NATURAL MICROFLORA OF WINE GRAPE BERRIES

• Main Authors: Attila Kántor, Miroslava Kačániová, Maciej Kluz
• Format: Article
• Language: English
• Published: Slovak University of Agriculture 2015-02-01
• Series: Journal of Microbiology, Biotechnology and Food Sciences
• Subjects: Grapes; identification; yeasts; bacteria
• Online Access: http://www.jmbfs.org/wp-content/uploads/2015/02/Kantor1.pdf

The diversity of yeasts and bacterial species on grapes has been investigated in vineyards worldwide. For winemaking are very important three groups of microorganisms. First two includes acetic acid and lactic acid bacteria; they live and grow normally on grape surface. The third group includes more than 20 detectable genera of yeasts. There are three principal genera found on grapes Hanseniaspora uvarum (Kloeckera apiculata), Metschnikowia pulcherrima (Candida pulcherrima), and Candida stellata or new descripted Candida zemplinina. Aim of this study was investigate of number of three major groups of microorganisms which are important for grapes and winemaking. The number of bacteria on Acetobacter agar (AA) ranged from 1.76 log CFU/mL to 2.80 log CFU/mL. Lactic acid bacteria were counted on MRS agar and the number of detectable colonies ranged from 0.48 log CFU/mL to 2.06 log CFU/mL. Sabouraud dextrose agar (SDA) was used for cultivation of yeast and the number of yeasts ranged from 2.47 log CFU/mL to 2.76 log CFU/mL. For identification of yeast species were used different types of agar media with acid base indicator bromocresol green. Identified 10 yeasts species includes to genus: Candida, Metschnikowia, Pichia, Kluyveromyces, Hanseniaspora, Hansenula, Candida, Debaromyces, Rhodotorula and Saccharomyces. We identified only few bacterial species includes to genus Lactobacillus, Pediococcus, Gluconobacter and Acetobacter.