Discrimination of wine lactic acid bacteria by Raman spectroscopy
| Autor: | Roy J. Thornton, Susan B. Rodriguez, Mark Thornton |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Food Handling 030106 microbiology Food spoilage Bioengineering Wine Spectrum Analysis Raman 01 natural sciences Applied Microbiology and Biotechnology 03 medical and health sciences chemistry.chemical_compound Lactobacillales Lactobacillus Leuconostoc Pediococcus Oenococcus Winemaking biology 010401 analytical chemistry food and beverages biology.organism_classification 0104 chemical sciences Lactic acid Culture Media chemistry Biochemistry Taste Fermentation Odorants Food Microbiology Biotechnology |
| Zdroj: | Journal of industrial microbiologybiotechnology. 44(8) |
| ISSN: | 1476-5535 |
| Popis: | 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: | OpenAIRE |
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