Changes in the Composition of the Lactic Acid Bacteria Behavior And
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Ctsr, the Master Regulator of Stress-Response in Oenococcus
CtsR, the Master Regulator of Stress-Response in Oenococcus oeni, Is a Heat Sensor Interacting With ClpL1 Maud Darsonval, Frédérique Julliat, Tarek Msadek, Hervé Alexandre, Cosette Grandvalet To cite this version: Maud Darsonval, Frédérique Julliat, Tarek Msadek, Hervé Alexandre, Cosette Grandvalet. CtsR, the Master Regulator of Stress-Response in Oenococcus oeni, Is a Heat Sensor Interacting With ClpL1. Frontiers in Microbiology, Frontiers Media, 2018, 9, pp.1-14. 10.3389/fmicb.2018.03135. hal-01986589 HAL Id: hal-01986589 https://hal.archives-ouvertes.fr/hal-01986589 Submitted on 18 Jan 2019 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Distributed under a Creative Commons Attribution| 4.0 International License fmicb-09-03135 December 15, 2018 Time: 15:10 # 1 ORIGINAL RESEARCH published: 18 December 2018 doi: 10.3389/fmicb.2018.03135 CtsR, the Master Regulator of Stress-Response in Oenococcus oeni, Is a Heat Sensor Interacting With ClpL1 Maud Darsonval1†, Frédérique Julliat1†, Tarek Msadek2,3, Hervé Alexandre1,4 and Cosette Grandvalet1,5* 1 UMR -
Evolution of Superior Lactic Acid Bacteria
Enhanced Wine-Making Efficiency Through Fool-Proof Malolactic Fermentation: Evolution of Superior Lactic Acid Bacteria Alice Livingston Betteridge A thesis submitted for the degree of Doctor of Philosophy School of Agriculture, Food and Wine Faculty of Sciences The University of Adelaide January 2015 Table of Contents Table of Contents Summary ................................................................................................................................ iv Declaration of authorship ....................................................................................................... vi Acknowledgements .............................................................................................................. vii List of Figures ........................................................................................................................ ix List of Tables .......................................................................................................................... x Abbreviations and Symbols ................................................................................................... xi Chapter 1. Strategies to improve the stress tolerance of Oenococcus oeni to enable highly efficient malolactic fermentation ........................................................... 1 1.1 Abstract .................................................................................................................... 1 1.2 Introduction ............................................................................................................. -
A Taxonomic Note on the Genus Lactobacillus
TAXONOMIC DESCRIPTION Zheng et al., Int. J. Syst. Evol. Microbiol. DOI 10.1099/ijsem.0.004107 A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae Jinshui Zheng1†, Stijn Wittouck2†, Elisa Salvetti3†, Charles M.A.P. Franz4, Hugh M.B. Harris5, Paola Mattarelli6, Paul W. O’Toole5, Bruno Pot7, Peter Vandamme8, Jens Walter9,10, Koichi Watanabe11,12, Sander Wuyts2, Giovanna E. Felis3,*,†, Michael G. Gänzle9,13,*,† and Sarah Lebeer2† Abstract The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse at phenotypic, ecological and gen- otypic levels. This study evaluated the taxonomy of Lactobacillaceae and Leuconostocaceae on the basis of whole genome sequences. Parameters that were evaluated included core genome phylogeny, (conserved) pairwise average amino acid identity, clade- specific signature genes, physiological criteria and the ecology of the organisms. Based on this polyphasic approach, we propose reclassification of the genus Lactobacillus into 25 genera including the emended genus Lactobacillus, which includes host- adapted organisms that have been referred to as the Lactobacillus delbrueckii group, Paralactobacillus and 23 novel genera for which the names Holzapfelia, Amylolactobacillus, Bombilactobacillus, Companilactobacillus, Lapidilactobacillus, Agrilactobacil- lus, Schleiferilactobacillus, Loigolactobacilus, Lacticaseibacillus, Latilactobacillus, Dellaglioa, -
Taxonomic Status of Lactic Acid Bacteria in Wine and Key Characteristics to Differentiate Species
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Stellenbosch University: SUNJournals Taxonomic Status of Lactic Acid Bacteria in Wine and Key Characteristics to Differentiate Species L.M.T. Dicks* and A. Endo Department of Microbiology, Stellenbosch University, Private Bag X1, 7602 Matieland (Stellenbosch), South Africa Submitted for publication: March 2009 Accepted for publication: May 2009 Key words: Taxonomy; malolactic bacteria; key characteristics Oenococcus oeni is the best malolactic bacterium adapted to low pH and the high SO2 and ethanol concentrations in wine. Leuconostoc mesenteroides and Leuconostoc paramesenteroides (now classified asWeissella paramesenteroides) have also been isolated from wine. Pediococcus damnosus is not often found in wine and is considered a contaminant of high pH wines. Pediococcus inopinatus, Pediococcus parvulus and Pediococcus pentosaceus have occasionally been isolated from wines. Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus hilgardii (previously Lactobacillus vermiforme), Lactobacillus fructivorans (previously Lactobacillus trichoides and Lactobacillus heterohiochii) and Lactobacillus fermentum have been isolated from most wines. Lactobacillus hilgardii and L. fructivorans are resistant to high acid and alcohol and have been isolated from spoiled fortified wines. Lactobacillus vini, Lactobacillus lindneri, Lactobacillus nagelii and Lactobacillus kunkeei have been described more recently. The latter two species are -
Oenococcus Oeni Through Comparative Genomics of Apple Cider and Kombucha Strains
Expanding the biodiversity of Oenococcus oeni through comparative genomics of apple cider and kombucha strains. Marc P. Lorentzen, Hugo Campbell-Sills, Tue S Jorgensen, Tue K Nielsen, Monika Coton, Emmanuel Coton, Lars Hansen, Patrick Lucas To cite this version: Marc P. Lorentzen, Hugo Campbell-Sills, Tue S Jorgensen, Tue K Nielsen, Monika Coton, et al.. Expanding the biodiversity of Oenococcus oeni through comparative genomics of apple cider and kombucha strains.. BMC Genomics, In press, 20 (1), pp.330. 10.1186/s12864-019-5692-3. hal- 03043113 HAL Id: hal-03043113 https://hal.archives-ouvertes.fr/hal-03043113 Submitted on 7 Dec 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Lorentzen et al. BMC Genomics (2019) 20:330 https://doi.org/10.1186/s12864-019-5692-3 RESEARCH ARTICLE Open Access Expanding the biodiversity of Oenococcus oeni through comparative genomics of apple cider and kombucha strains Marc P. Lorentzen1* , Hugo Campbell-Sills1,2, Tue S. Jorgensen3, Tue K. Nielsen3, Monika Coton4, Emmanuel Coton4, Lars Hansen3 and Patrick M. Lucas1 Abstract Background: Oenococcus oeni is a lactic acid bacteria species adapted to the low pH, ethanol-rich environments of wine and cider fermentation, where it performs the crucial role of malolactic fermentation. -
Effect of Biofilm Formation by Oenococcus Oeni on Malolactic Fermentation and Therelease of Aromatic Compounds in Wine
Effect of Biofilm Formation by Oenococcus oenion Malolactic Fermentation and the Release of Aromatic Compounds in Wine Alexandre Bastard, Christian Coelho, Romain Briandet, Alexis Canette, Régis Gougeon, Hervé Alexandre, Jean Guzzo, Stéphanie Weidmann To cite this version: Alexandre Bastard, Christian Coelho, Romain Briandet, Alexis Canette, Régis Gougeon, et al.. Effect of Biofilm Formation by Oenococcus oeni on Malolactic Fermentation and theRelease of Aromatic Compounds in Wine. Frontiers in Microbiology, Frontiers Media, 2016, 7 (613), 10.3389/fmicb.2016.00613. hal-01482143 HAL Id: hal-01482143 https://hal-univ-bourgogne.archives-ouvertes.fr/hal-01482143 Submitted on 27 May 2020 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. fmicb-07-00613 April 25, 2016 Time: 11:49 # 1 ORIGINAL RESEARCH published: 27 April 2016 doi: 10.3389/fmicb.2016.00613 Effect of Biofilm Formation by Oenococcus oeni on Malolactic Fermentation and the Release of Aromatic Compounds in Wine Alexandre Bastard1, Christian Coelho2, Romain Briandet3, Alexis Canette3, Régis Gougeon2, Hervé Alexandre1, Jean Guzzo1 and Stéphanie Weidmann1* 1 UMR A PAM Université Bourgogne Franche-Comté – AgroSup Dijon – Equipe Vin, Aliment, Microbiologie, Dijon, France, 2 UMR A PAM Université Bourgogne Franche-Comté – AgroSup Dijon – Equipe Procédés Alimentaires et Physico-Chimie, Dijon, France, 3 Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, Jouy-en-Josas, France The winemaking process involves the alcoholic fermentation of must, often followed by malolactic fermentation (MLF). -
Malolactic Fermentation- Importance of Wine Lactic Acid Bacteria in Winemaking
LALLEMAND MALOLACTIC FERMENTATION- IMPORTANCE OF In an effort to compile the latest usable OF WINE LACTIC ACID BACTERIA IN WINEMAKING – IMPORTANCE MALOLACTIC FERMENTATION WINE LACTIC ACID BACTERIA information regarding malolactic fermen- tation, Lallemand published Malolactic IN WINEMAKING Fermentation in Wine - Understanding the Science and the Practice in 2005. This addition is an update to that publi- cation with new and relevant information. We intend it to be a compendium of both scientific and applied information of practical use to winemakers from all geo- graphic areas and wine growing regions. It is the desire and intention of the authors to supply the industry with information winemaking professionals can use in the pursuit and furtherance of their art. 2015 For the most recent information, log onto www.lallemandwine.com ISBN 978-2-9815255-0-5 ISBN 978-2-9815255-0-5 9 782981 525505 9 782981 525505 CouvImposéeBible June 1, 2015 8:29 AM 200p 0,46 Production coordinator: Claude Racine Copy editing: Judith Brown and Grant Hamilton Designer: François Messier Printing: Groupe Quadriscan Certain research published or cited in this publication was funded in whole or in part by Lallemand Inc. © 2015 Lallemand Inc. All rights reserved. No part of this book may be reproduced in any form or by any means whatsoever, whether electronic, mechanical, photocopying or record- ing, or otherwise, without the prior written permission of Lallemand Inc. Legal deposit Bibliothèque et Archives nationales du Québec 2015 Library and Archives Canada 2015 ISBN 978-2-9815255-0-5 DISCLAIMER: Lallemand has compiled the information contained herein and, to the best of its knowledge, the information is true and accurate. -
1 LACTIC ACID BACTERIA (OIV-Oeno 328-2009, Oeno 494
INTERNATIONAL ŒNOLOGICAL CODEX Lactic acid bacteria COEI-1-BALACT: 2012 LACTIC ACID BACTERIA (OIV-Oeno 328-2009, Oeno 494-2012) 1. OBJECT, ORIGIN AND FIELD OF APPLICATION Lactic acid bacteria are used in oenology to perform malolactic fermentation. The lactic acid bacteria must belong to the Oenococcus, Leuconostoc, Lactobacillus and Pediococcus genus and must be isolated from grapes, musts, wine or have been derived from these bacteria. The use of genetically modified bacteria will be governed by the currently applicable legislation. The strains of lactic acid bacteria must be kept under conditions which most favour their genetic stability. Lactic acid bacteria used in oenology must transform the malic acid in must and wine into lactic acid and carbon dioxide. This should produce biogenic amines in the smallest possible quantities, and must not produce an off taste. 2. LABELLING The following information must be indicated on the label: - The genus name and specie(s) in addition to the reference(s) of the strain(s) in the case that there is a registration body. - Selecting body - Operating instructions method and possible reactivation additives recommended by the manufacturer. - The minimum number of viable cells per gram of preparation that is guaranteed by the manufacturer, - The manufacturing batch number, in addition to the expiration date and storage conditions with a storage temperature recommended by the manufacturer. - Where relevant, the indication that lactic acid bacteria were obtained by genetic modifications and their modified character(s). - The additives. E-COEI-1-BALACT 1 INTERNATIONAL ŒNOLOGICAL CODEX Lactic acid bacteria COEI-1-BALACT: 2012 3. CHARACTERISTICS Lactic acid bacteria are marketed in liquid, frozen or powder form obtained by lyophilisation or drying, in pure culture or in association with pure cultures. -
Taxonomy of Lactobacilli and Bifidobacteria
Curr. Issues Intestinal Microbiol. 8: 44–61. Online journal at www.ciim.net Taxonomy of Lactobacilli and Bifdobacteria Giovanna E. Felis and Franco Dellaglio*† of carbohydrates. The genus Bifdobacterium, even Dipartimento Scientifco e Tecnologico, Facoltà di Scienze if traditionally listed among LAB, is only poorly MM. FF. NN., Università degli Studi di Verona, Strada le phylogenetically related to genuine LAB and its species Grazie 15, 37134 Verona, Italy use a metabolic pathway for the degradation of hexoses different from those described for ‘genuine’ LAB. Abstract The interest in what lactobacilli and bifdobacteria are Genera Lactobacillus and Bifdobacterium include a able to do must consider the investigation of who they large number of species and strains exhibiting important are. properties in an applied context, especially in the area of Before reviewing the taxonomy of those two food and probiotics. An updated list of species belonging genera, some basic terms and concepts and preliminary to those two genera, their phylogenetic relationships and considerations concerning bacterial systematics need to other relevant taxonomic information are reviewed in this be introduced: they are required for readers who are not paper. familiar with taxonomy to gain a deep understanding of The conventional nature of taxonomy is explained the diffculties in obtaining a clear taxonomic scheme for and some basic concepts and terms will be presented for the bacteria under analysis. readers not familiar with this important and fast-evolving area, -
Mastering Malolactic Fermentation Webinar
Mastering Malolactic Fermentation Lake Michigan College November 9th, 2020 BBBioprotectBioB Chr. Hansen is a bio-science company since 1874 … - Making culture is our core activity Understanding the life of Oenococcus oeni Oenococcus oeni can survive and perform malolactic fermentation (MLF) under very stressful conditions - as wine › The main stress factors for O. oeni in wine are: - SO2, pH, alcohol and temperature - These stress factors are synergistic - They enhance each other’s effect Managing fermentation Fungi Bacteria Environmental Environmental yeast to bacteria to carry carry out the alcoholic out the malolactic fermentation fermentation While this often gave acceptable results, it also carries a high risk of spoilage/contamination from unwanted microbes In late 20th century, commercial yeast and MLF cultures that can be added to wine were introduced, allowing greater control over the microbial population in the wine In red grape must Manage Your Fermentations with Chr. Hansen VINIFLORA® COMPANY PRE- ALCOHOLIC ALCOHOLIC MALOLACTIC FERMENTATION FERMENTATION FERMENTATION › Fermentation experts › VINIFLORA® yeast range › VINIFLORA® yeast range › VINIFLORA® bacteria range › Highest QC methods › Non-Saccharomyces yeast for › Saccharomyces yeast for › Lactic acid bacteria for › Sustainability › BioProtection › Fruit forward wines › Stability › Global reach › Mouthfeel › Consistency › Sensory › Innovation bio-tech › Differentiation › Low nutrient demands › Efficiency › VINIFLORA® for wine › Acid Balance › Bacteria synergies › Food -
Apple Fermented Products Subjects: Others Submitted By: Raquel P
Apple Fermented Products Subjects: Others Submitted by: Raquel P. F. Guiné Definition Fermentation is a process of transforming one substance into another, carried out by microorganisms, such as bacteria and fungi, under certain circumstances, and which can occur under aerobic and/or anaerobic conditions. 1. Introduction Apple species belong to the genus Malus of the Rosaceae family, and thousands of cultivars are grown all around the world. This is in fact one of the most important economic fruit species, according to the Food Agriculture Organization (FAO). The last available statistics from FAO are for the year 2018 and they report that at worldwide level the area for apple cultivation was 4904 thousand ha with a total production of 86,142 thousand tones, representing a trade value of around 8 billion US$ [1][2][3]. Apples are extensively consumed in all countries around the world, being very popular because of their appreciated taste, juiciness, color, texture and nutritional contribution. Additionally, they have a good preservation capacity, they are available year-round in markets, at relatively low prices and they are seen as a healthy food [4][5][6][7]. Besides being consumed fresh, apples can also be transformed into many different kinds of apple products, according to the processing technology used [1]. Some of these apple products include juices [8][9], dehydrated [10][11][12][13], canned [1][14] or purées [15][16]. Additionally, other apple products are obtained through fermentation processes, such as probiotic fermented apple juices [17][18][19] and cider [20][21][22], or fermented products obtained from apple pomace generated as industrial by-products [23][24][25][26]. -
Selection and Characterisation of Oenococcus Oeni and Lactobacillus Plantarum South African Wine Isolates for Use As Malolactic Fermentation Starter Cultures
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Stellenbosch University SUNScholar Repository Selection and Characterisation of Oenococcus oeni and Lactobacillus plantarum South African Wine Isolates for Use as Malolactic Fermentation Starter Cultures E. Lerm, L. Engelbrecht & M. du Toit Institute for Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland (Stellenbosch), South Africa Submitted for publication: May 2011 Accepted for publication: September 2011 Key words: Malolactic fermentation, Oenococcus oeni, Lactobacillus plantarum, starter cultures, enzyme encoding genes This study focused on characterising 23 Oenococcus oeni and 19 Lactobacillus plantarum strains isolated from the South African wine environment for the development of potential commercial malolactic fermentation (MLF) starter cultures. These strains were characterised with regards to oenological important characteristics, including the genetic screening for enzyme-encoding genes (enzymes that are involved/implicated in wine aroma modification, as well as enzymes pertaining to the wholesomeness of the final wine product), their fermentation capabilities, the ability to maintain viability during MLF, as well as the volatile acidity production. A total of three O. oeni and three L. plantarum strains were selected at the completion of this study. These six strains showed the most potential during the characterisation stages of the study and were able to successfully complete MLF in Pinotage wine. It was also found that L. plantarum strains displayed a more diverse enzyme profile than O. oeni strains, particularly with regards to the presence of the aroma-modifying enzymes β-glucosidase and phenolic acid decarboxylase (PAD), which implies the future use of this species in the modification of the wine aroma profile and use as commercial starter culture.