Affiliation:
1. 0000 0001 2309 3092 grid.253558.c Department of Enology and Viticulture California State University 93740 Fresno CA USA
2. 000000041936754X grid.38142.3c Department of Psychology Harvard University 02138 Cambridge MA USA
Abstract
Abstract
Species of Lactobacillus, Pediococcus, Oenococcus, and Leuconostoc play an important role in winemaking, as either inoculants or contaminants. The metabolic products of these lactic acid bacteria have considerable effects on the flavor, aroma, and texture of a wine. However, analysis of a wine’s microflora, especially the bacteria, is rarely done unless spoilage becomes evident, and identification at the species or strain level is uncommon as the methods required are technically difficult and expensive. In this work, we used Raman spectral fingerprints to discriminate 19 strains of Lactobacillus, Pediococcus, and Oenococcus. Species of Lactobacillus and Pediococcus and strains of O. oeni and P. damnosus were classified with high sensitivity: 86–90 and 84–85%, respectively. Our results demonstrate that a simple, inexpensive method utilizing Raman spectroscopy can be used to accurately identify lactic acid bacteria isolated from wine.
Funder
American Vineyard Foundation
CSU Agricultural Research Institute
NSF Graduate Research Fellowship
Publisher
Oxford University Press (OUP)
Subject
Applied Microbiology and Biotechnology,Biotechnology,Bioengineering
Reference35 articles.
1. Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines;Abrunhosa;Int J Food Microbiol,2014
2. Lactic acid bacteria LAB in grape fermentations—an example of LAB as contaminants in food processing;Bartowsky,2011
3. Ochratoxin A in grapes and wine;Battilani,2002
4. Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate;Bokulich;Proc Natl Acad Sci,2014
5. Malolactic fermentation;Boulton,1996
Cited by
8 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献