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Jin G, Jiranek V, Hayes AM, Grbin PR. Isolation and Characterization of High-Ethanol-Tolerance Lactic Acid Bacteria from Australian Wine. Foods 2022; 11:foods11091231. [PMID: 35563954 PMCID: PMC9101528 DOI: 10.3390/foods11091231] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 04/06/2022] [Accepted: 04/12/2022] [Indexed: 02/01/2023] Open
Abstract
Lactic acid bacteria are very important in winemaking. In this study, 108 lactic acid bacteria isolates were obtained from high-ethanol-content (~17% (v/v)) Grenache wines during uninoculated malolactic fermentation (MLF). The 16S rRNA and species-specific PCR showed that 104 of these were Oenococcusoeni, three were Lactobacillus hilgardii, and one was Staphylococcus pasteuri. AFLP of HindIII and MseI digests of the genomic DNA of the O. oeni strains was developed for the first time to discriminate the strains. The results showed that the method was a suitable technique for discriminating the O. oeni strains. Based on the cluster analysis, nine O. oeni strains were chosen for inclusion in an ethanol tolerance assay involving monitoring of optical density (ABS600nm) and viable plating. Several O. oeni strains (G63, G46, G71, G39) survived and grew well in MRS-AJ with 17% (v/v) ethanol, while the commercial O. oeni reference strain did not. Strain G63 could also survive and grow for 168 h after inoculation in MRS-AJ medium with 19% (v/v) ethanol. These results suggest that O. oeni G63, G46, G71, and G39 could potentially be used as MLF starters for high-ethanol-content wines. All three L. hilgardii strains could survive and grow in MRS-AJ with 19% (v/v) ethanol, perhaps also indicating their suitability as next-generation MLF starter cultures.
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Affiliation(s)
- Gang Jin
- School of Food and Wine, Ningxia University, Yinchuan 750021, China
- Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, China
- Correspondence: (G.J.); (P.R.G.)
| | - Vladimir Jiranek
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia; (V.J.); (A.M.H.)
| | - Aaron Mark Hayes
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia; (V.J.); (A.M.H.)
| | - Paul R. Grbin
- School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, Urrbrae, SA 5064, Australia; (V.J.); (A.M.H.)
- Correspondence: (G.J.); (P.R.G.)
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2
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Lorentzen MPG, Lucas PM. Distribution of Oenococcus oeni populations in natural habitats. Appl Microbiol Biotechnol 2019; 103:2937-2945. [PMID: 30788540 PMCID: PMC6447504 DOI: 10.1007/s00253-019-09689-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2018] [Revised: 02/05/2019] [Accepted: 02/06/2019] [Indexed: 12/02/2022]
Abstract
Oenococcus oeni is the lactic acid bacteria species most commonly encountered in wine, where it develops after the alcoholic fermentation and achieves the malolactic fermentation that is needed to improve the quality of most wines. O. oeni is abundant in the oenological environment as well as in apple cider and kombucha, whereas it is a minor species in the natural environment. Numerous studies have shown that there is a great diversity of strains in each wine region and in each product or type of wine. Recently, genomic studies have shed new light on the species diversity, population structure, and environmental distribution. They revealed that O. oeni has unique genomic features that have contributed to its fast evolution and adaptation to the enological environment. They have also unveiled the phylogenetic diversity and genomic properties of strains that develop in different regions or different products. This review explores the distribution of O. oeni and the diversity of strains in natural habitats.
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Affiliation(s)
- Marc P. G. Lorentzen
- Unité de recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, F-33882 Villenave d’Ornon, France
| | - Patrick M. Lucas
- Unité de recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, F-33882 Villenave d’Ornon, France
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3
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Bartowsky EJ. Oenococcus oeni and the genomic era. FEMS Microbiol Rev 2018; 41:S84-S94. [PMID: 28830095 DOI: 10.1093/femsre/fux034] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2017] [Accepted: 06/13/2017] [Indexed: 11/13/2022] Open
Abstract
Oenococcus oeni is the main lactic acid bacteria species associated with grapes and wine. It is a bacterium that has adapted itself to the harsh conditions of wine, and demonstrated its importance in the production of quality wines. It has a small genome (1.8 Mb); over 200 strains have had their genome sequenced. Genomic analyses have proposed that there are two major branches of O. oeni strains that might be linked to wine style (sparkling wine versus white and red) and metagenomic studies have suggested a possible influence of terroir. This review explores recent developments of O. oeni including genomic studies examining O. oeni diversity and how this might shape future regional-specific commercial O. oeni starter strains.
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Affiliation(s)
- Eveline J Bartowsky
- Lallemand Australia, PO Box 210, Edwardstown, Adelaide, SA 5039, Australia.,School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, SA 5064, Australia
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4
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Bonomo MG, Di Tomaso K, Calabrone L, Salzano G. Ethanol stress in Oenococcus oeni: transcriptional response and complex physiological mechanisms. J Appl Microbiol 2018; 125:2-15. [PMID: 29377375 DOI: 10.1111/jam.13711] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2016] [Revised: 12/21/2017] [Accepted: 01/23/2018] [Indexed: 01/24/2023]
Abstract
Oenococcus oeni is the dominant species able to cope with a hostile environment of wines, comprising cumulative effects of low pH, high ethanol and SO2 content, nonoptimal growth temperatures and growth inhibitory compounds. Ethanol tolerance is a crucial feature for the activity of O. oeni cells in wine because ethanol acts as a disordering agent of its cell membrane and negatively affects metabolic activity; it damages the membrane integrity, decreases cell viability and, as other stress conditions, delays the start of malolactic fermentation with a consequent alteration of wine quality. The cell wall, cytoplasmic membrane and metabolic pathways are the main sites involved in physiological changes aimed to ensure an adequate adaptive response to ethanol stress and to face the oxidative damage caused by increasing production of reactive oxygen species. Improving our understanding of the cellular impact of ethanol toxicity and how the cell responds to ethanol stress can facilitate the development of strategies to enhance microbial ethanol tolerance; this allows to perform a multidisciplinary endeavour requiring not only an ecological study of the spontaneous process but also the characterization of useful technological and physiological features of the predominant strains in order to select those with the highest potential for industrial applications.
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Affiliation(s)
- M G Bonomo
- Dipartimento di Scienze, Università degli Studi della Basilicata, Potenza, Italy
| | - K Di Tomaso
- Dipartimento di Scienze, Università degli Studi della Basilicata, Potenza, Italy.,Ph.D School in Applied and Environmental Safeguard, Università degli Studi della Basilicata, Potenza, Italy
| | - L Calabrone
- Dipartimento di Scienze, Università degli Studi della Basilicata, Potenza, Italy
| | - G Salzano
- Dipartimento di Scienze, Università degli Studi della Basilicata, Potenza, Italy
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5
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Bonomo M, Cafaro C, Guerrieri A, Crispo F, Milella L, Calabrone L, Salzano G. Flow cytometry and capillary electrophoresis analyses in ethanol-stressedOenococcus oenistrains and changes assessment of membrane fatty acid composition. J Appl Microbiol 2017; 122:1615-1626. [DOI: 10.1111/jam.13466] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2016] [Revised: 02/11/2017] [Accepted: 03/21/2017] [Indexed: 12/01/2022]
Affiliation(s)
- M.G. Bonomo
- Dipartimento di Scienze; Università degli Studi della Basilicata; Potenza Italy
| | - C. Cafaro
- Dipartimento di Scienze; Università degli Studi della Basilicata; Potenza Italy
| | - A. Guerrieri
- Dipartimento di Scienze; Università degli Studi della Basilicata; Potenza Italy
| | - F. Crispo
- Dipartimento di Scienze; Università degli Studi della Basilicata; Potenza Italy
| | - L. Milella
- Dipartimento di Scienze; Università degli Studi della Basilicata; Potenza Italy
| | - L. Calabrone
- Dipartimento di Scienze; Università degli Studi della Basilicata; Potenza Italy
| | - G. Salzano
- Dipartimento di Scienze; Università degli Studi della Basilicata; Potenza Italy
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6
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Cruz-Pio LE, Poveda M, Alberto MR, Ferrer S, Pardo I. Exploring the biodiversity of two groups of Oenococcus oeni isolated from grape musts and wines: Are they equally diverse? Syst Appl Microbiol 2017; 40:1-10. [DOI: 10.1016/j.syapm.2016.11.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2016] [Revised: 11/04/2016] [Accepted: 11/05/2016] [Indexed: 11/27/2022]
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7
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Growth and consumption of l-malic acid in wine-like medium by acclimated and non-acclimated cultures of Patagonian Oenococcus oeni strains. Folia Microbiol (Praha) 2016; 61:365-73. [DOI: 10.1007/s12223-016-0446-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2015] [Accepted: 01/12/2016] [Indexed: 11/27/2022]
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8
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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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9
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Petri A, Rabenstein A, Kuever J, König H. Application of MALDI-TOF-MS and nested SAPD-PCR for discrimination ofOenococcus oeniisolates at the strain level. ACTA ACUST UNITED AC 2015. [DOI: 10.1080/09571264.2015.1009015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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10
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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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11
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Fahimi N, Brandam C, Taillandier P. A mathematical model of the link between growth and L-malic acid consumption for five strains of Oenococcus oeni. World J Microbiol Biotechnol 2014; 30:3163-72. [PMID: 25248866 DOI: 10.1007/s11274-014-1743-8] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2013] [Accepted: 09/15/2014] [Indexed: 11/24/2022]
Abstract
In winemaking, after the alcoholic fermentation of red wines and some white wines, L-malic acid must be converted into L-lactic acid to reduce the acidity. This malolactic fermentation (MLF) is usually carried out by the lactic acid bacteria Oenococcus oeni. Depending on the level of process control, selected O. oeni is inoculated or the natural microbiota of the cellar is used. This study considers the link between growth and MLF for five strains of O. oeni species. The kinetics of growth and L-malic acid consumption were followed in modified MRS medium (20 °C, pH 3.5, and 10 % ethanol) in anaerobic conditions. A large variability was found among the strains for both their growth and their consumption of L-malic acid. There was no direct link between biomass productivities and consumption of L-malic acid among strains but there was a link of proportionality between the specific growth of a strain and its specific consumption of L-malic acid. Experiments with and without malic acid clearly demonstrated that malic acid consumption improved the growth of strains. This link was quantified by a mathematical model comparing the intrinsic malic acid consumption capacity of the strains.
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Affiliation(s)
- N Fahimi
- Laboratoire de Génie Chimique, Université de Toulouse, INPT, UPS, 4, Allée Emile Monso, BP 83234, 31432, Toulouse Cedex 4, France,
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12
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González-Arenzana L, López R, Portu J, Santamaría P, Garde-Cerdán T, López-Alfaro I. Molecular analysis of Oenococcus oeni and the relationships among and between commercial and autochthonous strains. J Biosci Bioeng 2014; 118:272-6. [DOI: 10.1016/j.jbiosc.2014.02.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2013] [Revised: 02/07/2014] [Accepted: 02/13/2014] [Indexed: 10/25/2022]
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13
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A comparative study of different PCR-based DNA fingerprinting techniques for typing of lactic acid bacteria. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2197-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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14
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Cafaro C, Bonomo MG, Rossano R, Larocca M, Salzano G. Efficient recovery of whole cell proteins in Oenococcus oeni—a comparison of different extraction protocols for high-throughput malolactic starter applications. Folia Microbiol (Praha) 2014; 59:399-408. [DOI: 10.1007/s12223-014-0312-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2013] [Accepted: 02/20/2014] [Indexed: 10/25/2022]
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15
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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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16
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Affiliation(s)
- Roland J Siezen
- Kluyver Centre for Genomics of Industrial Fermentation; TI Food and Nutrition, 6700AN Wageningen, The Netherlands.
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17
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Cappello MS, Zapparoli G, Stefani D, Logrieco A. Molecular and biochemical diversity of Oenococcus oeni strains isolated during spontaneous malolactic fermentation of Malvasia Nera wine. Syst Appl Microbiol 2010; 33:461-7. [DOI: 10.1016/j.syapm.2010.09.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2010] [Revised: 09/21/2010] [Accepted: 09/23/2010] [Indexed: 11/30/2022]
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18
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Development of a sequence-characterized amplified region marker-targeted quantitative PCR assay for strain-specific detection of Oenococcus oeni during wine malolactic fermentation. Appl Environ Microbiol 2010; 76:7765-74. [PMID: 20935116 DOI: 10.1128/aem.00929-10] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Control over malolactic fermentation (MLF) is a difficult goal in winemaking and needs rapid methods to monitor Oenococcus oeni malolactic starters (MLS) in a stressful environment such as wine. In this study, we describe a novel quantitative PCR (QPCR) assay enabling the detection of an O. oeni strain during MLF without culturing. O. oeni strain LB221 was used as a model to develop a strain-specific sequence-characterized amplified region (SCAR) marker derived from a discriminatory OPA20-based randomly amplified polymorphic DNA (RAPD) band. The 5' and 3' flanking regions and the copy number of the SCAR marker were characterized using inverse PCR and Southern blotting, respectively. Primer pairs targeting the SCAR sequence enabled strain-specific detection without cross amplification of other O. oeni strains or wine species of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeasts. The SCAR-QPCR assay was linear over a range of cell concentrations (7 log units) and detected as few as 2.2 × 10(2) CFU per ml of red wine with good quantification effectiveness, as shown by the correlation of QPCR and plate counting results. Therefore, the cultivation-independent monitoring of a single O. oeni strain in wine based on a SCAR marker represents a rapid and effective strain-specific approach. This strategy can be adopted to develop easy and rapid detection techniques for monitoring the implantation of inoculated O. oeni MLS on the indigenous LAB population, reducing the risk of unsuccessful MLF.
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Solieri L, Genova F, De Paola M, Giudici P. Characterization and technological properties of Oenococcus oeni strains from wine spontaneous malolactic fermentations: a framework for selection of new starter cultures. J Appl Microbiol 2010; 108:285-98. [PMID: 19614854 DOI: 10.1111/j.1365-2672.2009.04428.x] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AIMS 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. METHODS AND RESULTS One hundred and thirty-five LAB strains were isolated from 12 different wines. On the basis of 16S amplified ribosomal DNA restriction analysis (ARDRA) with three restriction enzymes and 16S rRNA gene sequencing, 120 O. oeni strains were identified. M13-based RAPD analysis was employed to investigate the molecular diversity of O. oeni population. Technological properties of different O. oeni genotypes were evaluated in synthetic medium at increasing selective pressure, such as low pH (3.5, 3.2 and 3.0) and high ethanol values (10, 11 and 13% v/v). Finally, the malolactic activity of one selected strain was assessed in wine by malolactic trial in winery. CONCLUSIONS The research explores the genomic diversity of wine bacteria in Italian wines and characterizes their malolactic metabolism, providing an efficient strategy to select O. oeni strains with desirable malolactic performances and able to survive in conditions simulating the harsh wine environment. SIGNIFICANCE AND IMPACT OF THE STUDY This article contributes to a better understanding of microbial diversity of O. oeni population in Italian wines and reports a framework to select new potentially O. oeni starters from Italian wines during MLF.
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Affiliation(s)
- L Solieri
- Department of Agricultural and Food Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
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20
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Bonomo MG, Sico MA, Grieco S, Salzano G. Fluorescent differential display analysis of Lactobacillus sakei strains under stress conditions. J Microbiol Methods 2010; 82:28-35. [PMID: 20363266 DOI: 10.1016/j.mimet.2010.03.014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2009] [Revised: 03/21/2010] [Accepted: 03/22/2010] [Indexed: 11/19/2022]
Abstract
Lactobacillus (Lb.) sakei is widely used as starter in the production process of Italian fermented sausages and its growth and survival are affected by various factors such as temperature, pH and salt concentration. We studied the behaviour of Lb. sakei strains under various growth conditions relative to acid, osmotic and heat stress treatments by a novel fluorescent differential display (FDD) technique. This study obtained the development and the optimization of a technique that allows the identification of genome expression changes, associated with differential microbial behaviour under different stress conditions with a better stress response definition and a better discrimination of starter cultures. DNA sequence information from the FDD products provided an important tool to assess and observe the response to a variety of environmental stimuli and the adaptation to bacterial stress. Our work provided an innovative FDD method, with a high level of reproducibility and quality for studying and probing the knowledge of the relation between differential genome expression and different stresses tolerance.
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Affiliation(s)
- Maria Grazia Bonomo
- Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Viale dell'Ateneo Lucano,10, 85100 Potenza, Italy.
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21
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Bacterial biodiversity and dynamics during malolactic fermentation of Tempranillo wines as determined by a culture-independent method (PCR-DGGE). Appl Microbiol Biotechnol 2010; 86:1555-62. [DOI: 10.1007/s00253-010-2492-8] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2009] [Revised: 02/01/2010] [Accepted: 02/01/2010] [Indexed: 10/19/2022]
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22
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Bonomo MG, Sico MA, Grieco S, Salzano G. Development and optimization of a fluorescent differential display PCR system for analyzing the stress response in Lactobacillus sakei strains. Nutrients 2009; 1:210-23. [PMID: 22253979 PMCID: PMC3257592 DOI: 10.3390/nu1020210] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2009] [Accepted: 11/25/2009] [Indexed: 11/24/2022] Open
Abstract
Lactobacillus sakei is widely used as starter in the production process of Italian fermented sausages and its growth and survival are affected by various factors. We studied the differential expression of genome in response to different stresses by the fluorescent differential display (FDD) technique. This study resulted in the development and optimization of an innovative technique, with a high level of reproducibility and quality, which allows the identification of gene expression changes associated with different microbial behaviours under different growth conditions.
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Affiliation(s)
- Maria Grazia Bonomo
- Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Viale dell'Ateneo Lucano, 10, 85100 Potenza, Italy.
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23
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Genetic and phenotypic evidence for two groups of Oenococcus oeni strains and their prevalence during winemaking. Appl Microbiol Biotechnol 2009; 83:85-97. [DOI: 10.1007/s00253-008-1843-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2008] [Revised: 12/23/2008] [Accepted: 12/24/2008] [Indexed: 10/21/2022]
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24
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Bon E, Delaherche A, Bilhère E, De Daruvar A, Lonvaud-Funel A, Le Marrec C. Oenococcus oeni genome plasticity is associated with fitness. Appl Environ Microbiol 2009; 75:2079-90. [PMID: 19218413 PMCID: PMC2663225 DOI: 10.1128/aem.02194-08] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2008] [Accepted: 02/02/2009] [Indexed: 12/19/2022] Open
Abstract
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 chromosome-related ORFs resembled genes involved in carbohydrate transport and metabolism, cell wall/membrane/envelope biogenesis, and replication, recombination, and repair. Six regions of genomic plasticity were identified, and their analysis suggested that both limited recombination and insertion/deletion events contributed to the vast genomic diversity observed in O. oeni. The association of selected sequences with adaptation to wine was further assessed by screening a large collection of strains using PCR. No sequences were found to be specific to highly performing (HP) strains alone. However, there was a statistically significant positive association between HP strains and the presence of eight gene sequences located on regions 2, 4, and 5. Gene expression patterns were significantly modified in HP strains, following exposure to one or more of the common stresses in wines. Regions 2 and 5 showed no traces of mobile elements and had normal GC content. In contrast, region 4 had the typical hallmarks of horizontal transfer, suggesting that the strategy of acquiring genes from other bacteria enhances the fitness of O. oeni strains.
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Cappello M, Stefani D, Grieco F, Logrieco A, Zapparoli G. Genotyping by Amplified Fragment Length Polymorphism and malate metabolism performances of indigenous Oenococcus oeni strains isolated from Primitivo wine. Int J Food Microbiol 2008; 127:241-5. [DOI: 10.1016/j.ijfoodmicro.2008.07.009] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2008] [Revised: 07/08/2008] [Accepted: 07/09/2008] [Indexed: 11/16/2022]
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Ruiz P, Izquierdo PM, Seseña S, Palop ML. Intraspecific genetic diversity of lactic acid bacteria from malolactic fermentation of Cencibel wines as derived from combined analysis of RAPD-PCR and PFGE patterns. Food Microbiol 2008; 25:942-8. [DOI: 10.1016/j.fm.2008.06.007] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2007] [Revised: 06/23/2008] [Accepted: 06/25/2008] [Indexed: 11/25/2022]
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A multiplex PCR method for simultaneous species identification and strain typification of Oenococcus oeni. World J Microbiol Biotechnol 2008. [DOI: 10.1007/s11274-008-9854-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Larisika M, Claus H, König H. Pulsed-field gel electrophoresis for the discrimination of Oenococcus oeni isolates from different wine-growing regions in Germany. Int J Food Microbiol 2008; 123:171-6. [DOI: 10.1016/j.ijfoodmicro.2007.11.081] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2007] [Revised: 11/20/2007] [Accepted: 11/27/2007] [Indexed: 10/22/2022]
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Abstract
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 Leuconostoc mesenteroides. Sequence analysis of the rpoB mutations in rifampin-resistant strains from both oenococcal species revealed a high percentage of transition mutations, a result indicative of the lack of MMR. An analysis of common alleles in the two sequenced O. oeni strains, PSU-1 and BAA-1163, also revealed a significantly higher level of transition substitutions than were observed in other Lactobacillales species. These results suggest that the genus Oenococcus is hypermutable due to the loss of mutS and mutL, which occurred with the divergence away from the neighboring Leuconostoc branch. The hypermutable status of the genus Oenococcus explains the observed high level of allelic polymorphism among known O. oeni isolates and likely contributed to the unique adaptation of this genus to acidic and alcoholic environments.
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López I, Torres C, Ruiz-Larrea F. Genetic typification by pulsed-field gel electrophoresis (PFGE) and randomly amplified polymorphic DNA (RAPD) of wild Lactobacillus plantarum and Oenococcus oeni wine strains. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0755-0] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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