首页> 外文期刊>Journal of Environmental Science and Health, Part B: Pesticides, Food Contaminants, and Agricultural Wastes >Determination of wine microbiota using classical method, polymerase chain method and Step One Real-Time PCR during fermentation process
【24h】

Determination of wine microbiota using classical method, polymerase chain method and Step One Real-Time PCR during fermentation process

机译:在发酵过程中使用经典方法,聚合酶链法和第一步实时PCR测定葡萄酒微生物

获取原文
获取原文并翻译 | 示例
       

摘要

The aim of our study was the identification of grape, must and wine microbiota during the fermentation process using a classical microbiological method and Real-Time PCR. The changes in different groups of microorganisms were monitored in total counts of bacteria, lactobacilli and yeasts. Microbiological parameters were observed during the current collection and processing of grapes in 2009. Samples were taken during the fermentation process in wine enterprises and a private vineyard. During this period 30 samples of wine among Müller Thurgau, Cabernet Sauvignon, Chardonnay, Tramin and Red Bio-wine were examined. Samples were collected from stages of grape-must unfiltered, grape-must filtered, the beginning of fermentation, fermentation, late fermentation and young wine. The highest total counts of bacteria ranged from 0.00 to 176 ± 15 CFU.mL−1 in the wine of Müller Thurgau, the highest number of yeast ranged from 0.00 to 150 ± 9 CFU.mL−1 in the wine of Müller Thurgau and the number of Lactobacillus spp. ranged from 0.00 to 92 ± 5 CFU.mL−1 in the sample of Cabernet Sauvignon wine. The presence and sensitivity of Gram-positive and Gram-negative bacterial species Enterococcus faecium, Lactobacillus acidophilus, Lactobacillus crispatus and Lactobacillus salivarius were detected using Real-Time PCR (RTQ PCR). Susceptibility of Enterococcus faecium varied in different isolates from 1 to 106 CFU.mL−1, the sensitivity of the species Lactobacillus acidophilus in different isolates of the wine samples ranged from 1 to 105 CFU.mL−1. We also monitored representation of species Lactobacillus crispatus, which were captured by RTQ PCR sensitivity and ranged from 1 to 105 CFU.mL−1 . Identification of the species Lactobacillus salivarius in each of isolates by RTQ PCR method showed the presence of these bacteria in the range of 1 to 104 CFU.mL−1.
机译:我们研究的目的是使用经典的微生物学方法和实时荧光定量PCR(Real-Time PCR)鉴定发酵过程中的葡萄,葡萄汁和葡萄酒微生物。监测细菌,乳杆菌和酵母菌总数中不同种类微生物的变化。在2009年的当前葡萄收集和加工过程中观察到微生物学参数。在酿酒企业和私人葡萄园的发酵过程中采集了样品。在此期间,对MüllerThurgau,赤霞珠,霞多丽,特拉明和红色生物酒中的30个葡萄酒样品进行了检查。从未过滤的葡萄,过滤的葡萄,发酵开始,发酵,后期发酵和年轻葡萄酒的阶段收集样品。 MüllerThurgau酒中的细菌总数最高,为0.00到176±15 CFU.mL ,酵母的最高数量为0.00到150±9 CFU。 MüllerThurgau酒中的mL â1和乳酸杆菌属的数量。赤霞珠葡萄酒样品中的含量范围从0.00到92±5 CFU.mL ˆ1 。使用实时PCR(RTQ PCR)检测革兰氏阳性和革兰氏阴性细菌种类的粪便肠球菌,嗜酸乳杆菌,crispatus乳杆菌和唾液乳杆菌。从1到10 6 CFU.mL ∴1 的不同菌株中粪便肠球菌的敏感性各不相同,葡萄酒样品中不同菌株中嗜酸乳杆菌的敏感性也有所不同。从1到10 5 CFU.mL ˆ1 。我们还监视了脆皮乳杆菌物种的代表,该物种被RTQ PCR敏感性捕获,范围为1到10 5 CFU.mL ˆ1 通过RTQ PCR方法鉴定的每株分离物中的唾液乳杆菌,表明这些细菌的存在范围为1至10 4 CFU.mL

著录项

  • 来源
  • 作者

  • 作者单位

    Department of Microbiology, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic;

    Department of Hygiene and Food Safety, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic;

    Department of Green's Biotechnics, Horticulture and;

  • 收录信息 美国《科学引文索引》(SCI);美国《工程索引》(EI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

  • 入库时间 2022-08-18 00:57:58

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号