EXPLORING THE BIODIVERSITY OF TWO GROUPS OF Oenococcus oeni ISOLATED FROM GRAPE MUSTS AND WINES: ARE THEY EQUALLY DIVERSE?

ALBERTO M. R.; PARDO I.; POVEDA M; FERRER S.; CRUZ-PIO L.E.

SYSTEMATIC AND APPLIED MICROBIOLOGY

ELSEVIER GMBH

Año: 2017 vol. 40 p. 1 - 10

0723-2020

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 atthe end of alcoholic fermentation or during malolactic fermentation. The grape must isolates fermentedmore CH than the wine isolates. In genotypical terms, no clear boundary between grape must and wineisolates was found. Diversities were deduced by considering the isolates of grape must and of wineseparately and jointly. By considering only CH fermentation abilities, the group of grape must isolates gavehigher diversity index (DICH) values than those isolated from wine; i.e., these isolates were metabolicallymore diverse. The contrary occurred when the DNA fingerprints were used to calculate DIRAPD-VNTR: wineisolates were genotypically more diverse than grape must ones. With a polyphasic approach, whichconsidered metabolic and genotypic data, the diversity index of both isolate groups (from grape mustand wine) was the same, 0.993, which was slightly lower than that calculated from all the isolates (0.997).