Autochthonous starter cultures and indigenous grape variety for regional wine production

Journal of Applied Microbiology
Carmela GarofaloV Capozzi

Abstract

To characterize Oenococcus oeni strains isolated from North-Apulian wines where malic acid degradation is usually achieved by spontaneous fermentations, and to determine the influence of bacterial inoculation time on the malolactic performances in 'Nero di Troia' wine using a complete autochthonous microbial regime. Oenococcus oeni strains from wines produced with the autochthonous (Apulia Region, southern Italy) grape variety 'Uva di Troia' were isolated, selected and characterized. Multilocus sequence typing and variable number tandem repeat analysis were used to investigate intraspecific diversity. Oenococcus oeni strains were tested in co-inoculation and in sequential inoculation, with two autochthonous yeast strains previously isolated from 'Nero di Troia' wine. After a preliminary screening using co-inoculation regime, the O. oeni strains were grouped in reason of the different behaviour in malic acid performances. Results suggested that the efficient degradation of malic acid in co-inoculation is a strain-dependent characteristic. Autochthonous yeast/bacterium combinations were identified as starter culture, and used in a co-inoculation approach, for vinification of regional wines. The 'microbial terroir' of typical ferm...Continue Reading

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Citations

Mar 2, 2016·World Journal of Microbiology & Biotechnology·Carmela GarofaloVittorio Capozzi
Nov 2, 2015·Microbiological Research·Vittorio CapozziGiuseppe Spano
Aug 15, 2015·Genome Announcements·Carla Jara, Jaime Romero
Jun 16, 2018·Journal of Food Science·Dalia E Miranda-CastillejaSofía M Arvizu-Medrano
Nov 20, 2016·Applied and Environmental Microbiology·Mariette El KhouryPatrick M Lucas
Feb 23, 2019·Applied Microbiology and Biotechnology·Marc P G Lorentzen, Patrick M Lucas
Jul 25, 2017·Journal of the Science of Food and Agriculture·Apramita DeviKonerira Aiyappaa Anu-Appaiah
Dec 1, 2017·Applied Microbiology and Biotechnology·Carmen BerbegalVittorio Capozzi
Nov 24, 2016·Frontiers in Microbiology·Dalia E Miranda-CastillejaSofía M Arvizu-Medrano
Nov 22, 2016·Journal of Food Science·Leonardo PetruzziMilena Sinigaglia
Aug 24, 2017·FEMS Microbiology Reviews·Eveline J Bartowsky
Mar 2, 2018·Frontiers in Microbiology·Jaime RomeroCarla Jara
Nov 7, 2019·Antibiotics·Emiliano J QuintoMaría P Redondo-Del-Río
Jun 24, 2017·Frontiers in Microbiology·Leonardo PetruzziMilena Sinigaglia
Sep 3, 2021·International Journal of Food Microbiology·Iñaki Diez-OzaetaFélix Amárita

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