Oenococcus oeni

(aka Leuconostoc oenos)

Bacteria
General | Carbohydrate O/F | Substrate utilisation | Enzymes | Metabolites | Antibiotics

Overview

  • Oenococcus oeni, (aka Leuconostoc oenos), is a Gram-positive, non-spore-forming, facultatively anaerobic, non-motile, coccus bacterium. It has been detected in at least 2 gut microbiome compilation studies or metastudies. The DNA G+C content is 38-42%. Oenococcus oeni is likely to be transient and not a long-term gut coloniser. (Dicks1995; Garvie1967; Garvie1967a)



  • This organism has been recovered from wine fermentation. The risk classification (www.baua.de) for this organism is 1, i.e., low risk of infection and spread. Pathogenicity status unknown, or very unlikely to be pathogenic. Likely to be transient and not a long-term gut commensal.
    • QUIRKS
  • Growth is not inhibited in the presence of 10% ethanol. Low optimum growth temperature and pH suggests this is an unlikely gut coloniser.
    • GENERAL CHARACTERISTICS (Dicks1995); (Garvie1967); (Garvie1967a);
    Character Response
  • Substrates hydrolysed or digested:
  • aesculin;
  • ±
  • Strain-dependent hydrolysis or digestion:
  • arginine;
  • pH
  • Acidity tolerance:
  • tolerates pH 3.5; Grows optimally at pH 4.8.
  • 🌡
  • Temperature tolerance:
  • grows at 37℃; Grows optimally at 22℃.
  • H+
  • Acid from carbohydrates usually produced:
  • fructose; glucose; aesculin; cellubiose; melibiose; trehalose; salicin;
  • ±
  • Strain-dependent acid from carbs:
  • arabinose; galactose; mannose; xylose;
  • ⥅
  • Substrates assimilated or utilised:
  • citrate; L-malate;
    • SPECIAL FEATURES (Dicks1995); (Garvie1967); (Garvie1967a);
    Character Response
  • ✓
  • Metabolites produced:
  • acetate; lactate; ethanol; CO₂;
  • ✗
  • Metabolites not produced:
  • ammonia; indole;
  • ✗
  • Haemolysis:
  • absent
  • ✗
  • Nitrate:
  • not reduced

    • Details

    GENERAL
    Lineage Physiology General Growth Tolerances Hydrol./digest./degr.
    Phylum:  Firmicutes Class:  Bacilli Order:  Lactobacillales Family:  Leuconostocaceae Genus:  Oenococcus Alt. name:  Leuconostoc oenos Gram stain:  + O2 Relation.:  facultatively anaerobic Spore:  No spore Motility:  Sessile Morphology:  Coccus
    Health:  Unknown
    Source:  wine fermentation
    DNA G+C(%):  38-42
    Opt. T:  22℃
    Mid T(℃):  37(+)
    Opt. pH:  4.8
    pH 4.2-5.9:  3.5(+)
    		Aesculin:  + Arginine:  d
    CARBOHYDRATE ACID FORMATION
    Monosaccharide O/F Oligosaccharide O/F Polysaccharide O/F Polyol O/F Other O/F
    Arabinose:  d Fructose:  + Galactose:  d(neg) Glucose:  + Mannose:  d Xylose:  d(neg) Cellubiose:  d(+) Lactose:  neg Maltose:  neg Melibiose:  d(+) Sucrose:  neg Trehalose:  + Dextrin:  neg Aesculin:  + Glycerol:  neg Mannitol:  neg Sorbitol:  neg Salicin:  d(+)
    SUBSTRATE ASSIMILATION & UTILISATION
    Monosaccharide util/assim Oligosaccharide util/assim Other carboh. util/assim Amino acid util/assim Organic acid util/assim
    Citrate:  + L-Malate:  +
    ENZYME ACTIVITY
    Enzymes: General Enzymes: Carbohydrate Enzymes: Protein Enzymes: Arylamidases Enzymes: Esters/fats
    Catalase:  neg
    METABOLITES - PRODUCTION & USE
    Fuel Usable Metabolites Metabolites Released Special Products Compounds Produced

    		Acetate:  + Lactate:  + Ethanol:  + Ammonia:  neg CO2:  + Indole:  neg

    References

    SPECIFIC REFERENCES FOR OENOCOCCUS OENI
  • Dicks1995 - Proposal to reclassify Leuconostoc oenos as Oenococcus oeni [corrig.] gen. nov., comb. nov.
  • Garvie1967 - The Growth Factor and Amino Acid Requirements of Species of the Genus Leuconostoc, including Leuconostoc paramesenteroides (sp. nov.) and Leuconostoc oenos.
  • Garvie1967a - Leuconostoc oenos sp.nov.
  • ...............................
    • GUT MICROBIOME COMPILATIONS AND METASTUDIES FOR OENOCOCCUS OENI
  • Byrd2020 - Stability and dynamics of the human gut microbiome and its association with systemic immune traits.
  • Zeller2014 - Potential of fecal microbiota for early-stage detection of colorectal cancer
  • ...............................
    • Added: May 15, 2022