Fluorescence microscopy to monitor wine malolactic fermentation

被引：5

作者：

Fernandez-Perez, Rocio ^{[1
]}

Rodriguez, Carmen Tenorio ^{[1
]}

Ruiz-Larrea, Fernanda ^{[1
]}

机构：

[1] Univ La Rioja, CSIC, Inst Ciencias Vid & Vino, Edificio Cient Tecnol CCT,Av Madre Dios 53, Logrono 26006, Spain

来源：

FOOD CHEMISTRY | 2019年 / 274卷

关键词：

Malolactic fermentation; Oenococcus oeni; Lactic acid bacteria; Fluorescence microscopy; LACTIC-ACID BACTERIA; OENOCOCCUS-OENI; FLOW-CYTOMETRY; PHENOLIC-COMPOUNDS; QUANTITATIVE PCR; MICROORGANISMS; INACTIVATION; ENUMERATION; VIABILITY; MLF;

D O I：

10.1016/j.foodchem.2018.08.088

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Malolactic fermentation (MLF) is a natural and biological deacidification of wines and a required step for making premium red wines. MLF is carried out by lactic acid bacteria (LAB) that are present in the fermenting wines. Currently, real-time control of MLF is an issue of great interest as the classical plate count technique for assessing bacterial populations requires long incubation times that are not compatible with a tight control of MLF. The aim of this study was to apply fluorescence microscopy and the bacteria staining kit Live/Dead BacLight (TM) to quantify viable LAB populations in red wines undergoing MLF. This method proved to be a fast and reliable culture-independent method to monitor wine MLF. Moreover, comparison of bacterial population data obtained by fluorescence microscopy and classical plate counts of LAB populations allowed discriminating a population of fully active and culturable cells, from total viable cells that include cells in an intermediate unculturable state.

引用

页码：228 / 233

页数：6

共 50 条

[1] ACCELERATION OF THE MALOLACTIC FERMENTATION IN WINE
FEUILLAT, M
GUILLOUXBENATIER, M
GERBAUX, V
[J]. SCIENCES DES ALIMENTS, 1985, 5 (01) : 103 - 122
[2] Use of lysozyme to inhibit malolactic fermentation and to stabilize wine after malolactic fermentation
Gerbaux, V
Villa, A
Monamy, C
Bertrand, A
[J]. AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 1997, 48 (01): : 49 - 54
[3] Measures to improve wine malolactic fermentation
Sumby, Krista M.
Bartle, Louise
Grbin, Paul R.
Jiranek, Vladimir
[J]. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2019, 103 (05) : 2033 - 2051
[4] Measures to improve wine malolactic fermentation
Krista M. Sumby
Louise Bartle
Paul R. Grbin
Vladimir Jiranek
[J]. Applied Microbiology and Biotechnology, 2019, 103 : 2033 - 2051
[5] Malolactic fermentation in wine - beyond deacidification
Liu, SQ
[J]. JOURNAL OF APPLIED MICROBIOLOGY, 2002, 92 (04) : 589 - 601
[6] Study on malolactic fermentation of dry white wine
Si Heyun
Li Jiming
[J]. Proceedings of the Third International Symposium on Viticulture and Enology, 2003, : 104 - 106
[7] Leuconostoc oenos and malolactic fermentation in wine:: a review
Versari, A
Parpinello, GP
Cattaneo, M
[J]. JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY, 1999, 23 (06) : 447 - 455
[8] Instrumental and sensory evaluation of malolactic fermentation in wine
Keim, H
de Revel, G
Bertrand, A
[J]. Flavour Research at the Dawn of the Twenty-First Century, 2003, : 401 - 404
[9] EFFECTS OF CENTRIFUGATION ON MALOLACTIC FERMENTATION IN RED WINE
Simonato, B.
Tosi, E.
Mainente, F.
Azzolini, M.
Spinelli, P.
Cristofoletti, M.
Zapparoli, G.
[J]. ITALIAN JOURNAL OF FOOD SCIENCE, 2008, 20 (04) : 525 - 531
[10] Inhibition of malolactic fermentation by wine yeast during alcoholic fermentation
不详
[J]. AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 2004, 55 (03): : 299A - 299A

← 1 2 3 4 5 →