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Gewählte Master / Diploma Thesis:

Anton Hundsdorfer (2013): Charakterisierung und Typisierung von potentiellen Weinstarterkulturen.
Master / Diploma Thesis - Institut für Lebensmittelwissenschaften, BOKU-Universität für Bodenkultur, pp 225. UB BOKU obvsg

Data Source: ZID Abstracts

Abstract:: Lactic acid bacteria (LAB) play a very important role in wine production, especially in red wine. They are responsible for the malolactic fermentation (MLF), which occurs spontaneously or due to added starter cultures. It takes place during or after alcoholic fermentation. The main reaction during this process is the decarboxylation of malic acid to lactic acid by malolactic enzymes. The results of the malolactic fermentation are deacidification, production of flavour compounds and microbial stability of the wines. After MLF, wines are usually stabilized by addition of sulfur dioxide. The aim of this work was to discriminate and characterize lactic acid bacteria of Viennese wines using two different PCR-based fingerprinting methods. Therefore, lactic acid bacteria were continuously isolated from wines of two wineries using specific media. Furthermore different strains were tested for the production of the malolactic enzyme and the capability to produce biogenic amines, e.g. histidine, tyrosine and ornithine. The results of this study showed that both, RAPD and Rep-PCR, are suitable and fast methods to characterize lactic acid bacteria and to differentiate them in some cases. However, culture-dependent methods, which are the basics for molecular-biological studies, are very labor intensive and time consuming. The results regarding oenological properties showed, that so-called “positive” LAB do not only possess positive and so-called “negative” LAB do not only possess negative characteristics. However, the isolates, that display potential as a starter culture, need to be checked by microvinification tests in wine.; Beurteilende(r): Kneifel Wolfgang; 1.Mitwirkender: Domig Konrad