Effect of oenological practices on microbial populations using culture-independent techniques
Effect of oenological practices on microbial populations using culture-independent techniques
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DOI：
10.1016/j.fm.2008.05.005
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发表时间：
2008-10-01
影响因子：
5.3
通讯作者：
Esteve-Zarzoso, Braulio
中科院分区：
文献类型：
--
作者：
Andorra, Imma;Landi, Sara;Esteve-Zarzoso, Braulio
添加二氧化硫 (SO2) 和接种酵母是酿酒业中公认的限制本地酵母和细菌种群生长的做法。这些酿酒实践对葡萄酒微生物种群的影响已经使用独立于培养的方法进行了评估。这些是用于计数酵母、乳酸菌 (LAB) 和醋酸菌 (AAB) 的定量 PCR (qPCR)，以及用于确定酵母和细菌物种多样性的 PCR-DGGE。 PCR-DGGE 方法检测到酵母和细菌物种多样性较低。相反，为 qPCR 设计的引物的特异性使得即使存在大量其他微生物群（如酵母菌），也可以准确定量少量微生物群（如汉逊酵母属）。从酿酒学的角度来看，接种在更短的时间内增加了酵母菌与非酵母菌的比例。汉逊酵母在该过程的第一阶段增加，并在该过程的后期阶段减少，特别是在亚硫酸化发酵中。酵母接种和 SO2 都使 LAB 种群保持在非常低的水平，而 AAB 种群几乎不受这两种做法的影响。 (C) 2008 Elsevier Ltd. 保留所有权利。
Sulphur dioxide (SO2) addition and yeast inoculation are well-established practices in winemaking for restricting the growth of indigenous yeasts and bacterial populations. The effect of these oenological practices on wine microbial populations has been evaluated using culture-independent methods. These are quantitative PCR (qPCR) for the enumeration of yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAB), and PCR-DGGE to determine the yeast and bacteria species diversity. The PCR-DGGE method detected a low yeast and bacteria species diversity. On the contrary, the specificity of the primers designed for the qPCR allowed that minor microbial groups such as Hanseniaspora were accurately quantified regardless of a large presence of other microbial groups such as Saccharomyces. From an oenological point of view, inoculation increased the proportion of Saccharomyces vs. non-Saccharomyces in a shorter time. Hanseniaspora increased during the first phase and decreased during the latter phases of the process, especially in the sulphited fermentations. Both yeast inoculation and SO2 kept the LAB populations at very low level, while the AAB populations were hardly affected by these two practices. (C) 2008 Elsevier Ltd. All rights reserved.