Oenococcus is a genus of gram-positive bacteria, placed within the family Lactobacillaceae. The only species in the genus was Oenococcus oeni (which was known as Leuconostoc oeni until 1995). In 2006, the species Oenococcus kitaharae was identified. As its name implies, Oenococcus oeni holds major importance in the field of oenology, where it is the primary bacterium involved in completing malolactic fermentation.[4]
| Oenococcus | |
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| Genus: | Oenococcus Dicks et al. 1995[2]
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| Oenococcus oeni (Garvie 1967) Dicks et al. 1995[2]
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References
edit- ^ Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB, Mattarelli P, O'Toole PW, Pot B, Vandamme P, Walter J, Watanabe K, Wuyts S, Felis GE, Gänzle MG, Lebeer S. (2020). "A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae". Int J Syst Evol Microbiol. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. hdl:10067/1738330151162165141. PMID 32293557.
- ^ a b Dicks LM, Dellaglio F, Collins MD. (1995). "Proposal to reclassify Leuconostoc oenos as Oenococcus oeni [corrig.] gen. nov., comb. nov". Int J Syst Bacteriol. 45: 395–397. doi:10.1099/00207713-45-2-395. PMID 7537074.
- ^ Euzéby JP, Parte AC. "Oenococcus". List of Prokaryotic names with Standing in Nomenclature (LPSN). Retrieved July 1, 2021.
- ^ Kunkee RE. (1973). "Malo-Lactic Fermentation and Winemaking". In Webb AD (ed.). The Chemistry of Winemaking. Adv. Chem. Ser. 137. Washington, DC: American Chemical Society.
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