Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety
The biodiversity of lactic acid bacteria in musts and wines of Albariño variety has been studied. The identification of species was addressed through a combination of biochemical and genetic methods (API<sup>®</sup> 50 CHL test, 16S rDNA and <i>recA</i> gene...
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2020-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/1/99 |
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doaj-57d8c5df8ddf40fbaa450f55965b2b362020-11-25T01:10:11ZengMDPI AGFoods2304-81582020-01-01919910.3390/foods9010099foods9010099Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and SafetyJacobo López-Seijas0Belén García-Fraga1Abigail F. da Silva2Xavier Zas-García3Lucía C. Lois4Ana Gago-Martínez5José Manuel Leão-Martins6Carmen Sieiro7Department of Functional Biology and Health Sciences, Microbiology Area, University of Vigo, Lagoas–Marcosende, 36310 Vigo, SpainDepartment of Functional Biology and Health Sciences, Microbiology Area, University of Vigo, Lagoas–Marcosende, 36310 Vigo, SpainDepartment of Functional Biology and Health Sciences, Microbiology Area, University of Vigo, Lagoas–Marcosende, 36310 Vigo, SpainDepartment of Research & Development of Cellar “Condes de Albarei”, Lugar A Bouza 1, 36639 Cambados, SpainDepartment of Research & Development of Cellar “Condes de Albarei”, Lugar A Bouza 1, 36639 Cambados, SpainDepartment of Analytical and Food Chemistry, University of Vigo, Lagoas–Marcosende, 36310 Vigo, SpainDepartment of Analytical and Food Chemistry, University of Vigo, Lagoas–Marcosende, 36310 Vigo, SpainDepartment of Functional Biology and Health Sciences, Microbiology Area, University of Vigo, Lagoas–Marcosende, 36310 Vigo, SpainThe biodiversity of lactic acid bacteria in musts and wines of Albariño variety has been studied. The identification of species was addressed through a combination of biochemical and genetic methods (API<sup>®</sup> 50 CHL test, 16S rDNA and <i>recA</i> gene sequences, Amplified Ribosomal DNA Restriction Analysis -ARDRA- and 16S-26S intergenic region analysis). The results grouped the isolates into six species predominating those of the genus <i>Lactobacillus</i> and showing a typical biogeographical distribution. Among sixteen strains evaluated, eight of them showed malolactic activity. The study of the presence of genes <i>hdc</i>, <i>odc,</i> and <i>tdc</i>, along with the LC/MS-MS analysis of biogenic amines in wine, showed five strains lacking aminogenic ability. The absence of the <i>pad</i> gene in the above-mentioned strains discards its ability to produce volatile phenols that may adversely affect the aroma. Finally, all malolactic strains showed β-glucosidase activity so that they could contribute to enhance and differentiate the aromatic profile of Albariño wines.https://www.mdpi.com/2304-8158/9/1/99lactic acid bacteriawinemalolactic fermentationselected strains |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
Jacobo López-Seijas Belén García-Fraga Abigail F. da Silva Xavier Zas-García Lucía C. Lois Ana Gago-Martínez José Manuel Leão-Martins Carmen Sieiro |
| spellingShingle |
Jacobo López-Seijas Belén García-Fraga Abigail F. da Silva Xavier Zas-García Lucía C. Lois Ana Gago-Martínez José Manuel Leão-Martins Carmen Sieiro Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety Foods lactic acid bacteria wine malolactic fermentation selected strains |
| author_facet |
Jacobo López-Seijas Belén García-Fraga Abigail F. da Silva Xavier Zas-García Lucía C. Lois Ana Gago-Martínez José Manuel Leão-Martins Carmen Sieiro |
| author_sort |
Jacobo López-Seijas |
| title |
Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety |
| title_short |
Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety |
| title_full |
Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety |
| title_fullStr |
Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety |
| title_full_unstemmed |
Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety |
| title_sort |
evaluation of malolactic bacteria associated with wines from albariño variety as potential starters: screening for quality and safety |
| publisher |
MDPI AG |
| series |
Foods |
| issn |
2304-8158 |
| publishDate |
2020-01-01 |
| description |
The biodiversity of lactic acid bacteria in musts and wines of Albariño variety has been studied. The identification of species was addressed through a combination of biochemical and genetic methods (API<sup>®</sup> 50 CHL test, 16S rDNA and <i>recA</i> gene sequences, Amplified Ribosomal DNA Restriction Analysis -ARDRA- and 16S-26S intergenic region analysis). The results grouped the isolates into six species predominating those of the genus <i>Lactobacillus</i> and showing a typical biogeographical distribution. Among sixteen strains evaluated, eight of them showed malolactic activity. The study of the presence of genes <i>hdc</i>, <i>odc,</i> and <i>tdc</i>, along with the LC/MS-MS analysis of biogenic amines in wine, showed five strains lacking aminogenic ability. The absence of the <i>pad</i> gene in the above-mentioned strains discards its ability to produce volatile phenols that may adversely affect the aroma. Finally, all malolactic strains showed β-glucosidase activity so that they could contribute to enhance and differentiate the aromatic profile of Albariño wines. |
| topic |
lactic acid bacteria wine malolactic fermentation selected strains |
| url |
https://www.mdpi.com/2304-8158/9/1/99 |
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