Institute of Experimental Biology and Technology-IBET and Institute of Chemical and Biological Technology-ITQB, New University of Lisbon, Oeiras, Portugal.
Int Microbiol. 2011 Sep;14(3):155-62. doi: 10.2436/20.1501.01.144.
Oenococcus oeni is an alcohol-tolerant, acidophilic lactic acid bacterium that plays an important role in the elaboration of wine. It is often added as a starter culture to carry out malolactic conversion. Given the economic importance of this reaction, the taxonomic structure of this species has been studied in detail. In the present work, phenotypic and molecular approaches were used to identify 121 lactic acid bacteria strains isolated from the wines of three winemaking regions of Portugal. The strains were differentiated at the genomic level by M13-PCR fingerprinting. Twenty-seven genomic clusters represented by two or more isolates and 21 single-member clusters, based on an 85% similarity level, were recognized by hierarchic numerical analysis. M13-PCR fingerprinting patterns revealed a high level of intraspecific genomic diversity in O. oeni. Moreover, this diversity could be partitioned according to the geographical origin of the isolates. Thus, M13-PCR fingerprint analysis may be an appropriate methodology to study the O. oeni ecology of wine during malolactic fermentation as well as to trace new malolactic starter cultures and evaluate their dominance over the native microbiota.
酒香酵母是一种耐酒精、嗜酸的乳酸菌，在葡萄酒的酿造过程中起着重要的作用。它通常作为起始培养物添加，以进行苹果酸-乳酸发酵转化。鉴于该反应的经济重要性，对该物种的分类结构进行了详细研究。在本工作中，采用表型和分子方法鉴定了从葡萄牙三个酿酒区的葡萄酒中分离出的 121 株乳酸菌。通过 M13-PCR 指纹图谱在基因组水平上区分菌株。基于 85%相似性水平，通过层次数值分析识别了由两个或更多分离物代表的 27 个基因组簇和 21 个单成员簇。M13-PCR 指纹图谱揭示了酒香酵母属内基因组多样性的高水平。此外，这种多样性可以根据分离物的地理来源进行划分。因此，M13-PCR 指纹分析可能是一种合适的方法来研究苹果酸-乳酸发酵过程中葡萄酒中的酒香酵母属生态学，以及追踪新的苹果酸-乳酸发酵起始培养物并评估它们对本地微生物群的优势。
