A5045985528- Fermentation and Sensory Analysis
- Microbial Metabolism and Applications
- Probiotics and Fermented Foods
- Botanical Research and Applications
- Plant Pathogens and Fungal Diseases
- Microbial Metabolites in Food Biotechnology
- Plant Diversity and Evolution
- Horticultural and Viticultural Research
- Fungal Biology and Applications
- Photosynthetic Processes and Mechanisms
- Microbial Metabolic Engineering and Bioproduction
- SARS-CoV-2 and COVID-19 Research
- Inflammasome and immune disorders
- RNA regulation and disease
- Clinical practice guidelines implementation
- Health, Medicine and Society
- Biochemical Analysis and Sensing Techniques
- Plant biochemistry and biosynthesis
- Agriculture and Rural Development Research
- COVID-19 Clinical Research Studies
- Genomics and Phylogenetic Studies
- Autoimmune Neurological Disorders and Treatments
- Meat and Animal Product Quality
- Polysaccharides and Plant Cell Walls
- Biotin and Related Studies
Wine Australia
2024
Observatoire Aquitain des Sciences de l'Univers
2015
Université de Bordeaux
2012-2015
Unité de Recherche Œnologie
2012
Oenology Research Unit
2011
Lactic acid bacteria (LAB) are Gram positive frequently used in the food industry for fermentation, mainly transformation of carbohydrates into lactic acid. In addition, these also have capacity to metabolize citrate, an organic commonly found products. Its fermentation leads production 4-carbon compounds such as diacetyl, resulting a buttery flavor desired dairy Citrate metabolism is known several beneficial effects on LAB physiology. Nevertheless, controversial effect citrate has been...
Oenococcus oeni is the bacterial species which drives malolactic fermentation in wine. The analysis of 50 genomic sequences O. (14 already available and 36 newly sequenced ones) provided an inventory genes potentially involved exopolysaccharide (EPS) biosynthesis. loci identified are: two gene clusters named eps1 eps2, three isolated glycoside-hydrolase dsrO, dsrV levO, glycosyltransferase gtf, it3, it4. were present or absent depending on strain eps composition diverged from one to another....
Oenococcus oeni is a lactic acid bacteria species encountered particularly in wine, where it achieves the malolactic fermentation. Molecular typing methods have previously revealed that made of several genetic groups strains, some being specific to certain types wines, ciders or regions. Here, we describe 36 recently released O. genomes and phylogenomic analysis these plus 14 reported genomes. We also report three genome sequences sister kitaharae were used for reconstructions. Phylogenomic...
Assyrtiko is a rare ancient grape variety of Greece, which known to produce Protected Designation Origin (PDO) Santorini white wines. Besides the famous character volcanic terroir, also marked by low pH value and sharp acidity. The aim present study was apply new inoculation procedure that modulates fermentation process maintaining unique sensorial characteristics wines based on For this purpose, Lachancea thermotolerans species, for formation lactic acid, tested in sequential with three...
Oenococcus oeni is the lactic acid bacteria most suited to carry out malolactic fermentation in wine, converting L-malic into L-lactic and carbon dioxide, thereby deacidifying wines. Indeed, wine a harsh environment for microbial growth, partly because of its low pH. By metabolizing citrate, O. maintains homeostasis under conditions. citrate consumption activates proton motive force, helps maintain intracellular pH, enhances bacterial growth when it co-metabolized with sugars. In addition,...
Plasmids in lactic acid bacteria occasionally confer adaptive advantages improving the growth and behaviour of their host cells. They are often associated to starter cultures used food industry could be a signature superiority. Oenococcus oeni is main species encountered wine. It performs malolactic fermentation that occurs most wines after alcoholic contributes quality stability. Industrial O. starters may better control fermentation. Starters selected empirically by virtue kinetics...
Oenococcus oeni is the main lactic acid bacterium associated with malolactic fermentation (MLF) of wines. MLF plays an important role in determining final quality Nevertheless, due to stressful conditions inherent wine and especially acidity, may be delayed. This study aimed explore by adaptive evolution improvements tolerance starters but also gain a better understanding mechanisms involved adaptation toward acidity. Four independent populations O. ATCC BAA-1163 strain were propagated...
Malolactic fermentation (MLF) is a process that increasingly conducted by Oenococcus oeni industrial strains.Recently, studies of the diversity O. strains have developed some potential genetic tools to characterise theabilities strains. During this work, mutation on partial sequence rpoB gene and presence ofsome genes previously established be present in most performing were tested thatare already marketed new These tests compared with physiological test neverpreviously taken into account:...