Distribution of Oenococcus oeni populations in natural habitats

Lorentzen, M; Lucas, Patrick

doi:10.1007/s00253-019-09689-z

Cited by 34 publications

(31 citation statements)

References 84 publications

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“…cabbage, radish). Similarly, O. oeni and L. lindneri have only been detected in relatively high abundance in fermented beverages (wine and beer, specifically) and not on plant tissues (Liu et al ., ,b; Lorentzen and Lucas, ).…”

Section: Specialist Plant‐associated Labmentioning

confidence: 99%

Abundance, diversity and plant‐specific adaptations of plant‐associated lactic acid bacteria

Leveau

Marco

2019

Environ Microbiol Rep

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Summary Lactic acid bacteria (LAB) are essential for many fruit, vegetable and grain food and beverage fermentations. However, the numbers, diversity and plant‐specific adaptions of LAB found on plant tissues prior to the start of those fermentations are not well understood. When measured, these bacteria have been recovered from the aerial surfaces of plants in a range from <10 CFU g−1 to over 108.5 CFU g−1 of plant tissue and in lower quantities from the soil and rhizosphere. Plant‐associated LAB include well‐known generalist taxa such as Lactobacillus plantarum and Leuconostoc mesenteroides, which are essential for numerous food and beverage fermentations. Other plant‐associated LAB encompass specialist taxa such as Lactobacillus florum and Fructobacillus, many of which were discovered relatively recently and their significance on plants and in foods is not yet recognized. LAB recovered from plants possess the capacity to consume plant sugars, detoxify phenolic compounds and tolerate the numerous biotic and abiotic stresses common to plant surfaces. Although most generalist and some specialist LAB grow rapidly in food and beverages fermentations and can cause spoilage of fresh and fermented fruits and vegetables, the importance of living plants as habitats for these bacteria and LAB contributions to plant microbiomes remain to be shown.

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Section: Specialist Plant‐associated Labmentioning

confidence: 99%

Abundance, diversity and plant‐specific adaptations of plant‐associated lactic acid bacteria

Leveau

Marco

2019

Environ Microbiol Rep

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“…Increasing interest has been direct to the understanding of the interactions between S. cerevisiae [24][25][26] and non-Saccharomyces [27][28][29][30] strains with different lactic acid bacteria (LAB), such as L. plantarum [5,31]. However, none of the above studies has tested the relation among the above three microbes by carrying out the vinification at the industrial scale.…”

Section: Introductionmentioning

confidence: 99%

Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)

et al. 2020

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The employment of multi-species starter cultures has growing importance in modern winemaking for improving the complexity and wine attributes. The assessment of compatibility for selected species/strains at the industrial-scale is crucial to assure the quality and the safety associated with fermentations. An aspect particularly relevant when the species belong to non-Saccharomyces, Saccharomyces spp. and malolactic bacteria, three categories with different biological characteristics and oenological significance. To the best of our knowledge, the present report is the first study regarding the utilization of a combined starter culture composed of three strains of non-Saccharomyces, Saccharomyces cerevisiae and Lactobacillus plantarum for production of wine at the industrial scale. More in-depth, this work investigated the oenological potential of the autochthonous characterized strains from the Apulian region (Southern Italy), Candida zemplinina (syn. Starmerella bacillaris) 35NC1, S. cerevisiae (NP103), and L. plantarum (LP44), in co-inoculation following a complete scale-up scheme. Microbial dynamics, fermentative profiles and production of volatile secondary compounds were assessed in lab-scale micro-vinification tests and then the performances of the mixed starter formulation were further evaluated by pilot-scale wine production. The above results were finally validated by performing an industrial-scale vinification on 100HL of Negroamaro cultivar grape must. The multi-starter formulation was able to rule the different stages of the fermentation processes effectively, and the different microbial combinations enhanced the organoleptic wine features to different extents. The findings indicated that the simultaneous inoculation of the three species affect the quality and quantity of several volatile compounds, confirming that the complexity of the wine can reflect the complexity of the starter cultures. Moreover, the results underlined that the same mixed culture could differently influence wine quality when tested at the lab-, pilot- and industrial-scale. Finally, we highlighted the significance of employment non-Saccharomyces and L. plantarum, together with S. cerevisiae, autochthonous strains in the design of custom-made starter culture formulation for typical regional wine production with pronounced unique quality.

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“…Group B and C strains have been isolated from wine and cider, while group A contains only wine strains, suggesting they are the best adapted to wine. IOEBS277 and S25 were shown to belong to different subgroups in the phylogroup A (27,57).…”

Section: Methodsmentioning

confidence: 98%

“…Alternately, we also used the nonlysogenic host strain O. oeni S25, which was also found to be phage sensitive in earlier studies (20). Previous population structure analyses based on multilocus sequence typing (MLST) of strains from diverse products (wines, ciders, and kombucha) and geographic origins have revealed that O. oeni consists of four genetic groups of strains (A to D) (27,56,57). Group D comprises all five strains recently isolated from kombucha.…”

Section: Methodsmentioning

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

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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.

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Distribution of Oenococcus oeni populations in natural habitats

Cited by 34 publications

References 84 publications

Abundance, diversity and plant‐specific adaptations of plant‐associated lactic acid bacteria

Abundance, diversity and plant‐specific adaptations of plant‐associated lactic acid bacteria

Effect of Co-Inoculation of Candida zemplinina, Saccharomyces cerevisiae and Lactobacillus plantarum for the Industrial Production of Negroamaro Wine in Apulia (Southern Italy)

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

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