Biodiversity of Bacteria Isolated from Home-Made Wine and Vinegar

Abstract

Wine is an alcoholic beverage made grapes fermented without the addition of sugars, acids, enzymes, water. It has been consumed by human beings in religious ceremonies since ancient times. Vinegar is sour juice that is used as a sweetener in meals, in salads, or as a preservative such as brine. It has a great variety of industrial, medical, and domestic uses are still commonly practiced today. The aim of this study was to determine the bacterial biodiversity of home-made wine and vinegar using classic and molecular methods. Morphological, cultural and biochemical identifications were made according to the Bergey’s Manual of Systematic Bacteriology. For molecular identification 16S rDNA-PCR method was used. PCR results of these samples were send to the sequencing. BLASTn software was used to match our sequences with the ones in GenBank. In this study, bacteria colonies were isolated from home-made wine and vinegar. According to molecular results acetic acid and lactic acid bacteria were found.

Keywords

• 16S rDNA
• Biodiversity
• Wine
• Vinegar
• Bacteria

Biodiversity of Bacteria Isolated from Home-Made Wine and Vinegar

Abstract

Wine is an alcoholic beverage made grapes fermented without the addition of sugars, acids, enzymes, water. It has been consumed by human beings in religious ceremonies since ancient times. Vinegar is sour juice that is used as a sweetener in meals, in salads, or as a preservative such as brine. It has a great variety of industrial, medical, and domestic uses are still commonly practiced today. The aim of this study was to determine the bacterial biodiversity of home-made wine and vinegar using classic and molecular methods. Morphological, cultural and biochemical identifications were made according to the Bergey’s Manual of Systematic Bacteriology. For molecular identification 16S rDNA-PCR method was used. PCR results of these samples were send to the sequencing. BLASTn software was used to match our sequences with the ones in GenBank. In this study, bacteria colonies were isolated from home-made wine and vinegar. According to molecular results acetic acid and lactic acid bacteria were found.

Keywords

• 16S rDNA
• Biodiversity
• Wine
• Vinegar
• Bacteria

References

1. Hainzelin, É., Nouaille, C. (2013). The Diversity of Living Organisms: The Engine for Ecological Functioning, É. Hainzelin (Eds.), Cultivating Biodiversity to Transform Agriculture, Montpellier, France, pp. 11-35.
2. Johnston, C.S., Gaas, C.A. (2006). Vinegar: Medicinal Uses and Antiglycemic Effect. Medscape General Medicine, 8(2): 61-73.
3. Liu, D.R., Zhu, Y., Beeftink, R., Ooijkaas, L., Rinzema, A., Chen, J. (2004). Chinese vinegar and its solid-state fermentation process. Food Reviews International, 20(4): 407- 424.
4. Kersters, K., Lisdiyanti, P., Komagata, K., Swings, J. (2006). The family Acetobacteraceae: the genera Acetobacter, Acidomonas, Asaia, Gluconacetobacter, Gluconobacter, and Kozakia. Dworkin M., Falkow S., Rosenberg E., Schleifer K.H., Stackebrandt E. (Eds.), The Prokaryotes, Springer, New York, pp. 163-200.
5. Pretorius, I.S., Van der Westhuizen, T.J., Augustyn, O.P.H. (1999). Yeast Biodiversity in vineyards and wineries and its importance to the South African Wine Industry. A Review. South African Journal for Enology and Viticulture, 20(2): 61-70.
6. Wang, C.Y., Zhang, J., Gui, Z.Z. (2015). Acetobacter bacteria are found in Zhenjiang vinegar grains. Genetics and Molecular Research, 14(2): 5054-5064.
7. Sharafi, S.M., Rasooli, I., Beheshti-Maal, K. (2010). Isolation, characterization and optimization of indigenous acetic acid bacteria and evaluation of their preservation methods. Iranian Journal of Microbiology, 2(1): 38-41.
8. Krieg, N.R., Holt, J.G., (1984). Bergey’s Manual of Systematic Bacteriology. Williams and Wilkins, Baltimore, MD.

9. De Boer, S.H., Ward, L.J. (1995). PCR detection of Erwinia carotovora subsp atroseptica associated with potato tissue. Phytopathology, 85(8): 854-858.
10. Ruiz, P., Seseña, S., Izquierdo, P.M., Palop, M.L. (2010). Bacterial biodiversity and dynamics during malolactic fermentation of Tempranillo wines as determined by a culture-independent method (PCR-DGGE). Applied Microbiology and Biotechnology, 86(5): 1555-1562.
11. Torija, M.J., Mateo, E., Guillamón, J.M., Mas, A. (2010). Identification and quantification of acetic acid bacteria in wine and vinegar by TaqMan–MGB probes. Food Microbiology, 27(2): 257-265.
12. Sharafi, S.M., Rasooli, I., Beheshti-Maal, K. (2010). Isolation, characterization and optimization of indigenous acetic acid bacteria and evaluation of their preservation methods. Iranian Journal of Microbiology, 2(1): 38-45.
13. Wu, J., Gullo, M., Chen, F., Giudici, P. (2010). Diversity of Acetobacter pasteurianus strains isolated from solid-state fermentation of cereal vinegars. Current Microbiology, 60(4): 280-286.
14. Kommanee, J., Tanasupawat, S., Yukphan, P., Thongchul, N., Moonmangmee, D., Yamada, Y. (2012). Identification of Acetobacter strains isolated in Thailand based on the phenotypic, chemotaxonomic, and molecular characterizations. Science Asia, 38(1): 44-53.
15. Wu, J.J., Ma, Y.K., Zhang, F.F., Chen, F.S. (2012). Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar. Food Microbiology, 30(1): 289-297.
16. Trček, J., Ramuš, J., Raspor, P. (1997). Phenotypic characterization and RAPD-PCR profiling of Acetobacter sp. isolated from spirit vinegar production. Food Technology and Biotechnology, 35(1): 63-67.
17. Hidalgo, C., Mateo, E., Mas, A., Torija, M.J. (2012). Identification of yeast and acetic acid bacteria isolated from the fermentation and acetification of persimmon (Diospyros kaki). Food Microbiology, 30(1): 98-104.
18. Petri, A., Pfannebecker, J., Fröhlich, J., König, H. (2013). Fast identification of wine related lactic acid bacteria by multiplex PCR. Food Microbiology, 33(1): 48-54.
19. Wang, Z., Ning, Z., Shi, J., Feng, W., Liu, Y., Liang, X. (2015). Comparative proteome of Acetobacter pasteurianus Ab3 during the high acidity rice vinegar fermentation. Applied Biochemistry and Biotechnology, 177(8): 1573-1588.
20. Štornik, A., Skok, B., Trček, J. (2016). Comparison of cultivable acetic acid bacterial microbiota in organic and conventional apple cider vinegar. Food Technology and Biotechnology, 54(1): 113-119.
21. Trček, J., Mahnič, A., Rupnik, M. (2016). Diversity of the microbiota involved in wine and organic apple cider submerged vinegar production as revealed by DHPLC analysis and next-generation sequencing. International Journal of Food Microbiology, 16(223): 57-62.
22. Liu, W., Pang, H., Zhang, H., Cai, Y. (2014). Biodiversity of Lactic Acid Bacteria. H. Zhang and Y. Cai (eds.), Lactic Acid Bacteria. Springer, New York, pp. 103-203.
23. Wu, J.J., Ma, Y.K., Zhang, F.F., Chen, F.S. (2012). Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of Shanxi aged vinegar, a traditional Chinese vinegar. Food Microbiology, 30:289-297.