Microorganisms with capacity for phosphate solubilization in Dão red wine (Portugal)

  1. L. R. Silva
  2. R. Rivas
  3. A. M. Pinto
  4. P. F. Mateos
  5. E. Martínez-Molina
  6. E. Velázquez
  1. 1 Instituto Politécnico de Viseu

    Instituto Politécnico de Viseu

    Viseu, Portugal

    ROR https://ror.org/0235kxk33

  2. 2 Universidad de Salamanca

    Universidad de Salamanca

    Salamanca, España

    ROR https://ror.org/02f40zc51

First International Meeting on Microbial Phosphate Solubilization, Salamanca, Spain, July 16–19, 2002
  1. E. Velázquez (coord.)
  2. C. Rodríguez-Barrueco (coord.)

ISBN: 978-1-4020-4019-1 978-90-481-7013-5 978-1-4020-5765-6

Year of publication: 2007

Congress: First International Meeting on Microbial Phosphate Solubilization,Salamanca, Spain, July 16–19, 2002

Type: Conference paper

DOI: 10.1007/978-1-4020-5765-6_36 GOOGLE SCHOLAR


The red wine production is a complex microbiological process involving several microorganisms. Yeasts are the responsible of alcoholic fermentation and bacteria develop the malo-lactic fermentation. These two processes are essential for the red wine production. However, other bacteria develop process that cause spoilage in the wine. The acetic bacteria oxidize the ethanol to acetic acid. Within these bacteria genera Acetobacter and Gluconobacter are the most important producers of wine spoilage. We have identified the strain 39PCAac1 as Gluconobacter oxydans subsp. oxydans in Dão red wine (Portugal). This strain shows high ability to solubilize phosphate.

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