ArticleBMC genomics2016
Carbohydrate metabolism in Oenococcus oeni: a genomic insight.
Article in BMC genomics, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- AraR Transcription Factor Affects the Sugar Metabolism and Acid Tolerance ofFoods (Basel, Switzerland) · 2025Article
- A reassessment of the infra-species diversity patterns in the wine-associatedFrontiers in microbiology · 2025Article
- Malolactic fermentation of lactic acid bacteria isolated from southern Brazilian red wine.World journal of microbiology & biotechnology · 2023Article
- Use of Yeast Mannoproteins byFoods (Basel, Switzerland) · 2021Article
- Biochemical and Taxonomic Characterization of Novel Haloarchaeal Strains and Purification of the Recombinant Halotolerant α-Amylase Discovered in the Isolate.Frontiers in microbiology · 2020Article
- 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
- Article
- Mapping the Physiological Response ofFrontiers in microbiology · 2018Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundOenococcus oeni is the bacterial species that drives malolactic fermentation in most wines. Several studies have described a high intraspecific diversity regarding carbohydrate degradation abilities but the link between the phenotypes and the genes and metabolic pathways has been poorly described.
resultsA collection of 41 strains whose genomic sequences were available and representative of the species genomic diversity was analyzed for growth on 18 carbohydrates relevant in wine. The most frequently used substrates (more than 75% of the strains) were glucose, trehalose, ribose, cellobiose, mannose and melibiose. Fructose and L-arabinose were used by about half the strains studied, sucrose, maltose, xylose, galactose and raffinose were used by less than 25% of the strains and lactose, L-sorbose, L-rhamnose, sorbitol and mannitol were not used by any of the studied strains. To identify genes and pathways associated with carbohydrate catabolic abilities, gene-trait matching and a careful analysis of gene mutations and putative complementation phenomena were performed.
conclusionsFor most consumed sugars, we were able to propose putatively associated metabolic pathways. Most associated genes belong to the core genome. O. oeni appears as a highly specialized species, ideally suited to fermented fruit juice and more specifically to wine for a subgroup of strains.
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