Fungal diversity in the grapes-to-wines chain with emphasis on Penicillium species

Q3 Agricultural and Biological Sciences Potravinarstvo Pub Date : 2018-04-04 DOI:10.5219/882
Soňa Felšöciová, Z. Mašková, M. Kačániová
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引用次数: 6

Abstract

The aim of this work was the description of surface and endogenous mycobiota colonisation of grapes, fresh grape juice, grape must, and wine primarily focused to the current spectrum of the penicillium species. One sample of white grape variety Palava and one sample of blue grape variety Dornfelder were collected in Small Carpathian wine growing region of Slovakia in the year 2017. Direct plating of grapes on agar plates was used for analysis of surface mycobiota of grapes while surface sterilsed grapes were used for endogenous mycobiota analysis. Mycobiota of juice, must, and wine was analysed by plate dilution method. Overall, we isolated 148 strains belonging to 13 genera of filamentous microscopic fungi and Mycelia sterilia from grape variety Palava, while the most frequent was Alternaria . Alternaria was the most common genus in the surface and endogenous colonisation with an average relative density 50% and 73.6%, respectively. A total of 2 species of Penicillium were detected from the grapes to wine, potentially toxigenic Penicillium expansum and P. chrysogenum . A total of 39 strains belonging to 6 genera and Mycelia sterilia were identified from grape variety Dornfelder. The most abundant genus was also Alternaria (51.3%), followed by Penicillium (12.8%). Alternaria was the most common genus in the surface and endogenous colonisation  and fresh grape juice with an average relative density from 20% (grape juice) to 71% (endogenous colonisation of grapes). A total of 3 species of Penicillium were detected from the grapes to wine, where Penicillium expansum were detected most commonly. In the second part of our work some selected isolates were tested to the ability to produce mycotoxins such as patulin, citrinin, and roquefortin C in in vitro condition by thin layer chromatography method. All tested  strains of Penicillium species were able to produce at least one mycotoxin.  Normal 0 21 false false false EN-GB X-NONE X-NONE
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葡萄到葡萄酒链中的真菌多样性,重点是青霉菌物种
这项工作的目的是描述葡萄、新鲜葡萄汁、葡萄汁和葡萄酒的表面和内源性真菌定殖,主要集中在青霉菌物种的当前光谱上。2017年,我们在斯洛伐克的小喀尔巴阡葡萄酒产区采集了一份白葡萄品种Palava和一份蓝葡萄品种Dornfelder。葡萄直接镀在琼脂板上进行葡萄表面菌群分析,表面灭菌的葡萄进行内生菌群分析。采用平板稀释法对果汁、葡萄酒和葡萄酒中的真菌菌群进行了分析。从Palava葡萄品种中分离到丝状显微真菌和无菌菌丝共13属148株,其中以Alternaria最为常见。地表定殖和内源定殖最常见的属为互花属,平均相对密度分别为50%和73.6%。从葡萄到葡萄酒共检出2种青霉菌,分别为具有潜在毒力的扩张青霉菌和黄霉青霉菌。从葡萄品种多恩菲尔德(Dornfelder)中共鉴定出6属39株菌丝体和绝育菌丝。真菌种类最多的属为交替菌属(51.3%),其次为青霉属(12.8%)。在地表和内源定殖和新鲜葡萄汁中最常见的属是Alternaria,平均相对密度为20%(葡萄汁)~ 71%(葡萄内源定殖)。从葡萄到葡萄酒共检出青霉3种,其中以扩张青霉最多检出。在第二部分的工作中,我们选择了一些分离菌株,用薄层色谱法测试了它们在体外条件下产生霉菌毒素的能力,如曲霉素、柑桔霉素和骆家福素C。所有被测试的青霉菌菌株都能产生至少一种霉菌毒素。正常0 21 false false false EN-GB X-NONE X-NONE
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来源期刊
Potravinarstvo
Potravinarstvo Agricultural and Biological Sciences-Food Science
CiteScore
2.50
自引率
0.00%
发文量
57
审稿时长
12 weeks
期刊介绍: Potravinarstvo Slovak Journal of Food Sciences. Articles published in the journal are peer reviewed and freely available online. Journal covers areas including: food hygiene, food safety and quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and biotechnology, nourishment, public health, primary production of food, food adulteration, food economics and marketing, environmental effect on food and food machinery.
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