Presence of lactic bacteria in the air of a winery during the vinification period

被引：22

作者：

Garijo, P. ^{[2
]}

Lopez, R. ^{[2
]}

Santamaria, P. ^{[2
]}

Ocon, E. ^{[1
]}

Olarte, C. ^{[1
]}

Sanz, S. ^{[1
]}

Gutierrez, A. R. ^{[1
]}

机构：

[1] Univ La Rioja, Logrono 26006, Spain

[2] CSIC Gobierno La Rioja, ICVV, Logrono 26006, Spain

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2009年 / 136卷 / 01期

关键词：

Winery; Air; Lactic acid bacteria; Malolactic fermentation; OENOCOCCUS-OENI STRAINS; ACID BACTERIA; POPULATION-DYNAMICS; IDENTIFICATION; CONTAMINATION; EVOLUTION; YEAST; GENE; PCR;

D O I：

10.1016/j.ijfoodmicro.2009.08.018

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this paper we have studied the presence and evolution in the winery air of the lactic bacteria responsible for malolactic fermentation. Sampling took place during the winemaking process (between September 2007 and July 2008) in a winery from the Rioja appellation in Spain. The results obtained indicated that the presence of these microorganisms in the atmosphere was detected when grapes were entering the winery, while malolactic fermentation was taking place, and when liquid containing bacteria was manipulated. The species and clones of the lactic bacteria identified were also related to those present in the vinification tanks at any given stage of the process. (C) 2009 Elsevier B.V. All rights reserved.

引用

页码：142 / 146

页数：5

共 33 条

[1]

[Anonymous], PULSED FIELD GEL ELE

[2] Lactic acid bacteria associated with wine grapes from several Australian vineyards [J].