| Title: | Cultivable microbial ecology and aromatic profile of 'mothers' for Vino cotto wine production |
| Author(s): | Battistelli N; Perpetuini G; Piva A; Pepe A; Sidari R; Wache Y; Tofalo R; |
| Address: | "Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, Italy. Department of Agraria, Mediterranean University of Reggio Calabria, Loc. Feo di Vito, I-89122 Reggio Calabria, Italy. Tropical Fermentation Network, France; International Joint Laboratory, Tropical Bioresources & Biotechnology, Univ. Bourgogne Franche-Comte, AgroSup Dijon, PAM UMR A 02.102 and School of Biotechnology and Food Technology, Hanoi University of Science and Technology, Dijon, France; School of Food Science and Technology, Faculty of Science and Technology, Thammasat University, 12120, Thailand. Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini, 1, 64100 Teramo, Italy. Electronic address: rtofalo@unite.it" |
| DOI: | 10.1016/j.foodres.2021.110311 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "The aim of the present study was to assess the cultivable microbiota of 'mothers' of Vino cotto collected from production of different years 1890, 1895, 1920, 1975, 2008. A total of 73 yeasts and 81 bacteria were isolated. Starmerella lactis-condensi, Starmerella bacillaris, Hanseniaspora uvarum, Saccharomyces cerevisiae, Hanseniaspora guillermondi and Metschnikowia pulcherrima were identified. Bacteria isolates belonged to lactic acid bacteria (Lactiplantibacillus plantarum and Pediococcus pentosaceus) and acetic acid bacteria (Gluconobacter oxydans). Remarkable biodiversity was observed for Starm. bacillaris, as well as L. plantarum and G. oxydans. Organic acids and volatile compounds were also determined. Malic and succinic acids were the main ones with values ranging from 8.49 g/L to 11.76 g/L and from 4.15 g/L to 7.73 g/L respectively, while citric acid was present at low concentrations (<0.2 g/L) in all samples. Esters and higher alcohols were the main volatile compounds detected followed by alkanes. This study permits to better understand the microbial communities associated to this product and could be considered a starting point for the definition of tailored starter cultures to improve the quality of Vino cotto preserving its typical traits" |
| Keywords: | Fermentation Hanseniaspora Metschnikowia Saccharomycetales *Wine/analysis Acetic acid bacteria Aroma compounds Lactic acid bacteria Osmotolerant yeast Vino cotto; |
| Notes: | "MedlineBattistelli, Noemi Perpetuini, Giorgia Piva, Andrea Pepe, Alessia Sidari, Rossana Wache, Yves Tofalo, Rosanna eng Research Support, Non-U.S. Gov't Canada 2021/05/17 Food Res Int. 2021 May; 143:110311. doi: 10.1016/j.foodres.2021.110311. Epub 2021 Mar 17" |
