2001 | 11298233 |
| improved acid tolerance of a recombinant strain of escherichia coli expressing genes from the acidophilic bacterium oenococcus oeni. | oenococcus oeni is a lactic acid bacterium used in wine fermentation. two open reading frames (orfb and orfc) were identified in the upstream region of the hsp18 gene, encoding the small heat-shock protein lo18. expression of these genes in conditions of acid stress was studied in escherichia coli. | 2001 | 11472520 |
| comparison of pattern recognition techniques for the identification of lactic acid bacteria. | the goal of this study was to evaluate three pattern recognition methods for use in the identification of lactic acid bacteria. | 2001 | 11473587 |
| the use of alternative technologies to develop malolactic fermentation in wine. | the development of the malolactic fermentation, bioconversion of l-malic acid to l-lactic acid, is a difficult and time-consuming process that does not always proceed favorably under the natural conditions of wine. traditional fermentations are used worldwide to produce high-quality wines, although delay or failure is not an unusual outcome. during recent years several technologies have been proposed to induce biological deacidification of wines by using malolactic bacteria, principally oenococc ... | 2001 | 11499946 |
| intraspecific diversity of oenococcus oeni isolated during red wine-making in japan. | using molecular and chemotaxonomic techniques, we studied the intraspecific diversity of oenococcus oeni, a lactic acid bacterium isolated during red wine-making in japan. the results confirmed high values of dna-dna relatedness and strong similarity among 16s rdna sequences of the isolates with the o. oeni-type strain. pulsed-field gel electrophoresis (pfge) by noti identified four patterns among the strains. three different patterns of lactate dehydrogenase mobility were seen and there was a s ... | 2001 | 11506916 |
| biochemical and physiological studies of the small heat shock protein lo18 from the lactic acid bacterium oenococcus oeni. | the small heat shock protein (smhsp) family has been extensively studied in eukaryotic cells. smhsp assemble into large multimeric structures and possess chaperone activity that can prevent protein aggregation in vitro. few studies on prokaryotic smhsp are actually available and no smhsp from lactic acid bacteria has been characterized at a biochemical level to date. here we report on the lo18 membrane-associated smhsp from the lactic acid bacterium oenococcus oeni. using size exclusion chromato ... | 2001 | 11545277 |
| nucleotide sequence analysis of prs2 and prs3, two small cryptic plasmids from oenococcus oeni. | nucleotide sequence analysis of two cryptic plasmids, prs2 (2544 bp) and prs3 (3948 bp), from oenococcus oeni revealed the presence in both of three major open reading frames with significant similarity to other small cryptic plasmids from o. oeni. the results suggest that those plasmids could be separated into two subfamilies, one represented by plo13 and prs3, the other represented by pog32, prs1, and prs2. | 2001 | 11591140 |
| the arcabc gene cluster encoding the arginine deiminase pathway of oenococcus oeni, and arginine induction of a crp-like gene. | oenococcus oeni, the main species which induces malolactic fermentation in wine, uses arginine via the arginine deiminase (adi) pathway. using degenerated primers, two specific probes, one for ornithine transcarbamoylase (otc) and the other for carbamate kinase (ck), were synthesized. these made it possible to clone and sequence a cluster containing genes encoding adi (arca), otc (arcb) and ck (arcc). in addition, sequence analysis upstream of the arca gene revealed the presence of an open readi ... | 2001 | 11605985 |
| effect of oleic acid on oenococcus oeni strains and malolactic fermentation in wine. | a different capability to assimilate oleic acid from the culture medium has been demonstrated among malolactic oenococcus oeni strains. strains possessing higher percentages of oleic acid and its methylated derivative, dihydrosterculic acid, in their fatty acid profile showed higher cell viability and carried out a complete malolactic fermentation after their transfer into a wine lacking oleic acid. wine supplementation with tween 80 (polyoxyethylene-sorbitan-mono-oleate) enhanced cell survival ... | 2002 | 11727034 |
| nad(p)h regeneration is the key for heterolactic fermentation of hexoses in oenococcus oeni. | oenococcus oeni (formerly leuconostoc oenos) can perform malolactic fermentation, converting l-malate to l-lactate and carbon dioxide, in wines. the energy and redox potential required to support the growth of the micro-organism are supplied mainly by the consumption of carbohydrates via the heterolactic pathway. in the first steps of hexose metabolism two molecules of nad(p)(+) are consumed, which must be regenerated in later reactions. the aim of this work was to test if aerobic growth of o. o ... | 2002 | 11782525 |
| biogenic amine production by oenococcus oeni. | the biogenic amine-producing capability of several oenococcus oeni strains, originally isolated from different italian wines, was determined. the amine-producing capability was quali-quantitatively variable among the strains: out of the 44 strains investigated under optimal growth conditions, more than 60% were able to produce histamine, at concentrations ranging from 1.0 to 33 mg/l, and about 16% showed the additional capability to form both putrescine and cadaverine, to different extents and v ... | 2002 | 11927990 |
| effect of beta-glycosidase activity of oenococcus oeni on the glycosylated flavor precursors of tannat wine during malolactic fermentation. | under traditional wine-making conditions, this work examines the beta-glycosidic activity of oenococcus oeni on glycosylated aroma compounds of tannat wines during malolactic fermentation (mlf) by comparing the changes on selected aglycones liberated. mlf diminished the content of all the glycosylated compounds. the level of the free aroma components was slightly modified by the action of the malolactic fermentation so that the cleavage of the glycosidic linkage by the beta-glycosidic activity o ... | 2002 | 11929295 |
| lactobacillic acid accumulation in the plasma membrane of oenococcus oeni: a response to ethanol stress? | it is known that ethanol strongly interferes with the development and activity of lactic acid bacteria in wine. in this work, it was observed that membrane composition was dependent of ethanol concentration and cell physiological state. the protein electrophoretic profile was modified in the membranes of oenococcus oeni cultured in presence of 8 and 10% ethanol. concerning the membrane lipid composition, it was observed that o. oeni maintained a high level of phospholipid biosynthesis via the re ... | 2002 | 11984636 |
| inhibitory effect of sulfur dioxide and other stress compounds in wine on the atpase activity of oenococcus oeni. | malolactic fermentation (mlf) is carried out by oenococcus oeni under very harsh conditions. this paper shows that stress compounds in wine such as so(2), fatty acids and copper have an inhibitory effect on cell growth and mlf duration, and relates this effect to an inhibition of atpase activity. of the stress compounds, so(2) and dodecanoic acid had the strongest effect, decreasing the atpase specific activity to 37% and 58%, respectively. it can be concluded that atpase is a good indicator of ... | 2002 | 12076806 |
| effect of l-malic and citric acids metabolism on the essential amino acid requirements for oenococcus oeni growth. | the purpose of this work was to study the effect of l-malic and/or citric acids on oenococcus oeni m growth in deficient nutritional conditions, and their roles as possible biosynthetic precursors of the essential amino acids. | 2002 | 12147078 |
| flow cytometric assessment of membrane integrity of ethanol-stressed oenococcus oeni cells. | the practical application of commercial malolactic starter cultures of oenococcus oeni surviving direct inoculation in wine requires insight into the mechanisms involved in ethanol toxicity and tolerance in this organism. exposure to ethanol resulted in an increase in the permeability of the cytoplasmic membrane, enhancing passive proton influx and concomitant loss of intracellular material (absorbing at 260 nm). cells grown in the presence of 8% (vol/vol) ethanol revealed adaptation to ethanol ... | 2002 | 12450832 |
| molecular analysis of the lysis protein lys encoded by lactobacillus plantarum phage phig1e. | the putative cell-lysis gene lys of lactobacillus plantarum g1e phage phig1e encodes for a 442 amino-acids protein lys. the n-terminal region (about 80 amino acids) of lys consists of two discrete regions (the signal-peptide-like domain and the de domain containing putative active sites of endolysin). to elucidate functions of the regions of lys, mutational (random, site-directed, and/or fusion) analysis was performed. the plasmid pndehl, expressing the wild type lys protein under promoter of la ... | 2002 | 12459270 |
| influence of phenolic acids on growth and inactivation of oenococcus oeni and lactobacillus hilgardii. | aims: to determine the effect of several wine-associated, phenolic acids on the growth and viability of strains of oenococcus oeni and lactobacillus hilgardii. methods and results: growth was monitored in ethanol-containing medium supplemented with varying concentrations of hydroxybenzoic acids (p-hydroxybenzoic, protocatechuic, gallic, vanillic and syringic acids) and hydroxycinnamic acids (p-coumaric, caffeic and ferulic acids). progressive inactivation was monitored in ethanol-containing phos ... | 2003 | 12534807 |
| molecular characterization of oenococcus oeni genes encoding proteins involved in arginine transport. | this work was carried out to complete the sequence of the arc cluster involved in arginine catabolism in oenococcus oeni, and particularly to characterize the genes encoding proteins involved in arginine transport. | 2003 | 12631210 |
| glyoxal/glycolaldehyde: a redox system involved in malolactic fermentation of wine. | to verify the presence of glycolaldehyde in wine resulting from reduction of glyoxal after malolactic fermentation, sterilized solutions of synthetic cultures were inoculated with a lactic bacterium of the type oenococcus oeni. fermentation was also carried out on solutions with glyoxal added. the resulting glycolaldehyde concentrations turned out to be associated with the amounts of glyoxal present, and glyoxal was seen to decrease as glycolaldehyde increased. in addition, it was observed that ... | 2003 | 12670174 |
| phenotypic and genotypic characterization of oenococcus oeni strains isolated from italian wines. | a phenotypic and genotypic characterization of 84 oenococcus oeni isolates from italian wines of different oenological areas was carried out. numerical analysis of fatty acid profiles grouped the isolates into two clusters at low level of similarity (63%), the minor cluster containing seven isolates besides the type and the reference strains. forthy-eight o. oeni isolates, representative of the two clusters, showed no differences in their metabolic properties (heterolactic fermentation pattern, ... | 2003 | 12672588 |
| absence of malolactic activity is a characteristic of h+-atpase-deficient mutants of the lactic acid bacterium oenococcus oeni. | the lack of malolactic activity in h(+)-atpase-deficient mutants of oenococcus oeni selected previously was analyzed at the molecular level. western blot experiments revealed a spot at 60 kda corresponding to the malolactic enzyme only in the parental strain. moreover, the mlea transcript encoding the malolactic enzyme was not detected by reverse transcription (rt)-pcr analysis of mutants. these results suggest that the malolactic operon was not transcribed in atpase-deficient mutants. the mler ... | 2003 | 12676672 |
| use of the mannitol pathway in fructose fermentation of oenococcus oeni due to limiting redox regeneration capacity of the ethanol pathway. | the heterolactic bacterium oenococcus oeni ferments fructose by a mixed heterolactic/mannitol fermentation. for heterolactic fermentation of fructose, the phosphoketolase pathway is used. the excess nad(p)h from the phosphoketolase pathway is reoxidized by fructose (yielding mannitol). it is shown here that, under conditions of c-limitation or decreased growth rates, fructose can be fermented by heterolactic fermentation yielding nearly stoichiometric amounts of lactate, ethanol and co(2). quant ... | 2003 | 12677361 |
| effect of phenolic compounds on the co-metabolism of citric acid and sugars by oenococcus oeni from wine. | the goal of this study was to examine the growth of oenococcus oeni in the presence of phenolic compounds under wine conditions and to see how these compounds affect bacterial metabolism. | 2003 | 12680949 |
| the ftsh gene of the wine bacterium oenococcus oeni is involved in protection against environmental stress. | 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 tannins. we describe the characterization and cloning of the o. oeni ftsh gene, encoding a protease belonging to the atp binding cassette protein superfamily. the o. oeni ftsh protein is closest in sequence similarity to the ftsh homologue of lactococcus lactis ... | 2003 | 12732516 |
| induction of oenococcus oeni h+-atpase activity and mrna transcription under acidic conditions. | the profiles of oenococcus oeni iob84.13 h(+)-atpase activity under various conditions of growth were studied. cells growing at low ph 3.5 had a 1.6-fold higher h(+)-atpase activity compared to control cells grown at ph 5.3. while the ph of the growth medium was shown to be stable in the presence of malic acid, a drastic decrease in ph from 5.3 down to 3.9 during growth in the absence of malic acid induced an increase in h(+)-atpase activity by 1.5-fold. this induction was even greater when the ... | 2003 | 12770702 |
| screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine. | the potential to produce the biogenic amines tyramine, histamine and putrescine, was investigated for lactic acid bacteria (lab) of various origin, including commercial malolactic starter cultures, type strains and 78 strains isolated from spanish grape must and wine. the presence of biogenic amines in a decarboxylase synthetic broth was determined by reverse-phase high performance liquid chromatography (rp-hplc). tyramine was the main amine formed by the lab strains investigated. leuconostoc st ... | 2003 | 12781962 |
| typification of oenococcus oeni strains by multiplex rapd-pcr and study of population dynamics during malolactic fermentation. | the goal of this study was to develop a reproducible method for molecular typing strains of oenococcus oeni, and also to apply it in the study of population dynamics of these strains during malolactic fermentation of wine. | 2003 | 12859768 |
| transport of glutamate in oenococcus oeni 8403. | the transport of l-glutamate in oenococcus oeni 8403 is energy dependent. it could be activated either by carbohydrate or arginine metabolism, and it was shown to be stimulated by l-malic acid at low ph values. transport was optimal at ph 7.0. the apparent affinity constants for transport (kt) was 0.98 microm at ph 7.0. l-glutamate uptake was inhibited by glutamine, asparagine and l-aspartate. | 2003 | 12878389 |
| hydrolysis of wine aroma precursors during malolactic fermentation with four commercial starter cultures of oenococcus oeni. | the ability of four commercial preparations of oenococcus oeni lactic acid bacteria (eq 54, lalvin osu, uvaferm alpha, and lalvin 31) to hydrolyze wine aroma precursors was evaluated by measuring the concentration of free and bound aroma compounds at the end of malolactic fermentation carried out in model wines containing a mixture of glycosides extracted from muscat wine. at ph 3.4 there was a decrease in glycosylated compounds matched by a concomitant increase in free forms in all starter cult ... | 2003 | 12903972 |
| conjugative plasmid pip501 undergoes specific deletions after transfer from lactococcus lactis to oenococcus oeni. | conjugal transfer of plasmids pip501 and its derivative pva797 from lactococcus lactis to oenococcus oeni was assayed by filter mating. plasmid pip501 was transferred to a number of o. oeni strains whereas a single transconjugant of o. oeni m42 was recovered when pva797 was used. physical analysis of the transconjugant plasmids revealed that pip501 and pva797 underwent extensive deletions in o. oeni that affected the tra region (conjugal transfer) and segb region (stability). all derivatives sho ... | 2003 | 14504693 |
| cloning, sequence analysis and expression of the f1f0-atpase beta-subunit from wine lactic acid bacteria. | the nucleotide sequences of the genes encoding the f1f0-atpase beta-subunit from oenococcus oeni, leuconostoc mesenteroides subsp. mesenteroides, pediococcus damnosus, pediococcus parvulus, lactobacillus brevis and lactobacillus hilgardii were determined. their deduced amino acid sequences showed homology values of 79-98%. data from the alignment and atpase tree indicated that o. oeni and l. mesenteroides subsp. mesenteroides formed a group well-separated from p. damnosus and p. parvulus and fro ... | 2003 | 14529177 |
| 16s-ardra, a tool for identification of lactic acid bacteria isolated from grape must and wine. | lactic acid bacteria (lab) are found in a great variety of habitats, including grape must and wines. there is a close relationship between the species of lab which develop during fermentation and the eventual quality of the wine. for these reasons analytical techniques allowing fast and reliable identification of wine lab are needed. in this work a simple and accurate protocol for identifying species of lab isolated from grape must and wine is presented. this protocol is based on the amplificati ... | 2003 | 14529184 |
| membrane fluidity adjustments in ethanol-stressed oenococcus oeni cells. | the effect of ethanol on the cytoplasmic membrane of oenococcus oeni cells and the role of membrane changes in the acquired tolerance to ethanol were investigated. membrane tolerance to ethanol was defined as the resistance to ethanol-induced leakage of preloaded carboxyfluorescein (cf) from cells. to probe the fluidity of the cytoplasmic membrane, intact cells were labeled with doxyl-stearic acids and analyzed by electron spin resonance spectroscopy. although the effect of ethanol was noticeabl ... | 2003 | 14532031 |
| islpl1 is a functional is30-related insertion element in lactobacillus plantarum that is also found in other lactic acid bacteria. | we describe the first functional insertion sequence (is) element in lactobacillus plantarum. islpl1, an is30-related element, was found on the plp3 plasmid in strain fb335. by selection of spontaneous mutants able to grow in the presence of uracil, it was demonstrated that the is had transposed into the uracil phosphoribosyltransferase-encoding gene upp on the fb335 chromosome. the plasmid-carried is element was also sequenced, and a second potential is element was found: islpl2, an is150-relate ... | 2003 | 14532059 |
| significance of phosphoglucose isomerase for the shift between heterolactic and mannitol fermentation of fructose by oenococcus oeni. | the bacterium oenococcus oeni employs the heterolactic fermentation pathway (products lactate, ethanol, co(2)) during growth on fructose as a substrate, and the mannitol pathway when using fructose as an electron acceptor. in this study, [u-(13)c]glucose, [u-(13)c]fructose, hplc, nmr spectroscopy, and enzyme analysis were applied to elucidate the use of both pathways by the hexoses. in the presence of glucose or pyruvate, fructose was metabolized either by the mannitol or the phosphoketolase pat ... | 2003 | 14608457 |
| plasmid curing of oenococcus oeni. | two strains of oenococcus oeni, rs1 (which carries the plasmid prs1) and rs2 (which carries the plasmids prs2 and prs3), were grown in the presence of different curing agents and at different temperatures. sublethal temperature together with acriflavine generated all possible types of cured strains, i.e., lacking prs1 (from strain rs1), and lacking prs2, prs3, or both (from strain rs2). sublethal temperature together with acridine orange only generated cured strains lacking prs3. these results s ... | 2004 | 14711527 |
| malolactic bioconversion using a oenococcus oeni strain for cider production: effect of yeast extract supplementation. | yeast extract addition to reconstituted apple juice had a positive impact on the development of the malolactic starter culture used to ensure malolactic fermentation in cider, using active but non-proliferating cells. in this work, the reuse of fermentation lees from cider is proposed as an alternative to the use of commercial yeast extract products. malolactic enzymatic assays, both in whole cells and cell-free extracts, were carried out to determine the best time to harvest cells for use as an ... | 2004 | 14714193 |
| high tolerance of wild lactobacillus plantarum and oenococcus oeni strains to lyophilisation and stress environmental conditions of acid ph and ethanol. | a total of 76 lactobacillus plantarum and oenococcus oeni wild strains were recovered from traditionally elaborated spanish red wines and were investigated with respect to their response to acid ph, lyophilisation, temperature and ethanol concentrations which are normally lethal to lactic acid bacteria. both l. plantarum and o. oeni strains were able to grow at ph 3.2, were highly resistant to lyophilisation treatment and proliferated in the presence of up to 13% ethanol at 18 degrees c. therefo ... | 2004 | 14734166 |
| rapid detection of oenococcus oeni in wine by real-time quantitative pcr. | to develop a real-time polymerase chain reaction (pcr) method for rapid detection and quantification of oenococcus oeni in wine samples for monitoring malolactic fermentation. | 2004 | 14746542 |
| molecular characterization of lactic acid populations associated with wine spoilage. | we have investigated the prevalence of spoilage lactic acid bacteria (lab) in table wines produced in the apulia region. the occurrence of lab was evaluated in wines produced with low sulphur dioxide doses and not supplemented with selected malolactic starters such as oenococcus oeni. about 150 strains were isolated from wine must and a molecular characterization was performed using pcr-based techniques. most of the strains analysed belonged to lactobacillus plantarum species. however, some of t ... | 2004 | 14768022 |
| identification of lactic acid bacteria isolated from south african brandy base wines. | in brandy base wines, no sulphur dioxide is used and it therefore is ideal for the proliferation of lactic acid bacteria. as part of an extensive taxonomic survey within the ecological framework of south african vineyards and wineries, and the influence of naturally occurring lactic acid bacteria on the quality of wine and brandy, a total of 54 strains were isolated from grape juice and at different stages of brandy base wine production. the strains were identified using numerical analysis of to ... | 2004 | 14967557 |
| encapsulated lactic acid bacteria for control of malolactic fermentation in wine. | the kinetics of both malolactic fermentation in chardonnay wine by encapsulating lactobacillus casei cells in pectate gel and lyophilized oenococcus oeni culture has been carried out. the influence of acidity, sulfur dioxide content, and organic acid content on the malolactic activity of the bacteria has been controlled. encapsulated bacteria degraded 30%, of malic acid in white wine, deacidifying it from ph 3.15 to 3.40, whereas the lyophilized culture degraded 48% of malic acid, deacidifying f ... | 2004 | 15027801 |
| evidence for multiple levels of regulation of oenococcus oeni clpp-clpl locus expression in response to stress. | a locus containing the clpp and clpl genes in the lactic acid bacterium oenococcus oeni was studied. real-time reverse transcription-pcr analysis revealed different induction factors involved in expression of these genes during stress. according to the conditions, clpp and clpl genes could be transcripted as two distinct transcripts or cotranscripted. the clpp promoter depended on the ctsr regulator, but surprisingly the clpl promoter did not. the amount of the clpl transcript depended on mrna s ... | 2004 | 15028706 |
| a bacterial gene homologous to abc transporters protect oenococcus oeni from ethanol and other stress factors in wine. | 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 acids and tannins. we here describe characterisation and cloning of the o. oeni omra gene encoding a protein belonging to the atp-binding cassette superfamily of transporters. the omra protein displays the highest sequence similarity with the subfamily of atp-d ... | 2004 | 15033264 |
| 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 |
| 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 |
| saccharomyces cerevisiae-oenococcus oeni interactions in wine: current knowledge and perspectives. | winemaking can be summarized as the biotransformation of must into wine, which is performed principally by saccharomyces cerevisiae strains during the primary or alcoholic fermentation. a secondary fermentation, the so-called malolactic fermentation (mlf) is a biodeacidification that is often encouraged, since it improves wine stability and quality. malolactic fermentation usually occurs either spontaneously or after inoculation with selected bacteria after alcoholic fermentation. the main organ ... | 2004 | 15135953 |
| typical metabolic traits of two oenococcus oeni strains isolated from valpolicella wines. | physiological comparison of two indigenous oenococcus oeni strains, u1 and f3 isolated in the same area (valpolicella, italy) in order to select a performant starter for mlf in wine. | 2004 | 15189287 |
| a new vector, pgid052, for genetic transfer in oenococcus oeni. | despite the large number of techniques available for the transformation of bacteria, several species are still resistant to the introduction of foreign dna. oenococcus oeni are among the organisms that are particularly refractory to transformation. however, conjugal experiments from lactococcus lactis to o. oeni with a new plasmid, pgid052, were performed via mobilization with success. this plasmid, a derivative of pori19, encompasses: (i) the orit of pip501, which permitted the transfer to o. o ... | 2004 | 15212790 |
| 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 |
| occurrence and significance of bacillus thuringiensis on wine grapes. | wine grapes harvested at different stages during cultivation from several vineyards in new south wales, australia, harboured bacillus thuringiensis at viable populations of 10(2)-10(6) cfu/g. commercial preparations of b. thuringiensis had been sprayed onto the grapes as a biological insecticide. b. thuringiensis (10(1)-10(3) cfu/ml) was isolated from grape juice and fermenting grape juice in a commercial winery. although b. thuringiensis remained viable when inoculated at 10(3)-10(4) cfu/ml int ... | 2004 | 15246241 |
| the phosphoenolpyruvate carboxylase from methanothermobacter thermautotrophicus has a novel structure. | in methanothermobacter thermautotrophicus, oxaloacetate synthesis is a major and essential co(2)-fixation reaction. this methanogenic archaeon possesses two oxaloacetate-synthesizing enzymes, pyruvate carboxylase and phosphoenolpyruvate carboxylase. the phosphoenolpyruvate carboxylase from this organism was purified to homogeneity. the subunit size of this homotetrameric protein was 55 kda, which is about half that of all known bacterial and eukaryotic phosphoenolpyruvate carboxylases (ppcs). th ... | 2004 | 15262949 |
| 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 |
| 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 |