Oenococcus oeni

Oenococcus oeni
Scientific classification
Domain:
Bacteria
Phylum:
Bacillota
Class:
Bacilli
Order:
Lactobacillales
Family:
Lactobacillaceae[1]
Genus:
Oenococcus

(Garvie 1967) Dicks et al. 1995
Species:
O. oeni
Binomial name
Oenococcus oeni
Synonyms
  • Leuconostoc oeni corrig. Garvie 1967 (Approved Lists 1980)
  • Leuconostoc oenos Garvie 1967 (Approved Lists 1980)

Oenococcus oeni (known as Leuconostoc oeni until 1995) is a Gram-positive bacterial species in the genus of Oenococcus.[2] It was the only species in the genus until 2006, when the species Oenococcus kitaharae was identified. As its name implies, Oe. oeni holds major importance in the field of oenology, where it is the primary bacterium involved in completing the malolactic fermentation.[3]

  1. ^ 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.
  2. ^ Grandvalet, C (2017). "MicrobeProfile- Oenococcus oeni: Queen of the cellar, nightmare of geneticists". Microbiology. 163 (2): 297–299. doi:10.1099/mic.0.000456. PMID 28356170.
  3. ^ Kunkee, R. E. 1973. Malo-Lactic Fermentation and Winemaking. In, The Chemistry of Winemaking, Adv. Chem. Ser. 137, A. D. Webb, Ed. American Chemical Society. Washington DC.