Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content
Viticulture is one of the traditional industries in Slovakia, where there are six wine-growing regions: Malokarpatska, Southern Slovakia, Central Slovakia, Nitra, Eastern Slovakia, and Tokaj. This study focuses on the detection of microbiota in soil samples, grape leaves and berries, and samples tak...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/19/3061 |
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| author | Ivana Regecová Boris Semjon Pavlina Jevinová Peter Očenáš Jana Výrostková Lucia Šuľáková Erika Nosková Slavomír Marcinčák Martin Bartkovský |
| author_facet | Ivana Regecová Boris Semjon Pavlina Jevinová Peter Očenáš Jana Výrostková Lucia Šuľáková Erika Nosková Slavomír Marcinčák Martin Bartkovský |
| author_sort | Ivana Regecová |
| collection | DOAJ |
| description | Viticulture is one of the traditional industries in Slovakia, where there are six wine-growing regions: Malokarpatska, Southern Slovakia, Central Slovakia, Nitra, Eastern Slovakia, and Tokaj. This study focuses on the detection of microbiota in soil samples, grape leaves and berries, and samples taken from fermenting must and young wine (the variety Tramín červený) in relation to the detected concentrations of biogenic amines during the fermentation process. In the examined samples, the number of yeasts and molds (from 3.8 to 6.8 log cfu/g or mL) and TVC (from 3.7 to 6.5 log cfu/g or mL) were determined via culture examination. At the same time, the number of LAB (from ˂3.0 to 4.4 log cfu/g or mL) was determined, which was the highest on day 4 of the must fermentation process and was related to the detected of the highest concentration of biogenic amines (histamine and tyramine) on day 6 in the investigated must samples using the UHPLC system. Mycobiota species were identified by MALDI-TOF MS, PCR, ITS-PCR-RFLP, and PCR sequencing of the amplified products. The study confirmed the presence of the yeasts <i>Saccharomyces cerevisiae, Metschnikowia pulcherrima, Hanseniospora uvarum, Pichia kudriavzevii, Pichia kluyveri, Pichia fermentas, Torulaspora delbrueckii, and Candida tenuis</i>. At the same time, the presence of molds (<i>Cladosporium herbarum, Cladosporium cladosporioides, Penicillium granulatum, Penicillium mononematosum, Botritis cinerea,</i> and <i>Penicillium glabrum</i>) was also confirmed in soil samples, leaves, grape berries, and fresh grape must. The study confirmed the reduction in the species diversity of the microbiota during the must fermentation process, which resulted in decreases in the concentrations of the monitored biogenic amines in the early stages of the must fermentation process and young wine of the variety Tramín červený. |
| first_indexed | 2024-03-09T21:43:47Z |
| format | Article |
| id | doaj.art-1f30d730db8f49c8bc83e97df7983079 |
| institution | Directory Open Access Journal |
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| language | English |
| last_indexed | 2024-03-09T21:43:47Z |
| publishDate | 2022-10-01 |
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| series | Foods |
| spelling | doaj.art-1f30d730db8f49c8bc83e97df79830792023-11-23T20:21:29ZengMDPI AGFoods2304-81582022-10-011119306110.3390/foods11193061Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine ContentIvana Regecová0Boris Semjon1Pavlina Jevinová2Peter Očenáš3Jana Výrostková4Lucia Šuľáková5Erika Nosková6Slavomír Marcinčák7Martin Bartkovský8Department of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Chemistry, Biochemistry and Biophysics, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaDepartment of Food Hygiene Technology and Safety, University of Veterinary Medicine and Pharmacy in Košice, Komenského 73, 041 81 Košice, SlovakiaViticulture is one of the traditional industries in Slovakia, where there are six wine-growing regions: Malokarpatska, Southern Slovakia, Central Slovakia, Nitra, Eastern Slovakia, and Tokaj. This study focuses on the detection of microbiota in soil samples, grape leaves and berries, and samples taken from fermenting must and young wine (the variety Tramín červený) in relation to the detected concentrations of biogenic amines during the fermentation process. In the examined samples, the number of yeasts and molds (from 3.8 to 6.8 log cfu/g or mL) and TVC (from 3.7 to 6.5 log cfu/g or mL) were determined via culture examination. At the same time, the number of LAB (from ˂3.0 to 4.4 log cfu/g or mL) was determined, which was the highest on day 4 of the must fermentation process and was related to the detected of the highest concentration of biogenic amines (histamine and tyramine) on day 6 in the investigated must samples using the UHPLC system. Mycobiota species were identified by MALDI-TOF MS, PCR, ITS-PCR-RFLP, and PCR sequencing of the amplified products. The study confirmed the presence of the yeasts <i>Saccharomyces cerevisiae, Metschnikowia pulcherrima, Hanseniospora uvarum, Pichia kudriavzevii, Pichia kluyveri, Pichia fermentas, Torulaspora delbrueckii, and Candida tenuis</i>. At the same time, the presence of molds (<i>Cladosporium herbarum, Cladosporium cladosporioides, Penicillium granulatum, Penicillium mononematosum, Botritis cinerea,</i> and <i>Penicillium glabrum</i>) was also confirmed in soil samples, leaves, grape berries, and fresh grape must. The study confirmed the reduction in the species diversity of the microbiota during the must fermentation process, which resulted in decreases in the concentrations of the monitored biogenic amines in the early stages of the must fermentation process and young wine of the variety Tramín červený.https://www.mdpi.com/2304-8158/11/19/3061biogenic aminesmycobiotamustPCRterroirwine |
| spellingShingle | Ivana Regecová Boris Semjon Pavlina Jevinová Peter Očenáš Jana Výrostková Lucia Šuľáková Erika Nosková Slavomír Marcinčák Martin Bartkovský Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content Foods biogenic amines mycobiota must PCR terroir wine |
| title | Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content |
| title_full | Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content |
| title_fullStr | Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content |
| title_full_unstemmed | Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content |
| title_short | Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content |
| title_sort | detection of microbiota during the fermentation process of wine in relation to the biogenic amine content |
| topic | biogenic amines mycobiota must PCR terroir wine |
| url | https://www.mdpi.com/2304-8158/11/19/3061 |
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