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- Title
Culturable microorganisms during fermentation of Veltlínske zelené (Grüner Veltliner) ice wine.
- Authors
ŽENIŠOVÁ, KATARÍNA; BUČKOVÁ, MÁRIA; PUŠKÁROVÁ, ANDREA; KRAKOVÁ, LUCIA; PIKNOVÁ, ĽUBICA; PANGALLO, DOMENICO
- Abstract
Limited information related to the microbial communities responsible for fermentation of central European ice wine made by Veltlínské zelené grape is available in the scientific literature. In this study, various culture media for fungi and bacteria were used to isolate a large and diverse panel of microorganisms occurring in frozen berries and in two steps of wine fermentation. The isolated microorganisms were clustered through internal transcribed spacer polymerase chain reaction (ITS-PCR) and consequent electrophoretic amplicons separation by QIAxcel system (Qiagen, Hilden, Germany). One or more fungal and bacterial representatives of each cluster were identified by sequencing of ITS fragment and 16S rRNA gene, respectively. The microbiological analysis displayed a complex bacterial community composed by Staphylococcus spp., Gluconobacter spp., Lactobacillus spp., Ewingella americana, Leuconstoc spp., Okibacterium sp., Lactococcus lactis, Carnobacterium maltaromaticum, Sanguibacter sp., Terrabacter terrae, Enterococcus faecium, Micrococcus spp., Bacillus spp., Acetobacter sp., Propionibacterium spp., Gordonia soli and Paenibacillus sp. The fungal microbiota were very similar to usual microflora previously detected in wine-related samples, where Saccharomyces cerevisiae, Hanseniaspora uvarum and Pichia spp. were the dominant yeasts.
- Subjects
GRAPES; ICE wine; FERMENTATION; MICROBIAL cultures; POLYMERASE chain reaction
- Publication
Journal of Food & Nutrition Research, 2017, Vol 56, Issue 1, p96
- ISSN
1336-8672
- Publication type
Article