Unité de recherche Oenologie, EA 4577, USC 1366 INRA, ISVV, Université de Bordeaux, F-33882, Villenave d'Ornon, France.
Appl Microbiol Biotechnol. 2019 Apr;103(7):2937-2945. doi: 10.1007/s00253-019-09689-z. Epub 2019 Feb 20.
Oenococcus oeni is the lactic acid bacteria species most commonly encountered in wine, where it develops after the alcoholic fermentation and achieves the malolactic fermentation that is needed to improve the quality of most wines. O. oeni is abundant in the oenological environment as well as in apple cider and kombucha, whereas it is a minor species in the natural environment. Numerous studies have shown that there is a great diversity of strains in each wine region and in each product or type of wine. Recently, genomic studies have shed new light on the species diversity, population structure, and environmental distribution. They revealed that O. oeni has unique genomic features that have contributed to its fast evolution and adaptation to the enological environment. They have also unveiled the phylogenetic diversity and genomic properties of strains that develop in different regions or different products. This review explores the distribution of O. oeni and the diversity of strains in natural habitats.
酒香酵母是葡萄酒中最常见的乳酸菌，它在酒精发酵后产生，完成需要改善大多数葡萄酒质量的苹果酸-乳酸发酵。酒香酵母在酿酒环境以及苹果酒和康普茶中很丰富，而在自然环境中则是一个次要物种。许多研究表明，在每个葡萄酒产区以及每种产品或类型的葡萄酒中，都存在着巨大的菌株多样性。最近，基因组研究为该物种的多样性、种群结构和环境分布提供了新的认识。它们表明，酒香酵母具有独特的基因组特征，这有助于其快速进化和适应酿酒环境。它们还揭示了在不同地区或不同产品中生长的菌株的系统发育多样性和基因组特性。本综述探讨了酒香酵母在自然栖息地中的分布和菌株的多样性。
