Development of basic technology for isolating lactic acid bacteria and Elucidation of the microbial flora involved in spontaneous fermentation winemaking

2023 Fiscal Year Final Research Report

• Project/Area Number: 21K05873
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 41050:Environmental agriculture-related
• Research Institution: University of Yamanashi
• Principal Investigator: Otoguro Misa 山梨大学, 大学院総合研究部, 准教授 (20635099)
• Project Period (FY): 2021-04-01 – 2024-03-31
• Keywords: 自然発酵 / ワイン / 酵母叢 / 運動性乳酸菌

Outline of Final Research Achievements

Although the isolation of motile lactic acid bacteria is sample-dependent, it was shown that it is possible to isolate motile lactic acid bacteria using the multi-well plate method. Furthermore, as a way to solve the problem of sample dependency, it was shown that PCR using primers designed based on the sequence of the fliG gene of L. vini JCM 14280T may be useful for screening samples.

It was revealed that regional differences at the genus, species and strain levels are observed in the yeasts that inhabit the natural fermentation liquid of grapes, and that these differences impart different characteristics to the aroma and flavor components of wine. In winemaking, it was shown that it is possible to create wines that reflect the terroir, which has the "characteristics of the land."

Free Research Field

応用微生物学

Academic Significance and Societal Importance of the Research Achievements

ワインの自然発酵中に存在する多数の乳酸菌や酵母が取得できるとともに、分離報告例のない新規微生物群を取得でき、持続的な研究開発につなげることが可能となる。特に運動性乳酸菌は遺伝子や薬剤の新たなベクターとして利用できる可能性も秘めている。
考案した種々の分離方法は独自性が高く、国内の醸造用ブドウ畑などの環境中から土着の酵母や乳酸菌といった多様な微生物を取得することで日本ワインのテロワール・産地の個性に新たに「微生物という概念」を導入することができ、ワインに複雑性を付与するための日本独自のワイン醸造技術の確立に貢献することができる。