Journal of Food Processing & Technology

Molecular identification of bacteria on grapes and in must from Small Carpathian wine-producing region (Slovakia)

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Tomas Kuchta1, Domenico Pangallo2, Zuzana Godalova1, Andrea Puskarova2, Mária Buckova2, Katarína Zenisova1 and Lucia Krakova2

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Quality of wine is largely dependent on the quality of grapes and on microflora which is active during wine making. Besides yeasts
which are responsible for the primary fermentation, bacteria also influence the quality of wine in a positive or in a negative way
mainly by formation or transformation of aroma-active compounds. We studied prokaryotic consortia on grapes and in musts of
Gruner Veltliner and Blaufrankisch from the Small Carpathian wine-producing region (Slovakia) which is located in the northeast
of Central Europe. The study involved both the culture-based approach using elective media and the culture-independent approach
using direct DNA extraction. The molecular methods used were internal transcribed spacer-directed polymerase chain reaction
(ITS PCR), 16S rDNA-directed PCR combined with denaturing gradient gel electrophoresis (DGGE) and Sanger DNA sequencing.
The microflora identified on grapes was found to involve Lactobacillus sakei, Leuconostoc mesenteroides, Gluconobacter spp. and
others for Gruner Veltliner and Lactobacillus plantarum, Leuconostoc mesenteroides, Gluconobacter spp. and others for Blaufrankisch.
The microflora identified in musts involved Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus rossiae, Bacillus simplex,
Leuconostoc fructosus, Gluconobacter albidus, Gluconobacter cerinus, Kozakia baliensis, Enterococcus durans, Acetobacter aceti,
Tatumella spp. and others for Gruner Veltliner and Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus hilgardii, Leuconostoc
mesenteroides, Leuconostoc gasicomitatum, Gluconobacter oxydans, Gluconobacter cerinus, Fructobacillus fructosus, Oenococcus oeni,
Asaia lannaensis, Acetobacter malorum, Acetobacter cibinongensis and others for Blaufrankisch. A selection of the isolated strains will
undergo detailed characterization regarding their potential to improve the quality of regional wines.

Biography :

Tomas Kuchta is has completed his MSc in Biochemitsry and PhD in Microbiology and Post doctorate in Food Technology. He is a leading Scientist in the Food Research
Institute, National Agricultural and Food Centre, Bratislava, Slovakia. He has published more than 80 papers in scientific journals and is serving as Chief Editor of the Journal
of Food and Nutrition Research.