Exopolysaccharides produced by Oenococcus oeni: From genomic and phenotypic analysis to technological valorization.
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | DIMOPOULOU, Maria | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | BARDEAU, Tiphaine | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | RAMONET, Pierre-Yves | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | MIOT-SERTIER, Cecile | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | CLAISSE, Olivier
ORCID: 0000-0002-6273-6289 IDREF: 134190726 | |
| dc.contributor.author | DOCO, Thiery | |
| dc.contributor.author | PETREL, Melina | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | LUCAS, Patrick
IDREF: 166279137 | |
| hal.structure.identifier | Unité de Recherche Oenologie [Villenave d'Ornon] [OENO] | |
| dc.contributor.author | DOLS-LAFARGUE, Marguerite | |
| dc.date.accessioned | 2021-04-08T08:09:40Z | |
| dc.date.available | 2021-04-08T08:09:40Z | |
| dc.date.issued | 2016-02-01 | |
| dc.identifier.issn | 1095-9998 | en_US |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/26908 | |
| dc.description.abstractEn | Oenococcus oeni (O. oeni), which is the main species that drives malolactic fermentation (FML), an essential step for wine microbial stabilization and quality improvement, is known to produce exopolysaccharides (EPS). Depending on the strain, these EPS can be soluble, remain attached to the cell or both. In the present study, fourteen strains were examined for eps gene content and EPS production capacities. Cell-linked and soluble heteropolysaccharides made of glucose, galactose and rhamnose, soluble β-glucan, and soluble dextran or levan were found, depending on the strain. The protective potential of either cell-linked heteropolysaccharides or dextrans produced was then studied during freeze drying of the bacterial strains. | |
| dc.language.iso | EN | en_US |
| dc.subject.en | Bacterial Capsules | |
| dc.subject.en | Fermentation | |
| dc.subject.en | Freeze Drying | |
| dc.subject.en | Genomics | |
| dc.subject.en | Microscopy | |
| dc.subject.en | Electron | |
| dc.subject.en | Transmission | |
| dc.subject.en | Oenococcus | |
| dc.subject.en | Phenotype | |
| dc.subject.en | Polysaccharides | |
| dc.subject.en | Bacterial | |
| dc.subject.en | Wine | |
| dc.title.en | Exopolysaccharides produced by Oenococcus oeni: From genomic and phenotypic analysis to technological valorization. | |
| dc.title.alternative | Food Microbiol | en_US |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.1016/j.fm.2015.07.011 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Biologie végétale | en_US |
| dc.identifier.pubmed | 26611165 | en_US |
| bordeaux.journal | Food Microbiology | en_US |
| bordeaux.page | 10-17 | en_US |
| bordeaux.volume | 53 | en_US |
| bordeaux.hal.laboratories | Oenologie - EA 4577 | en_US |
| bordeaux.issue | Pt A | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.institution | Bordeaux INP | en_US |
| bordeaux.institution | INRAE | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| bordeaux.import.source | pubmed | |
| hal.export | false | |
| workflow.import.source | pubmed | |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Microbiology&rft.date=2016-02-01&rft.volume=53&rft.issue=Pt%20A&rft.spage=10-17&rft.epage=10-17&rft.eissn=1095-9998&rft.issn=1095-9998&rft.au=DIMOPOULOU,%20Maria&BARDEAU,%20Tiphaine&RAMONET,%20Pierre-Yves&MIOT-SERTIER,%20Cecile&CLAISSE,%20Olivier&rft.genre=article |
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