Univ. Bordeaux, INRAE, Bordeaux INP, UMR 1366, OENO, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, F-33170 Gradignan, France; Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Grup de Biotecnologia Enològica, C/Marcel·líDomingo 1, 43007 Tarragona, Catalonia, Spain.
Univ. Bordeaux, INRAE, Bordeaux INP, UMR 1366, OENO, ISVV, F-33140 Villenave d'Ornon, France; Bordeaux Sciences Agro, F-33170 Gradignan, France.
Int J Food Microbiol. 2023 Sep 2;400:110276. doi: 10.1016/j.ijfoodmicro.2023.110276. Epub 2023 May 29.
Oenococcus oeni is the predominant lactic acid bacteria species in wine and cider, where it performs the malolactic fermentation (MLF). The O. oeni strains analyzed to date form four major genetic lineages named phylogroups A, B, C and D. Most of the strains isolated from wine, cider, or kombucha belong to phylogroups A, B + C, and D, respectively, although B and C strains were also detected in wine. This study was performed to better understand the distribution of the phylogroups in wine and cider. Their population dynamics were determined by qPCR all through wine and cider productions, and the behavior of the strains was analyzed in synthetic wines and ciders. Phylogroups A, B and C were all represented in grape must and throughout the alcoholic fermentation, but on the transition to MLF, only phylogroup A remained at high levels in all wine productions. In the case of cider, phylogroups A, B and C were detected in stable levels during the process. When they were tested in synthetic wine and cider, all phylogroups performed MLF, but with different survival rates depending on the ethanol content. In this sense, ethanol and fermentation kinetics are the main agent that drives the selection of phylogroup A strains in wine, while B and C strains dominates in cider containing less ethanol.
酒香酵母是葡萄酒和苹果酒中主要的乳酸菌，在葡萄酒和苹果酒中进行苹果酸-乳酸发酵（MLF）。迄今为止，对酒香酵母菌株的分析形成了四个主要的遗传谱系，分别命名为 A、B、C 和 D 组。大多数从葡萄酒、苹果酒或康普茶中分离出来的菌株分别属于 A、B+C 和 D 组，尽管在葡萄酒中也检测到 B 和 C 组菌株。本研究旨在更好地了解葡萄酒和苹果酒中各谱系的分布情况。通过 qPCR 对它们在葡萄酒和苹果酒生产过程中的种群动态进行了测定，并在合成葡萄酒和苹果酒中分析了菌株的行为。A、B 和 C 组在葡萄汁和整个酒精发酵过程中都有代表，但在向 MLF 过渡时，只有 A 组在所有葡萄酒生产中仍保持高水平。在苹果酒的情况下，A、B 和 C 组在整个过程中都以稳定的水平存在。当它们在合成葡萄酒和苹果酒中进行测试时，所有的谱系都进行了 MLF，但由于乙醇含量的不同，其存活率也不同。在这种情况下，乙醇和发酵动力学是在葡萄酒中选择 A 组菌株的主要因素，而 B 和 C 组菌株在含乙醇较少的苹果酒中占主导地位。
