Int J Food Microbiol 199:47–53, Yanagida F, Srionnual S, Chen YS (2008) Isolation and characteristics of lactic acid bacteria from koshu vineyards in Japan. This allowed for the order and orientation of core genes and flexible genomic regions to be established and led to the characterization and comparison of clusters of functionally related genes. Diabetes and Metabolic Syndrome Benefits, Glycogenolysis, Glycolysis and Glycogenesis versus Wine, Endothelium: Red Wine Boosts Endothelial Progenitor Cells and nitric oxide, Heart Benefits supported by Strong Evidence, HDL, Coronaries and Arterial Plaque Modulator, Hormones, Fertility and Circadian Rhythms, Erectile Dysfunction, the Med Diet & Wine, Oenococcus oeni, Gut Diversity and Fitness, Platelet Aggregation Inhibition with Wine, Sexuality, Erectile Function, Fertility & Light Quality Wine, Wine & Saliva Modulate Bucal health and Teeth Regeneration, Wine Health Benefits: Type, Cru and Varietal, Corks that are tainted: 2,4,6-Trichloroanisole (TCA), Metformin or-and Dry Wine for Blood Sugar Control, Migraines or Headaches with Sulfites, Tyramine, Tannins, SNPs, Chemicals or too Much. 2013) and Brazilian kefir (Zanirati et al. O. oeni is abundant in the oenological environment as well as in apple cider and kombucha, whereas it is a minor species in the natural environment. For example, they were not detected in 65 wines collected during MLF and analyzed by a PCR test targeting groups A or B (Campbell-Sills et al. As the genome represents a static view of an organism while proteomics and transcriptomics a quantitative and dynamic vision of the expressed DNA and, consequently, of protein variations, a combined knowledge of genome features and specific gene expression is required for better understanding the adaptive mechanisms of O. oeni in wine and to develop and to select starter cultures for wine fermentation (Cecconi et al. 1995). Second, although group C contains wine strains, they have all been isolated from Australian wines, which could be explained by a regional specificity or by a specific sampling method that benefits to these strains. The main transformation that O. oeni achieves during MLF is the conversion of l-malate to l-lactate and carbon dioxide, where wine is deacidified and gains a softer taste (Lonvaud-Funel 1999; Versari et al. An adaptation to the sugarcane fermentation environment appears to have taken place, as it is able to metabolize sucrose, fructose, and raffinose very well in contrast to O. oeni, but has reduced or no ability to degrade maltose, ribose, and trehalose (Badotti et al. 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