Vineyard- and winery-associated lac

Vineyard- and winery-associated lactic acid bacteria (LAB) from two major PDO regions in Greece, Peza and Nemea, were
surveyed. LAB were isolated from grapes, fermenting musts, and winery tanks performing spontaneous malolactic fermentations
(MLF). Higher population density and species richness were detected in Nemea than in Peza vineyards and on grapes than in
fermenting musts. Pediococcus pentosaceus and Lactobacillus graminis were the most abundant LAB on grapes, while Lactobacillus
plantarum dominated in fermenting musts from both regions. No particular structure of Lactobacillus plantarum populations
according to the region of origin was observed, and strain distribution seems random. LAB species diversity in winery tanks differed
significantly from that in vineyard samples, consisting principally of Oenococcus oeni. Different strains were analysed as per their
enological characteristics and the ability to produce biogenic amines (BAs).Winery-associated species showed higher resistance to
low pH, ethanol, SO2, and CuSO4 than vineyard-associated isolates. The frequency of BA-producing strains was relatively low but
not negligible, considering that certain winery-associated Lactobacillus hilgardii strains were able to produce BAs. Present results
show the necessity of controlling the MLF by selected starters in order to avoid BA accumulation in wine.

ผลลัพธ์ (อังกฤษ) 3:

Vineyard - and winery-associated lactic acid bacteria (LAB) from two major PDO regions in Greece Peza, and, Nemea were
surveyed.? LAB were isolated grapes from, musts fermenting, winery and tanks performing spontaneous malolactic fermentations
(MLF).? Higher population density and species richness were detected in Nemea than in Peza vineyards and on grapes than in
fermenting. Musts.Pediococcus pentosaceus and Lactobacillus graminis were the most abundant LAB, on grapes while Lactobacillus
plantarum. Dominated in fermenting musts from both regions. No particular structure of Lactobacillus plantarum populations
according. To the region of origin, was observed and strain distribution seems random. LAB species diversity in winery tanks differed
.Significantly from that in, vineyard samples consisting principally of Oenococcus oeni. Different strains were analysed. As per their
enological characteristics and the ability to produce biogenic amines (BAs). Winery-associated species showed. Higher resistance to
low pH ethanol SO2 and,,, CuSO4 than vineyard-associated isolates. The frequency of BA-producing strains. Was relatively low but
.Not negligible considering that, certain winery-associated Lactobacillus hilgardii strains were able to produce BAs. Present. Results
show the necessity of controlling the MLF by selected starters in order to avoid BA accumulation in wine.