Autor segons l'article: Franques, Judit; Araque, Isabel; Palahi, Elisabet; del Carmen Portillo, Maria; Reguant, Cristina; Bordons, Albert
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Araque Granados, Maria Isabel / Bordons de Porrata- Doria, Albert / FRANQUÈS MONTSERRAT, JUDITH / Portillo Guisado, Maria del Carmen / Reguant Miranda, Cristina
Paraules clau: Wine Vineyards Surface Strains Storage Primers Pcr Oenococcus oeni Malolactic fermentation Lactic acid bacteria Identification High-throughput sequencing Grape Diversity Consortia
Resum: © 2017 Elsevier Ltd Oenococcus oeni, the lactic acid bacterium (LAB) mainly responsible for malolactic fermentation, has been repeatedly isolated from wines, but hardly ever from grapes. In this study, a large survey of autochthonous LAB from the Catalan wine region of Priorat was made. A total of 761 LAB isolates, 254 from Grenache and Carignan grape berries and 507 from wines, were identified and typed. Around 70% of the isolates were O. oeni, mostly from wines, but remarkably, 53 of them were isolated from grapes. A minimum spanning tree of O. oeni strains constructed from the multilocus variable number tandem repeat analysis showed considerable phylogenetic diversity. Other non-Oenococcus species were also identified and typed, Lactobacillus plantarum being predominant in grapes. Other LAB isolates were Pediococcus pentosaceus, Fructobacillus tropaeoli, L. mali, L. lindneri and L. sanfranciscensis. High-throughput sequencing (HTS) analysis was also carried out with grape samples, and Oenococcus and Lactobacillus were detected in significant quantities, which corroborates the culturing results from the same samples.
Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Interdisciplinar Geociências Food science & technology Food science Farmacia Engenharias iii Engenharias ii Engenharias i Educação física Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade Astronomia / física Administração pública e de empresas, ciências contábeis e turismo
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 10961127
Adreça de correu electrònic de l'autor: mariaisabel.araque@urv.cat carmen.portillo@urv.cat albert.bordons@urv.cat cristina.reguant@urv.cat
Identificador de l'autor: 0000-0001-5939-5834 0000-0002-4576-0244 0000-0002-5320-8740 0000-0002-5036-1408
Data d'alta del registre: 2024-09-07
Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Lwt-Food Science And Technology. 81 326-334
Referència de l'ítem segons les normes APA: Franques, Judit; Araque, Isabel; Palahi, Elisabet; del Carmen Portillo, Maria; Reguant, Cristina; Bordons, Albert (2017). Presence of Oenococcus oeni and other lactic acid bacteria in grapes and wines from Priorat (Catalonia, Spain). Lwt-Food Science And Technology, 81(), 326-334. DOI: 10.1016/j.lwt.2017.03.054
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2017
Tipus de publicació: Journal Publications
Repositori URV