Cordero-Bueso Gustavo, Moraga Javier, Ríos-Carrasco María, Ruiz-Muñoz Marina, Cantoral Jesús Manuel
Laboratory of Microbiology, Faculty of Marine and Environmental Sciences, Department of Biomedicine, Biotechnology and Public Health, University of Cádiz, Cádiz, Spain.
Laboratory of Organic Chemistry, Faculty of Sciences, Department of Organic Chemistry, University of Cádiz, Cádiz, Spain.
Front Microbiol. 2020 Jan 23;10:2931. doi: 10.3389/fmicb.2019.02931. eCollection 2019.
Certain acetic and lactic acid bacteria are major causes of quality defects in musts and wines, giving rise to defects such as a "vinegary," "sharp, like nail polish-remover" taste or preventing alcoholic and/or malolactic fermentation. Sulfur dioxide is the major tool currently used in the control of these bacteria in wine. The aim of this work was to isolate bacteriophages from musts and wine of different grape varieties that were able to eliminate lactic and acetic acid bacteria spoilages at the laboratory scale. Musts obtained from grape-berries of cv. Chardonnay and Moscatel and a red wine made with cv. Tintilla de Rota were used to isolate bacteriophages. Bacteriophages were obtained from each of the musts and the wine and belonged to the order and the family . They were isolated by classical virology methods and identified by electron microscopy. The host bacteria used in the study were lactic acid bacteria of the species , , and and the acetic bacteria . A comparative study was performed by adding phage titrations and SO to musts and wines, which had been previously inoculated with bacteria, to study the effectiveness of bacteriophages against bacteria. The comparative study showed that some bacteriophages were as effective as sulfur dioxide at low concentrations.
某些醋酸菌和乳酸菌是葡萄汁和葡萄酒品质缺陷的主要成因，会导致诸如“醋味”“刺鼻，像洗甲水味”等缺陷，或阻碍酒精发酵和/或苹果酸-乳酸发酵。二氧化硫是目前葡萄酒中用于控制这些细菌的主要手段。这项工作的目的是从不同葡萄品种的葡萄汁和葡萄酒中分离出能够在实验室规模消除乳酸菌和醋酸菌腐败的噬菌体。从霞多丽和麝香葡萄品种的葡萄浆果中获得的葡萄汁以及用罗塔廷蒂亚葡萄品种酿造的红葡萄酒用于分离噬菌体。从每种葡萄汁和葡萄酒中都获得了噬菌体，它们属于 目和 科。它们通过经典病毒学方法分离，并通过电子显微镜鉴定。研究中使用的宿主细菌是 、 和 种的乳酸菌以及醋酸菌。通过向预先接种了细菌的葡萄汁和葡萄酒中添加噬菌体滴定液和二氧化硫进行了一项比较研究，以研究噬菌体对细菌的有效性。比较研究表明，一些噬菌体在低浓度下与二氧化硫一样有效。
