Genetic and Technological Characterisation of Vineyard- and Winery-Associated Lactic Acid BacteriaReport as inadecuate

Genetic and Technological Characterisation of Vineyard- and Winery-Associated Lactic Acid Bacteria - Download this document for free, or read online. Document in PDF available to download.

BioMed Research International - Volume 2015 2015, Article ID 508254, 8 pages -

Research Article

Wine Institute of Athens, ELGO “DEMETER”, S. Venizelou 1, 15341 Lykovrysi, Greece

Department of Enology, Technological Educational Institute of Athens, Ag. Spyridonos Street, 12210 Aegaleo, Greece

Institute of Technology of Agricultural Products, ELGO “DEMETER”, S. Venizelou 1, 15341 Lykovrysi, Greece

Received 20 June 2014; Revised 7 August 2014; Accepted 8 August 2014

Academic Editor: Nikos Chorianopoulos

Copyright © 2015 Aspasia A. Nisiotou et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Vineyard- and winery-associated lactic acid bacteria LAB from two major PDO regions in Greece, Peza and Nemea, were surveyed. LAB were isolated from grapes, fermenting musts, and winery tanks performing spontaneous malolactic fermentations MLF. Higher population density and species richness were detected in Nemea than in Peza vineyards and on grapes than in fermenting musts. Pediococcus pentosaceus and Lactobacillus graminis were the most abundant LAB on grapes, while Lactobacillus plantarum dominated in fermenting musts from both regions. No particular structure of Lactobacillus plantarum populations according to the region of origin was observed, and strain distribution seems random. LAB species diversity in winery tanks differed significantly from that in vineyard samples, consisting principally of Oenococcus oeni. Different strains were analysed as per their enological characteristics and the ability to produce biogenic amines BAs. Winery-associated species showed higher resistance to low pH, ethanol, SO2, and CuSO4 than vineyard-associated isolates. The frequency of BA-producing strains was relatively low but not negligible, considering that certain winery-associated Lactobacillus hilgardii strains were able to produce BAs. Present results show the necessity of controlling the MLF by selected starters in order to avoid BA accumulation in wine.

Author: Aspasia A. Nisiotou, Dimitra Dourou, Maria-Evangelia Filippousi, Ellie Diamantea, Petros Fragkoulis, Chryssoula Tassou, and



Related documents