Lactic acid bacteria evolution during winemaking: use of rpoB gene as a target for PCR-DGGE analysis.
Evolution of the microbial population during winemaking is crucial. Winemakers are more and more attentive to microbial aspects during fermentation. During aging, microbial stabilization is preponderant to avoid development of spoilage yeast and bacteria. Therefore, it is necessary to improve methods to study the evolution of micro-organisms and for early detection of undesirable strain. The aim of this study was to develop a culture-independent method for identifying lactic acid bacteria (LAB) and to monitoring predominant species. The benefits of PCR-DGGE for the analysis of microbial changes during winemaking were clearly demonstrated. Targeting rpoB gene allowed a reliable discrimination of each species. The primers were able to avoid the interspecies heterogeneity problem caused by the use of the 16S rRNA gene. This method was applied to study the influence of different oenological practices on LAB population and their evolution during winemaking.
Renouf
Vincent
V
Laboratoire de Microbiologie et de Biotechnologie Appliquée, Faculté d'oenologie, UMR oenologie-ampélologie, INRA-Université Victor Segalen Bordeaux 2, 351 cours de la liberation, 33405 Talence Cedex, France.
Claisse
Olivier
O
Miot-Sertier
Cécile
C
Lonvaud-Funel
Aline
A
D004269:DNA, Bacterial / Q000032:analysis; D015180:Electrophoresis, Gel, Two-Dimensional / Q000379:methods*; D005506:Food Contamination / Q000032:analysis* / Q000517:prevention & control; D005516:Food Microbiology; D007778:Lactobacillus / Q000145:classification / Q000235:genetics / Q000254:growth & development* / Q000302:isolation & purification; D016133:Polymerase Chain Reaction / Q000379:methods*; D012336:RNA, Ribosomal, 16S / Q000032:analysis; D014920:Wine / Q000382:microbiology*
D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S