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56 2017

Journal of Food and Nutrition Research
Súhrny čísla 1 / 2017

Ženišová, K. – Bučková, M. – Puškárová, A. – Kraková, L. – Piknová, Ľ. – Pangallo, D.
Culturable microorganisms during fermentation of Veltlínske zelené (Grüner Veltliner) ice wine
Journal of Food and Nutrition Research, 56, 2017, č. 1, s. 96-100

Domenico Pangallo, Institute of Molecular Biology, Slovak Academy of Sciences, Dúbravská cesta 21, 845 51 Bratislava, Slovakia. E-mail:

Received 6 December 2016; 1st revised 3 January 2016; accepted 4 January 2017; published online 12 February 2017t

Súhrn: Limited information related to the microbial communities responsible for fermentation of central European ice wine made by Veltlínské zelené grape is available in the scientific literature. In this study, various culture media for fungi and bacteria were used to isolate a large and diverse panel of microorganisms occurring in frozen berries and in two steps of wine fermentation. The isolated microorganisms were clustered through internal transcribed spacer polymerase chain reaction (ITS-PCR) and consequent electrophoretic amplicons separation by QIAxcel system (Qiagen, Hilden, Germany). One or more fungal and bacterial representatives of each cluster were identified by sequencing of ITS fragment and 16S rRNA gene, respectively. The microbiological analysis displayed a complex bacterial community composed by Staphylococcus spp., Gluconobacter spp., Lactobacillus spp., Ewingella americana, Leuconstoc spp., Okibacterium sp., Lactococcus lactis, Carnobacterium maltaromaticum, Sanguibacter sp., Terrabacter terrae, Enterococcus faecium, Micrococcus spp., Bacillus spp., Acetobacter sp., Propionibacterium spp., Gordonia soli and Paenibacillus sp. The fungal microbiota were very similar to usual microflora previously detected in wine-related samples, where Saccharomyces cerevisiae, Hanseniaspora uvarum and Pichia spp. were the dominant yeasts.

Kľúčové slová: ice wine; frozen berries; cultivation; fungal community; bacterial microbiome

Na stiahnutie:
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