title: Distribution of Native Lactic Acid Bacteria in Wineries of Queretaro, Mexico and Their Resistance to Wine-Like Conditions.
abstract: Native lactic acid bacteria (LAB) are capable of growing during winemaking, thereby strongly affecting wine quality. The species of LAB present in musts, wines during malolactic fermentation (MLF), and barrels/filters were investigated in wineries from the emerging wine region of Queretaro, México using multiplex PCR and culture. The resistance to wine-like conditions (WLC): ethanol (10, 12, and 13%), SO2(30 mg⋅l-1), and low pH (3.5) of native LAB strains was also studied. Five species were detected within 61 samples obtained:Oenococcus oeni,Lactobacillus plantarum,Pediococcus parvulus, Lactobacillus hilgardi, andLactobacillus brevis. Four species (exceptingL. brevis) were found in must;O. oeniandP. parvuluswere ubiquitous in wine andL. plantarumandL. breviswere mainly present at the initial stage of MLF, whileL. hilgardiiwas mostly detected at the advanced stage. Furthermore, some species detected in barrel/filter, prove them to be hazardous reservoirs. From 822 LAB isolates, only 119 resisted WLC with 10% ethanol; the number of strains able to grow in WLC with 13% ethanol decreased approximately by 50%,O. oenibeing the most versatile species with 65% of resistant isolates, whileLactobacillusspp. andP. parvuluswere the most strongly affected, especially those recovered from barrel/filter, with less than 10% of resistant isolates. This study evidences the presence of local strains able to be used as starter cultures, and also enabled the assessment of the risks derived from the presence of spoilage LAB strains resistant to WLC.
authors.affiliation: Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro Santiago de Querétaro, Mexico.
authors.forename: Dalia E
authors.initials: DE
authors.lastname: Miranda-Castilleja
authors.affiliation: Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro Santiago de Querétaro, Mexico.
authors.forename: Ramón Álvar
authors.initials: RÁ
authors.lastname: Martínez-Peniche
authors.affiliation: Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro Santiago de Querétaro, Mexico.
authors.forename: J A
authors.initials: JA
authors.lastname: Aldrete-Tapia
authors.affiliation: Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro Santiago de Querétaro, Mexico.
authors.forename: Lourdes
authors.initials: L
authors.lastname: Soto-Muñoz
authors.affiliation: Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro Santiago de Querétaro, Mexico.
authors.forename: Montserrat H
authors.initials: MH
authors.lastname: Iturriaga
authors.affiliation: Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro Santiago de Querétaro, Mexico.
authors.forename: J R
authors.initials: JR
authors.lastname: Pacheco-Aguilar
authors.affiliation: Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro Santiago de Querétaro, Mexico.
authors.forename: Sofía M
authors.initials: SM
authors.lastname: Arvizu-Medrano
keywords: Oenococcus oeni; malolactic fermentation; multiplex PCR; starter cultures; wine spoilage