The effect of different sulphur dioxide concentrations on culturability and viability of seven haplotypes of Brettanomyces bruxellensis was tested in a synthetic wine medium (SWM) and a different response to molecular SO2 among strains was detected. Sulphur dioxide induced a viable but non culturable (VBNC) state in all the strains. The greater amount of VBNC cells were identified for five strains at molecular SO2 concentrations of 0.2 mg/L and for two strains at the concentration of 0.4 mg/L. The evidence for VBNC state was also supported by cell culturability recovery after SO2 removal. Vinyl phenols were detected in media containing VBNC or dead B. bruxellensis, suggesting that its spoilage metabolism could be maintained during wine storage. Overall, this study indicates that SO2 is a chemical stressor inducing VBNC state in B. bruxellensis grown in synthetic wine medium. Further studies are needed to evaluate the effects of SO2 on the metabolism of this yeast in wine spoilage.
Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis.
Sbrana C;
2010
Abstract
The effect of different sulphur dioxide concentrations on culturability and viability of seven haplotypes of Brettanomyces bruxellensis was tested in a synthetic wine medium (SWM) and a different response to molecular SO2 among strains was detected. Sulphur dioxide induced a viable but non culturable (VBNC) state in all the strains. The greater amount of VBNC cells were identified for five strains at molecular SO2 concentrations of 0.2 mg/L and for two strains at the concentration of 0.4 mg/L. The evidence for VBNC state was also supported by cell culturability recovery after SO2 removal. Vinyl phenols were detected in media containing VBNC or dead B. bruxellensis, suggesting that its spoilage metabolism could be maintained during wine storage. Overall, this study indicates that SO2 is a chemical stressor inducing VBNC state in B. bruxellensis grown in synthetic wine medium. Further studies are needed to evaluate the effects of SO2 on the metabolism of this yeast in wine spoilage.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
