Format

Send to

Choose Destination
Lett Appl Microbiol. 2008 Aug;47(2):134-9. doi: 10.1111/j.1472-765X.2008.02398.x. Epub 2008 Jul 31.

Isolation and characteristics of lactic acid bacteria from koshu vineyards in Japan.

Author information

1
The Institute of Enology and Viticulture, University of Yamanashi, Yamanashi, Japan.

Abstract

AIMS:

To isolate, characterize and identify lactic acid bacteria (LAB) in the vineyards where koshu grapes, a primary wine grape cultivar in Japan, are grown.

METHODS AND RESULTS:

Sixty samples, including leaves, undamaged grape berries and soil under damaged berries, were collected at four koshu vineyards in Yamanashi Prefecture, Japan. One hundred and 15 acid-producing cultures were isolated from these samples, and the isolates were divided into classes by phenotype and then into groups by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA (rDNA). Phenotypic and biochemical characteristics identified seven different bacterial groups (A to G). Lactococcus lactis ssp. lactis was the most abundant type of LAB distributed in three koshu vineyards, and Leuconostoc pseudomesenteroides was the most abundant LAB found in the remaining vineyard. Forty-six isolates produced bacteriocin-like inhibitory substances (BLIS) against the indicator strain Lactobacillus sakei JCM 1157(T).

CONCLUSIONS:

These results suggest that various LAB are distributed in koshu vineyards, of which a large number produce BLIS.

SIGNIFICANCE AND IMPACT OF THE STUDY:

This is the first report describing the distribution and varieties of LAB that exist in koshu vineyards.

[Indexed for MEDLINE]
Free full text

Supplemental Content

Full text links

Icon for Wiley
Loading ...
Support Center