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Genetic and Technological Characterisation of Vineyard- and Winery-Associated Lactic Acid Bacteria

Vineyard- and winery-associated lactic acid bacteria (LAB) from two major PDO regions in Greece, Peza and Nemea, were surveyed. LAB were isolated from grapes, fermenting musts, and winery tanks performing spontaneous malolactic fermentations (MLF). Higher population density and species richness were...

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Autores principales: Nisiotou, Aspasia A., Dourou, Dimitra, Filippousi, Maria-Evangelia, Diamantea, Ellie, Fragkoulis, Petros, Tassou, Chryssoula, Banilas, Georgios
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4383310/
https://www.ncbi.nlm.nih.gov/pubmed/25866789
http://dx.doi.org/10.1155/2015/508254
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author Nisiotou, Aspasia A.
Dourou, Dimitra
Filippousi, Maria-Evangelia
Diamantea, Ellie
Fragkoulis, Petros
Tassou, Chryssoula
Banilas, Georgios
author_facet Nisiotou, Aspasia A.
Dourou, Dimitra
Filippousi, Maria-Evangelia
Diamantea, Ellie
Fragkoulis, Petros
Tassou, Chryssoula
Banilas, Georgios
author_sort Nisiotou, Aspasia A.
collection PubMed
description Vineyard- and winery-associated lactic acid bacteria (LAB) from two major PDO regions in Greece, Peza and Nemea, were surveyed. LAB were isolated from grapes, fermenting musts, and winery tanks performing spontaneous malolactic fermentations (MLF). Higher population density and species richness were detected in Nemea than in Peza vineyards and on grapes than in fermenting musts. Pediococcus pentosaceus and Lactobacillus graminis were the most abundant LAB on grapes, while Lactobacillus plantarum dominated in fermenting musts from both regions. No particular structure of Lactobacillus plantarum populations according to the region of origin was observed, and strain distribution seems random. LAB species diversity in winery tanks differed significantly from that in vineyard samples, consisting principally of Oenococcus oeni. Different strains were analysed as per their enological characteristics and the ability to produce biogenic amines (BAs). Winery-associated species showed higher resistance to low pH, ethanol, SO(2), and CuSO(4) than vineyard-associated isolates. The frequency of BA-producing strains was relatively low but not negligible, considering that certain winery-associated Lactobacillus hilgardii strains were able to produce BAs. Present results show the necessity of controlling the MLF by selected starters in order to avoid BA accumulation in wine.
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spelling pubmed-43833102015-04-12 Genetic and Technological Characterisation of Vineyard- and Winery-Associated Lactic Acid Bacteria Nisiotou, Aspasia A. Dourou, Dimitra Filippousi, Maria-Evangelia Diamantea, Ellie Fragkoulis, Petros Tassou, Chryssoula Banilas, Georgios Biomed Res Int Research Article Vineyard- and winery-associated lactic acid bacteria (LAB) from two major PDO regions in Greece, Peza and Nemea, were surveyed. LAB were isolated from grapes, fermenting musts, and winery tanks performing spontaneous malolactic fermentations (MLF). Higher population density and species richness were detected in Nemea than in Peza vineyards and on grapes than in fermenting musts. Pediococcus pentosaceus and Lactobacillus graminis were the most abundant LAB on grapes, while Lactobacillus plantarum dominated in fermenting musts from both regions. No particular structure of Lactobacillus plantarum populations according to the region of origin was observed, and strain distribution seems random. LAB species diversity in winery tanks differed significantly from that in vineyard samples, consisting principally of Oenococcus oeni. Different strains were analysed as per their enological characteristics and the ability to produce biogenic amines (BAs). Winery-associated species showed higher resistance to low pH, ethanol, SO(2), and CuSO(4) than vineyard-associated isolates. The frequency of BA-producing strains was relatively low but not negligible, considering that certain winery-associated Lactobacillus hilgardii strains were able to produce BAs. Present results show the necessity of controlling the MLF by selected starters in order to avoid BA accumulation in wine. Hindawi Publishing Corporation 2015 2015-03-19 /pmc/articles/PMC4383310/ /pubmed/25866789 http://dx.doi.org/10.1155/2015/508254 Text en Copyright © 2015 Aspasia A. Nisiotou et al. https://creativecommons.org/licenses/by/3.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Article
Nisiotou, Aspasia A.
Dourou, Dimitra
Filippousi, Maria-Evangelia
Diamantea, Ellie
Fragkoulis, Petros
Tassou, Chryssoula
Banilas, Georgios
Genetic and Technological Characterisation of Vineyard- and Winery-Associated Lactic Acid Bacteria
title Genetic and Technological Characterisation of Vineyard- and Winery-Associated Lactic Acid Bacteria
title_full Genetic and Technological Characterisation of Vineyard- and Winery-Associated Lactic Acid Bacteria
title_fullStr Genetic and Technological Characterisation of Vineyard- and Winery-Associated Lactic Acid Bacteria
title_full_unstemmed Genetic and Technological Characterisation of Vineyard- and Winery-Associated Lactic Acid Bacteria
title_short Genetic and Technological Characterisation of Vineyard- and Winery-Associated Lactic Acid Bacteria
title_sort genetic and technological characterisation of vineyard- and winery-associated lactic acid bacteria
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4383310/
https://www.ncbi.nlm.nih.gov/pubmed/25866789
http://dx.doi.org/10.1155/2015/508254
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