Leuconostoc oenos sp.nov.

Garvie, Ellen I.

doi:10.1099/00221287-48-3-431

Cited by 119 publications

(76 citation statements)

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“…The bacteria contain, in addition, pyruvate oxidase activity which is induced under microoxic conditions. Other homo-or heterofermentative lactic acid bacteria showed only low pyruvate fermentation activity.Oenococcus oeni and Leuconostoc mesenteroides are heterofermentative lactic acid bacteria (LAB) that are closely related to each other and have previously been grouped within the same family due to many physiological and genetic similarities (6,8,9). O. oeni is used in wine fermentation for degradation of malic acid, whereas L. mesenteroides is used for fermentation of vegetables.…”

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Pyruvate Fermentation by Oenococcus oeni and Leuconostoc mesenteroides and Role of Pyruvate Dehydrogenase in Anaerobic Fermentation

Wagner

Tran²,

Richter

et al. 2005

Appl Environ Microbiol

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The heterofermentative lactic acid bacteria Oenococcus oeni and Leuconostoc mesenteroides are able to grow by fermentation of pyruvate as the carbon source (2 pyruvate 3 1 lactate ؉ 1 acetate ؉ 1 CO 2 ). The growth yields amount to 4.0 and 5.3 g (dry weight)/mol of pyruvate, respectively, suggesting formation of 0.5 mol ATP/mol pyruvate. Pyruvate is oxidatively decarboxylated by pyruvate dehydrogenase to acetyl coenzyme A, which is then converted to acetate, yielding 1 mol of ATP. For NADH reoxidation, one further pyruvate molecule is reduced to lactate. The enzymes of the pathway were present after growth on pyruvate, and genome analysis showed the presence of the corresponding structural genes. The bacteria contain, in addition, pyruvate oxidase activity which is induced under microoxic conditions. Other homo-or heterofermentative lactic acid bacteria showed only low pyruvate fermentation activity.Oenococcus oeni and Leuconostoc mesenteroides are heterofermentative lactic acid bacteria (LAB) that are closely related to each other and have previously been grouped within the same family due to many physiological and genetic similarities (6,8,9). O. oeni is used in wine fermentation for degradation of malic acid, whereas L. mesenteroides is used for fermentation of vegetables. Both bacteria convert hexoses by heterolactic fermentation to lactate, ethanol, and CO 2 . Ethanol formation from acetyl phosphate (or acetyl coenzyme A [acetyl-CoA]) is required for reoxidation of NAD(P)H, which is produced in the pentose phosphate pathway during hexose oxidation. In many heterolactic acid bacteria and in particular in O. oeni, NAD(P)H reoxidation by the ethanol pathway is slow because of low acetaldehyde dehydrogenase activity (16,26,27,34). When, in addition, coenzyme A (HSCoA), and consequently acetyl-CoA, is limiting due to a shortage of the precursor pantothenate, the low capacity of NAD(P)H reoxidation by the ethanol pathway limits the metabolism and growth rate of the bacteria (26). For this reason, O. oeni, and to some extent also L. mesenteroides, uses alternative pathways for NAD(P)H reoxidation, such as the reduction of erythrose-4-phosphate to erythritol, to overcome the limitation (26,34).In addition to the alternative endogenous pathways of erythritol and glycerol formation for NAD(P)H reoxidation, the bacteria are able to use external electron acceptors for reoxidation of NAD(P)H. Fructose, O 2 , and pyruvate can be used as electron sinks by O. oeni and L. mesenteroides, yielding mannitol, H 2 O 2 , and lactate as the reduced end products (16,23,27). O. oeni, which has very low capacities for NAD(P)H reoxidation in the ethanol pathway, gains significantly in metabolic and growth rates by the use of external electron acceptors.When pyruvate was supplied in excess as an electron acceptor, there were indications that pyruvate is not only used as an electron acceptor but also oxidized to acetate (27, 28). As shown here, pyruvate can be disproportionated to lactate and acetate at substantial rates and can be used...

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confidence: 99%

Pyruvate Fermentation by Oenococcus oeni and Leuconostoc mesenteroides and Role of Pyruvate Dehydrogenase in Anaerobic Fermentation

Wagner

Tran²,

Richter

et al. 2005

Appl Environ Microbiol

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“…The acidic tomato broth (ATB) medium described by Garvie (1967a) contains 25% (v/v) tomato juice. A modification of the latter medium, described by Dicks et al (1990) contains 25% (v/v) grape juice (acidic grape medium).…”

Section: Enrichment and Isolationmentioning

confidence: 99%

“…Isoleucine, leucine, methionine, and tryptophan stimulates the growth of certain strains (Garvie, 1967a). Some strains grow in the absence of uracil and Tween 80 (Garvie, 1967a). None of the strains require pyridoxal (Garvie, 1967a), cobalamin, and p-aminobenzoic acid (Garvie, 1986).…”

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“…Some strains grow in the absence of uracil and Tween 80 (Garvie, 1967a). None of the strains require pyridoxal (Garvie, 1967a), cobalamin, and p-aminobenzoic acid (Garvie, 1986).…”

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“…oeni requires as many as 13 amino acids for growth (Garvie, 1967a). Glutamic acid, valine, guanine, adenine, xanthine, uracil, riboflavin, folic acid, nicotinic acid, thiamine, biotin and pantothenic acid, or a derivative of pantothenic acid, are required by all strains (Garvie, 1967a;Garvie, 1986). Isoleucine, leucine, methionine, and tryptophan stimulates the growth of certain strains (Garvie, 1967a).…”

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Taxonomic Status of Lactic Acid Bacteria in Wine and Key Characteristics to Differentiate Species

Dicks

Endo

2016

SAJEV

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Oenococcus oeni is the best malolactic bacterium adapted to low pH and the high SO 2 and ethanol concentrations in wine. Leuconostoc mesenteroides and Leuconostoc paramesenteroides (now classified as Weissella paramesenteroides) have also been isolated from wine. Pediococcus damnosus is not often found in wine and is considered a contaminant of high pH wines. Pediococcus inopinatus, Pediococcus parvulus and Pediococcus pentosaceus have occasionally been isolated from wines. Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus hilgardii (previously Lactobacillus vermiforme), Lactobacillus fructivorans (previously Lactobacillus trichoides and Lactobacillus heterohiochii) and Lactobacillus fermentum have been isolated from most wines. Lactobacillus hilgardii and L. fructivorans are resistant to high acid and alcohol and have been isolated from spoiled fortified wines. Lactobacillus vini, Lactobacillus lindneri, Lactobacillus nagelii and Lactobacillus kunkeei have been described more recently. The latter two species are known to cause sluggish or stuck alcoholic fermentations in wine. Although Lactobacillus collinoides and Lactobacillus mali (previously Lactobacillus yamanashiensis) decarboxylate L-malic acid, they are more often found in cider and fruit juices. Lactobacillus curvatus, Lactobacillus delbrueckii, Lactobacillus diolivorans, Lactobacillus jensenii and Lactobacillus paracasei are seldomly isolated from wines. Some strains of Lactobacillus casei may be closer related to Lactobacillus paracasei or a distant relative, Lactobacillus zeae. Oenococcus kitaharae, isolated from compost is genetically closely related to Oenococcus oeni, but does not decarboxylate malate, prefers higher growth pH and is phenotypically well distinguished from O. oeni. This review summarises the current taxonomic status of malolactic bacteria and lists key phenotypic characteristics that may be used to identify the species.

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The genus Oenococcus

Endo

Dicks

2014

Lactic Acid Bacteria

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Leuconostoc oenos sp.nov.

Cited by 119 publications

References 10 publications

Pyruvate Fermentation by Oenococcus oeni and Leuconostoc mesenteroides and Role of Pyruvate Dehydrogenase in Anaerobic Fermentation

Pyruvate Fermentation by Oenococcus oeni and Leuconostoc mesenteroides and Role of Pyruvate Dehydrogenase in Anaerobic Fermentation

Taxonomic Status of Lactic Acid Bacteria in Wine and Key Characteristics to Differentiate Species

The genus Oenococcus

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