Distribution of Oenococcus oeni populations in natural habitats

Applied Microbiology and Biotechnology
Marc P G Lorentzen, P Lucas

Abstract

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.

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Citations

Oct 2, 2019·Environmental Microbiology Reports·Annabelle O YuMaria L Marco
Feb 2, 2021·Frontiers in Microbiology·Cécile PhilippeClaire Le Marrec
Feb 2, 2021·Frontiers in Microbiology·Carla VirdisVladimir Jiranek
May 1, 2021·Microorganisms·Olivier ClaisseClaire Le Marrec

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Methods Mentioned

BETA
electrophoresis
PCR

Software Mentioned

MLST
Multiple Loci VNTR Analysis ( MLVA )
Multi Locus Sequence Typing ( MLST )

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