Departamento de Química Analítica, Nutrición y Bromatología (Tecnología de Alimentos), Escuela Politécnica Superior, Universidad de Santiago de Compostela, Campus Universitario s/n, Lugo, Spain.
Lett Appl Microbiol. 2011 Mar;52(3):258-68. doi: 10.1111/j.1472-765X.2010.02991.x. Epub 2011 Jan 11.
This study was designed to isolate and characterize the lactic acid microbiota of the musts and wines of a young denomination of origin area, Ribeira Sacra in north-west Spain.
Over three consecutive years (2007, 2008 and 2009), we examined musts and wines from four cellars in different zones of the region. Through biochemical and genetic tests, 459 isolates of lactic acid bacteria (LAB) were identified as the following species: Lactobacillus alvei (0·7%), Lactobacillus brevis (1·7%), Lactobacillus frumenti (0·9%), Lactobacillus kunkeei (12%), Lactobacillus plantarum (6·5%), Lactobacillus pentosus (0·9%), Lactococcus lactis ssp. lactis (3%), Leuconostoc citreum (0·7%), Leuconostoc fructosum (synon. Lactobacillus fructosum) (3·7%), Leuconostoc mesenteroides ssp. mesenteroides (2·8%), Leuconostoc pseudomesenteroides (0·2%), Oenococcus oeni (59%), Pediococcus parvulus (7%) and Weisella paramesenteroides (synon. Leuconostoc paramesenteroides) (0·9%). Of these species, O. oeni was the main one responsible for malolactic fermentation (MLF) in all cellars and years with the exception of Lact. plantarum, predominant in 2007, in one cellar, and Lact. brevis, Lact. frumenti and Ped. parvulus coexisting with O. oeni in one cellar in 2009. Different strains (84) of LAB species (14) were identified by biochemical techniques (API strips, the presence of plasmids, enzyme activities and MLF performance) and molecular techniques (PCR). All assays were carried out with every one of the 459 isolates. To select candidates for use as culture starters, we assessed malolactic, β-glucosidase and tannase activities, the presence of genes involved in biogenic amine production and plasmid content.
A high diversity of LAB is present in the grape musts of Ribeira Sacra but few species are responsible for MLF; however, different strains of such species are involved in the process. As far as we are aware, this is the first report of Lact. frumenti thriving in wine.
Information on LAB populations in must and wine is presented. A large collection of well-characterized strains of LAB are available as starter cultures to winemakers.
本研究旨在分离和鉴定西班牙西北部里贝拉-萨克拉（Ribeira Sacra）年轻法定产区的葡萄汁和葡萄酒中的乳酸菌群。
在连续三年（2007、2008 和 2009 年）中，我们对该地区四个酒窖的不同区域的葡萄汁和葡萄酒进行了研究。通过生化和遗传测试，鉴定了 459 株乳酸细菌（LAB）分离株，分别为：Lactobacillus alvei（0.7%）、Lactobacillus brevis（1.7%）、Lactobacillus frumenti（0.9%）、Lactobacillus kunkeei（12%）、Lactobacillus plantarum（6.5%）、Lactobacillus pentosus（0.9%）、Lactococcus lactis ssp. lactis（3%）、Leuconostoc citreum（0.7%）、Leuconostoc fructosum（synon. Lactobacillus fructosum）（3.7%）、Leuconostoc mesenteroides ssp. mesenteroides（2.8%）、Leuconostoc pseudomesenteroides（0.2%）、Oenococcus oeni（59%）、Pediococcus parvulus（7%）和Weisella paramesenteroides（synon. Leuconostoc paramesenteroides）（0.9%）。在所有酒窖和年份中，O. oeni 是除 2007 年一个酒窖中占主导地位的 Lact. plantarum 外，其余年份中负责进行苹果酸-乳酸发酵（MLF）的主要菌株，在 2009 年的一个酒窖中，Lact. brevis、Lact. frumenti 和 Ped. parvulus 与 O. oeni 共存。通过生化技术（API 条带、质粒存在、酶活性和 MLF 性能）和分子技术（PCR）鉴定了不同的 LAB 种（14 种）的 84 株 LAB 菌株。对 459 株分离株进行了所有试验。为了选择用于培养起始的候选菌株，我们评估了苹果酸-乳酸、β-葡萄糖苷酶和单宁酶活性、生物胺产生相关基因的存在和质粒含量。
在里贝拉-萨克拉的葡萄汁中存在丰富的 LAB 多样性，但只有少数几个种负责进行 MLF；然而，这些种的不同菌株都参与了这个过程。据我们所知，这是首次报道 Lact. frumenti 在葡萄酒中生长。
本研究提供了关于 LAB 群体在葡萄汁和葡萄酒中的信息。大量经过良好鉴定的 LAB 菌株可作为酿酒师的起始培养物。
