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- Evidence of the genetic diversity and clonal population structure of Oenococcus oeni strains isolated from different wine-making regions of China
- Dongliang Yu , Kan Shi , Xiangyuan Wen , Fangshu Xie , Tao Wang , Shuwen Liu , Ling He
- J. Microbiol. 2018;56(8):556-564. Published online July 25, 2018
- DOI: https://doi.org/10.1007/s12275-018-7568-7
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Abstract
- Studies of the genetic diversity and population structure of Oenococcus oeni (O. oeni) strains from China are lacking compared to other countries and regions. In this study, amplified fragment length polymorphism (AFLP) and multilocus sequence typing (MLST) methods were used to investigate the genetic diversity and regional evolutionary patterns of 38 O. oeni strains isolated from different wine-making regions in China. The results indicated that AFLP was markedly more efficient than MLST for typing O. oeni strains. AFLP distinguished 37 DNA patterns compared to 7 sequence types identified using MLST, corresponding to discriminatory indices of 0.999 and 0.602, respectively. The AFLP results revealed a high level of genetic diversity among the O. oeni strains from different regions of China, since two subpopulations and an intraspecific homology higher than 60% were observed. Phylogenetic analysis of the O. oeni strains using the MLST method also identified two major phylogroups, which were differentiated into two distinct clonal complexes by minimum spanning tree analysis. Neither intragenic nor intergenic recombination verified the existence of the clonal population structure of the O. oeni strains.
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Citations
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- Impact of indigenous Oenococcus oeni and Lactiplantibacillus plantarum species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aroma
Biying Zhang, Doudou Liu, Hui Liu, Jiaxin Shen, Jiaxuan Zhang, Ling He, Jin Li, Penghui Zhou, Xueqiang Guan, Shuwen Liu, Kan Shi
Food Chemistry: X.2024; 22: 101369. CrossRef - Lactic acid bacteria as an eco-friendly approach in plant production: Current state and prospects
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Food Science and Biotechnology.2020; 29(10): 1301. CrossRef
- Impact of indigenous Oenococcus oeni and Lactiplantibacillus plantarum species co-culture on Cabernet Sauvignon wine malolactic fermentation: Kinetic parameters, color and aroma
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