Molecular characterization of lactic acid populations associated with wine spoilage

Journal of Basic Microbiology

Volumn 44, Issue 1, 2004, Pages 10-16

  Beneduce, L ^a   Spano, G ^a   Vernile, A ^a   Tarantino, D ^a   Massa, S ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; OENOCOCCUS OENI; PEDIOCOCCUS; PEDIOCOCCUS DAMNOSUS;

BACTERIAL DNA; LACTIC ACID; SULFUR DIOXIDE;

ARTICLE; BACTERIUM; CHEMISTRY; CLASSIFICATION; DNA SEQUENCE; FOOD CONTROL; ISOLATION AND PURIFICATION; LACTOBACILLUS; LEUCONOSTOC; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; NUCLEOTIDE SEQUENCE; PEDIOCOCCUS; PH; POLYMERASE CHAIN REACTION; SEQUENCE ALIGNMENT; WINE;

BACTERIA; BASE SEQUENCE; DNA, BACTERIAL; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLUS; LEUCONOSTOC; MOLECULAR SEQUENCE DATA; PEDIOCOCCUS; POLYMERASE CHAIN REACTION; SEQUENCE ALIGNMENT; SEQUENCE ANALYSIS, DNA; SULFUR DIOXIDE; WINE;

EID: 1642405466     PISSN: 0233111X     EISSN: None     Source Type: Journal    
DOI: 10.1002/jobm.200310281     Document Type: Article

References (15)

1. BERTHIER, F. E. and ERHLICH, S. D., 1998. Rapid species identification within two groups of closely related lactobacilli using PCR primers that target the 16S/23S rRNA spacer region. FEMS Microbiology Letters, 161, 97-106.
2. DAVIES, C. R., WIBOWO, D., FLEET, G. H. and LEE, T. H., 1988. Properties of wine lactic acid bacteria: their potential oenological significance. American Journal of Enology and Viticulture, 39, 137-142.
3. DELFINI, C., 1992. La degradazione biologica dell'acido malico durante la vinificazione. Stato attuale e difficoltà per i vini italiani. Vini d'Italia, 3, 55-74.
4. DE MAN, J. C., ROGOSA, M. and SHARPE, M. E., 1960. A medium for the cultivation of Lactobacilli. Journal of Applied Bacteriology, 23, 130-135.
5. GINDREAU, E., WALLING, E. and LONVAUD-FUNEL, A., 2001. Direct polymerase chain reaction detection of ropy Pediococcus damnosus strains in wine. Journal of Applied Microbiology, 90, 535-542.
6. GUARNERI, T., ROSSETTI, L. and GIRAFFA, G., 2001. Rapid identification of Lactobacillus brevis using the polymerase chain reaction. Letters in Applied Microbiology, 33, 377-381.
7. LIU, S.-Q., 2002. Malolactic fermentation in wine-beyond deacidification. Journal of Applied Microbiology, 92, 589-601.
8. LIU, S.-Q., DAVIES, C. R. and BROOKS, J. D., 1995. Growth and metabolism of selected lactic acid bacteria in synthetic wine. American Journal of Enology and Viticulture, 46, 166-174.
9. LONVAUD-FUNEL, A., 1999. Lactic acid bacteria in the quality improvement and depreciation of wine. Antonie Van Leeuwenhoek, 76, 317-333.
10. LLAUBRES, R. M., RICHARD, B., LONVAUD, A., FOURNET, B. and DUBOURDIEU, D., 1990. Structure of an exocellular β-D-glucan from Pediococcus sp., a wine lactic bacteria. Carbohydrate Research, 203, 103-107.
11. LONVAUD-FUNEL, A., LEDOUI O. and JOYEUX A., 1993. Isolation of a DNA probe for identification of glucan producing Pediococcus damnosus in wine. Journal of Applied Bacteriology, 74, 41-47.
12. NISSEN, H., HOLCK, A. and DAINTY, R., 1994. Identification of Carnobacterium spp. and Leuconostoc spp. in meat by genus-specific 16 rRNA probes. Letters in Applied Microbiology, 19, 165-168.
13. TORRIANI, S., FELIS, G. E. and DELLAGLIO, F., 2001. Differentiation of Lactobacillus plantarum, L. pentosus and L. paraplantarum by recA gene sequence analysis and multiplex PCR assay with recA gene-derived primers. Applied and Environmental Microbiology, 67, 3450-3454.
14. YOST, C. K. and NATTRESS, F. M., 2000. The use of multiplex PCR reactions to characterize populations of lactic acid bacteria associated with meat spoilage. Letters in Applied Microbiology, 31, 129-133.
15. ZAPPAROLI, G., TORRIANI, S., PESENTE, P. and DELLAGLIO, F., 1998. Design and evaluation of malolactic enzyme gene targeted primers for rapid identification and detection of Oenococcus oeni in wine. Letters in Applied Microbiology, 27, 243-246.