Transcriptomic and proteomic analysis of Oenococcus oeni adaptation to wine stress conditions

The correct development of malolactic fermentation depends on the capacity of Oenococcus oeni to survive under harsh wine conditions. In this study it was characterized the transcriptomic response of O. oeni PSU-1 during the adaptation to wine-like medium (WLM). The period evaluated was from the inoculation into WLM (12% v/v pH 3.4) until the beginning of malolactic fermentation (8h after inoculation). Oenococcus oeni PSU-1 was grown in rich medium and after inoculated into wine-like medium (12% v/v, pH 3,4) . Samples were taken at different times after inoculation up to 8 hours (start of malolactic fermentation). Total RNA was analysed using a custom designed expression microarray.

苹果酸-乳酸发酵（malolactic fermentation）的正常推进，取决于酒酒球菌（Oenococcus oeni）在严苛葡萄酒环境下的存活能力。本研究针对酒酒球菌PSU-1在适应类葡萄酒培养基（WLM）过程中的转录组响应进行了表征。本次评估的周期为：从接种至类葡萄酒培养基（12%体积比，pH 3.4）起，直至苹果酸-乳酸发酵启动（接种后8小时）。实验中，酒酒球菌PSU-1先于富营养培养基中培养，随后接种至类葡萄酒培养基（12% v/v，pH 3.4）；并在接种后的不同时间点取样，直至8小时（即苹果酸-乳酸发酵启动时刻）。研究采用定制化设计的表达谱微阵列对总RNA进行了分析。