(Below N is a link to NCBI taxonomic web page and E link to ESTHER at designed phylum.) > cellular organisms: NE > Bacteria: NE > Terrabacteria group: NE > Firmicutes: NE > Bacilli: NE > Lactobacillales: NE > Leuconostocaceae: NE > Oenococcus: NE > Oenococcus oeni: NE > Oenococcus oeni AWRIB202: NE
Warning: This entry is a compilation of different species or line or strain with more than 90% amino acide identity. You can retrieve all strain data
(Below N is a link to NCBI taxonomic web page and E link to ESTHER at designed phylum.) Oenococcus oeni AWRIB576: N, E.
Oenococcus oeni AWRIB568: N, E.
Oenococcus oeni AWRIB318: N, E.
Oenococcus oeni AWRIB304: N, E.
Oenococcus oeni AWRIB429: N, E.
Oenococcus oeni PSU-1: N, E.
Oenococcus oeni AWRIB418: N, E.
Oenococcus oeni: N, E.
Oenococcus oeni ATCC BAA-1163: N, E.
Oenococcus oeni AWRIB419: N, E.
Oenococcus oeni AWRIB553: N, E.
Oenococcus oeni AWRIB548: N, E.
Oenococcus oeni AWRIB422: N, E.
LegendThis sequence has been compared to family alignement (MSA) red => minority aminoacid blue => majority aminoacid color intensity => conservation rate title => sequence position(MSA position)aminoacid rate Catalytic site Catalytic site in the MSA MDFFQSKFLYGKKQSQFCIFRMPRNTTNCPVVVTIHGGFWKAEYGLEEIV PLDEDLVRRGYATWNVEYRRIGENGGGWPGTFSDVIDAVNYLAFLKEDFP LDLSRVVILGHSAGGHLALWLASRWNTKQADQMGNVLHTSIKAIISLAGV SNLEEMWRIESKRKTSNNVSSFLGGTPEEASDRYHLASPYELLPLHVRQI LVHGGSDQEVPLDLTLGYYKKAIRLADDVGLISDSRSDHFDLIDPFSSIW LSTADSLKNIINS
References
Title: Comparative analysis of the Oenococcus oeni pan genome reveals genetic diversity in industrially-relevant pathways Borneman AR, McCarthy JM, Chambers PJ, Bartowsky EJ Ref: BMC Genomics, 13:373, 2012 : PubMed
BACKGROUND: Oenococcus oeni, a member of the lactic acid bacteria, is one of a limited number of microorganisms that not only survive, but actively proliferate in wine. It is also unusual as, unlike the majority of bacteria present in wine, it is beneficial to wine quality rather than causing spoilage. These benefits are realised primarily through catalysing malolactic fermentation, but also through imparting other positive sensory properties. However, many of these industrially-important secondary attributes have been shown to be strain-dependent and their genetic basis it yet to be determined. RESULTS: In order to investigate the scale and scope of genetic variation in O. oeni, we have performed whole-genome sequencing on eleven strains of this bacterium, bringing the total number of strains for which genome sequences are available to fourteen. While any single strain of O. oeni was shown to contain around 1800 protein-coding genes, in-depth comparative annotation based on genomic synteny and protein orthology identified over 2800 orthologous open reading frames that comprise the pan genome of this species, and less than 1200 genes that make up the conserved genomic core present in all of the strains. The expansion of the pan genome relative to the coding potential of individual strains was shown to be due to the varied presence and location of multiple distinct bacteriophage sequences and also in various metabolic functions with potential impacts on the industrial performance of this species, including cell wall exopolysaccharide biosynthesis, sugar transport and utilisation and amino acid biosynthesis. CONCLUSIONS: By providing a large cohort of sequenced strains, this study provides a broad insight into the genetic variation present within O. oeni. This data is vital to understanding and harnessing the phenotypic variation present in this economically-important species.
Many bacteria display substantial intra-specific genomic diversity that produces significant phenotypic variation between strains of the same species. Understanding the genetic basis of these strain-specific phenotypes is especially important for industrial microorganisms where these characters match individual strains to specific industrial processes. Oenococcus oeni, a bacterium used during winemaking, is one such industrial species where large numbers of strains show significant differences in commercially important industrial phenotypes. To ascertain the basis of these phenotypic differences, the genomic content of ten wine strains of O. oeni were mapped by array-based comparative genome hybridization (aCGH). These strains comprised a genomically diverse group in which large sections of the reference genome were often absent from individual strains. To place the aCGH results in context, whole genome sequence was obtained for one of these strains and compared with two previously sequenced, unrelated strains. While the three strains shared a core group of conserved ORFs, up to 10% of the coding potential of any one strain was specific to that isolate. The genome of O. oeni is therefore likely to be much larger than that present in any single strain and it is these strain-specific regions that are likely to be responsible for differences in industrial phenotypes.
Lactic acid-producing bacteria are associated with various plant and animal niches and play a key role in the production of fermented foods and beverages. We report nine genome sequences representing the phylogenetic and functional diversity of these bacteria. The small genomes of lactic acid bacteria encode a broad repertoire of transporters for efficient carbon and nitrogen acquisition from the nutritionally rich environments they inhabit and reflect a limited range of biosynthetic capabilities that indicate both prototrophic and auxotrophic strains. Phylogenetic analyses, comparison of gene content across the group, and reconstruction of ancestral gene sets indicate a combination of extensive gene loss and key gene acquisitions via horizontal gene transfer during the coevolution of lactic acid bacteria with their habitats.
