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Distribution of Oenococcus oeni populations in natural habitats
Langue
EN
Article de revue
Ce document a été publié dans
Applied Microbiology and Biotechnology. 2019-02-20, vol. 103, n° 7, p. 2937-2945
Résumé en anglais
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 ...Lire la suite >
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.< Réduire
Mots clés en anglais
Ecosystem
Evolution
Molecular
Fermentation
Genetic Variation
Genomics
Oenococcus
Phylogeny
Wine
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