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Oenococcus sicerae sp. nov., isolated from French cider

Cousin, Fabien J., Le Guellec, Rozenn, Chagnot, Caroline, Goux, Didier, Dalmasso, Marion, Laplace, Jean-Marie, Cretenet, Marina
Systematic and applied microbiology 2019 v.42 no.3 pp. 302-308
Oenococcus oeni, apple juice, ciders, enzymes, ethanol, malolactic fermentation, new species, nucleotide sequences, pH, phenotype, phylogeny, polymerase chain reaction, ribosomal RNA, sodium chloride, sugars, temperature, France
Two Gram-stain-positive, small ellipsoidal cocci, non-motile, oxidase- and catalase-negative, and facultative anaerobic strains (UCMA15228T and UCMA17102) were isolated in France, from fermented apple juices (ciders). The 16S rRNA gene sequence was identical between the two isolates and showed 97 % similarity with respect to the closest related species Oenococcus oeni and O. kitaharae. Therefore, the two isolates were classified within the genus Oenococcus. The phylogeny based on the pheS gene sequences also confirmed the position of the new taxon. DNA–DNA hybridizations based on in silico genome-to-genome comparisons (GGDC) and Average Nucleotide Identity (ANI) values, as well as species-specific PCR, validated the novelty of the taxon. Various phenotypic characteristics such as the optimum temperature and pH for growth, the ability to metabolise sugars, the aptitude to perform the malolactic fermentation, and the resistance to ethanol and NaCl, revealed that the two strains are distinguishable from the other members of the Oenococcus genus. The combined genotypic and phenotypic data support the classification of strains UCMA15228T and UCMA17102 into a novel species of Oenococcus, for which the name O. sicerae sp. nov. is proposed. The type strain is UCMA15228T (=DSM107163T=CIRM-BIA2288T).