Exploring the diversity of bacteriophage specific to Oenococcus oeni and Lactobacillus spp and their role in wine production
Exploring the diversity of bacteriophage specific to Oenococcus oeni and Lactobacillus spp and their role in wine production
The widespread existence of bacteriophage has been of great interest to the biological research community and ongoing investigations continue to explore their diversity and role. They have also attracted attention and in-depth research in connection to fermented food processing, in particular from the dairy and wine industries. Bacteriophage, mostly oenophage, may in fact be a ‘double edged sword’ for winemakers: whilst they have been implicated as a causal agent of difficulties with malolactic fermentation (although not proven), they are also beginning to be considered as alternatives to using sulphur dioxide to prevent wine spoilage. Investigation and characterisation of oenophage of Oenococcus oeni, the main species used in winemaking, are still limited compared to lactococcal bacteriophage of Lactococcus lactis and Lactiplantibacillus plantarum (formally Lactobacillus plantarum), the drivers of most fermented dairy products. Interestingly, these strains are also being used or considered for use in winemaking. In this review, the genetic diversity and life cycle of phage, together with the debate on the consequent impact of phage predation in wine, and potential control strategies are discussed. Key points: • Bacteriophage detected in wine are diverse. • Many lysogenic bacteriophage are found in wine bacteria. • Phage impact on winemaking can depend on the stage of the winemaking process. • Bacteriophage as potential antimicrobial agents against spoilage organisms.
Bacteriophage, Lysogen, Malolactic fermentation, Oenococcus oeni, Wine
8575-8592
Xu, Zhecun
44bbd17b-b321-43f0-86c2-3841ded6e250
Walker, Michelle E.
5e8a98ce-9e08-409a-99e4-a0b96a490940
Zhang, Jin
1cf757fe-617d-42eb-912f-44a73457d66a
Gardner, Jennifer M.
0d95188b-206d-4817-8437-e163351f6e7f
Sumby, Krista M.
f54b8f1c-c29e-488b-ab5e-dbb9b2576ba9
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
25 October 2021
Xu, Zhecun
44bbd17b-b321-43f0-86c2-3841ded6e250
Walker, Michelle E.
5e8a98ce-9e08-409a-99e4-a0b96a490940
Zhang, Jin
1cf757fe-617d-42eb-912f-44a73457d66a
Gardner, Jennifer M.
0d95188b-206d-4817-8437-e163351f6e7f
Sumby, Krista M.
f54b8f1c-c29e-488b-ab5e-dbb9b2576ba9
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Xu, Zhecun, Walker, Michelle E., Zhang, Jin, Gardner, Jennifer M., Sumby, Krista M. and Jiranek, Vladimir
(2021)
Exploring the diversity of bacteriophage specific to Oenococcus oeni and Lactobacillus spp and their role in wine production.
Applied Microbiology and Biotechnology, 105 (23), .
(doi:10.1007/s00253-021-11509-2).
Abstract
The widespread existence of bacteriophage has been of great interest to the biological research community and ongoing investigations continue to explore their diversity and role. They have also attracted attention and in-depth research in connection to fermented food processing, in particular from the dairy and wine industries. Bacteriophage, mostly oenophage, may in fact be a ‘double edged sword’ for winemakers: whilst they have been implicated as a causal agent of difficulties with malolactic fermentation (although not proven), they are also beginning to be considered as alternatives to using sulphur dioxide to prevent wine spoilage. Investigation and characterisation of oenophage of Oenococcus oeni, the main species used in winemaking, are still limited compared to lactococcal bacteriophage of Lactococcus lactis and Lactiplantibacillus plantarum (formally Lactobacillus plantarum), the drivers of most fermented dairy products. Interestingly, these strains are also being used or considered for use in winemaking. In this review, the genetic diversity and life cycle of phage, together with the debate on the consequent impact of phage predation in wine, and potential control strategies are discussed. Key points: • Bacteriophage detected in wine are diverse. • Many lysogenic bacteriophage are found in wine bacteria. • Phage impact on winemaking can depend on the stage of the winemaking process. • Bacteriophage as potential antimicrobial agents against spoilage organisms.
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Accepted/In Press date: 6 August 2021
Published date: 25 October 2021
Additional Information:
Funding Information:
MW, JG, and JZ were supported by Wine Australia [UA1803-2.1]. Wine Australia invests in and manages research, development, and extension on behalf of Australia’s winegrowers and winemakers and the Australian Government. VJ and KS were supported by The Australian Research Council Training Centre for Innovative Wine Production ( www.ARCwinecentre.org.au ; project number IC170100008), which is funded by the Australian Government with additional support from Wine Australia and industry partners. The University of Adelaide is a member of the Wine Innovation Cluster ( http://www.thewaite.org/waite-partners/wine-innovation-cluster/ ).
Keywords:
Bacteriophage, Lysogen, Malolactic fermentation, Oenococcus oeni, Wine
Identifiers
Local EPrints ID: 482756
URI: http://eprints.soton.ac.uk/id/eprint/482756
ISSN: 0175-7598
PURE UUID: 1d762941-ad06-42ef-84c6-1dd99653b620
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Date deposited: 12 Oct 2023 16:42
Last modified: 18 Mar 2024 04:12
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Contributors
Author:
Zhecun Xu
Author:
Michelle E. Walker
Author:
Jin Zhang
Author:
Jennifer M. Gardner
Author:
Krista M. Sumby
Author:
Vladimir Jiranek
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