Adaptation of two groups of<i>Oenococcus oeni</i>strains to red and white wines: the role of acidity and phenolic compounds

Breniaux, Marion; Dutilh, Lucie; Petrel, Melina; Gontier, Étienne; Campbell-Sills, Hugo; Deleris-Bou, Magali; Krieger, S.; Teissèdre, Pierre-Louis; Jourdes, Michaël; Reguant, Cristina; Lucas, Patrick

doi:10.1111/jam.13946

Cited by 19 publications

(17 citation statements)

References 36 publications

(78 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…However, when aging takes place in wooden barrels, some organoleptic deviations may appear referred to as "brett flavor", referring to "stable", "leather", "manure" or "horse sweat". Bacteria and yeasts can penetrate into the wood to the same depth as the wine (close to 8 mm) [5] and then contaminate other wines if the oak barrels are not sterilized properly [6], even if polyphenols have a negative impact on bacteria viability [7]. Brettanomyces can provide organoleptic deviations due to production of undesirable compounds, such as 4-ethylphenol and 4-ethylgaiacol [8].…”

Section: Introductionmentioning

confidence: 99%

Study of High Power Ultrasound for Oak Wood Barrel Regeneration: Impact on Wood Properties and Sanitation Effect

et al. 2019

View full text Add to dashboard Cite

This study aims to investigate the ability of high power ultrasound (HPU) to ensure oak barrel sterilization and wood structure preservation. Optimization was performed in terms of temperature and time and the impact of the HPU process on the porous material was also characterized. In this research, several wood characteristics were considered, such as the specific surface area, hydrophobicity, oxygen desorption and spoilage microorganisms after treatment. The study showed that the microbial stabilization could be obtained with HPU 60 °C/6 min. The results obtained show that microorganisms are impacted up to a depth of 9 mm, with a Brettanomyces bruxellensis population < 1 log CFU/g. The operating parameters used during the HPU treatment can also impact on wood exchange surface and oxygen desorption kinetics indicating that tartrate is removed. Indeed, the total oxygen desorption rate was recovered after HPU treatment, close to a new oak barrel, and thus may indicate that there is no impact on the ultrastructure (vessel, pore size or rays). Finally, wood wettability can also be impacted, depending on the temperature and the duration of exposure.

show abstract

Section: Introductionmentioning

confidence: 99%

Study of High Power Ultrasound for Oak Wood Barrel Regeneration: Impact on Wood Properties and Sanitation Effect

et al. 2019

View full text Add to dashboard Cite

show abstract

“…Another approach was, therefore, followed. White grape juice (WGJ) agar was prepared and enriched with an extract containing anthocyanins and tannins (38). Plates were used to enumerate a 1:1 mixture of O. oeni IOEBS277 and its lysogenic derivative harboring CiNeMC A , and 50% white and 50% red colonies were observed (Fig.…”

Section: Resultsmentioning

confidence: 99%

Lysogeny in the Lactic Acid Bacterium Oenococcus oeni Is Responsible for Modified Colony Morphology on Red Grape Juice Agar

Chaïb

Philippe

Jaomanjaka

et al. 2019

Appl Environ Microbiol

View full text Add to dashboard Cite

Oenococcus oeni is the lactic acid bacterium (LAB) that most commonly drives malolactic fermentation in wine. Although oenococcal prophages are highly prevalent, their implications on bacterial fitness have remained unexplored and more research is required in this field. An important step toward achieving this goal is the ability to produce isogenic pairs of strains that differ only by the lysogenic presence of a given prophage, allowing further comparisons of different phenotypic traits. A novel protocol for the rapid isolation of lysogens is presented. Bacteria were first picked from the center of turbid plaques produced by temperate oenophages on a sensitive nonlysogenic host. When streaked onto an agar medium containing red grape juice (RGJ), cells segregated into white and red colonies. PCR amplifications with phage-specific primers demonstrated that only lysogens underwent white-red morphotypic switching. The method proved successful for various oenophages irrespective of their genomic content and attachment site used for site-specific recombination in the bacterial chromosome. The color switch was also observed when a sensitive nonlysogenic strain was infected with an exogenously provided lytic phage, suggesting that intracolonial lysis triggers the change. Last, lysogens also produced red colonies on white grape juice agar supplemented with polyphenolic compounds. We posit that spontaneous prophage excision produces cell lysis events in lysogenic colonies growing on RGJ agar, which, in turn, foster interactions between lysed materials and polyphenolic compounds to yield colonies easily distinguishable by their red color. Furthermore, the technique was used successfully with other species of LAB. IMPORTANCE The presence of white and red colonies on red grape juice (RGJ) agar during enumeration of Oenococcus oeni in wine samples is frequently observed by stakeholders in the wine industry. Our study brings an explanation for this intriguing phenomenon and establishes a link between the white-red color switch and the lysogenic state of O. oeni. It also provides a simple and inexpensive method to distinguish between lysogenic and nonlysogenic derivatives in O. oeni with a minimum of expended time and effort. Noteworthy, the protocol could be adapted to two other species of LAB, namely, Leuconostoc citreum and Lactobacillus plantarum. It could be an effective tool to provide genetic, ecological, and functional insights into lysogeny and aid in improving biotechnological processes involving members of the lactic acid bacterium (LAB) family.

show abstract

“…Polyphenol extracts have been tested on the O. oeni intra-diversity in wine [8,13] but the effect of the addition of the individual families of phenolic compounds so far has not been explored. The peculiar activity of flavonols and trans-resveratrol against the O. oeni distribution in the wines was investigated in a preliminary way in this current study.…”

Section: Discussionmentioning

confidence: 99%

“…The strain-level diversity of O. oeni populations in wine ecosystems is very high, and it can be region-and winery-specific [6,7], often contributing to recognized differences in wines. O. oeni has been shown to genetically adapt according the type of wine (white or red), driven by the pH and the phenolic compounds present [8].Taxonomically, the species is ordered into three groups, with A and B being the two major phylogenetic groups, and C a putative group composed of a unique strain isolated from cider. Group A exclusively contains strains found in wine.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Changes in the Composition of the Lactic Acid Bacteria Behavior and the Diversity of Oenococcus oeni Isolated from Red Wines Supplemented with Selected Grape Phenolic Compounds

2018

View full text Add to dashboard Cite

Phenolic compounds are important components of wine and are known to have an impact on the physiology of wine microbes. The influence of specific sub-sets of phenolic compounds on the growth and metabolism of lactic acid bacteria (LAB) and on the diversity of Oenococcus oeni in inoculated and non-inoculated red wines was investigated during malolactic fermentation (MLF) and subsequent storage. Representative O. oeni strains from wines treated with flavonols and trans-resveratrol were isolated and analyzed by pulsed-field gel electrophoresis of rare restriction enzyme digests (REA-PFGE). 28 days after MLF initiation, strains from all samples had entered the death phase, except those supplemented with trans-resveratrol. In the non-inoculated samples, the onset of lactic acid production was apparently delayed by all compounds tested, except for the flavan-3-ols. Increased levels of phenolics also delayed citrate consumption in inoculated samples. PFGE analysis revealed 22 genetic profiles, and some profiles were characteristics of specific samples. The commercial starter used in the inoculated wines did not dominate during MLF. The effect of the phenolics studied was dependent on the origin and concentration of each as well, as the fermentation stage and whether the wines were inoculated. The effect of flavonols and trans-resveratrol seemed to be strain-dependent, which could have implications on the final quality of wines.Fermentation 2019, 5, 1 2 of 17 chosen according to their technological or quality attributes. As a consequence of their adaptation to the wine environment, in particular, their tolerance to wine's acidity and alcohol concentration, strains of O. oeni are the predominant LAB responsible for the MLF. Thus, starter cultures for the MLF are also predominantly selected from this species. The strain-level diversity of O. oeni populations in wine ecosystems is very high, and it can be region-and winery-specific [6,7], often contributing to recognized differences in wines. O. oeni has been shown to genetically adapt according the type of wine (white or red), driven by the pH and the phenolic compounds present [8].Taxonomically, the species is ordered into three groups, with A and B being the two major phylogenetic groups, and C a putative group composed of a unique strain isolated from cider. Group A exclusively contains strains found in wine. All strains from cider, except that attributed to group C, are located in group B, while strains from Champagne and Burgundy are only from group A. It appears that most of the strains isolated from malolactic ferments derive from the domestication of ancestral O. oeni strains during the process of the industrialization of wine and cider, rather than responding to geographical constraints [9][10][11].Several molecular techniques have been applied to determine the diversity of LAB in red wines. Polymerase chain reaction (PCR) -based techniques including 16S metabarcoding sequencing [12], PCR-DGGE (denaturing gradient gel electrophoresis) [13] and species-specific mul...

show abstract

Adaptation of two groups ofOenococcus oenistrains to red and white wines: the role of acidity and phenolic compounds

Abstract: Although it is well known that O. oeni is well adapted to wine, this study shows that strains of some genetic lineages within this species have evolved to adapt better than others to specific types of wines.

Cited by 19 publications

References 36 publications

Study of High Power Ultrasound for Oak Wood Barrel Regeneration: Impact on Wood Properties and Sanitation Effect

Study of High Power Ultrasound for Oak Wood Barrel Regeneration: Impact on Wood Properties and Sanitation Effect

Lysogeny in the Lactic Acid Bacterium Oenococcus oeni Is Responsible for Modified Colony Morphology on Red Grape Juice Agar

Changes in the Composition of the Lactic Acid Bacteria Behavior and the Diversity of Oenococcus oeni Isolated from Red Wines Supplemented with Selected Grape Phenolic Compounds

Contact Info

Product

Resources

About