Acetobacter aceti Fast Identification by Real Time PCR in Spoiled Wine Samples

Abstract

Wine is a beverage made from grape berries. However, without the help of beneficial microorganisms, fermentation and producing of good wine is not possible. But very often wines contain acetic acid bacteria, which are undesirable in winemaking process. Acetic acid bacteria as known as a vinegar bacteria are Gram-negative, aerobic, rod-shaped and ubiquitous bacteria. This study was focused on species of acetic acid bacteria, specifically Acetobacter aceti that make spoilage in wine. The aim of our study was the identification of Acetobacter aceti in spoiled red wine samples, with plate dilution method on agar plates and using sensitive Real Time PCR method. We used five different red wine samples for this experiment: Alibernet 2013, Blaufränkisch 2013, Cabernet Sauvignon 2013, Dunaj 2012 and Saint-Laurent 2012. Next we extracted DNA from wine samples and from pure Acetobacter aceti CCM 3620T strain. Susceptibility of Acetobacter aceti was varied in different isolates from 102 to 107 CFU.mL-1. The number of Acetobacter cells on GYC medium ranged from 4.05 to 4.83 log CFU.mL-1 in different wine samples. The higher number of Acetobacter cells (4.83 log CFU.mL-1) was found in Cabernet Sauvignon 2013 wine.

Keywords

• acetobacter aceti
• real time pcr
• spoilage
• wine