Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Ciencias del Medio Ambiente, Universidad de Castilla-La Mancha, Avda. Carlos III s/n, 45071, Toledo, Spain.
Int J Food Microbiol. 2010 Feb 28;137(2-3):230-5. doi: 10.1016/j.ijfoodmicro.2009.11.027. Epub 2009 Dec 2.
The goal of this study is to carry out a characterization of 84 Oenococcus oeni strains isolated from Tempranillo wine samples taken at the cellars in Castilla-La Mancha, in order to select those showing the highest potential as oenological starter cultures. Various oenological properties were analyzed and the ability of some of these strains to grow and undergo MLF in simulated laboratory microvinifications was tested. Twenty-two strains were selected on the basis of fermentation assays and the eight that produced the best results in the chemical analysis of the wines were chosen for further assays. None of the eight strains was either able to produce biogenic amines or displayed tannase or anthocyanase activities. On the other hand all presented activity against p-NP-beta Glucopyranoside, p-NP-alpha Glucopyranoside and p-NP-beta xylopyranoside. Randomly Amplified Polymorphic DNA (RAPD)-PCR was used to determine the colonizing ability of the inoculated strains. C22L9 and D13L13 strains showed the highest implantation values. On the basis of this characterization, two strains have been selected which are suitable as starter cultures for MLF of Tempranillo wine. Use of these strains will ensure that MLF proceeds successfully and gives retention of the organoleptic characteristics of wines made in Castilla-La Mancha.
本研究的目的是对采自卡斯蒂利亚-拉曼恰（Castilla-La Mancha）酒窖的 84 株片球菌（Oenococcus oeni）菌株进行特征描述，以便从中选出最具潜力的葡萄酒用发酵剂。分析了各种葡萄酒酿造特性，并对其中一些菌株在模拟实验室微酿中的生长和进行 MLF 的能力进行了测试。根据发酵试验选择了 22 株菌株，并对 8 株在葡萄酒化学分析中产生最佳结果的菌株进行了进一步的试验。这 8 株菌株都不能产生生物胺，也没有单宁酶或花色苷酶活性。另一方面，所有菌株均对 p-NP-β-葡萄糖苷、p-NP-α-葡萄糖苷和 p-NP-β-木糖苷具有活性。随机扩增多态性 DNA（RAPD）-PCR 用于确定接种菌株的定植能力。C22L9 和 D13L13 菌株显示出最高的植入值。基于此特征描述，选择了两株适合作为 Tempranillo 葡萄酒 MLF 的发酵剂的菌株。使用这些菌株可以确保 MLF 成功进行，并保留卡斯蒂利亚-拉曼恰生产的葡萄酒的感官特征。
