4.3 Article

Ecology and technological capability of lactic acid bacteria isolated during Grillo grape vinification in the Marsala production area

Journal

ANNALS OF MICROBIOLOGY
Volume 61, Issue 1, Pages 79-84

Publisher

SPRINGER
DOI: 10.1007/s13213-010-0109-1

Keywords

Lactic acid bacteria; Grillo grapes; Marsala wine; Lysozyme; SO2

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Grapes of the Grillo variety, used to produce Marsala wine, were harvested from five vineyards with different climatic and agronomic parameters, in order to obtain a first mapping of lactic acid bacteria (LAB) inhabiting the production area. Marsala base wine production was followed at a large-scale, and also two experimental vinifications, with different lysozyme and SO2 concentrations and in combination, were carried out at pilot-plant scale. LAB communities and conventional chemical parameters were periodically analysed. LAB were found on grapes at an average concentration of about 10(2) CFU g(-1) which decreased during the transformation process. A total of 146 colonies were collected, but only 35 were recognized as presumptive LAB. On the basis of phenotypic differences and isolation source, 16 isolates were then subjected to genotypic identification and assembled into the following species: Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Enterococcus faecium, Leuconostoc fallax and Sporolactobacillus nakayamae subsp. nakayamae. Lactococcus lactis subsp. lactis strains were the most frequently isolated during winemaking which showed the highest resistance to SO2 and lysozyme.

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