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9 results for “Oenococcus”
Transient acetaldehyde production by SO2 producing S. cerevisiae promotes survival of Oenococcus oeni during co-fermentation
<p>Stuck or sluggish malolactic fermentation (MLF) can be problematic in limiting wine conditions, particularly white and sparkling base musts / wines. In these cases, knowledge of yeast-bacteria strain compatibility and the amount of sulfur dioxide (SO<sub>2</sub>) a yeast strain produces are important considerations for successful MLF.</p> <p>Here, the effects of yeast-derived SO<sub>2</sub> production on <em>O. oeni</em> survival was investigated in laboratory- and pilot-scale co-fermentations in Chardonnay. Further to the <em>S</em>. <em>cerevisiae</em> strain affecting <em>O. oeni</em> survival and MLF, we show that SO<sub>2</sub> production by yeast (to approximately 65 mg/L) can be uncoupled from <em>O. oeni </em>survival in early stages of co-fermentation. Bacterial survival with certain SO<sub>2</sub>-producing yeast strains was correlated with early, transient formation of a high concentration of acetaldehyde. Upon co-inoculation, an extremely low concentration range (approximately 1–44 µg/L) of calculated molecular SO<sub>2</sub> is indicated to regulate <em>O</em>. <em>oeni</em> survival. <span>Possible strain-dependent sensitivity of <em>O. oeni</em> to bound SO<sub>2</sub> may also occur, although the extent and nature of such inhibition by the SO<sub>2</sub> adduct itself during co-fermentation remains unclear. </span></p> <p><span>Choice of co-inoculation yeast strain also influenced wine diacetyl concentration, </span>which was only detected in wines co-inoculated with high-SO<sub>2</sub>-producing <em>S. cerevisiae </em>strains. <span>These wines also had comparatively high citation frequency for a buttery sensory attribute. </span>Both the SO<sub>2</sub> and acetaldehyde production capacity of yeasts are therefore seen as meaningful co-inoculation selection criteria. <span>The range of yeast strains suitable for MLF induction by co-inoculation could be widened to include SO<sub>2</sub>-producing strains which transiently produce an early, high concentration of acetaldehyde. Reliance on total / bound SO<sub>2</sub> concentration may also potentially provide an inaccurate measure of SO<sub>2</sub> toxicity towards <em>O. oeni</em>, particularly for co-inoculation, and the impact of low, equilibrium concentrations of molecular SO<sub>2</sub> should also be considered. </span></p>
Transient acetaldehyde production by SO2 producing S. cerevisiae promotes survival of Oenococcus oeni during co-fermentation
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Oenococcus oeni genome assembly - wine CiEs
<p>Genome assembly of three wine-related strains of Oenococcus oeni.</p> <p>New insights into cinnamoyl esterase activity of Oenococcus oeni:</p> <p>Some strains of Oenococcus oeni possess cinnamoyl esterase activity that can be relevant in the<br> malolactic stage of wine production by liberating hydroxycinnamic acids that are precursors of volatile<br> phenol compounds responsible for sensory faults in wine. The objective of this study was to better<br> understand the basis of the differential activity between strains.</p> <p>Remark: The genomes may contain contamination which does not effect the conclusion of the relevant publication about cinnamoyl esterase activity.</p>
Metabolic behavior for a mutant Oenococcus oeni strain with high resistance to ethanol to survive under oenological multi-stress conditions.
GEO Series GSE217343. Oenococcus oeni. 2 samples. Type: Expression profiling by high throughput sequencing.
Transcriptomic and proteomic analysis of Oenococcus oeni adaptation to wine stress conditions
GEO Series GSE85137. Oenococcus oeni PSU-1; Oenococcus oeni. 7 samples. Type: Expression profiling by array.
Transcriptomic analysis of Oenococcus oenos response to ethanol shock
GEO Series GSE62036. Oenococcus oeni PSU-1. 4 samples. Type: Expression profiling by array.
Oenococcus oeni CGH 11strains vs AWRIB515
GEO Series GSE16736. Oenococcus oeni. 11 samples. Type: Genome variation profiling by genome tiling array.
Transcriptomic analysis of three Oenococcus oeni strains in the early response to stress
GEO Series GSE70820. Oenococcus oeni; Oenococcus oeni PSU-1. 9 samples. Type: Expression profiling by array.
Expression data from yeast strain VIN13 in pure-culture fermentations and in mixed fermentations with co-inoculated Oenococcus oeni strain S6
GEO Series GSE27085. Oenococcus oeni; Schizosaccharomyces pombe; Saccharomyces cerevisiae Vin13; Saccharomyces cerevisiae. 12 samples. Type: Expression profiling by array.
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