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Bacterial consortia at different wine fermentation phases of two typical Central European grape varieties: Blaufränkisch (Frankovka modrá) and Grüner Veltliner (Veltlínske zelené)
- Source :
- International journal of food microbiology. 217
- Publication Year :
- 2015
-
Abstract
- This is the first study focused to bacterial diversity and dynamic during the vinification of two important Central Europe grape vines: Blaufrankisch and Gruner Veltliner. The investigation strategy included culture-dependent and culture-independent approaches. Four different agar media were utilized for the isolation of various bacteria occurring in several fermentation stages. The isolates were clustered by fluorescent-ITS PCR and, one or more representatives of each cluster, were identified by 16 rRNA gene sequencing. The culture-independent approach, based on 16S rRNA gene amplification, combined the denaturing gradient gel electrophoresis (DGGE) method and the construction of bacterial clone library for each wine fermentation step. A complex bacterial community was identified, comprising different lactic acid bacteria and acetic acid bacteria, such as Leuconostoc spp., Lactobacillus spp. and Gluconobacter spp. Other OTUs and bacterial isolates embraced the Actinobacteria, Bacilli, Alpha-, Beta- and Gamma-proteobacteria classes. Different taxa already detected by recent studies, such as Sphingomonas, Variovorax, Pantoea, Enterobacter and Tatumella, were detected confirming the continuous occurrence of these kinds of bacteria in wine environment. Moreover, novel genera (Amycolatopsis, Hydrogenophilus, Snodgrassella, Telluria, Gilliamella, Lelliottia, and Lonsdale quercina) never detected before were recognized, too. The role of these, until now anonymous, bacteria during vinification deserves investigation, which could open a new research field in wine technology.
- Subjects :
- 0301 basic medicine
Microbial Consortia
Gluconobacter
Bacillus
Wine
Microbiology
Polymerase Chain Reaction
03 medical and health sciences
Enterobacteriaceae
RNA, Ribosomal, 16S
Botany
Proteobacteria
Leuconostoc
Acetobacter
Vitis
Acetic acid bacteria
Fermentation in winemaking
biology
Denaturing Gradient Gel Electrophoresis
Pantoea
food and beverages
General Medicine
biology.organism_classification
Culture Media
Europe
Lactobacillus
030104 developmental biology
Fermentation
Bacteria
Food Science
Subjects
Details
- ISSN :
- 18793460
- Volume :
- 217
- Database :
- OpenAIRE
- Journal :
- International journal of food microbiology
- Accession number :
- edsair.doi.dedup.....3614eed260c7a6b524eeb465abe1a562