Microscopic fungi isolated from different Slovak grape varieties

  • Miroslava Kačániová
  • 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
  • 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
  • Maciej Kluz Faculty of biology and agriculture, University of Rzeszow, 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 Faculty of biology and agriculture, University of Rzeszow, Department of Bioenergy Technology and Food Analysis, Zelwerowicza St. 4, 35-601 Rzeszow
  • Miriam Kádasi Horáková Slovak Academy of Sciences, Institute of Forest Ecology, Ľ. Štúra 2, 960 53 Zvolen
  • Miroslava Kačániová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra
DOI: https://doi.org/10.5219/893
Keywords: grape, microscopic fungi, Alternaria, Penicillium, the Lesser Carpathian region

Abstract

The aim of this study was to isolate and identify microscopic fungi in different grape samples. We collected 13 grapes varienties samples (9 white and 4 red) from local Slovak winemakers in the end of the September 2017. Used 13 grape samples in this study: Alibernet, Irsai Oliver, Dornfelder, Blue Frankish, Feteasca regala, Green Veltliner, Pálava, Mūller Thurgau, Rhinriesling, Cabernet Savignon, Pinot Blanc, Savignon Blanc and Welschriesling. Microscopic fungi in grape samples were detected on Malt extract agar by spread plate method. The number of microscopic fungi ranged from 2.85 log cfu.g-1 in Cabernet Savignon to 4.83 log cfu.g-1 inFeteasca regala. A total of 627 isolates of microscopic fungi were obtained in this study. The most abundant fungi belonged to genera Alternaria and Penicillium (100% frequency). The high frequency was also detected for Aspergillus (76.92%) and Cladosporium (76.92%) but with lesser relative density. Alternaria sp., Aspergillus niger, Aspergillus sp., Botrytis cinerea, Cladosporium sp., Penicillium expansum, Phoma sp., Rhizopus sp. and Trichoderma sp. species were isolated from grape berries.

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Published
2018-04-17
How to Cite
Kačániová, M., Kántor, A., Terentjeva, M., Felsöciová, S., Ivanišová, E., Kluz, M., Hanus, P., Puchalski, C., Kádasi Horáková, M., & Kačániová, M. (2018). Microscopic fungi isolated from different Slovak grape varieties. Potravinarstvo Slovak Journal of Food Sciences, 12(1), 438-443. https://doi.org/10.5219/893
Issue
Vol 12 No 1 (2018): Potravinarstvo Slovak Journal of Food Sciences
Section
Articles
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