Introduction In winemaking, a secondary fermentation known as malolactic fermentation MLF often takes place following the cease of yeast activity. Materials and Methods 2. Species Identification DNA was extracted as previously described [ 14 ].
Wine Microbiology : Kenneth C. Fugelsang :
Detection of BA-Producing Genes For simultaneous detection of four genes involved in the production of major BAs in wine by LAB, that is, histamine hdc , tyramine tyrdc , and putrescine odc and agdi , a multiplex PCR assay was applied as described elsewhere [ 24 ]. Results and Discussion 3. Bacterial Abundance Grapes and wine fermentations constitute complex microbial ecosystems consisting of highly dynamic yeast and bacteria communities. Open in a separate window. Figure 1. Figure 2. Figure 3. LAB species Region of origin No. Nemea Peza 11 nd 2 — Technological Characterization Distinct genotypes within each species were evaluated as per their technological and enological characteristics Table 4.
Table 4 Technological characteristics and biogenic amines production of vineyard- and winery-associated LAB species. Conclusions The present study shows that the LAB species richness and population densities on grapes may differ considerably between regions or vineyards. Conflict of Interests The authors declare that there is no conflict of interests regarding the publication of this paper. References 1. Lonvaud-Funel A. Lactic acid bacteria in the quality improvement and depreciation of wine.
Antonie van Leeuwenhoek. Henick-Kling T. Malolactic fermentation. In: Fleet G. Wine Microbiology and Biotechnology. Chur, Switzerland: Harwood Academic Publisher; Liu S. Malolactic fermentation in wine—beyond deacidification. Journal of Applied Microbiology.
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Biogenic amines in fermented foods. European Journal of Clinical Nutrition. Potential of wine-associated lactic acid bacteria to degrade biogenic amines. International Journal of Food Microbiology. Malolactic fermentation of Tempranillo wine: contribution of the lactic acid bacteria inoculation to sensory quality and chemical composition. International Journal of Food Science and Technology. Nisiotou A. Bacterial species associated with sound and Botrytis -infected grapes from a Greek vineyard. Maicas S. The effects of freezing and freeze-drying of Oenococcus oeni upon induction of malolactic fermentation in red wine.
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Genetic and Technological Characterisation of Vineyard- and Winery-Associated Lactic Acid Bacteria
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Characterization of a gene coding for 16S ribosomal RNA. Nucleic Acids Research. Maijala R. Formation of histamine and tyramine by some lactic acid bacteria in MRS-broth and modified decarboxylation agar. Lafon Lafourcade S. Occurrence of lactic acid bacteria during the different stages of vinification and conservation of wines.
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Fugelsang K. Microbial ecology during vinification. In: Fugelsang K. Wine Microbiology: Practical Applications and Procedures. Bae S. Lactic acid bacteria associated with wine grapes from several Australian vineyards. Francesca N.
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