Microbiota of Tokaj Grape Berries of Slovak Regions

Bacteria, yeasts and microscopic fungi, which are live and grow normally on the grape surfaces, are important for winemaking. The aim of this study was to investigate the microbiota of the Tokaj wines grapes of Slovak origin. The total bacterial count ranged from 2.48 log cfu/g to 4.52 log cfu/g. Malt Extract Agar (MEA) with acid base indicator bromocresol green was used for cultivation of yeast and microscopic fungi and the number of this microorganisms ranged from 1.11 log cfu/g to 4.16 log cfu/g. We found following bacterial species: Staphylococcus epidermidis, Micrococcus luteus, Paenibacillus pasadenensis and Sphingomonas sp. Identified yeasts species included Candida sorbose, Kloeckera apiculata, Metschnikowia pulcherrima, Rhodotorula glutinis, Rhodotorula mucilaginosa and Saccharomyces cerevisiae. From microscopic fungi were isolated: Alternaria sp., Arthrinium sp., Aspergillus niger, Aureobasidium pullulans, Botrytis cinerea, Cladosporium sp., Eurotium sp., Geotrichum candidum, Penicillium expansum, Penicillium sp. and Rhizopus sp. The most dominant species of Tokaj grape were Kloeckera apiculata and Metchnikowia pulcherrima.