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Technological properties of Oenococcus oeni strains isolated from typical southern Italian wines.

2010

Aims:  To isolate indigenous Oenococcus oeni strains suitable as starters for malolactic fermentation (MLF), using a reliable polyphasic approach. Methods and Results: Oenococcus oeni strains were isolated from Nero di Troia wines undergoing spontaneous MLF. Samples were taken at the end of alcoholic fermentation and during MLF. Wine samples were diluted in a sterile physiological solution and plated on MRS and on modified FT80. Identification of O. oeni strains was performed by a polymerase chain reaction (PCR) experiment using strain-specific primers. Strains were further grouped using a multiplex RAPD-PCR analysis. Then, six strains were inoculated in two wine-like media with two differe…

OrganolepticMalatesmalic acidregional winesWineBiologyEthanol fermentationApplied Microbiology and BiotechnologyPolymerase Chain ReactionMicrobiologychemistry.chemical_compoundStarterStress PhysiologicalMalolactic fermentationSulfitesFood scienceLactic Acidmalolactic starterOenococcusOenococcus oeniWineEthanolLo18food and beveragesHydrogen-Ion Concentrationbiology.organism_classificationRandom Amplified Polymorphic DNA TechniquechemistryFermentationFermentationMalic acidOenococcus oeniLetters in applied microbiology
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