Bacteria and yeasts isolated from different grape varieties

Pawel Hanus,Eva Ivanišová,Margarita Terentjeva,Maciej Kluz,Czeslaw Puchalski,Soňa Felsöciová,Miroslava Kačániová,Simona Kunová,Attila Kántor,Jana Žiarovská

doi:10.5219/878

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.

Highlights

Different physical and chemical parameters of environment determine the growth of plants in geographical region (Droždž et al, 2015)
Scientific hypothesis The scientic hypothesis of this study was that the surfaces of different grape beries were contaminated with different bacterial and yeasts species, which could be found and identified with mass spectrometry
From the surface of grape berries a total of 33 species of bacterial genera (8 Gram negative G- and 10 Gram positive G+) and 10 species of yeasts belonging to 8 genera were identified with MALDI-TOF Mass Spectrometry

Summary

Introduction

Different physical and chemical parameters of environment determine the growth of plants in geographical region (e.g., temperature, humidity, precipitation, soil nutrient concentrations and solar radiation) (Droždž et al, 2015). The aim of this study was to isolate and identify bacteria and yeasts in different grape samples. Two cultivation media were used for detection of bacteri and yeasts in grape samples.

Objectives

Results

Conclusion