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Qi Y, Wang H, Chen X, Wei G, Tao S, Fan M. Altered Metabolic Strategies: Elaborate Mechanisms Adopted by Oenococcus oeni in Response to Acid Stress. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:2906-2918. [PMID: 33587641 DOI: 10.1021/acs.jafc.0c07599] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Oenococcus oeni plays a key role in inducing malolactic fermentation in wine. Acid stress is often encountered under wine conditions. However, the lack of systematic studies of acid resistance mechanisms limits the downstream fermentation applications. In this study, the acid responses of O. oeni were investigated by combining transcriptome, metabolome, and genome-scale metabolic modeling approaches. Metabolite profiling highlighted the decreased abundance of nucleotides under acid stress. The gene-metabolite bipartite network showed negative correlations between nucleotides and genes involved in ribosome assembly, translation, and post-translational processes, suggesting that stringent response could be activated under acid stress. Genome-scale metabolic modeling revealed marked flux rerouting, including reallocation of pyruvate, attenuation of glycolysis, utilization of carbon sources other than glucose, and enhancement of nucleotide salvage and the arginine deiminase pathway. This study provided novel insights into the acid responses of O. oeni, which will be useful for designing strategies to address acid stress in wine malolactic fermentation.
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Affiliation(s)
- Yiman Qi
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hao Wang
- College of Life Sciences and State Key Laboratory of Crop Stress Biology for Arid Areas, Northwest A&F University, Yangling, Shaanxi 712100, China
- Bioinformatics Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiangdan Chen
- College of Life Sciences and State Key Laboratory of Crop Stress Biology for Arid Areas, Northwest A&F University, Yangling, Shaanxi 712100, China
- Bioinformatics Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Gehong Wei
- College of Life Sciences and State Key Laboratory of Crop Stress Biology for Arid Areas, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shiheng Tao
- College of Life Sciences and State Key Laboratory of Crop Stress Biology for Arid Areas, Northwest A&F University, Yangling, Shaanxi 712100, China
- Bioinformatics Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Mingtao Fan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
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Qi Y, Liu D, Yu H, Zhang G, Fan M. Identification and Characterization of the Small Heat Shock Protein Hsp20 from Oenococcus oeni SD-2a. Curr Microbiol 2020; 77:3595-3602. [PMID: 32851484 DOI: 10.1007/s00284-020-02168-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Accepted: 08/12/2020] [Indexed: 01/11/2023]
Abstract
Oenococcus oeni can exert its function in hostile wine conditions during the malolactic fermentation process. Therefore, it is an important microbial resource for exploring resistance genes. Hsp20 is an important small heat shock protein from O. oeni. The conserved consensus motif "A-x-x-x-x-G-x-L" of Hsp20 announced its role as a member of the small heat shock protein family. The hsp20 gene from O. oeni SD-2a was cloned to create the recombinant plasmid pTriEx-Hsp20. The recombinant plasmid was transformed into Escherichia coli BL21(DE3) competent cells, and the Hsp20 protein was induced by isopropyl-β-D-thiogalactoside (IPTG). The hsp20 gene from O. oeni SD-2a was successfully expressed, and a 20-kDa fusion protein was identified by SDS-PAGE. The purified Hsp20 protein was obtained using Ni-affinity chromatography. Additionally, BL21(DE3)/Hsp20 and BL21(DE3)/Ctrl were treated at high temperatures of 42 and 52 °C, at pH values of 2.0-12.0, under oxidative shock with 0.1% (v/v) and 0.2% (v/v) H2O2, and under an osmotic shock of 430 and 860 mM NaCl to compare the effects of heterologous expression of the Hsp20 protein from O. oeni SD-2a for stress resistance. Notably, Hsp20 overexpression showed enhanced resistance than the control strain did when confronted with different elevated stress conditions. The results demonstrated heterologous expression of the hsp20 gene from O. oeni SD-2a significantly improved the resistance of the host E. coli bacteria against stress conditions.
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Affiliation(s)
- Yiman Qi
- College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, 241000, Anhui, China.,College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, 712100, Shaanxi, China
| | - Dan Liu
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, 712100, Shaanxi, China
| | - Haopeng Yu
- Bioinformatics Center, Northwest Agriculture and Forestry University, Yangling, 712100, Shaanxi, China
| | - Guoqiang Zhang
- College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu, 241000, Anhui, China.
| | - Mingtao Fan
- College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling, 712100, Shaanxi, China.
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Acevedo W, Cañón P, Gómez-Alvear F, Huerta J, Aguayo D, Agosin E. l-Malate (-2) Protonation State is Required for Efficient Decarboxylation to l-Lactate by the Malolactic Enzyme of Oenococcus oeni. Molecules 2020; 25:molecules25153431. [PMID: 32731627 PMCID: PMC7435853 DOI: 10.3390/molecules25153431] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 06/19/2020] [Accepted: 06/23/2020] [Indexed: 11/22/2022] Open
Abstract
Malolactic fermentation (MLF) is responsible for the decarboxylation of l-malic into lactic acid in most red wines and some white wines. It reduces the acidity of wine, improves flavor complexity and microbiological stability. Despite its industrial interest, the MLF mechanism is not fully understood. The objective of this study was to provide new insights into the role of pH on the binding of malic acid to the malolactic enzyme (MLE) of Oenococcus oeni. To this end, sequence similarity networks and phylogenetic analysis were used to generate an MLE homology model, which was further refined by molecular dynamics simulations. The resulting model, together with quantum polarized ligand docking (QPLD), was used to describe the MLE binding pocket and pose of l-malic acid (MAL) and its l-malate (−1) and (−2) protonation states (MAL− and MAL2−, respectively). MAL2− has the lowest ∆Gbinding, followed by MAL− and MAL, with values of −23.8, −19.6, and −14.6 kJ/mol, respectively, consistent with those obtained by isothermal calorimetry thermodynamic (ITC) assays. Furthermore, molecular dynamics and MM/GBSA results suggest that only MAL2− displays an extended open conformation at the binding pocket, satisfying the geometrical requirements for Mn2+ coordination, a critical component of MLE activity. These results are consistent with the intracellular pH conditions of O. oeni cells—ranging from pH 5.8 to 6.1—where the enzymatic decarboxylation of malate occurs.
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Affiliation(s)
- Waldo Acevedo
- Institute of Chemistry, Facultad de Ciencias, Pontificia Universidad Católica de Valparaíso, Valparaíso 2373223, Chile;
| | - Pablo Cañón
- Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Santiago 7810000, Chile;
| | - Felipe Gómez-Alvear
- Center for Bioinformatics and Integrative Biology (CBIB), Facultad de Ciencias Biológicas, Universidad Andres Bello, Santiago 8370146, Chile; (F.G.-A.); (J.H.); (D.A.)
| | - Jaime Huerta
- Center for Bioinformatics and Integrative Biology (CBIB), Facultad de Ciencias Biológicas, Universidad Andres Bello, Santiago 8370146, Chile; (F.G.-A.); (J.H.); (D.A.)
| | - Daniel Aguayo
- Center for Bioinformatics and Integrative Biology (CBIB), Facultad de Ciencias Biológicas, Universidad Andres Bello, Santiago 8370146, Chile; (F.G.-A.); (J.H.); (D.A.)
- Interdisciplinary Center for Neuroscience of Valparaíso, Faculty of Science, University of Valparaíso, Valparaíso 2340000, Chile
| | - Eduardo Agosin
- Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Santiago 7810000, Chile;
- Correspondence: ; Tel.: +562-2354-4253
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Evidence of the genetic diversity and clonal population structure of Oenococcus oeni strains isolated from different wine-making regions of China. J Microbiol 2018; 56:556-564. [PMID: 30047084 DOI: 10.1007/s12275-018-7568-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2017] [Revised: 05/23/2018] [Accepted: 05/28/2018] [Indexed: 01/19/2023]
Abstract
Studies of the genetic diversity and population structure of Oenococcus oeni (O. oeni) strains from China are lacking compared to other countries and regions. In this study, amplified fragment length polymorphism (AFLP) and multilocus sequence typing (MLST) methods were used to investigate the genetic diversity and regional evolutionary patterns of 38 O. oeni strains isolated from different wine-making regions in China. The results indicated that AFLP was markedly more efficient than MLST for typing O. oeni strains. AFLP distinguished 37 DNA patterns compared to 7 sequence types identified using MLST, corresponding to discriminatory indices of 0.999 and 0.602, respectively. The AFLP results revealed a high level of genetic diversity among the O. oeni strains from different regions of China, since two subpopulations and an intraspecific homology higher than 60% were observed. Phylogenetic analysis of the O. oeni strains using the MLST method also identified two major phylogroups, which were differentiated into two distinct clonal complexes by minimum spanning tree analysis. Neither intragenic nor intergenic recombination verified the existence of the clonal population structure of the O. oeni strains.
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Peng S, Liu L, Zhao H, Wang H, Li H. Selection and Validation of Reference Genes for Quantitative Real-Time PCR Normalization Under Ethanol Stress Conditions in Oenococcus oeni SD-2a. Front Microbiol 2018; 9:892. [PMID: 29780378 PMCID: PMC5946679 DOI: 10.3389/fmicb.2018.00892] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2018] [Accepted: 04/18/2018] [Indexed: 01/22/2023] Open
Abstract
The powerful Quantitative real-time PCR (RT-qPCR) was widely used to assess gene expression levels, which requires the optimal reference genes used for normalization. Oenococcus oeni (O. oeni), as the one of most important microorganisms in wine industry and the most resistant lactic acid bacteria (LAB) species to ethanol, has not been investigated regarding the selection of stable reference genes for RT-qPCR normalization under ethanol stress conditions. In this study, nine candidate reference genes (proC, dnaG, rpoA, ldhD, ddlA, rrs, gyrA, gyrB, and dpoIII) were analyzed to determine the most stable reference genes for RT-qPCR in O. oeni SD-2a under different ethanol stress conditions (8, 12, and 16% (v/v) ethanol). The transcript stabilities of these genes were evaluated using the algorithms geNorm, NormFinder, and BestKeeper. The results showed that dnaG and dpoIII were selected as the best reference genes across all experimental ethanol conditions. Considering single stress experimental modes, dpoIII and dnaG would be suitable to normalize expression level for 8% ethanol shock treatment, while the combination of gyrA, gyrB, and rrs would be suitable for 12% ethanol shock treatment. proC and gyrB revealed the most stable expression in 16% ethanol shock treatment. This study selected and validated for the first time the reference genes for RT-qPCR normalization in O. oeni SD-2a under ethanol stress conditions.
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Affiliation(s)
- Shuai Peng
- College of Enology, Northwest A & F University, Yangling, China
| | - Longxiang Liu
- College of Enology, Northwest A & F University, Yangling, China
| | - Hongyu Zhao
- College of Enology, Northwest A & F University, Yangling, China
| | - Hua Wang
- College of Enology, Northwest A & F University, Yangling, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, China
- Heyang Experimental and Demonstrational Stations for Grape, Weinan, China
| | - Hua Li
- College of Enology, Northwest A & F University, Yangling, China
- Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, China
- Heyang Experimental and Demonstrational Stations for Grape, Weinan, China
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Contreras A, Ribbeck M, Gutiérrez GD, Cañon PM, Mendoza SN, Agosin E. Mapping the Physiological Response of Oenococcus oeni to Ethanol Stress Using an Extended Genome-Scale Metabolic Model. Front Microbiol 2018; 9:291. [PMID: 29545779 PMCID: PMC5838312 DOI: 10.3389/fmicb.2018.00291] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2017] [Accepted: 02/07/2018] [Indexed: 11/13/2022] Open
Abstract
The effect of ethanol on the metabolism of Oenococcus oeni, the bacterium responsible for the malolactic fermentation (MLF) of wine, is still scarcely understood. Here, we characterized the global metabolic response in O. oeni PSU-1 to increasing ethanol contents, ranging from 0 to 12% (v/v). We first optimized a wine-like, defined culture medium, MaxOeno, to allow sufficient bacterial growth to be able to quantitate different metabolites in batch cultures of O. oeni. Then, taking advantage of the recently reconstructed genome-scale metabolic model iSM454 for O. oeni PSU-1 and the resulting experimental data, we determined the redistribution of intracellular metabolic fluxes, under the different ethanol conditions. Four growth phases were clearly identified during the batch cultivation of O. oeni PSU-1 strain, according to the temporal consumption of malic and citric acids, sugar and amino acids uptake, and biosynthesis rates of metabolic products - biomass, erythritol, mannitol and acetic acid, among others. We showed that, under increasing ethanol conditions, O. oeni favors anabolic reactions related with cell maintenance, as the requirements of NAD(P)+ and ATP increased with ethanol content. Specifically, cultures containing 9 and 12% ethanol required 10 and 17 times more NGAM (non-growth associated maintenance ATP) during phase I, respectively, than cultures without ethanol. MLF and citric acid consumption are vital at high ethanol concentrations, as they are the main source for proton extrusion, allowing higher ATP production by F0F1-ATPase, the main route of ATP synthesis under these conditions. Mannitol and erythritol synthesis are the main sources of NAD(P)+, countervailing for 51-57% of its usage, as predicted by the model. Finally, cysteine shows the fastest specific consumption rate among the amino acids, confirming its key role for bacterial survival under ethanol stress. As a whole, this study provides a global insight into how ethanol content exerts a differential physiological response in O. oeni PSU-1 strain. It will help to design better strategies of nutrient addition to achieve a successful MLF of wine.
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Affiliation(s)
- Angela Contreras
- Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Magdalena Ribbeck
- Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Guillermo D Gutiérrez
- Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Pablo M Cañon
- Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Sebastián N Mendoza
- Mathomics, Center for Mathematical Modeling, Universidad de Chile, Santiago, Chile.,Center for Genome Regulation, Universidad de Chile, Santiago, Chile
| | - Eduardo Agosin
- Department of Chemical and Bioprocess Engineering, School of Engineering, Pontificia Universidad Católica de Chile, Santiago, Chile
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Wang Y, Liu S, Su J, Zhang Y, Li J, Sui YQ, Li YY, Wang H, Li H. Three novel structural phenomena in the cellular ontogeny of Oenococcus oeni from northern China. Sci Rep 2017; 7:11265. [PMID: 28900232 PMCID: PMC5595991 DOI: 10.1038/s41598-017-09685-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2017] [Accepted: 07/25/2017] [Indexed: 01/24/2023] Open
Abstract
Stress resistance and growth are important aspects to consider when engineering Oenococcus oeni strains for winemaking. We identified 3 previously unreported structural phenomena in the cell ontogeny of O. oeni sampled in northern China. We show that budding and binary fission (BBF) occur simultaneously in the growth process; that a novel ‘pomegranate-shaped structure’ (PSS) occurs mainly in the stationary and death phases; and that symbiosis and cyclical phenomena (SCP) occur throughout the various cell growth phases. These observations add to the current knowledge of the cell growth process of O. oeni. BBF, PSS, and SCP sufficiently describe the characteristics of the cellular ontogeny of O. oeni. We highlight a newly identified structure that explains the complex cell growth process. These findings will help understand the growth and development of O. oeni, supplementing the knowledge base of the established phases and providing new perspectives into its complex growth patterns.
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Affiliation(s)
- Yun Wang
- College of Enology, Northwest A&F University, Shaanxi, 712100, China
| | - Shuwen Liu
- College of Enology, Northwest A&F University, Shaanxi, 712100, China.,Shaanxi Engineering Research Center for Viti-Viniculture, Shaanxi, 712100, China
| | - Jing Su
- College of Food Science and Engineering, Northwest A&F University, Shaanxi, 712100, China
| | - Yu Zhang
- College of Enology, Northwest A&F University, Shaanxi, 712100, China
| | - Jing Li
- College of Enology, Northwest A&F University, Shaanxi, 712100, China
| | - Yin-Qiang Sui
- College of Enology, Northwest A&F University, Shaanxi, 712100, China
| | - Ying-Ying Li
- College of Enology, Northwest A&F University, Shaanxi, 712100, China
| | - Hua Wang
- College of Enology, Northwest A&F University, Shaanxi, 712100, China.,Heyang Experimental and Demonstrational Stations for Grape, Shaanxi, 715300, China
| | - Hua Li
- College of Enology, Northwest A&F University, Shaanxi, 712100, China. .,Shaanxi Engineering Research Center for Viti-Viniculture, Shaanxi, 712100, China. .,Heyang Experimental and Demonstrational Stations for Grape, Shaanxi, 715300, China.
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Cafaro C, Bonomo MG, Guerrieri A, Crispo F, Ciriello R, Salzano G. Assessment of the genetic polymorphism and physiological characterization of indigenous Oenococcus oeni strains isolated from Aglianico del Vulture red wine. Folia Microbiol (Praha) 2015; 61:1-10. [DOI: 10.1007/s12223-015-0402-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Accepted: 05/11/2015] [Indexed: 10/23/2022]
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Su J, Wang T, Li YY, Li J, Zhang Y, Wang Y, Wang H, Li H. Antioxidant properties of wine lactic acid bacteria: Oenococcus oeni. Appl Microbiol Biotechnol 2015; 99:5189-202. [PMID: 25672845 DOI: 10.1007/s00253-015-6425-4] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2014] [Revised: 01/19/2015] [Accepted: 01/20/2015] [Indexed: 12/21/2022]
Abstract
The most prominent trait of wine lactic acid bacteria (LAB) is their capacity to cope with a hostile environment. However, wine-derived LAB may confer inherent probiotic properties that have not been explored. In this study, the antioxidant activities of 19 strains of Oenococcus oeni were measured in vitro. The results suggested that the antioxidative parameters were widely dispersed, irrespective of the evaluation methods used, which indicated that antioxidative properties depended on the strain and culture medium. The antioxidant mechanisms of O. oeni could be assigned to the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging ability, reactive oxygen species (ROS) scavenging ability, iron ion chelation (FE), glutathione system, ferric reducing ability of plasma (FRAP), reduction activity (RA), inhibition of ascorbic oxidation (TAA), and linoleic acid oxidation (TLA) abilities. Moreover, most of the O. oeni strains exhibited good survival abilities at low pH values (pH 1.8), simulated intestine juice and bile salts (1 %), suggesting their good adaptation to gastrointestinal conditions and high bile resistance abilities. O. oeni SD-1e, SD-2gf, 31-DH, and SD-2d with promising potential probiotic characteristics were segregated by the principal component analysis (PCA). O. oeni strains likely serve as defensive agents in the intestinal microbial ecosystem and overcome exogenous and endogenous oxidative stress. Although further studies are needed to elucidate the multiple mechanisms involved, the study reported herein confirms the effectiveness of O. oeni in the defense against in vitro oxidative stress.
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Affiliation(s)
- Jing Su
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, 712100, China
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Wang T, Li H, Wang H, Su J. Multilocus sequence typing and pulsed-field gel electrophoresis analysis of Oenococcus oeni from different wine-producing regions of China. Int J Food Microbiol 2015; 199:47-53. [PMID: 25625911 DOI: 10.1016/j.ijfoodmicro.2015.01.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2014] [Revised: 12/18/2014] [Accepted: 01/08/2015] [Indexed: 11/16/2022]
Abstract
The present study established a typing method with NotI-based pulsed-field gel electrophoresis (PFGE) and stress response gene schemed multilocus sequence typing (MLST) for 55 Oenococcus oeni strains isolated from six individual regions in China and two model strains PSU-1 (CP000411) and ATCC BAA-1163 (AAUV00000000). Seven stress response genes, cfa, clpL, clpP, ctsR, mleA, mleP and omrA, were selected for MLST testing, and positive selective pressure was detected for these genes. Furthermore, both methods separated the strains into two clusters. The PFGE clusters are correlated with the region, whereas the sequence types (STs) formed by the MLST confirm the two clusters identified by PFGE. In addition, the population structure was a mixture of evolutionary pathways, and the strains exhibited both clonal and panmictic characteristics.
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Affiliation(s)
- Tao Wang
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hua Li
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Hua Wang
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Jing Su
- College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China
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Development of a SCAR (sequence-characterised amplified region) marker for acid resistance-related gene in Lactobacillus plantarum. Extremophiles 2014; 19:355-61. [PMID: 25515368 DOI: 10.1007/s00792-014-0721-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2014] [Accepted: 12/01/2014] [Indexed: 10/24/2022]
Abstract
A sequence characterised amplified region marker was developed to determine an acid resistance-related gene in Lactobacillus plantarum. A random amplified polymorphic DNA marker named S116-680 was reported to be closely related to the acid resistance of the strains. The DNA band corresponding to this marker was cloned and sequenced with the induction of specific designed PCR primers. The results of PCR test helped to amplify a clear specific band of 680 bp in the tested acid-resistant strains. S116-680 marker would be useful to explore the acid-resistant mechanism of L. plantarum and to screen desirable malolactic fermentation strains.
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Jin G, Wang H, Zhang C, Li C, Du L, Grbin PR, Li H. Characterization and amino acid metabolism performances of indigenous Oenococcus oeni isolated from Chinese wines. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2112-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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13
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The effect of cold, acid and ethanol shocks on synthesis of membrane fatty acid, freeze-drying survival and malolactic activity of Oenococcus oeni. ANN MICROBIOL 2012. [DOI: 10.1007/s13213-012-0492-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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14
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Bartowsky EJ, Borneman AR. Genomic variations of Oenococcus oeni strains and the potential to impact on malolactic fermentation and aroma compounds in wine. Appl Microbiol Biotechnol 2011; 92:441-7. [DOI: 10.1007/s00253-011-3546-2] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2011] [Revised: 08/02/2011] [Accepted: 08/11/2011] [Indexed: 10/17/2022]
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15
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Hua L, WenYing Z, Hua W, ZhongChao L, AiLian W. Influence of culture pH on freeze-drying viability of Oenococcus oeni and its relationship with fatty acid composition. FOOD AND BIOPRODUCTS PROCESSING 2009. [DOI: 10.1016/j.fbp.2008.06.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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ZHAO WY, LI H, WANG H, LI ZC, WANG AL. The Effect of Acid Stress Treatment on Viability and Membrane Fatty Acid Composition of Oenococcus oeni SD-2a. ACTA ACUST UNITED AC 2009. [DOI: 10.1016/s1671-2927(08)60214-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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