Lactobacillus oeni sp. nov., from wine

Abstract

Ten Lactobacillus strains, previously isolated from different Bobal grape wines from the UtielRequena Origin Denomination of Spain, were characterized phylogenetically, genotypically and phenotypically. The 16S rRNA genes were sequenced and phylogenetic analysis showed that they form a tight phylogenetic clade that is closely related to reference strains Lactobacillus satsumensis NRIC 0604 T , 'Lactobacillus uvarum' 8 and Lactobacillus mali DSM 20444 T . DNA-DNA hybridization results confirmed the separation of the strains from other Lactobacillus species. Genotypically, the strains could be differentiated from their closest neighbours by 16S amplified rDNA restriction analysis and random amplified polymorphic DNA patterns. The strains were Gram-staining-positive, facultatively anaerobic rods that did not exhibit catalase activity. Phenotypically, they could be distinguished from their closest relatives by several traits such as their inabilities to grow at pH 3.3, to ferment sucrose, amygdalin and arbutin or to hydrolyse aesculin. The characteristics of the ten wine isolates suggest that they represent a novel species, for which the name Lactobacillus oeni sp. nov. is proposed. The type strain is 59b T (5CECTLactobacilli are Gram-positive, non-spore-forming, catalase-negative rods belonging to the group of lactic acid bacteria. They are found in a wide variety of habitats such as fermented beverages and foods, mucosal membranes and intestinal tracts of animals and humans, sewage and plant material (Bernardeau et al., 2008). Lactobacilli play an important role in the winemaking process because they can transform a large number of the compounds that are present in wine to the final products that determine a wine's organoleptic properties and, hence, its quality (Lafon-Lafourcade, 1983;Lafon-Lafourcade et al., 1983). Some Lactobacillus species are responsible for malolactic fermentation, although the species Oenococcus oeni is most frequently associated with this process. Malolactic fermentation is a desirable process in the production of quality wines because it reduces acidity, increases microbiological stability and improves organoleptic characteristics (Agouridis et al., 2005). Nevertheless, lactobacilli can also lead to detrimental effects as they can produce acetic acid, off-flavours, ropiness and biogenic amines that can be toxic to humans (Fleet, 1993;Landete et al., 2005Landete et al., , 2007Sponholz, 1993).Because of the positive and negative effects of lactobacilli in wine, several studies have been done in recent years in order to investigate the diversity of Lactobacillus species that are associated with winemaking. As a consequence, some novel Lactobacillus species have been described (Rodas et al., 2006; Mañes-Lázaro et al., 2008a). Following a polyphasic study, Rodas et al. (2005) found a group of ten strains (59b T , 54, 59c, 80, 81, 82, 103, 209g, 376 and 420) that did not cluster with any of the known Lactobacillus species. The 16S rRNA gene of strain 59bT was sequenced and phylogenetic analys...

Effects of Probiotic Bacillus subtilis on Intestinal Microbial Diversity and Immunity of Orange Spotted Grouper Epinephelus coioides

“…(Enright et al, 2003). Lactobacillus oeni strain 59 b have a role in Malolactic fermentation process for increases microbiological stability and improves organoleptic characteristics (Lazaro et al, 2009). And Methylobacterium aminovorans strain JCM 8240 have a role to digest methanol, D-fructose, glycerol, ethanol, monomethylamine, dimethylamine, trimethylamine, TMAH, formamide, N-methylformamide, DMF, succinic acid, L-asparatic acid, L-glutamic acid, and betaine (Urakami et al, 1993).…”

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

“…l -Malic acid is transformed into l (+)-lactic acid. They produce exopolysaccharide from sucrose [203]. The genome size of the type strain is 2.12 Mbp.…”

Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview

“…As a result, many novel Lactobacillus spp. have been described based on investigations into the phylogenetic, genotypic and phenotypic characterisation of isolates (Mañes-Lázaro et al 2009). …”