Lipidomic and metabolomic tools from colony forming units of wine microorganisms on agar plates

Identifier:  TFM:610

Handle: https://hdl.handle.net/20.500.11797/TFM610

Authors:  Ruiz de Villa Sardón, Candela

Abstract:
Winemaking is a biotechnological process in which many microorganisms such as yeasts and lactic acid bacteria (LAB) are involved. However, some of them are undesirable, as molds, acetic acid bacteria (AAB) and some species of yeast and LAB. Studies of ecological and physiological presence of these microorganisms in this process depend mainly on the cultivable quality of them. In a general way and firstly, the isolation of these microorganisms on solid selective growth media according to the species is used. Then, the behaviour of each species is characterised on liquid growth media. The aim of this work is to study the metabolomic and lipidomic profiles of colony-forming units (CFU) of some wine species growing on solid selective or universal media. The effects of growth time, number of CFUs and different growing conditions will be studied. We observed significant changes, one of the most relevant were the variations of lipid composition and metabolome over time. The differences between fatty acid composition of yeast, LAB and AAB species grown on a universal culture media were also remarkable. The results suggest that the method of gas chromatography used, and the discriminant model created could could be applied for identification and metabolic characterization of oenological microorganisms.