Intraspecific Diversity of Lactic acid Bacteria Involves in Red Wine-Making

<p style="text-align: justify;">Acetic acid and lactic acid bacteria were present at all stages of wine making. A lower pH and a highter ethanol concentration limit the risks of alteration. During the conservation, a low temperature, good use of S0<sub>2</sub> and frequent checkings ensure control of bacterial growth and metabolism.</p>

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Ethyl carbamate production by selected yeasts and lactic acid bacteria in red wine

Food Chemistry ◽

10.1016/j.foodchem.2004.11.017 ◽

2006 ◽

Vol 94 (2) ◽

pp. 262-270 ◽

Cited By ~ 63

Author(s):

C.A. Uthurry ◽

J.A. Suárez Lepe ◽

J. Lombardero ◽

J.R. García Del Hierro

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Red Wine ◽

Ethyl Carbamate

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Large Genetic Intraspecific Diversity of Autochthonous Lactic Acid Bacteria and Yeasts Isolated from PDO Tuscan Bread Sourdough

Applied Sciences ◽

10.3390/app10031043 ◽

2020 ◽

Vol 10 (3) ◽

pp. 1043

Author(s):

Michela Palla ◽

Caterina Cristani ◽

Manuela Giovannetti ◽

Monica Agnolucci

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Random Amplified Polymorphic Dna ◽

Intraspecific Variability ◽

Starter Cultures ◽

Intraspecific Diversity ◽

Baked Goods ◽

Protected Designation Of Origin ◽

Complex Microbial Community ◽

Rapd Pcr

The diverse metabolites, positively affecting the nutritional, organoleptic and technological traits of leavened baked goods, are produced by different sourdough lactic acid bacteria (LAB) and yeast strains, as the result of their genetic intraspecific diversity. Therefore, the molecular and functional strain-level characterization of sourdough microbiota is crucial to valorize traditional or origin protected baked end-products, develop innovative starter cultures and design functional cereal-based foods. To this aim, the genetic intraspecific diversity of 96 Lactobacillus sanfranciscensis, 65 Kazachstania humilis and three Saccharomyces cerevisiae characterizing Protected Designation of Origin (PDO) Tuscan bread sourdough, was investigated, using P4, P7 and M13 random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR), (GTG)5 repetitive element sequence-based (rep)-PCR and inter-delta region analyses, respectively. Regarding LAB, the combination of P4, P7 and M13 RAPD-PCR analyses revealed a huge degree of intraspecific variability, discriminating 43 biotypes out of 96 isolates of L. sanfranciscensis. (GTG)5 rep-PCR showed a discriminatory index of 0.95, grouping the 65 K. humilis isolated from PDO Tuscan bread sourdough in 9 biotypes. The high polymorphism among both LAB and yeast isolates of PDO Tuscan bread sourdough outlines a highly complex microbial community structure, whose relative composition and specific physiological characteristics could be responsible for the peculiar organoleptic, rheological, nutritional and potentially nutraceutical features of PDO Tuscan bread.

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Ecology of Indigenous Lactic Acid Bacteria along Different Winemaking Processes of Tempranillo Red Wine from La Rioja (Spain)

The Scientific World JOURNAL ◽

10.1100/2012/796327 ◽

2012 ◽

Vol 2012 ◽

pp. 1-7 ◽

Cited By ~ 10

Author(s):

Lucía González-Arenzana ◽

Pilar Santamaría ◽

Rosa López ◽

Carmen Tenorio ◽

Isabel López-Alfaro

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Alcoholic Fermentation ◽

Red Wine ◽

Selection Process ◽

Clonal Diversity ◽

Oenococcus Oeni ◽

Processing Conditions ◽

La Rioja ◽

Isolated Species

Ecology of the lactic acid bacteria (LAB) during alcoholic fermentation (AF) and spontaneous malolactic fermentation (MLF) of Tempranillo wines from four wineries of La Rioja has been studied analyzing the influence of the winemaking method, processing conditions, and geographical origin. Five different LAB species were isolated during AF, while, during MLF, onlyOenococcus oeniwas detected. Although the clonal diversity ofO. oenistrains was moderate, mixed populations were observed, becoming at least one strain with distinct PFGE profile the main responsible for MLF. Neither the winemaking method nor the cellar situation was correlated with the LAB diversity. However, processing conditions influenced the total number of isolates and the percentage of each isolated species and strains. The winemaking method could cause that genotypes found in semicarbonic maceration did not appear in other wineries. Four genotypes ofO. oeniwere isolated in more than one of the rest wineries. These four together with other dominant strains might be included in a future selection process.

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EVALUATION OF LACTIC ACID BACTERIA GROWTH DURING AUTOCHTHONOUS ALBANIAN KALLMET WINE PRODUCTION WITH SPONTANEOUS AND INOCULATED FERMENTATIONS

CBU International Conference Proceedings ◽

10.12955/cbup.v5.1096 ◽

2017 ◽

Vol 5 ◽

pp. 1199-1203

Author(s):

Rozeta Hasalliu

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Alcoholic Fermentation ◽

Acetic Acid Bacteria ◽

Alcohol Fermentation ◽

Spontaneous Fermentation ◽

Wine Production ◽

Wine Making ◽

Bacteria Growth ◽

Microbiological Stability

The grape used in wine making has many wild microorganisms like lactic acid bacteria, yeast, acetic acid bacteria. During the alcoholic fermentation, the evaluation of these microorganisms depends on their activity. There is an interaction between yeast and lactic acid bacteria during this period of wine making. In this study, we have made wine from the autochthonous Albanian grape Kallmet variety using the spontaneous fermentation and inoculated fermentation with the yeast Saccharomyces bayannus. Yeasts carry out the alcohol fermentation, and lactic acid bacteria make malolactic fermentation in wine. With this fermentation, lactic acid bacteria convert malic acid to lactic acid, reducing the acidity of the wine and create a microbiological stability. During the alcoholic fermentation, the evaluation of lactic acid bacteria is not required. The aim of our study is to evaluate the first quantity of lactic acid bacteria to Kallmet grape, their performance during the two fermentations, spontaneous and inoculated fermentations.

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