February 2014, vol. 3, special issue 1 (Microbiology)
Attila Kántor, Miroslava Kačániová, Jana Petrová, Juraj Medo, Lukáš Hleba, Katarína Rovná
Microbiology of Microbiology
Lactobacillus represents a highly diverse group of Gram-positive, microaerophilic bacteria that microscopically appear as long to short rods or even coccobacilli. The aim of our study were the identification of some species of lactic acid bacteria in red wine during the fermentation process using a classical microbiological and RT-PCR methods. The changes in different groups of microorganisms were monitored in total counts of bacteria, and Lactobacillus cells. Microbiological parameters were observed during the current collection and processing of wine in 2012. Samples were taken during the fermentation process in wine enterprises and were storage with different conditions. During this period were examined 4 bottles of red wine between Modry Portugal (MP) and Frankovka modra (FM). The total counts of bacteria ranged from 4.21 in the wine MP at 4°C of storage to 5.81 log CFU.mL-1 in the wine MP at 25°C of storage, but the total counts of bacteria ranged from 4.85 in the wine FM at 4°C of storage to 5.63 log CFU.mL-1 in the wine FM at 25°C of storage. The higher number of lactobacilli cells was found in wine FM at 25°C. The presence and sensitivity of six Gram+ bacterial species Lactobacillus salivarius, L. buchneri, L. plantarum, L. curvatus, L. brevis and L. hilgardii were detected using Real-Time PCR.
red wine, fermentation process, Lactobacillus, lactic acid bacteria