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Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing
Published on: December 1, 2023
Acetobacter oeni sp. nov., isolated from spoiled red wine
Luis R Silva1, Ilse Cleenwerck, Raúl Rivas
1Departamento de Microbiología y Génetica, Universidad de Salamanca, Lab. 209, Edificio Departamental de Biología, Campus M. Unamuno, 37007 Salamanca, Spain.
International Journal of Systematic and Evolutionary Microbiology
|January 13, 2006
Summary
A novel bacterial species, Acetobacter oeni, was discovered in spoiled Portuguese red wine. This strictly aerobic, Gram-negative bacterium is distinct from known Acetobacter species, expanding our understanding of wine microbiology.
Area of Science:
- Microbiology
- Bacteriology
- Food Science
Background:
- Spoiled red wine from Portugal yielded a novel bacterial isolate, designated B13T.
- The isolate exhibited Gram-negative, strictly aerobic, rod-shaped, and motile characteristics.
Purpose of the Study:
- To characterize and classify the novel bacterial strain B13T.
- To determine if B13T represents a new species within the Acetobacter genus.
Main Methods:
- Phylogenetic analysis using 16S rRNA gene sequences.
- DNA-DNA hybridization to assess genomic relatedness.
- Phenotypic characterization including carbon source utilization and enzyme production.
Main Results:
- Phylogenetic analysis placed B13T within the Acetobacter genus, closely related to Acetobacter aceti (98.4% similarity).
- DNA-DNA hybridization confirmed B13T as a distinct taxon.
- B13T differentiated from other Acetobacter species by its inability to produce 2-ketogluconic acid, its catalase production, and its utilization of glycerol but not maltose, ethanol, or methanol.
Conclusions:
- Bacterial strain B13T represents a novel species, Acetobacter oeni sp. nov.
- The proposed type strain is B13T (LMG 21952T = CECT 5830T).
- This discovery contributes to the taxonomic understanding of acetic acid bacteria in wine environments.
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