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Wine industry to benefit from JGI microbe sequencing All who enjoy the taste of wine stand to benefit from the latest round of genome sequencing at DOE's Joint Genome Institute, a collaboration of Lawrence Berkeley, Lawrence Livermore and Los Alamos National Laboratories funded by DOE's Office of Biological and Environmental Research. JGI researchers
have completed the sequencing of Oenococcus oeni, a lactic
acid-fermenting bacteria that plays a critical role in de-acidifying
wine after the alcoholic fermentation has been completed.
Most wine lovers know that yeast is used to ferment the sugar in the grape "must" (the mixture of skins, pulp, seeds and juice) into alcohol. Less familiar is the need in many wines for a secondary fermentation, the conversion of harsh-tasting malic acid into lactic acid, a much softer-tasting acid so-named for its presence in milk. In many wines, the malolactic fermentation will be carried out spontaneously by lactic acid bacteria, in particular, Oenococcus oeni, which is unusually tolerant of the wine's acid and ethanol concentrations. However, this species of bacterium grows slowly and if the malolactic fermentation process is not timed to start immediately after the alcohol fermentation, its performance can be sluggish. "We want to gain a more comprehensive understanding of Oenococcus oeni's genetics and physiology, particularly in relation to its role in wines and other fermented foods and beverages," says David Mills, a viticulture and enology professor at the University of California at Davis. "We also want to identify and enhance the beneficial roles of these bacteria in food preservation and safety, and in the health of humans and animals." Mills is co-leader, along with Utah State University professor Bart Weimer, of a nationwide, multi-institute scientific collaboration called the Lactic Acid Bacteria Genome Consortium. Through the consortium, Mills and Weimer developed a proposal for the Oenococcus oeni genome to be sequenced at JGI under DOE's Microbial Genome Program. Submitted by DOE's Berkeley Lab |
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