LORENTZEN, Marc P.; LUCAS, Patrick

doi:10.1007/s00253-019-09689-z

LORENTZEN, Marc P.
Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

LUCAS, Patrick

Unité de Recherche Oenologie [Villenave d'Ornon] [OENO]

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Applied Microbiology and Biotechnology. 2019-02-20, vol. 103, n° 7, p. 2937-2945

Resumen en inglés

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.< Leer menos

Palabras clave en inglés

Ecosystem

Evolution

Molecular

Fermentation

Genetic Variation

Genomics

Oenococcus

Phylogeny

Wine

URI

https://oskar-bordeaux.fr/handle/20.500.12278/21384

DOI

http://dx.doi.org/10.1007/s00253-019-09689-z

Centros de investigación

Oenologie - UMR 1366

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Distribution of Oenococcus oeni populations in natural habitats

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Este ítem está publicado en

Resumen en inglés

Palabras clave en inglés

URI

DOI

Centros de investigación