Results 131 to 140 of about 1,380 (159)

Membrane fluidity of stressed cells of Oenococcus oeni

International Journal of Food Microbiology, 2000
The determination of membrane fluidity in whole cells of Oenococcus oeni was achieved by membrane probe 1,6-diphenyl-1,3,5-hexatriene fluorescence anisotropy measurements. The results demonstrated instantaneous fluidity variations with cells directly stressed during the measure.
Tourdot-Marechal, Raphaelle, Gaboriau, D., Beney, Laurent, Diviès, C   +3 more
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BIODIVERSITY AND GEOGRAPHICAL ORIGIN OF OENOCOCCUS OENI STRAINS

Acta Horticulturae, 2007
Abstract: Oenococcus oeni is usually the unique bacterial species responsible for malolactic fermentation (MLF) in wine and it is known to show a certain phenotypic and genotypic diversity at strain level. In order to evaluate whether such biodiversity could be related to the geographical origin of O.
GRANCHI, LISA, S. GUERRINI, S. MANGANI, VINCENZINI, MASSIMO   +3 more
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IS30 elements are mediators of genetic diversity in Oenococcus oeni

International Journal of Food Microbiology, 2012
Oenococcus oeni is responsible for the malolactic fermentation of wines. Genomic diversity has been recently established in the species and extensive attention is now being given to the genomic bases of strain-specific differences. We explored the role of insertion sequences (IS), which are considered as driving forces for novel genotypic and ...
El Gharniti, Fatima, Dols-Lafargue, Marguerite, Bon, Elisabeth, Claisse, Olivier, Miot-Sertier, Cécile, Lonvaud-Funel, Aline, Le Marrec, Claire   +6 more
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Exploration of phenomena contributing to the diversity of Oenococcus oeni exopolysaccharides

International Journal of Food Microbiology, 2012
Many food-grade bacteria produce exopolysaccharides (EPS) that may modify the food texture or affect their survival rate during food processing. This is the case of O. oeni, a bacterial species who drives malolactic fermentation in wine. The five strains analyzed in the present study all display both isolated genes dedicated to homopolysaccharide ...
Dimopoulou, Maria, Hazo, Lenaig, Dols-Lafargue, Marguerite   +2 more
openaire   +3 more sources

Growth Inhibition of Foodborne Pathogens by  Oenococcus oeni

Journal of Food Science, 2011
Abstract:  To explore the possibility of using  Oenococcus oeni  to inhibit foodborne pathogens, and to characterize antimicrobial compounds produced by  O. oeni , 24 strains of  O.
I-Yuan, Chiang, Randy W, Worobo, John J, Churey, Thomas, Henick-Kling   +3 more
openaire   +2 more sources

Genetic and transcriptional study of glutathione metabolism in Oenococcus oeni

International Journal of Food Microbiology, 2017
Although Oenococcus oeni is the main species that is responsible for malolactic fermentation (MLF), harsh wine conditions can limit its performance. Although several mechanisms underlying the response to stress have been studied in this species, little is known regarding the cellular systems that protect against oxidative stress in other bacteria, such
Mar, Margalef-Català, Isabel, Araque, Albert, Bordons, Cristina, Reguant   +3 more
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Studies on growth and metabolism of Oenococcus oeni on sugars and sugar mixtures

Journal of Applied Microbiology, 2005
To study the effect of sugars and sugar mixtures on the growth kinetics of Oenococcus oeni NCIMB 11648 in batch culture with the aim of producing a high cell productivity system for starter cultures.The growth of O. oeni was investigated on single sugars (glucose, fructose or sucrose) and their mixtures (glucose-fructose, glucose-sucrose or fructose ...
D-S, Zhang, R W, Lovitt
openaire   +4 more sources

Stress Responses of Oenococcus oeni

2011
Oenococcus oeni is an alcohol-tolerant, acidophilic lactic acid bacterium responsible for malolactic fermention in wine. The stress responses of O. oeni have been studied at both the molecular and physiological levels. Genes encoding stress proteins mainly belong to the CtsR regulon. Other regulation mechanisms seem to coexist in O.
openaire   +1 more source

Ability of oenococcus oeni to influence vanillin levels

2006
Lactic acid bacteria (LAB) conducting the malolactic fermentation (MLF) have a significant influence on the stability and sensory quality of wine. We have investigated the role of lactic acid bacteria (LAB) with regard to their influence on vanillin formation when MLF is performed in barrels.
Audrey Bloem, Aline Lonvaud, Alain Bertrand, Gilles de Revel   +3 more
openaire   +1 more source

Methionine catabolism and production of volatile sulphur compounds by OEnococcus oeni

Journal of Applied Microbiology, 2004
During malolactic fermentation (MLF), the secondary metabolisms of lactic acid bacteria (LAB) contribute to the organoleptic modification of wine. To understand the contribution of MLF, we evaluated the capacity of various wine LAB to metabolize methionine.Using gas chromatography (GC) coupled either with mass spectrometry (MS) or a flame photometry ...
Pripis-Nicolau, L., de Revel, Gilles, Bertrand, A., Lonvaud-Funel, A.   +3 more
openaire   +3 more sources