title: Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation.
abstract: Oenococcus oeni is crucial for winemaking, bringing stabilization, deacidification, and sensory impacts through malolactic fermentation (MLF) to most wine styles. The poor nutritional make-up of wine together with typically low processing temperatures and pH and high ethanol content and sulfur dioxide (SO2) hinder O. oeni growth and activity. Production delays and interventions with starter cultures and nutritional supplements have significant cost and quality implications; thus, optimization of O. oeni has long been a priority. A range of optimization strategies, some guided by detailed characterization of O. oeni, have been exploited. Varying degrees of success have been seen with classical strain selection, mutagenesis, gene recombination, genome shuffling, and, most recently, directed evolution (DE). The merits, limitations, and future prospects of each are discussed.
authors.affiliation: School of Agriculture, Food, and Wine, The University of Adelaide, PMB 1 Glen Osmond, SA 5064, Australia.
authors.forename: Alice
authors.initials: A
authors.lastname: Betteridge
authors.affiliation: School of Agriculture, Food, and Wine, The University of Adelaide, PMB 1 Glen Osmond, SA 5064, Australia.
authors.forename: Paul
authors.initials: P
authors.lastname: Grbin
authors.affiliation: School of Agriculture, Food, and Wine, The University of Adelaide, PMB 1 Glen Osmond, SA 5064, Australia. Electronic address: vladimir.jiranek@adelaide.edu.au.
authors.forename: Vladimir
authors.initials: V
authors.lastname: Jiranek
mesh_terms: D019149:Bioreactors / Q000382:microbiology; D032621:DNA Shuffling; D005285:Fermentation; D019344:Lactic Acid / Q000378:metabolism; D060847:Metabolic Engineering / Q000379:methods*; D016296:Mutagenesis; D056585:Oenococcus / Q000201:enzymology / Q000235:genetics / Q000378:metabolism; D014920:Wine
chemical_list: D019344:Lactic Acid
keywords: lactic acid bacteria; malolactic fermentation; physiochemical stress; wine biotechnology