Oenococcus oeni strain:19 Genome sequencing. Oenococcus oeni strain:19

Spontaneous malolactic fermentation in Patagonian wines occurs under low environmental temperature that is considered a stress factor for lactic acid bacteria that guides this process. Therefore, the induction of malolactic fermentation by inoculation of starter cultures, that can lead this biological transformation at temperature lower than 15 °C, preserving the regional character of wine, has been encouraged. The goal of this work is obtain autochthonous lactic acid bacteria strains, able to remain viable and to consume L-malic acid at winemaking temperatures lower than 15 °C. Psychrotrophic UNQOe19 strains were selected based on their ability to remain viable and to consume malic acid in sterile wine incubated at low temperatures, suggesting that could be used as psychrotrophic malolactic fermentation starters.