Molecular Identification of Lactic Acid Bacteria Occurring in Must and Wine

  • P. Sebastian Institute of Microbiology and Wine Research, Johannes Gutenberg-University, 55099 Mainz, Germany
  • P. Herr Viticulture and Oenology Department, Dienstleistungszentrum Ländlicher Raum-Rheinpfalz, 67435 Neustadt, Germany
  • U. Fischer Viticulture and Oenology Department, Dienstleistungszentrum Ländlicher Raum-Rheinpfalz, 67435 Neustadt, Germany
  • H. König Institute of Microbiology and Wine Research, Johannes Gutenberg-University, 55099 Mainz, Germany
DOI: https://doi.org/10.21548/32-2-1390

Abstract

A specifically amplified polymorphic DNA-polymerase chain reaction (SAPD-PCR), a molecular
fingerprinting method based on the amplification of specific gene sequences, was applied in order to allow
a rapid identification of lactic acid bacteria (LAB) occurring in must and wine. The applicability of this
method was confirmed with isolated strains from different wine samples from the German wine growing
region Palatinate. In addition, the formation of biogenic amines by the isolated strains was studied. More
than half of the bacterial isolates from 50 red and white wine samples were able to produce biogenic amines.
General health concerns related to biogenic amines in must and wine underline the need for an identification
of these species. The majority of the isolated strains were assigned to the species Lactobacillus brevis. The
major biogenic amines in the investigated wines which were detected by thin-layer chromatography and
HPLC were tyramine, histamine and ethylamine.

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Published
2011-12-07
Issue
Vol. 32 No. 2 (2011)
Section
Articles

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