Oenococcus identification

Grimaldi, A., McLean, H., Jiranek, V. (2000). Identification and partial characterization of gly-cosidic activities of commercial strains of the lactic acid bacterium Oenococcus oeni. Am. J. Enol. Vitic., 51, 362-369. 

Marcobal, A., De las Rivas, B., Moreno-Arribas, V, Munoz, R. (2004). Identification of the ornithine decarboxylase gene in the putrescine producer Oenococcus oeniBlFl-83. FEMS Microbiol. Lett., 239, 213-220. 

Zapparoli, G., Torriani, S., Pesente, P., and Dellaglio, F. 1998. Design and evaluation of malolactic enzyme gene targeted primers for rapid identification and detection of Oenococcus oeni in wine. Lett. Appl. Microbiol. Tl, 243-246. 

As described by Williams et al. (1990), random amplified polymorphic DNA-PCR (RAPD-PCR) is a variant of PGR that utilizes oligonucleotide probes (9 to 12 base pairs or bp) to amplify several regions of the genome. The amplification products are then separated electrophoretically. Resolution depends upon the primer sequence and reaction conditions. RAPD-PCR can be made more specific by use of highly specific oligonucleotide probes. Holt and Cote (1998) applied this technique toward the identification of dextran-producing Oenococcus strains, and Esteve-Zarzoso et al. (1998) were able to identify Saccharomyces and Zygosaccharomyces species. Quesada and Cenis (1995) used the method to characterize wine yeasts. 

Table 4.3 lists the lactic acid bacteria most often encountered in grape must and wine. Oenococcus oeni is known for ensuring malolactic fermentation in the great majority of cases. So far, the strictly homofermentative lactobacilli of Group I have not been isolated in must or wine. The species are therefore divided into facultative and strict heterofermenters for lactobacilli and into homofermenters (Pediococcus) and heterofermenters (Leuconostoc) for cocci. It is likely that this classification will be modified—on one hand due to anticipated progress in the identification of new species in wine, and on the other hand dne to eventual reclassifications of lactobacilli in the gronps described above. 

During the same test, it is interesting to determine the optical nature of lactic acid formed from glucose. This analysis makes use of an enzymatic process. The two stereoisomers of lactic acid (l and D) are analyzed separately. This form of analysis is particularly adapted to the identification of heterofermentative cocci Oenococcus oeni, Ixu-conostoc mesenteroid.es), which only form the D isomer, and of Lactobacillus casei, which only forms L-lactic acid. 

Restriction polymorphism is not relevant for the identification of bacterial species. No profile type exists for Oenococcus oeni, for example, nor for each of the other species that are of interest in winemaking. This method seems better adapted to the differentiation of strains of the same species. It is thus easy to identify strains of O. oeni, following hydrolysis of their DNA by the Notl enzyme with rare restriction sites. This method is used to monitor development of inoculated selected strains, used during winemaking to promote malolactic fermentation. The restriction profile of the biomass collected in wine during malolactic fermentation is compared with that of the selected strain that was added (Gindreau et al., 1997 2003). 

However, some studies also identified this pathway in optionally heterofermentative lactobacilli, such as Lactobacillus plantarum (Arena etal, 1999). Interestingly, Oenococcus oeni (0. oeni) was classified in Bergey s reference manual for the identification of bacteria as being among those that do not hydrolyze arginine. Recent works of authors... 

Favier, M., Bilhere, E., Lonvaud-Funel, A., et al. (2012) Identification of pOENl-1 and related plasmids in Oenococcus oeni strains performing the malolactic fermentation in wine. PloS One 7, e49082. 

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