Bacteria and yeasts isolated from different grape varieties

• Published in: Potravinarstvo Vol. 12; no. 1; pp. 108 - 115
• Main Authors: Kačániová, Miroslava, Terentjeva, Margarita, Felsöciová, Soňa, Ivanišová, Eva, Kunová, Simona, Žiarovská, Jana, Kluz, Maciej, Hanus, Pawel, Puchalski, Czeslaw, Kántor, Attila
• Format: Journal Article
• Language: English
• Published: HACCP Consulting 01-03-2018
• Subjects: bacteria; grape; mass spectrometry; yeasts
• ISSN: 1337-0960; 1337-0960
• DOI: 10.5219/878

The aim of this study was to isolate and identify bacteria and yeasts in different grape samples. The samples were collected in September 2017. Used 13 grape samples in this study (9 white and 4 red) were from the local Slovak winemakers. Alibernet, Irsai Oliver, Dornfelder, Blue Frankish, Feteasca regala, Green Veltliner, Pálava, Mūller Thurgau, Rhinriesling, Cabernet Savignon, Pinot Blanc, Savignon Blanc and Welschriesling. Two cultivation media were used for detection of bacteri and yeasts in grape samples. Malt extract agar base (MEA) and Tryptone Soay agar (TSA) were used for the cultivation of bacteria and yeasts. Cultivation was performed by spread plate method. Ethanol/formic acid extraction procedure was used for preparation of samples. MALDI-TOF Mass Spectrometer (Microflex LT/SH) (Bruker Daltonics, Germany) was used for identification of bacteria and yeasts. In total, 8 genera of yeasts, 8 genera of Gram-negative bacteria and 10 of Gram-positive bacteria were identified. Together 333 isolates, yeasts, Gram-negative and Gram-positive bacteria were identified.