CORDIS OpenAire Spiral - Imperial College Digital Repository Sygma HAL INRAE Bielefeld Academic Search Engine (BASE) UnpayWall Crossref Hal Microsoft Academic Graph OpenAPC Global Initiative Europe PubMed Central PubMed Central European Union Open Data Portal http://link.springer.com/content/pdf/10.1007/s00253-019-09689-z.pdf https://doi.org/10.1007/s00253-019-09689-z Applied Microbiology and Biotechnology Open Access 2019-02-20 2020-05-26 Oenococcus oeni is the lactic acid bacteria species most commonly encountered in wine, where it develops after the alcoholic fermentation and achieves the malolactic fermentation that is needed to improve the quality of most wines. 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. Numerous studies have shown that there is a great diversity of strains in each wine region and in each product or type of wine. Recently, genomic studies have shed new light on the species diversity, population structure, and environmental distribution. They revealed that O. oeni has unique genomic features that have contributed to its fast evolution and adaptation to the enological environment. They have also unveiled the phylogenetic diversity and genomic properties of strains that develop in different regions or different products. This review explores the distribution of O. oeni and the diversity of strains in natural habitats. 0106 biological sciences 0301 basic medicine 570 Evolution [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering 590 Wine 01 natural sciences Domestication Evolution, Molecular 03 medical and health sciences [SDV.IDA]Life Sciences [q-bio]/Food engineering MD Multidisciplinary [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Ecosystem Oenococcus Phylogeny 0303 health sciences Malolactic fermentation Genetic Variation Genomics [SDV.IDA] Life Sciences [q-bio]/Food engineering Mini-Review Fermentation Oenococcus oeni Biotechnology Lorentzen, Marc P. G., Lucas, Patrick M., 2019-02-20 journalpaper Oenococcus oeni is the lactic acid bacteria species most commonly encountered in wine, where it develops after the alcoholic fermentation and achieves the malolactic fermentation that is needed to improve the quality of most wines. 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. Numerous studies have shown that there is a great diversity of strains in each wine region and in each product or type of wine. Recently, genomic studies have shed new light on the species diversity, population structure, and environmental distribution. They revealed that O. oeni has unique genomic features that have contributed to its fast evolution and adaptation to the enological environment. They have also unveiled the phylogenetic diversity and genomic properties of strains that develop in different regions or different products. This review explores the distribution of O. oeni and the diversity of strains in natural habitats. Distribution of Oenococcus oeni populations in natural habitats 10.1007/s00253-019-09689-z