Evaluation of the microbiome on untreated grapes and from the must obtained in Romanian rural households
Abstract
Grapes possess a complex microbiome that includes yeasts, bacteria, and molds. This microbial diversity plays a significant role in the quality, flavor, and characteristics of traditional grape-derived products, making microbial monitoring crucial.
The microbial analysis of these microbial groups was carried out on two varieties of Romanian grapes, white and black, which are increasingly rare in Romania. Microbial groups, yeasts, bacteria, filamentous fungi and coliform bacteria were isolated from diluted suspensions obtained from the surface of white and black grapes and from the must squeezed from the two types of grapes.For the isolation of groups of microorganisms, specific nutrient media were used, such as nutrient agar for bacteria, agarized malt for yeasts, Sabourand for filamentous fungi, respectively Lauryl sulfate for coliforms. After incubation in appropriate conditions, it was observed that yeasts have the highest concentration, followed by bacteria.The smallest number was represented by filamentous fungi and coliform bacteria. Also, the number of Gram-positive microorganisms dominates.The load of yeasts, bacteria and filamentous fungi varies quantitatively depending on the changes in abiotic factors.
References
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