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Molecular
approaches for the identification and characterisation of
oenological lactic acid bacteria
M. Ángeles Pozo-Bayón1, Isabel
Pardo2, Sergi Ferrer2 and M. Victoria
Moreno-Arribas1*
1Instituto
de Fermentaciones Industriales (CSIC) Juan de la Cierva, 3,
28006, Madrid, Spain.
2ENOLAB.
Laboratori de Microbiologia Enològica. Departament de
Microbiologia. Universitat de València. c/ Dr. Moliner 50.
E-46100 Burjassot-València, Spain.
*Corresponding author. E-mail:
mvmoreno@ifi.csic.es
Accepted 28 April, 2009 |
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Together with yeast, lactic acid bacteria are the main
microorganisms involved in winemaking. Lactic acid bacteria
conduct malolactic fermentation, which is important in
wines, since it changes the composition of wine, improving
its organoleptic quality. In recent years, a great number of
different molecular techniques for the identification and
characterisation of lactic acid bacteria of oenological
interest has been developed. In addition to species
identification, using these techniques it is possible to
know the genetic diversity of specific species and the
evolution of bacteria population during winemaking.
Moreover, an additional advantage is that they allow the
study of wine microbiota without preliminary isolation and
culture steps. In this paper, the main molecular techniques
described in the literature for the detection,
identification, typification and quantification of bacteria
species and strains are reviewed.
Key words:
Wine, lactic acid bacteria, molecular identification and
characterisation. |
