Microbial communities in air and wine of a winery at two consecutive vintages

• Published in: International journal of food microbiology Vol. 190; pp. 44 - 53
• Main Authors: Pérez-Martín, Fátima, Seseña, Susana, Fernández-González, Mónica, Arévalo, María, Palop, María Llanos
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 03.11.2014; Elsevier
• Subjects: Air; Air Microbiology; Biodiversity; Biological and medical sciences; Denaturing Gradient Gel Electrophoresis; Fermentation; Food industries; Food microbiology; Fundamental and applied biological sciences. Psychology; Genotype; Lactic acid bacteria; Leuconostoc - genetics; Leuconostoc - isolation & purification; Leuconostoc mesenteroides; Oenococcus - genetics; Oenococcus - isolation & purification; Oenococcus oeni; Polymerase Chain Reaction; Saccharomyces cerevisiae; Saccharomyces cerevisiae - genetics; Saccharomyces cerevisiae - isolation & purification; Spain; Vitaceae; Wine; Wine - microbiology; Winemaking process; Yeast; Spain; Wine; Lactic acid bacteria; Winemaking process; Yeast; Air; Alcoholic beverage; Wine making; Operating process; Microbial community; Vintage
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2014.08.020

The aim of this study was to assess, both quantitatively and qualitatively, the populations of lactic acid bacteria (LAB) and yeasts in air and wine of a winery, in order to evaluate the possible exchange of microorganisms between them. Samples were taken in a winery located in Castilla-La Mancha (Spain) during the winemaking period of two consecutive vintages (2011 and 2012). The microbial composition was determined by using both a culture-dependent method and a culture-independent method, PCR-denaturing gradient gel electrophoresis (PCR-DGGE). In addition, genetic characterization of isolates from plates was carried out. A high diversity of species was detected in air and wine samples from both vintages. Leuconostoc mesenteroides was the predominant lactic acid bacteria in air from both vintages while Oenococcus oeni was the predominant in wine. Saccharomyces cerevisiae was the most frequently isolated yeast in both air and wine. Typing of O. oeni and S. cerevisiae isolates from air and wine samples showed the presence of coincident genotypes in both samples, that would confirm the exchange of microorganisms between the two environments, air and wine, and furthermore some of these genotypes were also found at samples taken at different vintages, indicating that they would remain in the winery. The results display the influence of the activity taking place in the winery and the moment of fermentation of the wines in tanks, on the microorganisms present in the air and the role of the air for the dispersal of microorganisms within the winery. •A high diversity of bacterial species has been found in air of a winery.•Coincident genotypes of O. oeni and S. cerevisiae are present in both air and wine.•Air microbiota was analyzed by using culture-dependent and independent methods.•A relationship between air microbiota and winemaking process exists.•Air could be considered a tool for unintentional inoculation of fermentation tanks.