Bacteria and yeasts isolated from different grape varieties

  • Miroslava Kačániová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra
  • Margarita Terentjeva Latvia University of Agriculture, Faculty of Veterinary Medicine Institute of Food and Environmental Hygiene, K. Helmaņa iela 8, LV-3004, Jelgava
  • Soňa Felsöciová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra
  • Eva Ivanišová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Plant products storage and processing, Tr. A. Hlinku 2, 949 76 Nitra
  • Simona Kunová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Jana Žiarovská Slovak University of Agriculture, Faculty of Agrobiology and Food Resources, Department of Plant Genetics and Breeding, Tr. A. Hlinku 2, 949 76 Nitra
  • Maciej Kluz University of Rzeszow, Faculty of biology and agriculture, Department of Bioenergy Technology and Food Analysis, Zelwerowicza St. 4, 35-601 Rzeszow
  • Pawel Hanus Faculty of biology and agriculture, University of Rzeszow, Department of Bioenergy Technology and Food Analysis, Zelwerowicza St. 4, 35-601 Rzeszow
  • Czeslaw Puchalski Czeslaw Puchalski, Faculty of biology and agriculture, University of Rzeszow, Department of Bioenergy Technology and Food Analysis, Zelwerowicza St. 4, 35-601 Rzeszow
  • Attila Kántor Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Plant products storage and processing, Tr. A. Hlinku 2, 949 76 Nitra
DOI: https://doi.org/10.5219/878
Keywords: bacteria, yeasts, grape, mass spectrometry

Abstract

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.

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Published
2018-02-27
How to Cite
Kačániová, M., Terentjeva, M., Felsöciová, S., Ivanišová, E., Kunová, S., Žiarovská, J., Kluz, M., Hanus, P., Puchalski, C., & Kántor, A. (2018). Bacteria and yeasts isolated from different grape varieties. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 108-115. https://doi.org/10.5219/878
Issue
Vol 12 No 1 (2018): Potravinarstvo Slovak Journal of Food Sciences
Section
Articles
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