| Autor: |
Rodriguez SB; Department of Enology and Viticulture, California State University, Fresno, CA, 93740, USA., Thornton MA; Department of Psychology, Harvard University, Cambridge, MA, 02138, USA., Thornton RJ; Department of Enology and Viticulture, California State University, Fresno, CA, 93740, USA. rthornto@csufresno.edu. |
| Jazyk: |
angličtina |
| Zdroj: |
Journal of industrial microbiology & biotechnology [J Ind Microbiol Biotechnol] 2017 Aug; Vol. 44 (8), pp. 1167-1175. Date of Electronic Publication: 2017 Apr 24. |
| DOI: |
10.1007/s10295-017-1943-y |
| Abstrakt: |
Species of Lactobacillus, Pediococcus, Oenococcus, and Leuconostoc play an important role in winemaking, as either inoculants or contaminants. The metabolic products of these lactic acid bacteria have considerable effects on the flavor, aroma, and texture of a wine. However, analysis of a wine's microflora, especially the bacteria, is rarely done unless spoilage becomes evident, and identification at the species or strain level is uncommon as the methods required are technically difficult and expensive. In this work, we used Raman spectral fingerprints to discriminate 19 strains of Lactobacillus, Pediococcus, and Oenococcus. Species of Lactobacillus and Pediococcus and strains of O. oeni and P. damnosus were classified with high sensitivity: 86-90 and 84-85%, respectively. Our results demonstrate that a simple, inexpensive method utilizing Raman spectroscopy can be used to accurately identify lactic acid bacteria isolated from wine. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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