Beneduce L, Spano G, Vernile A, Tarantino D, Massa S
Department of Food Science, University of Foggia, via Napoli, 25, 71100 Foggia, Italy.
J Basic Microbiol. 2004;44(1):10-6. doi: 10.1002/jobm.200310281.
We have investigated the prevalence of spoilage lactic acid bacteria (LAB) in table wines produced in the Apulia region. The occurrence of LAB was evaluated in wines produced with low sulphur dioxide doses and not supplemented with selected malolactic starters such as Oenococcus oeni. About 150 strains were isolated from wine must and a molecular characterization was performed using PCR-based techniques. Most of the strains analysed belonged to Lactobacillus plantarum species. However, some of the strains were identified as Pediococcus damnosus and Leuconostoc sp. The amplified fragments of Pediococcus damnosus were cloned and sequenced. The coding sequence was highly homologous to that of the ropy plasmid confirming that the isolated strain was a ropy(+) Pediococcus damnosus. In all the samples analysed, the final must pH value reached was relatively high (from 3.78 to 3.90). The high pH values had probably negatively influenced (counteracted) the activity of sulphur dioxide added, allowing proliferation of spoilage wine microorganisms.
我们研究了普利亚地区生产的餐酒中腐败乳酸菌（LAB）的流行情况。在使用低剂量二氧化硫生产且未添加选定的苹果酸-乳酸发酵起始菌（如酒类酒球菌）的葡萄酒中评估LAB的存在情况。从葡萄汁中分离出约150株菌株，并使用基于PCR的技术进行分子表征。分析的大多数菌株属于植物乳杆菌种。然而，一些菌株被鉴定为有害片球菌和明串珠菌属。对有害片球菌的扩增片段进行了克隆和测序。编码序列与粘性质粒的编码序列高度同源，证实分离出的菌株是粘性（+）有害片球菌。在所有分析的样品中，最终达到的葡萄汁pH值相对较高（从3.78到3.90）。高pH值可能对添加的二氧化硫的活性产生了负面影响（抵消作用），从而使腐败葡萄酒微生物得以增殖。
