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Open AccessArticle

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

1
Department of Functional Biology and Health Sciences, Microbiology Area, University of Vigo, Lagoas–Marcosende, 36310 Vigo, Spain
2
Department of Research & Development of Cellar “Condes de Albarei”, Lugar A Bouza 1, 36639 Cambados, Spain
3
Department of Analytical and Food Chemistry, University of Vigo, Lagoas–Marcosende, 36310 Vigo, Spain
*
Author to whom correspondence should be addressed.
Foods 2020, 9(1), 99; https://doi.org/10.3390/foods9010099
Received: 2 December 2019 / Revised: 3 January 2020 / Accepted: 13 January 2020 / Published: 17 January 2020
(This article belongs to the Special Issue New Frontiers in Wine Microbiology)
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. View Full-Text
Keywords: lactic acid bacteria; wine; malolactic fermentation; selected strains lactic acid bacteria; wine; malolactic fermentation; selected strains
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López-Seijas, J.; García-Fraga, B.; da Silva, A.F.; Zas-García, X.; Lois, L.C.; Gago-Martínez, A.; Leão-Martins, J.M.; Sieiro, C. Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety. Foods 2020, 9, 99.

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