Evidence of mixed wild populations of Oenococcus oeni strains during wine spontaneous malolactic fermentations

The application of malolactic fermentation process to create good-quality grape wine produced in cool-climate countries: a review

“…This process is initiated by lactic acid bacteria from the genus Lactobacillus, Pediococcus, and Leuconoctoc. At present, the strain Oenococcus oeni (previously named Leuconostoc oenos) has been selected as the most efficient and specific to the appropriate course of MLF [5,6,9,10]. This process, also called biological deacidification, consists in decarboxylation of L(−) malic acid to L(+) lactic acid as well as CO 2 , and 1 g of malic acid is converted into 0.67 g of lactic acid and 0.33 g (165 ml) of CO 2 .…”

“…At present, knowledge on the physiology of O. oeni under stress conditions is used to create tools, which is based on the molecular and physiological aspects that facilitate more precise characteristics of strains. Studies are being conducted on the activity of intracellular enzymes responsible for the metabolism of malic acid and production of ATPase, i.e., the two factors having the decisive effect on the acidophilic character of O. oeni bacteria [6,9,10,12,19,43,46,47].…”

Evaluation of Lysozyme to Control Vinification Process and Histamine Production in Rioja Wines

“…Commercial strains directly inoculated into wine improved significantly the control of MLF [37], but in many cases, the implantation of the cultures did not always occur and the indigenous microbiota carried out MLF [4,31,33] with the risk of volatile acidity, biogenic amine production, and unnecessary costs. In this context, addition of lysozyme can decrease endogenous LAB populations and favor LAB inoculated implantation by avoiding LAB competition.…”

Application of the Different Electrophoresis Techniques to the Detection and Identification of Lactic Acid Bacteria in Wines

“…Because of the difficulty of typing commercial strains first of all these cells underwent to fifteen minutes of ultrasounds, moreover a higher quantity of lysozime (100 μL/block) was added and incubated for 2 h. Macrorestriction analysis was performed with two endonucleases: SfiI, following the method reported by López et al (2007), and ApaI by the method reported by Larisika (2008) with the following modifications for optimal separation of fragments: 1.2% (w/v) agarose gels were submitted to 24 h with a pulse ramping between 0.5 and 20 s at 14 ºC and 6 V/cm in a CHEF DRII apparatus (Bio-Rad).…”