Analysis of the microbiological composition of the domestic winery in Rzeszów
Analysis of the microbiological composition of the domestic winery in Rzeszów
PDFAuthors: Maciej Kluz, Karol Pietrzyk and Czesław Puchalski
Volume/Issue: Volume 26: Issue 1
Published online: 23 May 2023
Pages: 48 - 52
Abstract
Aim of this study is to analyse the microbiological composition of grapes and soil from a home vineyard located in Rzeszów.During the research, the following tasks were undertaken: determination of the total number of microorganisms, isolation of themicrobial cultures from grapes and soil, and identification of the bacterial strains and yeast using the MALDI-TOF MS Biotyper massspectrometry. Natural microbiota of grapes and soil are very diverse. Microbiological analysis showed that the total number ofmicroorganisms is higher in the soil, compared to grapes. As the result of the analysis of the microbiota of the home vineyard usingthe MALDI-TOF MS Biotyper mass spectrometry, five species of yeasts and eight species of bacteria were identified. Microbiologicalevaluation of the tested vineyard showed the presence of the yeast strains as Saccharomyces spp., Dekkera anomala, andCandida spp., and the strains of bacteria as Lactobacillus spp., Pantoea agglomerans, Lactococcus spp., Staphylococcus warneri,and Acetobacter spp.
Keywords: microbiological composition, grapes, soil, vineyard, mass spectrometry
References
Albergaria, H., & Arneborg, N. (2016). Dominance of Saccharomyces cerevisiae in alcoholic fermentation process: role of physiological finess and microbiology interaction. Applied Microbiology and Biotechnology, 100, 2035–2036. https://doi.org/10.1007/s00253-015-7255-0
Barata, A., Malfeito-Ferreira, M., & Loureiro, V. (2012). The microbial ecology of wine grape berries. International Journal of Food Microbiology, 153 (3), 243–259. https://doi.org/10.1016/j.ijfoodmicro.2011.11.025
Berbegal, C., Pena, N., Russo, P., Grieco, F., Pardo, I., Ferrer, S., Spano, G., & Capozzi, V. (2016). Technological properties of Lactobacillus plantarum strains isolated from grape must fermentaion. Food Microbiology, 57, 187–188. https://doi.org/10.1016/j.fm.2016.03.002
Bokulich, N.A., Joseph, C.M.L., Allen, G., Benson, A.K., & Mills, D. A. (2012). Next-Generation Sequencing Reveals Significant Bacterial Diversity of Botrytized wine. PLOS ONE, 7(5), 363–367. https://doi.org/10.1371/journal.pone.0036357
Cordero-Bueso, G., Izquierdo-Canas, P.M., & Suzzi G. (2018). Microorganisms for a Sustainable Viticulture and Winemaking. Food Microbiology. Frontiers in Microbiology, 9, 2650–2651. https://doi.org/10.3389/fmicb.2018.02650
Kačániová, M., Terentjeva, M., Felsöciová, S., Ivanišová, E., Kunová, S., Žiarovská, J., Kluz, M., Hanus, P., Puchalski, C., & Kántor, A. (2018). Bacteria and yeasts isolated from different grape varieties. Potravinárstvo, 12 (1), 108–115. https://doi.org/10.5219/878
Kantor, A. (2016). Vplyv mikroorganizmov na finalnu kvalitu vina. Dizertacna praca, Slovak University of Agriculture, 150–180.
Loureiro, V., Ferreira, M.M., Monteiro, S., & Ferreira, R.B. (2012). The Biochemistry of the Grape Berry. Bentham Science Publisher, 28, 241–268. https://doi.org/10.2174/97816080536051120101
Marsit, S., & Dequin, S. (2015). Diversity and adaptive evolution of Saccharomyces wine yeast, a review. Yeast Research, 15 (7), 1–2. https://doi.org/10.1093/femsyr/fov067
Padilla, B., Gil, J.V., & Manzanares P. (2016). Past and Future of Non-Saccharomyces Yeast Spoilage Microorganism to Biotechnological Tools for Improving Wine Aroma Complexity. Food Microbiology. Frontiers in Microbiology, 31 (7), 411–413. https://doi.org/10.3389/fmicb.2016.00411
Sicard D., & Legras J.L. (2011). Bread, beer and wine: Yeast domestication in the Saccharomyces sensustricto complex. Comptes Rendus Biologies, 334 (3), 229–236. https://doi.org/10.1016/j.crvi.2010.12.016