PMID- 26513250
OWN - NLM
STAT- MEDLINE
DCOM- 20160725
LR  - 20201209
IS  - 1879-3460 (Electronic)
IS  - 0168-1605 (Linking)
VI  - 217
DP  - 2016 Jan 18
TI  - Bacterial consortia at different wine fermentation phases of two typical Central 
      European grape varieties: Blaufrankisch (Frankovka modra) and Gruner Veltliner 
      (Veltlinske zelene).
PG  - 110-6
LID - S0168-1605(15)30148-3 [pii]
LID - 10.1016/j.ijfoodmicro.2015.10.015 [doi]
AB  - This is the first study focused to bacterial diversity and dynamic during the 
      vinification of two important Central Europe grape vines: Blaufrankisch and 
      Gruner Veltliner. The investigation strategy included culture-dependent and 
      culture-independent approaches. Four different agar media were utilized for the 
      isolation of various bacteria occurring in several fermentation stages. The 
      isolates were clustered by fluorescent-ITS PCR and, one or more representatives 
      of each cluster, were identified by 16 rRNA gene sequencing. The 
      culture-independent approach, based on 16S rRNA gene amplification, combined the 
      denaturing gradient gel electrophoresis (DGGE) method and the construction of 
      bacterial clone library for each wine fermentation step. A complex bacterial 
      community was identified, comprising different lactic acid bacteria and acetic 
      acid bacteria, such as Leuconostoc spp., Lactobacillus spp. and Gluconobacter 
      spp. Other OTUs and bacterial isolates embraced the Actinobacteria, Bacilli, 
      Alpha-, Beta- and Gamma-proteobacteria classes. Different taxa already detected 
      by recent studies, such as Sphingomonas, Variovorax, Pantoea, Enterobacter and 
      Tatumella, were detected confirming the continuous occurrence of these kinds of 
      bacteria in wine environment. Moreover, novel genera (Amycolatopsis, 
      Hydrogenophilus, Snodgrassella, Telluria, Gilliamella, Lelliottia, and Lonsdale 
      quercina) never detected before were recognized, too. The role of these, until 
      now anonymous, bacteria during vinification deserves investigation, which could 
      open a new research field in wine technology.
CI  - Copyright (c) 2015 Elsevier B.V. All rights reserved.
FAU - Godalova, Zuzana
AU  - Godalova Z
AD  - Department of Microbiology, Molecular Biology and Biotechnology, Food Research 
      Institute, National Agricultural and Food Centre, Priemyselna 4, P. O. Box 25, 
      824 75 Bratislava 26, Slovakia.
FAU - Krakova, Lucia
AU  - Krakova L
AD  - Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska cesta 21, 
      845 51 Bratislava, Slovakia.
FAU - Puskarova, Andrea
AU  - Puskarova A
AD  - Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska cesta 21, 
      845 51 Bratislava, Slovakia.
FAU - Buckova, Maria
AU  - Buckova M
AD  - Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska cesta 21, 
      845 51 Bratislava, Slovakia.
FAU - Kuchta, Tomas
AU  - Kuchta T
AD  - Department of Microbiology, Molecular Biology and Biotechnology, Food Research 
      Institute, National Agricultural and Food Centre, Priemyselna 4, P. O. Box 25, 
      824 75 Bratislava 26, Slovakia.
FAU - Piknova, Lubica
AU  - Piknova L
AD  - Department of Microbiology, Molecular Biology and Biotechnology, Food Research 
      Institute, National Agricultural and Food Centre, Priemyselna 4, P. O. Box 25, 
      824 75 Bratislava 26, Slovakia.
FAU - Pangallo, Domenico
AU  - Pangallo D
AD  - Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska cesta 21, 
      845 51 Bratislava, Slovakia. Electronic address: domenico.pangallo@savba.sk.
LA  - eng
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20151023
PL  - Netherlands
TA  - Int J Food Microbiol
JT  - International journal of food microbiology
JID - 8412849
RN  - 0 (Culture Media)
RN  - 0 (RNA, Ribosomal, 16S)
SB  - IM
MH  - Acetobacter/genetics/isolation & purification
MH  - Bacillus/genetics/isolation & purification
MH  - Culture Media
MH  - Denaturing Gradient Gel Electrophoresis
MH  - Enterobacteriaceae/genetics/isolation & purification
MH  - Europe
MH  - *Fermentation
MH  - Lactobacillus/genetics/isolation & purification
MH  - Leuconostoc/genetics/isolation & purification
MH  - Microbial Consortia/*genetics
MH  - Polymerase Chain Reaction
MH  - Proteobacteria/genetics/isolation & purification
MH  - RNA, Ribosomal, 16S/genetics
MH  - Vitis/*microbiology
MH  - Wine/*microbiology
OTO - NOTNLM
OT  - Bacterial community
OT  - Blaufrankisch
OT  - Cultivation
OT  - Culture-independent
OT  - Grape
OT  - Gruner Veltliner
OT  - Must
EDAT- 2015/10/30 06:00
MHDA- 2016/07/28 06:00
CRDT- 2015/10/30 06:00
PHST- 2015/06/20 00:00 [received]
PHST- 2015/09/25 00:00 [revised]
PHST- 2015/10/14 00:00 [accepted]
PHST- 2015/10/30 06:00 [entrez]
PHST- 2015/10/30 06:00 [pubmed]
PHST- 2016/07/28 06:00 [medline]
AID - S0168-1605(15)30148-3 [pii]
AID - 10.1016/j.ijfoodmicro.2015.10.015 [doi]
PST - ppublish
SO  - Int J Food Microbiol. 2016 Jan 18;217:110-6. doi: 
      10.1016/j.ijfoodmicro.2015.10.015. Epub 2015 Oct 23.