ReviewApplied microbiology and biotechnology2019
Distribution of Oenococcus oeni populations in natural habitats.
Review in Applied microbiology and biotechnology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional characterization and artificial regulation.NPJ science of food · 2026Review
- Characterization of strictly lytic phages infectingMicrobiology spectrum · 2025Article
- Article
- A reassessment of the infra-species diversity patterns in the wine-associatedFrontiers in microbiology · 2025Article
- Yeasts Inoculation Effect on Bacterial Development in Carbonic Maceration Wines Elaboration.Foods (Basel, Switzerland) · 2023Article
- Malolactic fermentation of lactic acid bacteria isolated from southern Brazilian red wine.World journal of microbiology & biotechnology · 2023Article
- Draft Genome Sequence of Oenococcus kitaharae CRBO2176, Isolated from Homemade Water Kefir.Microbiology resource announcements · 2023Article
- Phage Encounters Recorded in CRISPR Arrays in the GenusViruses · 2022Article
- Molecular and Physiological Properties of Indigenous Strains ofMicroorganisms · 2022Article
- Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse?Foods (Basel, Switzerland) · 2021Review
- Distribution of Prophages in theMicroorganisms · 2021Article
- Article
- Effect of Co-Inoculation ofMicroorganisms · 2020Article
- Characterization of the First Virulent Phage InfectingFrontiers in microbiology · 2020Article
- Lactic Acid Bacteria in Wine: Technological Advances and Evaluation of Their Functional Role.Frontiers in microbiology · 2020Review
- Lysogeny in the Lactic Acid Bacterium Oenococcus oeni Is Responsible for Modified Colony Morphology on Red Grape Juice Agar.Applied and environmental microbiology · 2019Article
- A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine.International journal of molecular sciences · 2019Article
- Heterologous Expression of Argininosuccinate Synthase FromFrontiers in microbiology · 2019Article
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2 authors.
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Abstract
Oenococcus oeni is the lactic acid bacteria species most commonly encountered in wine, where it develops after the alcoholic fermentation and achieves the malolactic fermentation that is needed to improve the quality of most wines. O. oeni is abundant in the oenological environment as well as in apple cider and kombucha, whereas it is a minor species in the natural environment. Numerous studies have shown that there is a great diversity of strains in each wine region and in each product or type of wine. Recently, genomic studies have shed new light on the species diversity, population structure, and environmental distribution. They revealed that O. oeni has unique genomic features that have contributed to its fast evolution and adaptation to the enological environment. They have also unveiled the phylogenetic diversity and genomic properties of strains that develop in different regions or different products. This review explores the distribution of O. oeni and the diversity of strains in natural habitats.
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