Isolation and Identification of Lactic Acid Bacteria in Wine Production by MALDI-TOF MS Biotyper
Isolation and Identification of Lactic Acid Bacteria in Wine Production by MALDI-TOF MS Biotyper
PDFAuthors: Miroslava Kačániová, Simona Kunová, Jozef Sabo, Eva Ivanišová, Jana Žiarovská, Soňa Felšöciová, Katarína Fatrcová-Šramková and Margarita Terentjeva
Volume/Issue: Volume 23: Issue 1
Published online: 26 May 2020
Pages: 21–24
Abstract
The aim of this study was to identify lactic acid bacteria (LAB) in grapes, must and wines. A total amount of 90 samples including grape (n = 30), must (no = 30) and wine (no = 30) were collected from vineyards in Slovakia. LAB were used cultured on MRS agar with subsequent confirmation with MALDI-TOF mass spectrometry (Bruker Daltonics). Altogether, 904 isolates were identified. Members of the family Lactobacillaeceae were the most abundant in grape (60%), must (46%) and wine (51%). Lactobacillus, Lactococcus, Leuconostoc, Pediococcus and Weissella genera and 27 species of LAB were isolated from the examined samples. Leuconostoc mesenteroides spp. mesenteroides was the most abundant species in grape, must and wine.
Keywords: grape, must, wine, lactic acid bacteria, MALDI-TOF MS Biotyper
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