Results 31 to 40 of about 1,380 (159)
Distribution of Oenococcus oeni populations in natural habitats. [PDF]
Appl Microbiol Biotechnol, 2019 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 ...
Lorentzen MPG, Lucas PM.
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Fermentation, 2020 Malolactic fermentation is a vital red wine-making process to enhance the sensory quality. The objective of this study is to elucidate the starter cultures’ role in modifying phenolic compounds, biogenic amines, and volatile compounds after red ...
Shao-Yang Wang +6 more
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Oligopeptide assimilation and transport by Oenococcus oeni [PDF]
Journal of Applied Microbiology, 2007 Oenococcus oeni is a slow-growing wine bacterium with a low growth yield. It thrives better on complex nitrogen sources than on free amino-acid medium. We aimed to characterize the oligopeptide use of this micro-organism.Several peptides of two to eight amino-acid residues were able to provide essential amino acids.
Ritt, Jean-Francois +4 more
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OENO One, 2023 Stuck or sluggish malolactic fermentation (MLF) can be problematic in stressful wine conditions, particularly white and sparkling base musts/wines. In these cases, knowledge of yeast-bacteria strain compatibility and the amount of sulfur dioxide (SO2) a ...
Peter J. Costello +5 more
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Phage Encounters Recorded in CRISPR Arrays in the Genus Oenococcus
Viruses, 2022 The Oenococcus genus comprises four recognized species, and members have been found in different types of beverages, including wine, kefir, cider and kombucha.
Yasma Barchi +5 more
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Oenococcus oeni and the genomic era [PDF]
FEMS Microbiology Reviews, 2017 Oenococcus oeni is the main lactic acid bacteria species associated with grapes and wine. It is a bacterium that has adapted itself to the harsh conditions of wine, and demonstrated its importance in the production of quality wines. It has a small genome (1.8 Mb); over 200 strains have had their genome sequenced.
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Purification and partial characterization ofOenococcus oeniexoprotease [PDF]
FEMS Microbiology Letters, 2000 The exoprotease from Oenococcus oeni produced in stress conditions was purified to homogeneity in two steps, a 14-fold increase of specific activity and a 44% recovery of proteinase activity. The molecular mass was estimated to be 33.1 kDa by gel filtration and 17 kDa by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE).
Farias, Marta Elena +1 more
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PLoS ONE, 2012 Oenococcus kitaharae is only the second member of the genus Oenococcus to be identified and is the closest relative of the industrially important wine bacterium Oenococcus oeni. To provide insight into this new species, the genome of the type strain of O.
Anthony R Borneman +3 more
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Does Oenococcus oeni produce histamine? [PDF]
International Journal of Food Microbiology, 2012 The presence of histamine in wine and other fermented foods may pose a toxicological risk for consumers. Production of histamine by Oenococcus oeni, which is the main agent of malolactic fermentation in wine and thus very important for the wine industry, has been extensively analyzed with contradictory results. If histamine production by O.
García-Moruno, Emilia, Muñoz, Rosario
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The Influence of the Oenococcus Oeni Malolactic Bacteria in Modelling the Flavor of White Wine
Acta Universitatis Cibiniensis. Series E: Food Technology, 2015 The research investigated the accumulation of malic acid and diacetyl in the white wines during the alcoholic fermentation of must with a Saccharomyces cerevisiae wine yeasts isolated by the author and Oenococcus oeni malolactic bacteria in a ...
Lengyel Ecaterina
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