318
edits
Changes
no edit summary
Analysis was done on 10 different ''T Delbruckii'' strains on various types of resistances as well as the ability to metabolize different carbon sources. The strains tested and the results are shown below.
<ref name="">[http://onlinelibrary.wiley.com/doi/10.1002/yea.3146/full. Screening for new brewing yeasts in the non-Saccharomyces sector with Torulaspora delbrueckii as model .]</ref>
{| class="wikitable sortable"
Sugar Utilization -
One of the defining biochemical differences between ''O. kitaharae'' and ''O. oeni'' that was noted in its original isolation was the ability of ''O. kitaharae'' to produce acid from maltose. This trait is rare in ''O. oeni'', which is formally classified as maltose negative. By comparing available whole-genome annotations for ''O. oeni'' with ''O. kitaharae'', it was possible to identify several genes associated with sugar utilization that are deferentially present across the species. Of these, at least four genes which are present in ''O. kitaharae'', but absent in the ''O. oeni'' genomes, are predicted to be involved in the utilization of maltose, providing a direct genetic basis for this phenotype. In addition to genes predicted to be involved in the species-specific utilization of maltose, there are several [https://en.wikipedia.org/wiki/Open_reading_frame ORFs] predicted to be involved in the metabolism of trehalose, D-gluconate, D-ribose and fructose that are specifically present in ''O. kitaharae''. While the assimilation of these sugars is often carried out by specific strains of ''O. oeni'', this genotypic data agrees well with biochemical tests performed previously that indicated that ''O. kitaharae'' was able to utilize all of these various carbon sources. <ref name="link">[http://journals.plos.org/plosone/article/authors?id=10.1371/journal.pone.0029626. Functional Divergence in the Genus Oenococcus as Predicted by Genome Sequencing of the Newly-Described Species, Oenococcus kitaharae Authors: Anthony R. Borneman, Jane M. McCarthy, Paul J. Chambers, Eveline J. Bartowsky. 1/3/2012.]</ref>
====''Oenococcus oeni''====
''O. oeni'' can decarboxylate L-malate to L(+)-lactate, but cannot use it as a sole source of carbon. It requires the amino acids Glutamic acid, valine, guanine, adenine, xanthine, uracil, riboflavin, folic acid, nicotinic acid, thiamine, biotine and pantothenic acid. There is some variation of amino acid requirement between strains.
Althought ''O. Oeni'' has primarily been used for Malolactic Fermentation, trials with the White Labs culture(only one reported on so far) has show lactic acid production without the presence of malic acid. <ref name="linkpost">[https://www.facebook.com/groups/MilkTheFunk/permalink/1121887807839432/. James Site's FB post.]</ref> James Sites reported souring within a week at 70F.
{| class="wikitable sortable"