Research Advances in Bio-omics of Oenococcus oeni

Abstract

Abstract:

Oenococcus oeni is a main microorganism responsible for malolactic fermentation in wine, which benefitsimproving wine quality. Various bio-omics methods are necessary to explore the physiological and metabolic regulation systemin Oenococcus oeni so as to improve its application in the wine-making industry. In this paper, we summarize the bio-omicsapproaches reported in the literature and their current applications and future prospects in Oenococcus oeni research.

Key words: Oenococcus oeni, genomics, transcriptomics, proteomics, metabolomics, bioinformatics

WANG Tao, LI Hua*, WANG Hua, SU Jing, WANG Yun. Research Advances in Bio-omics of Oenococcus oeni[J]. FOOD SCIENCE.

[1]	ZHANG Shu, WANG Changyuan, FENG Yuchao, SHENG Yanan, FU Tianxin, ZHANG Yiwei, JIANG Yingjun, YU Miao, ZHANG Liyuan. Analysis of Metabolites in Rice Produced in Different Regions by GC-MS-based Metabonomics [J]. FOOD SCIENCE, 2021, 42(8): 206-213.
[2]	ZHANG Xingya, YANG Bo, LI Yalei, LUO Ruiming, RUAN Zhentian, SA Miaomiao, ZHAO Junyi. Proteomics Studies on Myoglobin Content and Its Transformation into Derivatives in Muscle of Qinchuan Cattle during Postmortem Storage [J]. FOOD SCIENCE, 2021, 42(7): 226-231.
[3]	LIU Hanlu, ZHANG Jiukai, HAN Jianxun, SUN Ruixue, CHEN Ying, LIU Bing. Analysis of Differential Composition between Not from Concentrate and from Concentrate Orange Juices Using UPLC-QTOF-MS-Based Metabolomics [J]. FOOD SCIENCE, 2021, 42(6): 229-237.
[4]	YANG Feiyan, GU Xuedong, SUN Shuguo, LUO Zhang, XIE Siwei, HUANG Wenyang. Isobaric Tags for Relative and Absolute Quantitation (iTRAQ)-Based Quantitative Proteomics Analysis of the Molecular Mechanism by Which Superchilling Preserves the Quality of Chilled Tibetan Fragrant Pig Meat [J]. FOOD SCIENCE, 2021, 42(5): 46-54.
[5]	KANG Ziyue, SHEN Meng, GE Yunfei, WANG Juan, QUAN Zhigang, XIAO Jinling, WANG Weihao, CAO Longkui. Analysis of Phenolic Composition in Millet Porridge Using Widely-targeted Metabolomics and Evaluation of Antioxidant Activity [J]. FOOD SCIENCE, 2021, 42(4): 206-214.
[6]	XU Bingbing, ZHANG Jiukai, ZHAO Guiming, HAN Jianxun, HU Jing, XING Ranran, WANG Wei, CHEN Ying. Authentication of Sea Buckthorn Oil Based on Non-targeted Metabolomics [J]. FOOD SCIENCE, 2021, 42(18): 246-253.
[7]	TAN Suhui, LU Haiqiang, CHEN Wei, ZHANG Lijuan, TIAN Hongtao, GU Xinxi. Identification, Enzymatic Characterization and Transcriptomic Analysis of a Mannanase-Producing Thermophilic Fungus [J]. FOOD SCIENCE, 2021, 42(18): 65-72.
[8]	GUO Xinming, WU Lijun, ZHAO Jing, TIAN Junsheng. Effect of Astaxanthin Supplementation on Human Metabolism before and after Acute High-Intensity Exercise [J]. FOOD SCIENCE, 2021, 42(17): 177-185.
[9]	LUO Hui, HE Yuwei, ZHANG Xingya, RUAN Zhentian, LUO Ruiming, LI Yalei. Changes in Postmortem Energy Metabolism of Qinchuan Cattle Meat during Chilled Storage and Its Effects on Meat Quality [J]. FOOD SCIENCE, 2021, 42(17): 201-209.
[10]	WANG Junjuan, LI Xinrui, CHEN Cheng, SUN Shanfeng, LIU Guirong, CHE Huilian. Prediction and Identification of Linear B Cell Epitope on the Major Peanut Allergen Ara h 1 [J]. FOOD SCIENCE, 2021, 42(17): 106-112.
[11]	PAN Haibo, QIN Luqi, HUANG Yanting, LIANG Xiaolin, HUANG Guohong, NIE Menglin, RAO Chuanyan, MEI Lihua, LI Quanyang. Artificial Neural Network-Genetic Algorithm-based Optimization of the Formulation of Lyoprotectants to Improve the Freezing Resistance of Lactobacillus reuteri [J]. FOOD SCIENCE, 2021, 42(14): 70-77.
[12]	FANG Xiansheng, WU Tao, XIAO Liangjun. Broadly Targeted Metabolomics Analysis of Differential Metabolites between Light Yellow and Purple Walnut Endocarps [J]. FOOD SCIENCE, 2021, 42(12): 215-221.
[13]	ZHAO Junyi, YANG Bo, LUO Ruiming, ZHANG Heyu, SU Chunxia, HU Qianqian, ZHAO Xiaoce. Metatranscriptomic Analysis of Microbial Metabolic Process in Chilled Tan Sheep Meat in Different Chilled Storage Periods [J]. FOOD SCIENCE, 2021, 42(10): 111-119.
[14]	LI Xia, WEN Jiaqi, WANG Xiujuan, SONG Yuqi, DAI Weichang, WANG Yuhua. Metagenomic Comparison of Microbial Communities on Eggs from Different Areas of China [J]. FOOD SCIENCE, 2021, 42(10): 139-145.
[15]	MENG Lu, LIU Hancheng, LIU Yahan, LIN Xue, LIU Sixin, LI Congfa. Metabolomic and Transcriptomic Analysis of Response Mechanism of Baker’s Yeast to Freezing Stress [J]. FOOD SCIENCE, 2021, 42(10): 193-200.

Research Advances in Bio-omics of Oenococcus oeni

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments