Oenococcus oeni produces extracellular vesicles

In a recent work, the Microwine group has shown that the most important lactic bacteria in winemaking, Oenococcus oeni, produces extracellular vesicles (EVs). They have also analysed their protein content. This information is relevant, because the production of extracellular vesicles by wine microorganisms could be involved in inter-species communication mechanisms, as the group has recently demonstrated for some species of yeast. The protein content of O. oeni EVs shows similarities and peculiarities when compared to another lactic acid bacterium frequently found in wine, also used commercially as a starter culture for malolactic fermentation, Lactiplantibacillus plantarum.

The article has been published in the journal "Food Microbiology". The work has been made possible thanks to the project PID2019-105159RB-I00 funded by MCIN/ AEI /10.13039/501100011033.