Transcriptome sequencing of Oenococcus oeni during malolactic fermentation

We report the first whole transcriptome analysis of the wine-associated lactic acid bacterium Oenococcus oeni. Three strains of O. oeni (AWRIB551, AWRIB552 and AWRIB419) were selected for investigation based on their ability to accumulate diacetyl, a commercially-valuable aroma and flavour compound, in red wine. In conjunction with previous comparative genomic studies of O. oeni, this study progresses the understanding of genetic variations which contribute to the phenotypes of this industrially-important bacterium.