Results 61 to 70 of about 1,380 (159)

Comparative genomics in the wine bacterium Oenococcus oeni [PDF]

Microbiology Australia, 2011
The production of wine from grape juice relies on the combined actions of both yeast and bacteria which shape the aroma and flavour of wine through the production of secondary metabolites and the biochemical transformation of many grape-derived constituents.
Anthony R Borneman, Eveline J Bartowsky
openaire   +1 more source

Influence of succinic acid on Oenococcus oeni and malolactic fermentation

OENO One, 2022
As a consequence of the alcoholic fermentation carried out by yeasts in wine, several compounds can be delivered to the medium, promoting or inhibiting the malolactic fermentation (MLF) and the lactic acid bacteria, mainly Oenococcus oeni.
Rafael Torres-Guardado, Nicolas Rozès, Braulio Esteve-Zarzoso, Cristina Reguant, Albert Bordons   +4 more
doaj   +1 more source

Microbial Ecology at the Nexus of Food Safety and Biotechnology With Ecological Mechanisms, Risks, and Emerging Innovations

International Journal of Food Science, Volume 2026, Issue 1, 2026.
Food systems are complex microbial ecosystems in which microorganisms play dual and often contrasting roles as agents of foodborne contamination and as essential drivers of food production and biotechnological innovation. Microbial ecology provides an integrative framework for understanding how microbial interactions, environmental conditions, and ...
Jackline A. Tepson, Daniel S. Agyirifo, Lei Yuan   +2 more
wiley   +1 more source

Antimicrobial Metabolites, Functional Mechanisms, and Applications of Lactiplantibacillus plantarum as a Biopreservative in Diverse Food Matrices

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
The food industry faces challenges in preservation such as food waste, sensory degradation, nutrient loss, and contamination. Physical and chemical preservatives have been used to address these challenges, yet they may pose various health risks and side effects including nutritional loss and sensory degradation.
Felice Olivia Lengkey, Xiwu Jia, Asri Peni Wulandari, Yolani Syaputri, Poulami Jha   +4 more
wiley   +1 more source

Using Abscisic Acid and Leaf Removal to Alter the Sensory Properties of Pinot Noir Wine Made From Grapevines With Grapevine Red Blotch Disease

Journal of Food Quality, Volume 2026, Issue 1, 2026.
Grapevine red blotch disease (GRBD) poses economic concerns for the US wine industry due to impacts on fruit and wine quality. This study investigated the impact of two vineyard management techniques, cluster‐zone leaf removal and abscisic acid (ABA) application, to alter the sensory characteristics of Pinot Noir wines made from GRBD‐positive vines ...
Samuel Hoffman, Robert Martin, Patricia A. Skinkis, James Osborne, Elizabeth Tomasino, Alessandra Del Caro   +5 more
wiley   +1 more source

Exopolysaccharide (EPS) Synthesis by Oenococcus oeni: From Genes to Phenotypes

PLoS ONE, 2014
Oenococcus oeni is the bacterial species which drives malolactic fermentation in wine. The analysis of 50 genomic sequences of O. oeni (14 already available and 36 newly sequenced ones) provided an inventory of the genes potentially involved in exopolysaccharide (EPS) biosynthesis.
Dimopoulou, Maria, Vuillemin, Marlène, Campbell-Sills, Hugo, Lucas, Patrick, Ballestra, Patricia, Miot-Sertier, Cecile, Favier, Marion, Coulon, Joana, Moine, Virginie, Doco, Thierry, Roques, Maryline, Williams, Pascale, Petrel, Melina, Gontier, Etienne, Moulis, Claire, Remaud-Siméon, Magali, Dols-Lafargue, Marguerite   +16 more
openaire   +6 more sources

Protein content of the Oenococcus oeni extracellular vesicles-enriched fraction

Food Microbiology, 2022
Malolactic fermentation is essential for the quality of red wines and some other wine styles. Spontaneous malolactic fermentation is often driven by Oenococcus oeni, and commercial starters for this purpose are also often of this species. The increasing number of microbial species and inoculation strategies in winemaking has prompted a growing interest
Mencher, Ana, Mejias-Ortiz, Miguel, Morales, Pilar, Tronchoni, Jordi, Gonzalez, Ramon, 0000-0001-7388-1660   +5 more
openaire   +6 more sources

Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 23: Suitability of taxonomic units notified to EFSA until September 2025

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The qualified presumption of safety (QPS) process was developed to provide a harmonised safety assessment approach to support EFSA Scientific Panels and Units. The QPS approach assesses the taxonomic identity, body of relevant knowledge and safety of microorganisms intentionally added to the food and feed chain.
EFSA Panel on Biological Hazards (BIOHAZ), Ana Allende, Avelino Alvarez‐Ordóñez, Valeria Bortolaia, Sara Bover‐Cid, Alessandra De Cesare, Wietske Dohmen, Laurent Guillier, Liesbeth Jacxsens, Maarten Nauta, Lapo Mughini‐Gras, Jakob Ottoson, Luisa Peixe, Fernando Perez‐Rodriguez, Panagiotis Skandamis, Elisabetta Suffredini, Marianne Chemaly, Pier Sandro Cocconcelli, Pablo Salvador Fernández Escámez, Miguel Prieto Maradona, Amparo Querol, Lolke Sijtsma, Juan Evaristo Suarez, Ingvar Sundh, Fulvio Barizzone, Justine Dastouet, Nadya Doyle, Sandra Correia, Lieve Herman   +28 more
wiley   +1 more source

Unveiling the Potential of Lentilactobacillus hilgardii in Malolactic Fermentation: Comparative Genomics and Fermentation Dynamics

Microbial Biotechnology, Volume 18, Issue 12, December 2025.
This study explores the metabolic potential of Lentilactobacillus hilgardii for malolactic fermentation in winemaking. Genomic and in silico analyses, combined with experimental validation, reveal its resilience at low temperatures and unique enzymatic traits. Comparative insights with Oenococcus oeni highlight L.
Giacomo Mantegazza, Nicola Mangieri, Elnaz Vojoudi Yazdi, Pasquale Russo, Diego Mora, Giorgio Gargari   +5 more
wiley   +1 more source

Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 22: Suitability of taxonomic units notified to EFSA until March 2025

EFSA Journal, Volume 23, Issue 7, July 2025.
Abstract The qualified presumption of safety (QPS) process was developed to assess the safety of microorganisms used in food and feed chains. During the period covered by this Statement, no new information warranted changes to the status of previously recommended QPS taxonomic units.
EFSA Panel on Biological Hazards (BIOHAZ), Ana Allende, Avelino Alvarez‐Ordóñez, Valeria Bortolaia, Sara Bover‐Cid, Alessandra De Cesare, Wietske Dohmen, Laurent Guillier, Liesbeth Jacxsens, Maarten Nauta, Lapo Mughini‐Gras, Jakob Ottoson, Luisa Peixe, Fernando Perez‐Rodriguez, Panagiotis Skandamis, Elisabetta Suffredini, Pier Sandro Cocconcelli, Pablo Salvador Fernández Escámez, Miguel Prieto Maradona, Amparo Querol, Lolke Sijtsma, Juan Evaristo Suarez, Marianne Chemaly, Ingvar Sundh, Fulvio Barizzone, Justine Dastouet, Nadya Doyle, Sandra Correia, Lieve Herman   +28 more
wiley   +1 more source