Microbiota of different wine grape berries

Authors

  • Miroslava Kačániová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia AND Faculty of Biology and Agriculture, University of Rzeszow, Department of Bioenergy Technology and Food Analysis, Zelwerowicza St. 4, 35-601 Rzeszow, Poland
  • Simona Kunova Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
  • Soňa Felsöciová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
  • Eva Ivanišová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Plant products storage and processing, Tr. A. Hlinku 2, 949 76 Nitra Slovakia
  • Attila Kántor Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Plant products storage and processing, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
  • Czeslaw Puchalski Faculty of Biology and Agriculture, University of Rzeszow, Department of Bioenergy Technology and Food Analysis, Zelwerowicza St. 4, 35-601 Rzeszow, Poland
  • Margarita Terentjeva Latvia University of Life Sciences and Technologies, Faculty of Veterinary Medicine, Institute of Food and Environmental Hygiene, K. Helmaņa iela 8, LV-3004, Jelgava, Latvia

DOI:

https://doi.org/10.5219/1047

Keywords:

microbiota, grape berries, identification, MALDI-TOF MS Biotyper

Abstract

The wine grape berries share a complex microbial ecology including filamentous fungi, yeasts and bacteria. The microbiota reveals different physiological characteristics and depends on the grape ripening stage and the availability of nutrients with different effect on wine production. The microbiota of grape berries (n = 12) was isolated and identified in the present study. The samples were collected in September 2018. Grape berries were obtained from Vrbovo vineyard located in Slovakia. The grape berries investigated belonged to Blue Frankish, Cabernet Sauvignon, Chardonnay, Dornfelder, Feteasca regala, Green Veltliner, Irsai Oliver, Mūller Thurgau, Pálava, Pinot Blanc, Rhinriesling and Welschriesling varieties. The microorganisms were cultivated on Malt extract agar (MEA) at 25 °C for five days in aerobically for microscopic filamentous fungi and Tryptone Soya agar (TSA) at 37 °C for 24 – 48 h aerobically for bacteria and yeasts. Total bacterial counts on different wine grape berries ranged from 2.57 ±0.09 in Chardonnay to 4.39 ±0.21 log CFU.g-1 in Pálava. Microscopic filamentous fungi count ranged from 1.18 ±0.03 in Blue Frankish to 2.60 ±0.17 log CFU.g-1 in Welschriesling. MALDI-TOF MS Biotyper mass spectrometry was used for identification of microorganisms (bacteria and yeasts) and microscopic filamentous fungi with manuals. The most identified microscopic fungal species was Alternaria sp., for yeasts Issatchenkia orientalis and Leuconostoc mesenteroides subsp. mesenteroides for bacteria.

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Published

2019-03-25

How to Cite

Kačániová, M. ., Kunova, S. ., Felsöciová, S. ., Ivanišová, E. ., Kántor, A. ., Puchalski, C. ., & Terentjeva, M. . (2019). Microbiota of different wine grape berries. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 174–181. https://doi.org/10.5219/1047

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