Isolation and characteristics of lactic acid bacteria from<i>koshu</i>vineyards in Japan

Yanagida, Fujitoshi; Srionnual, Sirinat; Chen, Y.-S.

doi:10.1111/j.1472-765x.2008.02398.x

Cited by 33 publications

(5 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Nevertheless, O. oeni is a minor species in the oenological environment as soon as it is not in wine. It was not isolated from the vineyard (Bae et al 2006 ; Yanagida et al 2008 ), except in a recent study in which several strains were isolated from grapes of the Priorat region (Catalonia, Spain) (Franquès et al 2017 ). For the first time, this study describes the same strains on grape and in wine, thus confirming the role of the vineyard as a source of strains that colonize wine.…”

Section: Vineyard and Cellar: The Origin Of Wine Strainsmentioning

confidence: 99%

Distribution of Oenococcus oeni populations in natural habitats

Lorentzen

Lucas

2019

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

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.

show abstract

Section: Vineyard and Cellar: The Origin Of Wine Strainsmentioning

confidence: 99%

Distribution of Oenococcus oeni populations in natural habitats

Lorentzen

Lucas

2019

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

show abstract

“…In general, the microbial population of vegetables and fruits is between 10 5 and 10 7 CFU/g ; among which yeasts are the dominant group (10 2 -10 6 CFU/g); LAB represent only a small part of the microbiota, ranging between 10 2 and 10 4 CFU/g (Di Cagno et al, 2013). To date, the LAB diversity present on fruits and flowers has been scarcely studied (Bae et al, 2006; Chambel et al, 2006; Nyanga et al, 2007; Yanagida et al, 2008; Chen et al, 2010; Neveling et al, 2012). Species belonging to the genera Weissella, Lactobacillus, Lactococcus, Leuconostoc, Fructobacillus, Enterococcus, Pediococcus , and Streptococcus have been found, among which W. cibaria, W. confusa, Lb.…”

Section: Introductionmentioning

confidence: 99%

Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina

et al. 2019

View full text Add to dashboard Cite

Lactic acid bacteria (LAB) are capable of converting carbohydrate substrates into organic acids (mainly lactic acid) and producing a wide range of metabolites. Due to their interesting beneficial properties, LAB are widely used as starter cultures, as probiotics, and as microbial cell factories. Exploring LAB present in unknown niches may lead to the isolation of unique species or strains with relevant technological properties. Autochthonous rather than allochthonous starter cultures are preferred in the current industry of fermented food products, due to better adaptation and performance of autochthonous strains to the matrix they originate from. In this work, the lactic microbiota of eight different wild tropical types of fruits and four types of flowers were studied. The ability of the isolated strains to produce metabolites of interest to the food industry was evaluated. The presence of 21 species belonging to the genera Enterococcus, Fructobacillus, Lactobacillus, Lactococcus, Leuconostoc , and Weissella was evidenced by using culture-dependent techniques. The isolated LAB corresponded to 95 genotypically differentiated strains by applying rep-PCR and sequencing of the 16S rRNA gene; subsequently, representative strains of the different isolated species were studied for technological properties, such as fast growth rate and acidifying capacity; pectinolytic and cinnamoyl esterase activities, and absence of biogenic amine biosynthesis. Additionally, the strains' capacity to produce ethyl esters as well as mannitol was evaluated. The isolated fruit- and flower-origin LAB displayed functional properties that validate their potential use in the manufacture of fermented fruit-based products setting the background for the design of novel functional foods.

show abstract

“…LAB isolated from soil (rhizospheres of fruit trees and soil around animal farms) was cultivated successfully using GYP plus BM medium [ 17 , 18 ]. BM medium containing the most of tomato juices, peptone, liver extracts and glucose is used to cultivate malolactic-producing LAB such as Oenococcus oeni from red wine- making in Japan [ 106 , 107 ].…”

Section: Introductionmentioning

confidence: 99%

Probiotic isolates from unconventional sources: a review

2016

View full text Add to dashboard Cite

The use of probiotics for human and animal health is continuously increasing. The probiotics used in humans commonly come from dairy foods, whereas the sources of probiotics used in animals are often the animals’ own digestive tracts. Increasingly, probiotics from sources other than milk products are being selected for use in people who are lactose intolerant. These sources are non-dairy fermented foods and beverages, non-dairy and non-fermented foods such as fresh fruits and vegetables, feces of breast-fed infants and human breast milk. The probiotics that are used in both humans and animals are selected in stages; after the initial isolation of the appropriate culture medium, the probiotics must meet important qualifications, including being non-pathogenic acid and bile-tolerant strains that possess the ability to act against pathogens in the gastrointestinal tract and the safety-enhancing property of not being able to transfer any antibiotic resistance genes to other bacteria. The final stages of selection involve the accurate identification of the probiotic species.

show abstract

Isolation and characteristics of lactic acid bacteria fromkoshuvineyards in Japan

Cited by 33 publications

References 28 publications

Distribution of Oenococcus oeni populations in natural habitats

Distribution of Oenococcus oeni populations in natural habitats

Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina

Probiotic isolates from unconventional sources: a review

Contact Info

Product

Resources

About