Cellular fatty acid composition of <i>Leuconostoc oenos</i>

Tracey, R.P.; Britz, T. J.

doi:10.1111/j.1365-2672.1989.tb05114.x

Cited by 33 publications

(16 citation statements)

References 14 publications

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“…Instead, fatty acids are mainly utilized for the construction of the cytoplasmic membrane. The lipid fraction of O. oeni is mainly composed by saturated fatty acids (laurate, myristate, palmitate, stearate), unsaturated fatty acids (palmitoleate, oleate, cis-vaccenate) and cyclopropane fatty acids (lactobacillate and dihydrosterculate) (Tracey and Britz, 1989b; Lonvaud-Funel and Desens, 1990; Garbay et al, 1995; Guerrini et al, 2002). Biosynthesis of saturated fatty acids was automatically included into the model by Pathway Tools.…”

Section: Resultsmentioning

confidence: 99%

Genome-Scale Reconstruction of the Metabolic Network in Oenococcus oeni to Assess Wine Malolactic Fermentation

et al. 2017

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Oenococcus oeni is the main responsible agent for malolactic fermentation in wine, an unpredictable and erratic process in winemaking. To address this, we have constructed and exhaustively curated the first genome-scale metabolic model of Oenococcus oeni, comprising 660 reactions, 536 metabolites and 454 genes. In silico experiments revealed that nutritional requirements are predicted with an accuracy of 93%, while 14 amino acids were found to be essential for the growth of this bacterial species. When the model was applied to determine the non-growth associated maintenance, results showed that O. oeni grown at 12% ethanol concentration spent 30 times more ATP to stay alive than in the absence of ethanol. Most of this ATP is employed for extruding protons outside of the cell. A positive relationship was also found between specific consumption rates of fructose, amino acids, oxygen, and malic acid and the specific production rates of erythritol, lactate, and acetate, according to the ethanol content of the medium. The metabolic model reconstructed here represents a unique tool to predict the successful completion of wine malolactic fermentation carried out either by different strains of Oenococcus oeni, as well as at any particular physico-chemical composition of wine. It will also allow the development of consortium metabolic models that could be applied to winemaking to simulate and understand the interactions between O. oeni and other microorganisms that share this ecological niche.

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Section: Resultsmentioning

confidence: 99%

Genome-Scale Reconstruction of the Metabolic Network in Oenococcus oeni to Assess Wine Malolactic Fermentation

et al. 2017

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“…Studies carried out by using different molecular techniques such as chromosomal DNA-DNA hybridizations (7), 16S and 23S rRNA sequence analysis (39), and 16S-23S rRNA gene (rDNA) intergenic spacer region (ISR) sequencing (30,46) and also by DNA fingerprinting (29,44), pulsed-field gel electrophoresis (26), and randomly amplified polymorphic DNA (RAPD) analysis (45) suggest that this species is homogeneous. However, metabolic or physiological criteria, such as lactate dehydrogenases (17), carbohydrate fermentation (18), and cellular fatty acid patterns (42), have shown considerable diversity among strains of O. oeni. Therefore, O. oeni has often been referred to as a highly heterogeneous species, and splitting it into two species (38) or subspecies (41) has been proposed.…”

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confidence: 99%

Allelic Diversity and Population Structure inOenococcus oenias Determined from Sequence Analysis of Housekeeping Genes

Rivas

Marcobal

Múñoz

2004

Appl Environ Microbiol

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Oenococcus oeni is the organism of choice for promoting malolactic fermentation in wine. The population biology of O. oeni is poorly understood and remains unclear. For a better understanding of the mode of genetic variation within this species, we investigated by using multilocus sequence typing (MLST) with the gyrB, pgm, ddl, recP, and mleA genes the genetic diversity and genetic relationships among 18 O. oeni strains isolated in various years from wines of the United States, France, Germany, Spain, and Italy. These strains have also been characterized by ribotyping and restriction fragment length polymorphism (RFLP) analysis of the PCRamplified 16S-23S rRNA gene intergenic spacer region (ISR). Ribotyping grouped the strains into two groups; however, the RFLP analysis of the ISRs showed no differences in the strains analyzed. In contrast, MLST in oenococci had a good discriminatory ability, and we have found a higher genetic diversity than indicated by ribotyping analysis. All sequence types were represented by a single strain, and all the strains could be distinguished from each other because they had unique combinations of alleles. Strains assumed to be identical showed the same sequence type. Phylogenetic analyses indicated a panmictic population structure in O. oeni. Sequences were analyzed for evidence of recombination by split decomposition analysis and analysis of clustered polymorphisms. All results indicated that recombination plays a major role in creating the genetic heterogeneity of O. oeni. A low standardized index of association value indicated that the O. oeni genes analyzed are close to linkage equilibrium. This study constitutes the first step in the development of an MLST method for O. oeni and the first example of the application of MLST to a nonpathogenic food production bacteria.Oenococcus oeni, formerly Leuconostoc oenos (7), is the species of lactic acid bacteria (LAB) most frequently associated with malolactic fermentation (MLF) in wine. MLF, which occurs after alcoholic fermentation during wine making, is induced by the growth of LAB. Normally, spontaneous MLF takes place when LAB develop in wine after alcoholic fermentation. However, when fermentation by indigenous bacteria is relied upon, the fitness of the bacteria present to carry out MLF may be highly variable, and consequently their winemaking properties are unpredictable. In order to exercise greater control over wine-making processes, common winemaking practices therefore involve inoculation of wine with either commercially prepared strains or in-house winery strains of malolactic bacteria (4). Therefore, the differentiation of O. oeni strains at the strain level becomes a major concern, since their adaptation to wine and influence on organoleptic quality are strain specific (2). Moreover, manufacturers of malolactic starters need accurate control of their products, and winemakers have to be able to recognize the inoculated strains during vinification. The need for positive identification of different isolates is also acknowled...

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“…The malolactic activity and biomass of L. brevis were inhibited when the ethanol concentration was increased over 110 g l -1 . O. oeni can grow through degradation from malic acid to lactic acid or acetic acid [40,41], chemical reduction from acetaldehyde to ethanol [17,27], and consumption of residual carbohydrates from the primary alcoholic fermentation. The malolactic activity and specific malolactic activity of L. brevis were drastically reduced at the alcohol concentration above 110 g l -1 (Fig.…”

Section: Discussionmentioning

confidence: 99%

“…The process is also thought to yield some ATP [40,41]. This de-acidification results in an increase pH during the MLF.…”

Section: Introductionmentioning

confidence: 99%

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A comparative study of an intensive malolactic transformation of cider using Lactobacillus brevis and Oenococcus oeni in a membrane bioreactor

Jung

Lovitt

2010

J Ind Microbiol Biotechnol

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The aim of this study was to investigate the secondary fermentation of alcoholic green cider by Lactobacillus brevis and Oenococcus oeni in a membrane bioreactor so as to compare the performance of the two organisms to rapidly carry out the malolactic fermentation (MLF), an important step in reducing acidity and enhancing the flavor characteristics of the beverages. First, the growth of both organisms was intensified by using perfusion culture in a membrane bioreactor (MBR). O. oeni and L. brevis were grown up to 12.8 g dry cell weight (DCW) l(-1) and 15.5 g DCW l(-1) in the MBR. Secondly, the resultant cells were then used for the malolactic transformation of green cider in the MBR. The influences of the residence time in the MBR and the ethanol concentration of the green cider on the organic acid transformation were investigated. Both organisms showed a good tolerance against the acidic conditions (pH 3.0-4.0) and ethanol (90 g l(-1)). Good levels of malate removal in the MBR were achieved by both organisms but O. oeni was more tolerant to high ethanol concentrations and was capable of growth and malate removal in 130 g ethanol l(-1) green cider. L. brevis malate removal was significantly inhibited above 110 g ethanol l(-1). The MBR allowed the development of high concentrations of active cells capable of rapid MLF and could be achieved over a prolonged period and over a wide range of conditions thus allowing the control of malate transformation rate. Organism selection for the transformation will be governed by the desired beverage characteristics. There is considerable scope to optimize the process further both with the choice of organisms and the design and operation of the reactor. Rapid beverage maturation on a commercial scale may be possible using MBR and pure cultures of MLF lactic acid bacteria.

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Cellular fatty acid composition of Leuconostoc oenos

Cited by 33 publications

References 14 publications

Genome-Scale Reconstruction of the Metabolic Network in Oenococcus oeni to Assess Wine Malolactic Fermentation

Genome-Scale Reconstruction of the Metabolic Network in Oenococcus oeni to Assess Wine Malolactic Fermentation

Allelic Diversity and Population Structure inOenococcus oenias Determined from Sequence Analysis of Housekeeping Genes

A comparative study of an intensive malolactic transformation of cider using Lactobacillus brevis and Oenococcus oeni in a membrane bioreactor

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