Results 121 to 130 of about 1,380 (159)

Heterologous Expression of Argininosuccinate Synthase From Oenococcus oeni Enhances the Acid Resistance of Lactobacillus plantarum. [PDF]

Front Microbiol, 2019
Zhao H, Liu L, Peng S, Yuan L, Li H, Wang H.   +5 more
europepmc   +1 more source

Expanding the biodiversity of Oenococcus oeni through comparative genomics of apple cider and kombucha strains. [PDF]

BMC Genomics, 2019
Lorentzen MP, Campbell-Sills H, Jorgensen TS, Nielsen TK, Coton M, Coton E, Hansen L, Lucas PM.   +7 more
europepmc   +1 more source

Lysogeny in the Lactic Acid Bacterium Oenococcus oeni Is Responsible for Modified Colony Morphology on Red Grape Juice Agar. [PDF]

Appl Environ Microbiol, 2019
Chaïb A, Philippe C, Jaomanjaka F, Claisse O, Jourdes M, Lucas P, Cluzet S, Le Marrec C.   +7 more
europepmc   +1 more source

Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation. [PDF]

Front Microbiol, 2018
Balmaseda A, Bordons A, Reguant C, Bautista-Gallego J.   +3 more
europepmc   +1 more source

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Plasmid curing of Oenococcus oeni

Plasmid, 2004
Two strains of Oenococcus oeni, RS1 (which carries the plasmid pRS1) and RS2 (which carries the plasmids pRS2 and pRS3), were grown in the presence of different curing agents and at different temperatures. Sublethal temperature together with acriflavine generated all possible types of cured strains, i.e., lacking pRS1 (from strain RS1), and lacking ...
Juan M, Mesas, M Carmen, Rodríguez, M Teresa, Alegre   +2 more
openaire   +2 more sources

Biogenic Amine Production by Oenococcus oeni

Current Microbiology, 2002
The biogenic amine-producing capability of several Oenococcus oeni strains, originally isolated from different Italian wines, was determined. The amine-producing capability was quali-quantitatively variable among the strains: out of the 44 strains investigated under optimal growth conditions, more than 60% were able to produce histamine, at ...
GUERRINI, SIMONA, MANGANI, SILVIA, GRANCHI, LISA, VINCENZINI, MASSIMO   +3 more
openaire   +3 more sources

Transport of glutamate in Oenococcus oeni 8403

International Journal of Food Microbiology, 2003
The transport of L-glutamate in Oenococcus oeni 8403 is energy dependent. It could be activated either by carbohydrate or arginine metabolism, and it was shown to be stimulated by L-malic acid at low pH values. Transport was optimal at pH 7.0. The apparent affinity constants for transport (KT) was 0.98 microM at pH 7.0. L-glutamate uptake was inhibited
Y, Vasserot, C, Dion, E, Bonnet, I, Tabary, A, Maujean, P, Jeandet   +5 more
openaire   +2 more sources

Putrescine Accumulation in Wine: Role of Oenococcus oeni

Current Microbiology, 2005
Putrescine, the most abundant biogenic amine in wine, was proved to be produced by Oenococcus oeni strains in wine not only from ornithine but also from arginine. In this case, putrescine may originate from strains possessing the complete enzyme system to convert arginine to putrescine or by a metabiotic association, with an exchange of ornithine ...
MANGANI, SILVIA, GUERRINI, SIMONA, GRANCHI, LISA, VINCENZINI, MASSIMO   +3 more
openaire   +3 more sources

Presence and Analysis of Large Plasmids in Oenococcus oeni

Plasmid, 1999
The use of a large-scale isolation technique to screen 30 Oenococcus oeni strains for extrachromosomal DNA led to the finding of large plasmids (ca. 40 kb) in most of the strains as well as the finding of small plasmids (2.5 to 4.5 kb) in 6 of the strains.
L, Brito, H, Paveia
openaire   +2 more sources

Genome diversity in temperate bacteriophages of Oenococcus oeni

Archives of Virology, 1998
The genome structure of six bacteriophages of Oenococcus oeni was compared. Two distinct groups with no apparent restriction site conservation were defined. In members of the alpha group (fOgML34, fOg4029, fOg30 and fOg218) a 7.5 kb region containing the origin of DNA packaging (cos) was highly conserved.
R, Santos, C, São-José, G, Vieira, H, Paveia, M A, Santos   +4 more
openaire   +2 more sources