Molecular Detection of <i>Acetobacter aceti</i> and <i>Acetobacter pasteurianus</i> at Different Stages of Wine Production
<i>Acetobacter aceti</i> and <i>Acetobacter pasteurianus</i> belong to acetic acid bacteria (AAB), associated with wine spoilage. The timely detection of AAB, thought essential for their control, is however challenging due to the difficulties of their isolation. Thus, it woul...
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2025-01-01
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| Series: | Foods |
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| author | Irina Mitina Cristina Grajdieru Rodica Sturza Valentin Mitin Silvia Rubtov Anatol Balanuta Emilia Behta Angela Deaghileva Fatih Inci Nedim Hacıosmanoğlu Dan Zgardan |
| author_facet | Irina Mitina Cristina Grajdieru Rodica Sturza Valentin Mitin Silvia Rubtov Anatol Balanuta Emilia Behta Angela Deaghileva Fatih Inci Nedim Hacıosmanoğlu Dan Zgardan |
| author_sort | Irina Mitina |
| collection | DOAJ |
| description | <i>Acetobacter aceti</i> and <i>Acetobacter pasteurianus</i> belong to acetic acid bacteria (AAB), associated with wine spoilage. The timely detection of AAB, thought essential for their control, is however challenging due to the difficulties of their isolation. Thus, it would be advantageous to detect them using molecular methods at all stages of winemaking and storage. In this paper, we analyzed wines, musts and grapes of 13 varieties grown in different regions with Protected Geographical Indication of the Republic of Moldova for the presence of AAB, <i>Acetobacter aceti</i> and <i>Acetobacter pasteurianus</i> by real-time PCR and measured wine volatile acidity. Overall, the AAB content in the mature wine explained 33.7% of the variance in the volatile acidity of the mature wine, while the <i>A. pasteurianus</i> content in the mature wine alone explained 59.6% of the variability in the volatile acidity in the wine, and its content in the grapes, must and wine explained about 70% of the variance in the the volatile acidity. This makes <i>A. pasteurianus</i> a good candidate to be a potential predictor of wine volatile acidity. |
| format | Article |
| id | doaj-art-0d3b0935ed944d17bc9de239b4085057 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-0d3b0935ed944d17bc9de239b40850572025-01-10T13:17:53ZengMDPI AGFoods2304-81582025-01-0114113210.3390/foods14010132Molecular Detection of <i>Acetobacter aceti</i> and <i>Acetobacter pasteurianus</i> at Different Stages of Wine ProductionIrina Mitina0Cristina Grajdieru1Rodica Sturza2Valentin Mitin3Silvia Rubtov4Anatol Balanuta5Emilia Behta6Angela Deaghileva7Fatih Inci8Nedim Hacıosmanoğlu9Dan Zgardan10The Institute of Genetics, Physiology and Plant Protection, Moldova State University, 2002 Chisinau, MoldovaThe Institute of Genetics, Physiology and Plant Protection, Moldova State University, 2002 Chisinau, MoldovaDepartment of Oenology and Chemistry, Technical University of Moldova, 2004 Chisinau, MoldovaThe Institute of Genetics, Physiology and Plant Protection, Moldova State University, 2002 Chisinau, MoldovaDepartment of Oenology and Chemistry, Technical University of Moldova, 2004 Chisinau, MoldovaDepartment of Oenology and Chemistry, Technical University of Moldova, 2004 Chisinau, MoldovaDepartment of Preventive Medicine, State University of Medicine and Pharmacy of the Republic of Moldova, 2029 Chisinau, MoldovaThe Institute of Genetics, Physiology and Plant Protection, Moldova State University, 2002 Chisinau, MoldovaNational Nanotechnology Research Center (UNAM), Institute of Materials Science and Nanotechnology, Bilkent University, 06800 Cankaya, Ankara, TurkeyNational Nanotechnology Research Center (UNAM), Institute of Materials Science and Nanotechnology, Bilkent University, 06800 Cankaya, Ankara, TurkeyDepartment of Oenology and Chemistry, Technical University of Moldova, 2004 Chisinau, Moldova<i>Acetobacter aceti</i> and <i>Acetobacter pasteurianus</i> belong to acetic acid bacteria (AAB), associated with wine spoilage. The timely detection of AAB, thought essential for their control, is however challenging due to the difficulties of their isolation. Thus, it would be advantageous to detect them using molecular methods at all stages of winemaking and storage. In this paper, we analyzed wines, musts and grapes of 13 varieties grown in different regions with Protected Geographical Indication of the Republic of Moldova for the presence of AAB, <i>Acetobacter aceti</i> and <i>Acetobacter pasteurianus</i> by real-time PCR and measured wine volatile acidity. Overall, the AAB content in the mature wine explained 33.7% of the variance in the volatile acidity of the mature wine, while the <i>A. pasteurianus</i> content in the mature wine alone explained 59.6% of the variability in the volatile acidity in the wine, and its content in the grapes, must and wine explained about 70% of the variance in the the volatile acidity. This makes <i>A. pasteurianus</i> a good candidate to be a potential predictor of wine volatile acidity.https://www.mdpi.com/2304-8158/14/1/132acetic acid bacteriawine spoilageprimersreal-time PCRvolatile acidity |
| spellingShingle | Irina Mitina Cristina Grajdieru Rodica Sturza Valentin Mitin Silvia Rubtov Anatol Balanuta Emilia Behta Angela Deaghileva Fatih Inci Nedim Hacıosmanoğlu Dan Zgardan Molecular Detection of <i>Acetobacter aceti</i> and <i>Acetobacter pasteurianus</i> at Different Stages of Wine Production Foods acetic acid bacteria wine spoilage primers real-time PCR volatile acidity |
| title | Molecular Detection of <i>Acetobacter aceti</i> and <i>Acetobacter pasteurianus</i> at Different Stages of Wine Production |
| title_full | Molecular Detection of <i>Acetobacter aceti</i> and <i>Acetobacter pasteurianus</i> at Different Stages of Wine Production |
| title_fullStr | Molecular Detection of <i>Acetobacter aceti</i> and <i>Acetobacter pasteurianus</i> at Different Stages of Wine Production |
| title_full_unstemmed | Molecular Detection of <i>Acetobacter aceti</i> and <i>Acetobacter pasteurianus</i> at Different Stages of Wine Production |
| title_short | Molecular Detection of <i>Acetobacter aceti</i> and <i>Acetobacter pasteurianus</i> at Different Stages of Wine Production |
| title_sort | molecular detection of i acetobacter aceti i and i acetobacter pasteurianus i at different stages of wine production |
| topic | acetic acid bacteria wine spoilage primers real-time PCR volatile acidity |
| url | https://www.mdpi.com/2304-8158/14/1/132 |
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