Impact of sulphur dioxide on the viability, culturability, and volatile phenol production of Dekkera bruxellensis in wine

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作   者：

Monica Agnolucci;  Caterina Cristani;  Silvia Maggini;  Francesco Rea;  Angela Cossu;  Antonio Tirelli;  Marco Nuti; 

作者机构：

56124 Pisa;  Via del Borghetto 80;  Department of Agriculture;  University of Pisa;  Department of Food;  Via Celoria 2;  Food and Environment;  University of Milano;  Environmental and Nutritional Sciences;  Milano;  Italy; 

关键词：

Wine;  Brettanomyces;  Dekkera bruxellensis;  Non-culturable state;  Sulphur dioxide;  Volatile phenols; 

期刊名称：

Annals of microbiology

i s s n：

1590-4261

年卷期：

2014 年 64 卷 2 期

页   码：

653-659

页   码：

摘   要：

Viability and culturability of eight Dekkera bruxellensis strains in wine along with the accumulation of volatile phenols in response to increasing concentrations of molecular sulphur dioxide (mSO_2) were investigated. mSO_2 concentrations up to 1mg/L induced the non-culturable state of a portion of the population in all the strains to a different extent for each strain, although the cells were still viable. At 1.4 mg/L mSO_2, cells were non-culturable, though 0.38-29.01%of cells retained their viability. When exposed to 2.1 mg/L mSO_2, viable cells were not detected. Up to 0.24mg/L 4-vinylguaiacol and up to 0.73 mg/L 4-ethylphenol were accumulated by nonculturable and dead Dekkera bruxellensis strains, respectively. The concentration of mSO_2 needed for the transition fromviable to non-culturable state of D. bruxellensis strains was higher in wine than in synthetic wine medium. The volatile phenols accumulated in wine were different from those produced in synthetic wine medium, although their accumulation kinetics were similar.