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Gewählte Master / Diploma Thesis:

Dobroslava Lehner (2010): Diversität der Milchsäurebakterien im Wein Etablierung von kulturabhängigen und kulturunabhängigen Methoden zur Detektion von Milchsäurebakterien.
Master / Diploma Thesis - Institut für Lebensmittelwissenschaften, BOKU-Universität für Bodenkultur, pp 238. UB BOKU obvsg

Data Source: ZID Abstracts
Abstract:
In the context of this diploma thesis the diversity of lactic acid bacteria during the making of selected wines is examined and discussed. On the basis of a literature survey different nutrient media were tested according to their applicability to isolate lactic acid bacteria from must and wine samples. Isolates received in the course of these analyses were identified using PCR based methods. As generally observed, cultivation dependent methods often exhibit an incomplete representation of the true lactic acid bacterial diversity. Thus, culture independent molecular techniques are more frequently used to investigate the diversity of complex microbial ecologies. Therefore, denaturing gradient gel electrophoresis (DGGE) was applied within this study to detect lactic acid bacteria including viable but non-cultureable ones in must and wine. Furthermore, results were compared to those obtained by culture dependent methods. The cultivation of lactic acid bacteria from must and wine on different nutrient media has shown that these bacteria have special nutritional and environmental requirements. Based on the received results two suitable culture media were chosen for further investigations. The results of culture independent, molecular biological methods were in agreement with those received by cultivation and PCR based identification regarding defined areas. However, in contrast to culture dependent methods with media supporting the growth of selected lactic acid bacteria, DGGE based analyses provide a clearer picture of the true bacterial diversity. Further improvements concerning the identification of isolates using PCR and sequencing are needed to analyse the microbiota of must and wine in more detail.

Beurteilende(r): Kneifel Wolfgang
1.Mitwirkender: Domig Konrad
2.Mitwirkender: Mayrhofer Sigrid

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