Foods (Jan 2020)

Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety

  • Jacobo López-Seijas,
  • Belén García-Fraga,
  • Abigail F. da Silva,
  • Xavier Zas-García,
  • Lucía C. Lois,
  • Ana Gago-Martínez,
  • José Manuel Leão-Martins,
  • Carmen Sieiro

DOI
https://doi.org/10.3390/foods9010099
Journal volume & issue
Vol. 9, no. 1
p. 99

Abstract

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The biodiversity of lactic acid bacteria in musts and wines of Albariño variety has been studied. The identification of species was addressed through a combination of biochemical and genetic methods (API® 50 CHL test, 16S rDNA and recA gene sequences, Amplified Ribosomal DNA Restriction Analysis -ARDRA- and 16S-26S intergenic region analysis). The results grouped the isolates into six species predominating those of the genus Lactobacillus and showing a typical biogeographical distribution. Among sixteen strains evaluated, eight of them showed malolactic activity. The study of the presence of genes hdc, odc, and tdc, along with the LC/MS-MS analysis of biogenic amines in wine, showed five strains lacking aminogenic ability. The absence of the pad gene in the above-mentioned strains discards its ability to produce volatile phenols that may adversely affect the aroma. Finally, all malolactic strains showed β-glucosidase activity so that they could contribute to enhance and differentiate the aromatic profile of Albariño wines.

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