Characterization of XXXX bacteria from musts and wines of three consecutive vintages of Ribeira Sacra.

@entity41338 @entity26412 @entity6115 @entity3869 @entity880 @entity1336 @entity7878 @entity4414 @entity14921
AIMS: This study was designed to isolate and characterize the @entity880 microbiota of the musts and wines of a young denomination of origin area, Ribeira Sacra in north-west Spain. METHODS AND RESULTS: Over three consecutive years (2007, 2008 and 2009), we examined musts and wines from four cellars in different zones of the region. Through biochemical and genetic tests, 459 isolates of @entity880 bacteria (LAB) were identified as the following species: @entity1336 alvei (0  7%), @entity3869 (1  7%), @entity1336 frumenti (0  9%), @entity1336 kunkeei (12%), @entity1336 (6  5%), @entity4414 (0  9%), @entity7878 ssp. lactis (3%), @entity41338 (0  7%), @entity14921 fructosum (synon. @entity1336 fructosum) (3  7%), @entity14921 ssp. mesenteroides (2  8%), @entity14921 pseudomesenteroides (0  2%), @entity26412 (59%), Pediococcus parvulus (7%) and Weisella paramesenteroides (synon. @entity14921 paramesenteroides) (0  9%). Of these species, @entity26412 was the main one responsible for malolactic fermentation (MLF) in all cellars and years with the exception of Lact. plantarum, predominant in 2007, in one cellar, and Lact. brevis, Lact. frumenti and Ped. parvulus coexisting with @entity26412 in one cellar in 2009. Different strains (84) of LAB species (14) were identified by biochemical techniques (API strips, the presence of plasmids, enzyme activities and MLF performance) and molecular techniques (PCR). All assays were carried out with every one of the 459 isolates. To select candidates for use as culture starters, we assessed malolactic, b-glucosidase and tannase activities, the presence of genes involved in biogenic @entity6115 production and plasmid content. CONCLUSIONS: A high diversity of LAB is present in the grape musts of Ribeira Sacra but few species are responsible for MLF; however, different strains of such species are involved in the process. As far as we are aware, this is the first report of Lact. frumenti thriving in wine. SIGNIFICANCE AND IMPACT OF THE STUDY: Information on LAB populations in must and wine is presented. A large collection of well-characterized strains of LAB are available as starter cultures to winemakers.
