Isolation and Identification of Excellent Oenococcus oeni from Xinjiang Wines

doi:10.7506/spkx1002-6630-201201028

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (1): 141-146.doi: 10.7506/spkx1002-6630-201201028

• Bioengineering • Previous Articles Next Articles

Isolation and Identification of Excellent Oenococcus oeni from Xinjiang Wines

LI Cui-xia，LI Hua，JIN Gang，DU Li-ye，WANG Hua

1. College of Life Science, Northwest A&F University, Yangling 712100, China； 2. College of Enology, Northwest A&F
University, Yangling 712100, China；3. Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, China

Received:2011-01-24 Revised:2011-12-29 Online:2012-01-15 Published:2012-01-12

Abstract

Abstract: In order to screen Oenococcus oeni with good performance for malolactic fermentation (MLF), 3 strains of O. oeni were isolated and purified from Xinjiang wines, and identified preliminarily as O. oeni based on morphological, physiological and biochemical analyses. Their resistance to individual stress conditions such as pH, ethanol or SO2 was determined. In addition, the growth of 9 screened strains under the combinatorial external stress of ethanol, pH and SO2 was also evaluated. The results indicated that 3 strains had better adaptation capability to adverse conditions. The species-specific PCR and homology analysis of 16S rRNA sequence also supported our results. Moreover, a phylogenetic tree was established based on the 16S rRNA sequence of O. oeni. The results of 16S rRNA sequencing showed that this strain was 99% homologous to O. oeni, so indicated that 9 screened strains with better performace was O. oeni species.

Key words: Oenococcus oeni, isolation, identification, species-specific PCR, 16S rRNA

CLC Number:

Q93.331

LI Cui-xia，LI Hua，JIN Gang，DU Li-ye，WANG Hua. Isolation and Identification of Excellent Oenococcus oeni from Xinjiang Wines [J]. FOOD SCIENCE, 2012, 33(1): 141-146.

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Isolation and Identification of Excellent Oenococcus oeni from Xinjiang Wines

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