Review
Biotechnology & Applied Microbiology
Zhecun Xu, Michelle E. Walker, Jin Zhang, Jennifer M. Gardner, Krista M. Sumby, Vladimir Jiranek
Summary: The widespread presence of bacteriophages has attracted great interest from the biological research community, especially in connection to fermented food processing and the wine industry. While bacteriophages may pose challenges in winemaking, they are also being considered as alternatives to sulphur dioxide for preventing wine spoilage.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Aitor Balmaseda, Nicolas Rozes, Miguel Angel Leal, Albert Bordons, Cristina Reguant
Summary: This study examined the effects of non-Saccharomyces yeasts on malolactic fermentation, finding that wines inoculated with Torulaspora delbrueckii were beneficial in promoting the development of Oenococcus oeni and improving MLF performance.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Armachius James, Ting Yao, Hengming Ke, Yousheng Wang
Summary: Microbial communities in winemaking have a diverse impact on the fermentation process, flavor, aroma, and functional components of wine. The management of microbiota can enhance wine production and contribute to the health benefits associated with moderate wine consumption. This review focuses on the contributions of wine microbiota to functional components and highlights the role of different yeasts and bacteria in winemaking.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Food Science & Technology
Aitor Balmaseda, Nicolas Rozes, Albert Bordons, Cristina Reguant
Summary: The use of Torulaspora delbrueckii in wines from grapes with different degrees of maturity showed higher total polyphenolic index (TPI) values and improved aromatic characteristics compared to wines inoculated only with Saccharomyces cerevisiae. Additionally, there was a reduction in some inhibitor compounds for Oenococcus oeni as a result of fermentation with this non-Saccharomyces, leading to better malolactic fermentation performances.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Aitor Balmaseda, Marc Lorentzen, Lucie Dutilh, Remi Bauduin, Hugues Guichard, Severine Ollivier, Cecile Miot-Sertier, Patrick M. Lucas
Summary: O. oeni is the main lactic acid bacteria species in wine and cider, responsible for malo-lactic fermentation. The majority of strains in wine belong to phylogroups A, B + C, and D, while in cider, A, B, and C strains are dominant. Ethanol and fermentation kinetics drive the selection of phylogroup A strains in wine, while B and C strains dominate in cider with lower ethanol content.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Food Science & Technology
Aitor Balmaseda, Nicolas Rozes, Albert Bordons, Cristina Reguant
Summary: In this study, a comparative multi-omics approach was used to analyze the molecular adaptation of O. oeni in wines fermented with two non-Saccharomyces yeasts, T. delbrueckii and M. pulcherrima, in sequential inoculation with S. cerevisiae. The results showed that using non-Saccharomyces yeasts shortened the duration of MLF and affected the amino acid and carbohydrate transport and metabolism of O. oeni, with peptide metabolism being a key feature. Additionally, the abundance of the stress protein Hsp20 was reduced, indicating a less stressful condition for O. oeni when non-Saccharomyces yeasts were used.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Microbiology
Rosanna Tofalo, Noemi Battistelli, Giorgia Perpetuini, Luca Valbonetti, Alessio Pio Rossetti, Carlo Perla, Camillo Zulli, Giuseppe Arfelli
Summary: The study demonstrates differences in the adhesion ability of different Oenococcus oeni strains to polystyrene, as well as variations in metabolism between biofilm cells and detached cells, which impact malic acid degradation kinetics and wine aroma production.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Nan Hao, Jingyue Liu, Fu Wang, Jiamin Cao, Qiling Chen, Ling He, Xueqiang Guan, Shuwen Liu, Kan Shi
Summary: This study investigated the MLF performance of indigenous Oenococcus oeni strains and mutants on Pinot Noir and Chardonnay wines. The acid-tolerant mutants showed better MLF performance and increased volatile compound concentrations, contributing to the formation of butter and floral aromas.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Hongyu Zhao, Yueqi Li, Longxiang Liu, Mengni Zheng, Zhuojun Feng, Kai Hu, Yongsheng Tao
Summary: The timing of inoculation and the pairing of yeast have significant effects on the fermentation performance and aroma production of Merlot wine. Co-inoculation of Oenococcus oeni and Saccharomyces cerevisiae/non-Saccharomyces yeast reduced fermentation time and influenced the production of key compounds. The pairing of yeast improved the viability of O. oeni and affected the formation of aromatic esters and volatile fatty acids.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Inaki Diez-Ozaeta, Maria Lavilla, Felix Amarita
Summary: The study showed that different strains of Oenococcus oeni have specific impacts on the aroma profile of wine and the MLF process, potentially leading to the production of wines with individual characteristics.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Xueshan Yang, Xinyuan Song, Liu Yang, Jie Zhao, Xia Zhu
Summary: By using O. oeni GF-2 for malolactic fermentation, the malic acid content of pear-kiwifruit wine can be significantly reduced, while improving the quality of the wine in terms of organic acids and aromatic compounds.
Article
Microbiology
Cristobal A. Onetto, Peter J. Costello, Radka Kolouchova, Charlotte Jordans, Jane McCarthy, Simon A. Schmidt
Summary: To successfully complete malolactic fermentation, Oenococcus oeni must overcome wine stress conditions of low pH, high ethanol, and the presence of SO2. This study focused on characterizing the transcriptional response of O. oeni to SO2 stress, revealing major transcriptional changes associated with this compound.
MICROBIOLOGY SPECTRUM
(2021)
Article
Microbiology
Cecile Philippe, Amel Chaib, Fety Jaomanjaka, Olivier Claisse, Patrick M. Lucas, Johan Samot, Christian Cambillau, Claire Le Marrec
Summary: This study reports the first group of virulent oenophages named Vinitor isolated from the winemaking environment. Vinitor phages, morphologically similar to siphoviruses infecting other LAB, are more abundant in musts than temperate oenophages during winemaking. Genomic analysis of Vinitor phages reveals unique combinations of modules and possible evolutionary connections with (pro)phages associated with other bacteria.
FRONTIERS IN MICROBIOLOGY
(2021)
Review
Biotechnology & Applied Microbiology
Spiros Paramithiotis, Vasiliki Stasinou, Aikaterini Tzamourani, Yorgos Kotseridis, Maria Dimopoulou
Summary: The aim of this review is to explore and critically discuss malolactic fermentation (MLF) from both theoretical and practical perspectives, including its impact on microbial stability and sensory characteristics of wines, as well as practical issues accompanying MLF.
FERMENTATION-BASEL
(2022)
Article
Chemistry, Applied
Cemile Yilmaz, Vural Gokmen
Summary: This study investigated the impact of commercial non-Saccharomyces yeasts and Oenococcus oeni on the formation of amino acid derivatives in white and red wines during fermentation. It was found that different yeast combinations could influence the content of amino acid derivatives. Additionally, changes in neuroactive compounds in wines under different conditions were observed.
Article
Biotechnology & Applied Microbiology
Alice Cibrario, Cecile Miot Sertier, Laurent Riquier, Gilles de Revel, Isabelle Masneuf-Pomarede, Patricia Ballestra, Marguerite Dols-Lafargue
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
(2020)
Article
Biotechnology & Applied Microbiology
Amel Chaib, Cecile Philippe, Fety Jaomanjaka, Olivier Claisse, Mickael Jourdes, Patrick Lucas, Stephanie Cluzet, Claire Le Marrec
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2019)
Article
Biotechnology & Applied Microbiology
Alice Cibrario, Marie Claire Perello, Cecile Miot-Sertier, Laurent Riquier, Gilles de Revel, Patricia Ballestra, Marguerite Dols-Lafargue
Article
Microbiology
Cecile Philippe, Amel Chaib, Fety Jaomanjaka, Olivier Claisse, Patrick M. Lucas, Johan Samot, Christian Cambillau, Claire Le Marrec
Summary: This study reports the first group of virulent oenophages named Vinitor isolated from the winemaking environment. Vinitor phages, morphologically similar to siphoviruses infecting other LAB, are more abundant in musts than temperate oenophages during winemaking. Genomic analysis of Vinitor phages reveals unique combinations of modules and possible evolutionary connections with (pro)phages associated with other bacteria.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Microbiology
Olivier Claisse, Amel Chaib, Fety Jaomanjaka, Cecile Philippe, Yasma Barchi, Patrick M. Lucas, Claire Le Marrec
Summary: Oenococcus oeni harbors prophages that play a significant role in driving horizontal gene transfer and contributing to within-species bacterial diversity. The diversity patterns of prophages vary significantly among different host lineages and environmental niches, highlighting their pervasive presence and impact within the species.
Review
Food Science & Technology
Maria Dimopoulou, Marguerite Dols-Lafargue
Summary: Research has shown that lactic acid bacteria produce a variety of exopolysaccharides in fermented beverages through multiple biosynthetic pathways, crucial for bacterial adaptation to human intervention. LAB polysaccharides have been widely studied in the food industry, but research in wine, beer and cider is limited. This review summarizes information on the structure, biosynthetic pathways, and physiology of LAB polysaccharides in these beverages.
Article
Chemistry, Physical
Kota Ogura, Clement Brasselet, Gustavo Cabrera-Barjas, Masoud Hamidi, Amin Shavandi, Marguerite Dols-Lafargue, Naoki Sawamura, Cedric Delattre
Summary: In this study, fungal nanochitosans with interesting particle size distribution were efficiently generated using a high-pressure water jet system. The nanochitosans showed high viscosity and transparency after mechanical treatment, and exhibited promising mechanical properties for medical applications. Additionally, the nanochitosan film displayed excellent long-term antioxidant effect and interesting antimicrobial activity, indicating its high potential for biomedical applications.
Article
Biotechnology & Applied Microbiology
Amel Chaib, Olivier Claisse, Elodie Delbarre, Jade Bosviel, Claire Le Marrec
Summary: Malolactic fermentation (MLF) is crucial in winemaking, driven by the lactic acid bacterium Oenococcus oeni, with prophages play a significant role in affecting the quality and stability of wines. Survey in three wineries in Bordeaux revealed the presence of lysogens in the LAB population driving spontaneous MLF, with varying rates across wineries.
Article
Biochemistry & Molecular Biology
Jules Harrouard, Chris Eberlein, Patricia Ballestra, Marguerite Dols-Lafargue, Isabelle Masneuf-Pomarede, Cecile Miot-Sertier, Joseph Schacherer, Warren Albertin
Summary: Human-associated microorganisms are ideal models for studying the effects of environmental changes on species evolution and adaptation. The yeast Brettanomyces bruxellensis is a fascinating organism that has faced anthropogenic-driven selective pressures. In this review, the authors highlight the genetic and phenotypic diversity of this species, which is only beginning to be understood. They discuss the coexistence of different ploidy levels and their association with specific fermented processes, suggesting independent adaptation events to human-modified environments. The authors also emphasize the phenotypic traits of B. bruxellensis and their potential relevance to human activities.
Article
Food Science & Technology
Amel Chaib, Cecile Philippe, Fety Jaomanjaka, Yasma Barchi, Florencia Oviedo-Hernandez, Olivier Claisse, Claire Le Marrec
Summary: Winemaking involves complex processes, including alcoholic and malolactic fermentations. While natural microbiota can conduct spontaneous malolactic fermentation (MLF), the use of selected bacteria starter cultures is preferred for a reliable fermentation. Factors such as high ethanol concentration and the presence of bacteriophages can inhibit MLF.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Virology
Yasma Barchi, Cecile Philippe, Amel Chaib, Florencia Oviedo-Hernandez, Olivier Claisse, Claire Le Marrec
Summary: In this study, two strategies were implemented to assess the connection between Oenococcus bacteriophages and their hosts from different species and habitats. First, a genome-mining approach was used to investigate the diversity of CRISPR-Cas systems, and CRISPR-endowed strains were identified in three species. Second, experimental phage-host interaction analyses were conducted with a diversified panel of phages and strains. The results showed limited infections between O. kitaharae and O. sicerae and phages of O. oeni, indicating interactions between related phages and their Oenococcus hosts over evolutionary time.
Article
Microbiology
Yasma Barchi, Amel Chaib, Florencia Oviedo-Hernandez, Marion Decossas, Olivier Claisse, Claire Le Marrec
Summary: This article announces the draft genome sequence of an Oenococcus kitaharae strain isolated from homemade water kefir in Bordeaux, France. The strain, O. kitaharae CRBO2176, has been deposited at the Biological Resources Center Oenology (CRBO) of the Institute of Vine and Wine Science (ISVV; Villenave d'Ornon, France).
MICROBIOLOGY RESOURCE ANNOUNCEMENTS
(2023)
Article
Food Science & Technology
Julie Miranda, Cecile Miot-Sertier, Laura Olazabal, Warren Albertin, Tristan Richard, Gregory Da Costa, Caroline Rouger, Marguerite Dols-Lafargue
Summary: The growth ability of Brettanomyces bruxellensis yeast strains in different Bordeaux red wines varied. The key factors affecting the permissiveness score of wines were the ethanol content, yeast strain, and wine itself, while pH had little effect. Wine composition analysis could not identify the molecules responsible for wine permissiveness.
Review
Virology
Mireille Ansaldi, Pascale Boulanger, Charlotte Brives, Laurent Debarbieux, Nicolas Dufour, Remy Froissart, Sylvain Gandon, Claire Le Henaff, Marie-Agnes Petit, Eduardo Rocha, Clara Torres-Barcelo
Review
Virology
Mireille Ansaldi, Pascale Boulanger, Charlotte Brives, Laurent Debarbieux, Nicolas Dufour, Remy Froissart, Sylvain Gandon, Claire Le Henaff, Marie-Agnes Petit, Eduardo Rocha, Clara Torres-Barcelo