Show simple item record

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

dc.contributor.authorLópez Seijas, Jacobo 
dc.contributor.authorGarcía Fraga, Belén 
dc.contributor.authorFernández da Silva, Abigaíl 
dc.contributor.authorZas García, Xavier
dc.contributor.authorCarballeira Lois, Lucía 
dc.contributor.authorGago Martínez, Ana María Consuelo
dc.contributor.authorLeao Martins, José Manuel 
dc.contributor.authorSieiro Vázquez, María del Carmen 
dc.date.accessioned2020-10-14T11:23:48Z
dc.date.available2020-10-14T11:23:48Z
dc.date.issued2020-01-17
dc.identifier.citationFoods, 9(1): 99 (2020)spa
dc.identifier.issn23048158
dc.identifier.urihttp://hdl.handle.net/11093/1597
dc.description.abstractThe 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.spa
dc.description.sponsorshipXunta de Galicia | Ref. PGIDIT06RAG018Espa
dc.language.isoengspa
dc.publisherFoodsspa
dc.rightsCreative Commons Attribution (CC BY) license
dc.rights.uri(http://creativecommons.org/licenses/by/4.0/)
dc.titleEvaluation of malolactic bacteria associated with wines from Albariño variety as potential starters: screening for quality and safetyspa
dc.typearticlespa
dc.rights.accessRightsopenAccessspa
dc.identifier.doi10.3390/foods9010099
dc.identifier.editorhttps://www.mdpi.com/2304-8158/9/1/99spa
dc.publisher.departamentoQuímica analítica e alimentariaspa
dc.publisher.departamentoBioloxía funcional e ciencias da saúdespa
dc.publisher.grupoinvestigacionInnovación en Agrolimentación y Salud: Aproximación multidisciplinar mediante análisis químico, neurofisiología, fisiología vegetal,microbiología y biotecnologíaspa
dc.subject.unesco3309.90 Microbiología de Alimentosspa
dc.subject.unesco3309 Tecnología de Los Alimentosspa
dc.date.updated2020-10-09T10:02:56Z
dc.computerCitationpub_title=Foods|volume=9|journal_number=1|start_pag=99|end_pag=spa


Files in this item

[PDF]
Name:
LópezSeijas_Jacobo_2020_Eva_of ...
Size:
1.328Mb
Format:
PDF
View/Open

    Show simple item record

    Creative Commons Attribution (CC BY) license
    Except where otherwise noted, this item's license is described as Creative Commons Attribution (CC BY) license