| dc.contributor.author |
Nisiotou, AA |
en |
| dc.contributor.author |
Rantsiou, K |
en |
| dc.contributor.author |
Iliopoulos, V |
en |
| dc.contributor.author |
Cocolin, L |
en |
| dc.contributor.author |
Nychas, GJE |
en |
| dc.date.accessioned |
2014-06-06T06:51:12Z |
|
| dc.date.available |
2014-06-06T06:51:12Z |
|
| dc.date.issued |
2011 |
en |
| dc.identifier.issn |
01681605 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.ijfoodmicro.2011.01.017 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5387 |
|
| dc.subject |
Bacteria |
en |
| dc.subject |
Botrytis |
en |
| dc.subject |
Grape must fermentation |
en |
| dc.subject |
Grapes |
en |
| dc.subject |
Wine |
en |
| dc.subject.other |
ribosome RNA |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
Bacillus subtilis |
en |
| dc.subject.other |
bacterium isolate |
en |
| dc.subject.other |
Botrytis |
en |
| dc.subject.other |
Citrobacter freundii |
en |
| dc.subject.other |
controlled study |
en |
| dc.subject.other |
cultivar |
en |
| dc.subject.other |
denaturing gradient gel electrophoresis |
en |
| dc.subject.other |
Enterobacter |
en |
| dc.subject.other |
Enterobacter ludwigii |
en |
| dc.subject.other |
Enterobacteriaceae |
en |
| dc.subject.other |
Erwinia |
en |
| dc.subject.other |
fermentation |
en |
| dc.subject.other |
gene sequence |
en |
| dc.subject.other |
Gluconobacter cerinus |
en |
| dc.subject.other |
grape |
en |
| dc.subject.other |
Klebsiella oxytoca |
en |
| dc.subject.other |
Lactobacillus plantarum |
en |
| dc.subject.other |
mycosis |
en |
| dc.subject.other |
nonhuman |
en |
| dc.subject.other |
nucleotide sequence |
en |
| dc.subject.other |
Pantoea dispersa |
en |
| dc.subject.other |
polymerase chain reaction |
en |
| dc.subject.other |
Providencia rettgeri |
en |
| dc.subject.other |
Serratia marcescens |
en |
| dc.subject.other |
Staphylococcus epidermidis |
en |
| dc.subject.other |
tatumella ptyseos |
en |
| dc.subject.other |
vineyard |
en |
| dc.subject.other |
Botrytis |
en |
| dc.subject.other |
Colony Count, Microbial |
en |
| dc.subject.other |
Denaturing Gradient Gel Electrophoresis |
en |
| dc.subject.other |
Enterobacteriaceae |
en |
| dc.subject.other |
Fermentation |
en |
| dc.subject.other |
Food Microbiology |
en |
| dc.subject.other |
Plant Diseases |
en |
| dc.subject.other |
Polymerase Chain Reaction |
en |
| dc.subject.other |
RNA, Ribosomal, 16S |
en |
| dc.subject.other |
Vitis |
en |
| dc.subject.other |
Wine |
en |
| dc.subject.other |
Bacteria (microorganisms) |
en |
| dc.subject.other |
Botrytis |
en |
| dc.subject.other |
Citrobacter freundii |
en |
| dc.subject.other |
Enterobacter |
en |
| dc.subject.other |
Enterobacter ludwigii |
en |
| dc.subject.other |
Enterobacteriaceae |
en |
| dc.subject.other |
Erwinia sp. |
en |
| dc.subject.other |
Klebsiella oxytoca |
en |
| dc.subject.other |
Lactobacillus plantarum |
en |
| dc.subject.other |
Pantoea dispersa |
en |
| dc.subject.other |
Tatumella ptyseos |
en |
| dc.subject.other |
Vitaceae |
en |
| dc.title |
Bacterial species associated with sound and Botrytis-infected grapes from a Greek vineyard |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.ijfoodmicro.2011.01.017 |
en |
| heal.publicationDate |
2011 |
en |
| heal.abstract |
Grape bacterial microbiota plays central roles in the quality of grapes and wine, yet its diversity remains poorly described. In the present study, bacterial species associated with sound and Botrytis-infected grapes of two cultivars originating from the same vineyard were assessed. Isolates were identified by PCR-Denaturing Gradient Gel Electrophoresis (PCR-DGGE) and sequence analysis of partial 16S rRNA gene. Comparable counts were recorded between Botrytis-infected and sound grape samples. In all cases, the majority of isolates belonged to different species of Enterobacteriaceae. The dominant species in the vineyard was Klebsiella oxytoca that was found in different combinations with Citrobacter freundii, Enterobacter spp., Erwinia sp., Pantoea dispersa, Tatumella ptyseos or other species. In fermenting musts, those populations declined while other species evolved, like Lactobacillus plantarum and Enterobacter ludwigii. Populations in botrytised samples persisted longer during spontaneous fermentations. Present study suggests that bacterial diversity on grapes may be wider than previously described. © 2011 Elsevier B.V. |
en |
| heal.journalName |
International Journal of Food Microbiology |
en |
| dc.identifier.issue |
2-3 |
en |
| dc.identifier.volume |
145 |
en |
| dc.identifier.doi |
10.1016/j.ijfoodmicro.2011.01.017 |
en |
| dc.identifier.spage |
432 |
en |
| dc.identifier.epage |
436 |
en |