IDENTIFICATION OF NEW ISOLATES (MICRO-ORGANISMS) FROM VINEYARD EPIPHYTIC MICROFLORA USING MALDI-TOF MASS SPECTROMETRY Print

IDENTIFICATION OF NEW ISOLATES (MICRO-ORGANISMS) FROM VINEYARD EPIPHYTIC MICROFLORA USING MALDI-TOF MASS SPECTROMETRY

Iuliana Diana Bărbulescu1*, Constanţa Mihai2, Mihaela Begea3, Mihai Frîncu2, Liviu Grigorică4, Gabriel Roceanu5, Simona-Ioana Marinescu1, Răzvan Teodorescu2, Radu Tamaian6,7,8*


1Pharmacorp Innovation SRL, Bucharest, Romania; 2University of Agronomic Sciences and Veterinary Medicine Bucharest, Romania; 3University Politehnica of Bucharest, Romania; 4Bevitech SRL, Bucharest, Romania; 5Carl Reh Winery SRL, Bucharest, Romania; 6National Research and Development Institute for Cryogenics and Isotopic Technologies - ICSI Rm. Valcea, Uzinei Street no. 4, P.O. Box Râureni 7, 240050, Râmnicu Vâlcea, Romania; 7University of Bucharest, Faculty of Physics, 3Nano-SAE Research Centre, Bucharest-Măgurele, Romania; 8Biotech Corp SRL, 4th Uzinei Street, Râmnicu Vâlcea, Romania

ABSTRACT

This paper presents the identification of new isolates (micro-organisms) from mature grapes berries & leaves of specific grape varieties and soil from Oprișor area, using MALDI-TOF mass spectrometry. Red grape varieties taken in study were: Cabernet Sauvignon, two Merlot varieties and Shiraz. In the previous study we identified yeast by MALDI-TOF from this wine area. For each variety of red grapes, leaves and soil samples have been also studied. The main micro-organisms from soil were Bacillus sp. from Cabernet area. From Shiraz and Merlot grapes samples the MALDI-TOF score value was 1.26 respectively 1.552, indicating a not reliable identification using MALDI-TOF mass spectrometry. These samples have been also characterized from microscopic and macroscopic point of view. Part of the samples which did not give reliable results by MALDI-TOF mass spectrometry will be the object for the next studies for more precise identification using techniques of molecular taxonomy.

Keywords: MALDI-TOF mass spectrometry, wines, yeast, bacteria.

 

 

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*Corresponding authors: Diana Iuliana Barbulescu, E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it and Radu Tamaian, E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it phone: 0250 732744, fax: 0250 732746