Project description:The correct development of malolactic fermentation depends on the capacity of Oenococcus oeni to survive under harsh wine conditions. In this study it was characterized the transcriptomic response of O. oeni PSU-1 during the adaptation to wine-like medium (WLM). The period evaluated was from the inoculation into WLM (12% v/v pH 3.4) until the beginning of malolactic fermentation (8h after inoculation).
Project description:The correct development of malolactic fermentation depends on the capacity of Oenococcus oeni to survive under harsh wine conditions. The presence of ethanol is one of the most stressful factors affecting O. oeni performance. In this study, the effect of ethanol addition (12% vol/vol) on O. oeni PSU-1 has been evaluated using a transcriptomic approach.
Project description:Oenococcus oeni is the main lactic acid bacterium that carries out the malolactic fermentation in virtually all red wines and in some white and sparkling wines. O. oeni possesses an array of metabolic activities which can modify the taste and aromatic properties of wine. There is therefore industrial interest in the proteins involved in these metabolic pathways and related transport systems of this bacterium. In this work, we report the characterization of the O. oeni ATCC BAA-1163 proteome. Total and membrane protein preparations from O. oeni were standardized and analyzed by two-dimensional gel electrophoresis. Using tandem mass spectrometry we identified 226 different polypeptides corresponding to 155 unique proteins, which have been classified by their putative function and subjected to bioinformatics analysis.
