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Characterization of Bacillus megaterium, Bacillus pumilus, and Paenibacillus polymyxa isolated from a Pinot noir wine from Western Washington State.
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- Author(s): von Cosmos, Nicolas H.1; Watson, Bruce A.2; Fellman, J.K.3; Mattinson, D.S.3; Edwards, Charles G.1
- Source:
Food Microbiology. Oct2017, Vol. 67, p11-16. 6p.- Subject Terms:
- Source:
- Additional Information
- Subject Terms:
- Abstract: This report provides the first confirmed evidence of Bacillus -like bacteria present in a wine from Washington State. These bacteria were isolated from a 2013 Pinot noir wine whose aroma was sensorially described as being ‘dirty’ or ‘pond scum.’ Based on physiological traits and genetic sequencing, three bacterial isolates were identified as Bacillus megaterium (strain NHO-1), Bacillus pumilus (strain NHO-2), and Paenibacillus polymyxa (strain NHO-3). These bacteria grew in synthetic media of low pH (pH 3.5) while some survived ethanol concentrations up to 15% v/v. However, none tolerated molecular SO 2 concentrations ≥0.4 mg/l. Growth of strains NHO-1 and NHO-3 in a Merlot grape juice resulted in increases of titratable and volatile acidities while decreases in titratable acidity were noted for NHO-2. [ABSTRACT FROM AUTHOR]
- Abstract: Copyright of Food Microbiology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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