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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCIBRARIO, Alice
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorPEANNE, Claire
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLAILHEUGUE, Marine
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorCAMPBELL-SILLS, Hugo
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDOLS-LAFARGUE, Marguerite
dc.date.accessioned2021-05-11T07:31:02Z
dc.date.available2021-05-11T07:31:02Z
dc.date.issued2016-12-01
dc.identifier.issn1471-2164en_US
dc.identifier.urihttp://www.biomedcentral.com/1471-2164/17/984
dc.identifier.urihttp://dx.doi.org/10.6084/m9.figshare.c.3595871
dc.identifier.urihttp://prodinra.inra.fr/ft/FDD8FC8A-007E-4451-85DA-E92DAB10A678
dc.identifier.urioadoi:http://www.ncbi.nlm.nih.gov/pmc/articles/PMC5131533
dc.identifier.uriftbiomed:oai:biomedcentral.com:s12864-016-3338-2
dc.identifier.uriftdatacite:oai:oai.datacite.org:9925934
dc.identifier.uriftinraparis:oai:prodinra.inra.fr:383421
dc.identifier.urioai:crossref.org:10.1186/s12864-016-3338-2
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/72134
dc.description.abstractEnAbstract Background Oenococcus oeni is the bacterial species that drives malolactic fermentation in most wines. Several studies have described a high intraspecific diversity regarding carbohydrate degradation abilities but the link between the phenotypes and the genes and metabolic pathways has been poorly described. Results A collection of 41 strains whose genomic sequences were available and representative of the species genomic diversity was analyzed for growth on 18 carbohydrates relevant in wine. The most frequently used substrates (more than 75% of the strains) were glucose, trehalose, ribose, cellobiose, mannose and melibiose. Fructose and L-arabinose were used by about half the strains studied, sucrose, maltose, xylose, galactose and raffinose were used by less than 25% of the strains and lactose, L-sorbose, L-rhamnose, sorbitol and mannitol were not used by any of the studied strains. To identify genes and pathways associated with carbohydrate catabolic abilities, gene-trait matching and a careful analysis of gene mutations and putative complementation phenomena were performed. Conclusions For most consumed sugars, we were able to propose putatively associated metabolic pathways. Most associated genes belong to the core genome. O. oeni appears as a highly specialized species, ideally suited to fermented fruit juice and more specifically to wine for a subgroup of strains.
dc.language.isoENen_US
dc.sourceoadoi_repo
dc.sourcebase
dc.sourcecrossref
dc.subject.enAdaptation
dc.subject.enCarbohydrate
dc.subject.enComparative genomics
dc.subject.enMetabolism
dc.subject.enOenococcus
dc.subject.enWine
dc.title.enCarbohydrate metabolism in Oenococcus oeni: a genomic insight
dc.typeArticle de revueen_US
dc.identifier.doi10.1186/s12864-016-3338-2en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed27905883en_US
bordeaux.journalBMC Genomicsen_US
bordeaux.volume17en_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.issue1en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.exportfalse
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