Affordable Access

Publisher Website

Sulphur dioxide affects culturability and volatile phenol production byBrettanomyces/Dekkera bruxellensis

Authors
Journal
International Journal of Food Microbiology
0168-1605
Publisher
Elsevier
Publication Date
Volume
143
Identifiers
DOI: 10.1016/j.ijfoodmicro.2010.07.022
Keywords
  • Brettanomyces Bruxellensis
  • Dekkera Bruxellensis
  • Sulfur Dioxide
  • Viability
  • Vbnc
  • Volatile Phenols
Disciplines
  • Chemistry

Abstract

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 0.2 mg/L and for two strains at the concentration of 0.4 mg/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.

There are no comments yet on this publication. Be the first to share your thoughts.