Identification of pOENI-1 and related plasmids in Oenococcus oeni strains performing the malolactic fermentation in wine.

ABSTRACT: Plasmids in lactic acid bacteria occasionally confer adaptive advantages improving the growth and behaviour of their host cells. They are often associated to starter cultures used in the food industry and could be a signature of their superiority. Oenococcus oeni is the main lactic acid bacteria species encountered in wine. It performs the malolactic fermentation that occurs in most wines after alcoholic fermentation and contributes to their quality and stability. Industrial O. oeni starters may be used to better control malolactic fermentation. Starters are selected empirically by virtue of their fermentation kinetics and capacity to survive in wine. This study was initiated with the aim to determine whether O. oeni contains plasmids of technological interest. Screening of 11 starters and

SUBMITTER: Favier M 

PROVIDER: S-EPMC3489775 | biostudies-literature | 2012

REPOSITORIES: biostudies-literature