{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,30]],"date-time":"2026-09-30T13:41:23Z","timestamp":1790775683881,"version":"4.1.0"},"reference-count":15,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2004,2,2]],"date-time":"2004-02-02T00:00:00Z","timestamp":1075680000000},"content-version":"vor","delay-in-days":1,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["J. Basic Microbiol."],"published-print":{"date-parts":[[2004,2]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p>We have investigated the prevalence of spoilage lactic acid bacteria (LAB) in table wines produced in the Apulia region. The occurrence of LAB was evaluated in wines produced with low sulphur dioxide doses and not supplemented with selected malolactic starters such as <jats:italic>Oenococcus oeni<\/jats:italic>. About 150 strains were isolated from wine must and a molecular characterization was performed using PCR\u2010based techniques. Most of the strains analysed belonged to <jats:italic>Lactobacillus plantarum<\/jats:italic> species. However, some of the strains were identified as <jats:italic>Pediococcus damnosus<\/jats:italic> and <jats:italic>Leuconostoc<\/jats:italic> sp. The amplified fragments of <jats:italic>Pediococcus damnosus<\/jats:italic> were cloned and sequenced. The coding sequence was highly homologous to that of the ropy plasmid confirming that the isolated strain was a ropy<jats:sup>+<\/jats:sup> <jats:italic>Pediococcus damnosus<\/jats:italic>. In all the samples analysed, the final must pH value reached was relatively high (from 3.78 to 3.90). The high pH values had probably negatively influenced (counteracted) the activity of sulphur dioxide added, allowing proliferation of spoilage wine microorganisms.<\/jats:p>","DOI":"10.1002\/jobm.200310281","type":"journal-article","created":{"date-parts":[[2004,2,4]],"date-time":"2004-02-04T13:00:38Z","timestamp":1075899638000},"page":"10-16","source":"Crossref","is-referenced-by-count":50,"title":["Molecular characterization of lactic acid populations associated with wine spoilage"],"prefix":"10.1002","volume":"44","author":[{"given":"L.","family":"Beneduce","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"G.","family":"Spano","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"A.","family":"Vernile","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"D.","family":"Tarantino","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"S.","family":"Massa","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2004,2,2]]},"reference":[{"key":"e_1_2_1_2_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1574-6968.1998.tb12934.x"},{"key":"e_1_2_1_3_1","doi-asserted-by":"crossref","first-page":"137","DOI":"10.5344\/ajev.1988.39.2.137","article-title":"Properties of wine lactic acid bacteria: their potential oenological significance","volume":"39","author":"Davies C. 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