ArticleWorld journal of microbiology & biotechnology2014
Biodiversity of Lactobacillus plantarum from traditional Italian wines.
Article in World journal of microbiology & biotechnology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed.
- Phenotypic Biodiversity and Niche-Associated Functional Traits inCurrent issues in molecular biology · 2026Article
- β-Glucosidase Activity ofFoods (Basel, Switzerland) · 2025Review
- Screening and Selection of Native Lactic Acid Bacteria Isolated from Chilean Grapes.Foods (Basel, Switzerland) · 2025Article
- Application of Strain Selection Technology in Alcoholic Beverages: A Review.Foods (Basel, Switzerland) · 2024Review
- Production of Conjugated Linoleic Acid (CLA) byFoods (Basel, Switzerland) · 2024Review
- Diversity of fungal communities on Cabernet and Aglianico grapes from vineyards located in Southern Italy.Frontiers in microbiology · 2024Article
- Biosynthesis of Gamma-Aminobutyric Acid (GABA) byCurrent issues in molecular biology · 2023Review
- Complete Closed Genome Sequence of the Inulin-Utilizing Lactiplantibacillus plantarum Strain Lp900, Obtained Using a Hybrid Nanopore and Illumina Assembly.Microbiology resource announcements · 2021Article
- Effect of exogenous proline on the ethanolic tolerance and malolactic performance ofJournal of food science and technology · 2020Article
- Inter- and Intra-Species Diversity of Lactic Acid Bacteria inMicroorganisms · 2020Article
- Antimicrobial Activity againstAntibiotics (Basel, Switzerland) · 2020Article
- Low-Fat and High-Quality Fermented Sausages.Microorganisms · 2020Article
- Effect of Biofilm Formation byFoods (Basel, Switzerland) · 2020Article
- Inoculum Strategies and Performances of Malolactic StarterMicroorganisms · 2020Article
- Evaluation of Malolactic Bacteria Associated with Wines from Albariño Variety as Potential Starters: Screening for Quality and Safety.Foods (Basel, Switzerland) · 2020Article
- Finding Functional Differences Between Species in a Microbial Community: Case Studies in Wine Fermentation and Kefir Culture.Frontiers in microbiology · 2019Article
- Sequential inoculum of Hanseniaspora guilliermondii and Saccharomyces cerevisiae for winemaking Campanino on an industrial scale.World journal of microbiology & biotechnology · 2018Article
- Sub-optimal pH Preadaptation Improves the Survival ofFrontiers in microbiology · 2017Article
- Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability.TheScientificWorldJournalArticle
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Authors and funding
9 authors.
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No grant is acknowledged in the PubMed record.
Abstract
In this study, 23 samples of traditional wines produced in Southern Italy were subjected to microbiological analyses with the aim to identify and biotype the predominant species of lactic acid bacilli. For this purpose, a multiple approach, consisting in the application of both phenotypic (API 50CHL test) and biomolecular methods (polymerase chain reaction-denaturing gradient gel electrophoresis and 16S rRNA gene sequencing) was used. The results showed that Lactobacillus plantarum was the predominant species, whereas Lb. brevis was detected in lower amount. In detail, out of 80 isolates 58 were ascribable to Lb. plantarum and 22 to Lb. brevis. Randomly amplified polymorphic DNA-polymerase chain reaction was used to highlight intraspecific variability among Lb. plantarum strains. Interestingly, the cluster analysis evidenced a relationship between different biotypes of Lb. plantarum and their origin, in terms of wine variety. Data acquired in this work show the possibility to obtain several malolactic fermentation starter cultures, composed by different Lb. plantarum biotypes, for their proper use in winemaking processes which are distinctive for each wine.
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