Departamento de Química Analítica y Tecnología de Alimentos, Universidad de Castilla-La Mancha, Avda. Carlos III s/n, 45071, Toledo, Spain.
Appl Microbiol Biotechnol. 2010 May;86(5):1555-62. doi: 10.1007/s00253-010-2492-8. Epub 2010 Mar 9.
The bacterial population during malolactic fermentation of Tempranillo wine was studied using the polymerase chain reaction-denaturing gradient gel electrophoresis, a culture-independent method successfully used for identification and monitoring of bacterial population in different habitats included food fermentations. The results showed that Oenococcus oeni was the predominant species in the malolactic fermentation of Tempranillo wines, although the presence of Gluconobacter oxydans, Asaia siamensis, Serratia sp., and Enterobacter sp. was also observed. These results were partly coincidental with those obtained from a culture-dependent method, using a selective medium. Therefore, it may be concluded that for a more complete knowledge of the bacterial community present during malolactic fermentation of Tempranillo wine, an approach that combines a culture-independent method and a culture-dependent method would be advisable.
采用聚合酶链反应-变性梯度凝胶电泳（PCR-DGGE）研究了添普兰尼洛葡萄酒苹果酸-乳酸发酵过程中的细菌种群，这是一种成功应用于鉴定和监测不同生境（包括食品发酵）中细菌种群的非培养方法。结果表明，尽管也观察到了氧化葡萄糖酸杆菌、亚洲糖蜜酵母、沙雷氏菌属和肠杆菌属的存在，但发酵葡萄酒中主要的微生物是酒香酵母。这些结果与使用选择性培养基的依赖培养方法获得的结果部分吻合。因此，可以得出结论，为了更全面地了解添普兰尼洛葡萄酒苹果酸-乳酸发酵过程中存在的细菌群落，结合非培养方法和依赖培养方法的方法是明智的。
