Analysis of Transcriptomic Response to SO<sub>2</sub>by Oenococcus oeni Growing in Continuous Culture
Cristóbal A. Onetto, Peter J. Costello, Radka Kolouchova, Charlotte Jordans, Jane McCarthy, Simon A. Schmidt
Abstract
Malolactic fermentation is an indispensable step in the elaboration of most wines and is generally performed by Oenococcus oeni , a Gram-positive heterofermentative lactic acid bacterium species. While O. oeni is tolerant to many of the wine stresses, including low pH and high ethanol concentrations, it has high sensitivity to SO 2 , an antiseptic and antioxidant compound regularly used in winemaking.
Topics & Concepts
Oenococcus oeniMalolactic fermentationWinemakingWineFood scienceLactic acidBacteriaLeesEthanol fermentationBiologyFermentationChemistryMicrobiologyGeneticsFermentation and Sensory AnalysisMeat and Animal Product QualityFungal Biology and Applications