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RESEARCH PRODUCT

Exploring the biodiversity of two groups of Oenococcus oeni isolated from grape musts and wines: Are they equally diverse?

Liz Erika Cruz-pioMarta PovedaSergi FerrerIsabel PardoMaría Rosa Alberto

subject

0301 basic medicineGenotypeOtras Ciencias Biológicas030106 microbiologyGrape mustWineMinisatellite RepeatsBiologyEthanol fermentationApplied Microbiology and BiotechnologyMicrobiologyCiencias Biológicas03 medical and health sciencesDiversity indexBotanyMalolactic fermentationCarbohydrate fermentationCluster AnalysisCarbohydrate fermentationVitisFood scienceEcology Evolution Behavior and SystematicsOenococcusOenococcus oeniWineDiversityDNA fingerprintsdigestive oral and skin physiologyfungifood and beveragesBiodiversitybiology.organism_classificationDNA FingerprintingBacterial Typing TechniquesRandom Amplified Polymorphic DNA TechniqueDNA profilingFermentationCarbohydrate MetabolismFermentationOenococcus oenihuman activitiesCIENCIAS NATURALES Y EXACTAS

description

One hundred and four Oenococcus oeni isolates were characterised by the carbohydrate fermentation (CH) profile and DNA fingerprinting. Forty-four isolates came from grape must, and 60 from wines sampled at the end of alcoholic fermentation or during malolactic fermentation. The grape must isolates fermented more CH than the wine isolates. In genotypical terms, no clear boundary between grape must and wine isolates was found. Diversities were deduced by considering the isolates of grape must and of wine separately and jointly. By considering only CH fermentation abilities, the group of grape must isolates gave higher diversity index (DICH) values than those isolated from wine; i.e., these isolates were metabolically more diverse. The contrary occurred when the DNA fingerprints were used to calculate DIRAPD-VNTR: wine isolates were genotypically more diverse than grape must ones. With a polyphasic approach, which considered metabolic and genotypic data, the diversity index of both isolate groups (from grape must and wine) was the same, 0.993, which was slightly lower than that calculated from all the isolates (0.997). Fil: Cruz Pio. Liz EriKa. Universidad de Valencia; España Fil: Poveda, Marta. Universidad de Valencia; España Fil: Alberto, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina Fil: Ferrer, Sergi. Universidad de Valencia; España Fil: Pardo, Isabel. Universidad de Valencia; España

yearjournalcountryeditionlanguage
2016-05-23Systematic and applied microbiology
10.1016/j.syapm.2016.11.003https://pubmed.ncbi.nlm.nih.gov/27939529