Repositorio UVigo

Evaluation of malolactic bacteria associated with wines from Albariño variety as potential starters: screening for quality and safety

Investigo Repository

Evaluation of malolactic bacteria associated with wines from Albariño variety as potential starters: screening for quality and safety

López Seijas, Jacobo; García Fraga, Belén; Fernández da Silva, Abigaíl; Zas-García, Xavier; Carballeira Lois, Lucía; Gago Martinez, Ana Maria Consuelo; Leao Martins, José Manuel; Sieiro Vázquez, María del Carmen
 
DATE : 2020-01-17
UNIVERSAL IDENTIFIER : http://hdl.handle.net/11093/1597
UNESCO SUBJECT : 3309.90 Microbiología de Alimentos ; 3309 Tecnología de Los Alimentos
DOCUMENT TYPE : article

ABSTRACT :

The biodiversity of lactic acid bacteria in musts and wines of Albariño variety has been studied. The identification of species was addressed through a combination of biochemical and genetic methods (API® 50 CHL test, 16S rDNA and recA gene sequences, Amplified Ribosomal DNA Restriction Analysis -ARDRA- and 16S-26S intergenic region analysis). The results grouped the isolates into six species predominating those of the genus Lactobacillus and showing a typical biogeographical distribution. Among sixteen strains evaluated, eight of them showed malolactic activity. The study of the presence of genes hdc, odc, and tdc, along with the LC/MS-MS analysis of biogenic amines in wine, showed five strains lacking aminogenic ability. The absence of the pad gene in the above-mentioned strains discards its ability to produce volatile phenols that may adversely affect the aroma. Finally, all malolactic strains showed β-glucosidase activity so that they could contribute to enhance and differentiate the aromatic profile of Albariño wines.

Show full item record



Files in this item

Creative Commons Attribution
(CC BY) license Except where otherwise noted, this item's license is described as Creative Commons Attribution (CC BY) license
2013 Universidade de Vigo, Todos los derechos reservados
Calidad So9001