| Literature DB >> 20705352 |
Monica Agnolucci1, Francesco Rea, Cristiana Sbrana, Caterina Cristani, Daniela Fracassetti, Antonio Tirelli, Marco Nuti.
Abstract
The effect of different sulphur dioxide concentrations on culturability and viability of seven strains of Brettanomyces bruxellensis was tested in a synthetic wine medium (SWM) and a different response to molecular SO(2) among strains was detected. Sulphur dioxide induced a viable but non culturable (VBNC) state in all the strains. The greater percentage of VBNC cells were identified for five strains at molecular SO(2) concentrations of 0.2mg/L and for two strains at the concentration of 0.4mg/L. Vinyl phenols were detected in media containing VBNC or not viable B. bruxellensis, suggesting that its spoilage metabolism could be maintained during wine storage. Overall, this study indicates that SO(2) is a chemical stressor inducing VBNC state in B. bruxellensis grown in synthetic wine medium. Further studies are needed to evaluate the effects of SO(2) on the metabolism of this yeast in wine spoilage. Copyright 2010 Elsevier B.V. All rights reserved.Entities:
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Year: 2010 PMID： 20705352 DOI： 10.1016/j.ijfoodmicro.2010.07.022
Source DB: PubMed Journal: Int J Food Microbiol ISSN： 0168-1605 Impact factor: 5.277