RT Journal Article
T1 Evaluation of malolactic bacteria associated with wines from Albariño variety as potential starters: screening for quality and safety
A1 López Seijas, Jacobo
A1 García Fraga, Belén
A1 Fernández da Silva, Abigaíl
A1 Zas García, Xavier
A1 Carballeira Lois, Lucía
A1 Gago Martínez, Ana María Consuelo
A1 Leao Martins, José Manuel
A1 Sieiro Vázquez, María del Carmen
K1 3309.90 Microbiología de Alimentos
K1 3309 Tecnología de Los Alimentos
AB 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.
PB Foods
SN 23048158
YR 2020
FD 2020-01-17
LK http://hdl.handle.net/11093/1597
UL http://hdl.handle.net/11093/1597
LA eng
NO Foods, 9(1): 99 (2020)
NO Xunta de Galicia | Ref. PGIDIT06RAG018E
DS Investigo
RD 01-oct-2023