Articles producció científica> Bioquímica i Biotecnologia

Presence of Oenococcus oeni and other lactic acid bacteria in grapes and wines from Priorat (Catalonia, Spain)

  • Datos identificativos

    Identificador: imarina:6389089
    Autores:
    Franques, JuditAraque, IsabelPalahi, Elisabetdel Carmen Portillo, MariaReguant, CristinaBordons, Albert
    Resumen:
    © 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.
  • Otros:

    Autor según el artículo: Franques, Judit; Araque, Isabel; Palahi, Elisabet; del Carmen Portillo, Maria; Reguant, Cristina; Bordons, Albert
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Araque Granados, Maria Isabel / Bordons de Porrata- Doria, Albert / FRANQUÈS MONTSERRAT, JUDITH / Portillo Guisado, Maria del Carmen / Reguant Miranda, Cristina
    Palabras clave: Wine Vineyards Surface Strains Storage Primers Pcr Oenococcus oeni Malolactic fermentation Lactic acid bacteria Identification High-throughput sequencing Grape Diversity Consortia
    Resumen: © 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.
    Áreas temáticas: 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
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 10961127
    Direcció de correo del autor: mariaisabel.araque@urv.cat carmen.portillo@urv.cat albert.bordons@urv.cat cristina.reguant@urv.cat
    Identificador del autor: 0000-0001-5939-5834 0000-0002-4576-0244 0000-0002-5320-8740 0000-0002-5036-1408
    Fecha de alta del registro: 2024-09-07
    Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
    Enlace a la fuente original: https://www.sciencedirect.com/science/article/pii/S0023643817302153
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    Referencia al articulo segun fuente origial: Lwt-Food Science And Technology. 81 326-334
    Referencia 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
    DOI del artículo: 10.1016/j.lwt.2017.03.054
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2017
    Tipo de publicación: Journal Publications
  • Palabras clave:

    Food Science,Food Science & Technology
    Wine
    Vineyards
    Surface
    Strains
    Storage
    Primers
    Pcr
    Oenococcus oeni
    Malolactic fermentation
    Lactic acid bacteria
    Identification
    High-throughput sequencing
    Grape
    Diversity
    Consortia
    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
  • Documentos:

  • Cerca a google

    Search to google scholar