ArticleGenome biology and evolution2015
Phylogenomic Analysis of Oenococcus oeni Reveals Specific Domestication of Strains to Cider and Wines.
Article in Genome biology and evolution, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed.
- Effects of regional location on the genotype and phenotype of historical Irish brewing yeast.Frontiers in microbiology · 2025Article
- A reassessment of the infra-species diversity patterns in the wine-associatedFrontiers in microbiology · 2025Article
- Draft Genome Sequence of Oenococcus kitaharae CRBO2176, Isolated from Homemade Water Kefir.Microbiology resource announcements · 2023Article
- Metabolic behavior for a mutantFrontiers in microbiology · 2023Article
- Genomic Analysis of an Excellent Wine-Making StrainPolish journal of microbiology · 2022Article
- Molecular tools for the analysis of the microbiota involved in malolactic fermentation: from microbial diversity to selection of lactic acid bacteria of enological interest.World journal of microbiology & biotechnology · 2022Review
- Distribution of Prophages in theMicroorganisms · 2021Article
- Lysogeny in the Lactic Acid Bacterium Oenococcus oeni Is Responsible for Modified Colony Morphology on Red Grape Juice Agar.Applied and environmental microbiology · 2019Article
- Expanding the biodiversity of Oenococcus oeni through comparative genomics of apple cider and kombucha strains.BMC genomics · 2019Article
- Distribution of Oenococcus oeni populations in natural habitats.Applied microbiology and biotechnology · 2019Review
- Conversion of Methionine to Cysteine inFrontiers in microbiology · 2018Article
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- Mapping the Physiological Response ofFrontiers in microbiology · 2018Article
- Molecular Cloning, Expression and Characterization of Oenococcus oeni Priming Glycosyltransferases.Molecular biotechnology · 2017Article
- Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions.Microorganisms · 2017Review
- Biogeography of Oenococcus oeni Reveals Distinctive but Nonspecific Populations in Wine-Producing Regions.Applied and environmental microbiology · 2017Article
- Microbial Resources and Enological Significance: Opportunities and Benefits.Frontiers in microbiology · 2017Review
- Genome-Scale Reconstruction of the Metabolic Network inFrontiers in microbiology · 2017Article
- Carbohydrate metabolism in Oenococcus oeni: a genomic insight.BMC genomics · 2016Article
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Authors and funding
14 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 the species is made of several genetic groups of strains, some being specific to certain types of wines, ciders or regions. Here, we describe 36 recently released O. oeni genomes and the phylogenomic analysis of these 36 plus 14 previously reported genomes. We also report three genome sequences of the sister species Oenococcus kitaharae that were used for phylogenomic reconstructions. Phylogenomic and population structure analyses performed revealed that the 50 O. oeni genomes delineate two major groups of 12 and 37 strains, respectively, named A and B, plus a putative group C, consisting of a single strain. A study on the orthologs and single nucleotide polymorphism contents of the genetic groups revealed that the domestication of some strains to products such as cider, wine, or champagne, is reflected at the genetic level. While group A strains proved to be predominant in wine and to form subgroups adapted to specific types of wine such as champagne, group B strains were found in wine and cider. The strain from putative group C was isolated from cider and genetically closer to group B strains. The results suggest that ancestral O. oeni strains were adapted to low-ethanol containing environments such as overripe fruits, and that they were domesticated to cider and wine, with group A strains being naturally selected in a process of further domestication to specific wines such as champagne.
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