Use of Nutritional Requirements for Brettanomyces bruxellensis to Limit Infections in Wine

摘要: Specific vitamin requirements of the wine spoilage yeast, Brettanomyces bruxellensis, were evaluated. Previous studies had not taken into influences ethanol or nutrient carry-over between sequential transfers vitamin-omitted media. Knowing nutritional needs, limiting growth yeast in by selective removal important vitamins was investigated. Six strains B. bruxellensis grown and sequentially transferred single None required p-aminobenzoic acid, folic nicotinic myo-inositol, pantothenic riboflavin. While some needed thiamin depending on absence/presence ethanol, all greatly affected biotin. Here, concentrations ≥0.2 µg/L to achieve populations >106 cfu/mL for high (104 cfu/mL) low (102 initial inoculums. At <0.2 µg/L, culturabilities either remained unchanged increased less than two logs after 40 days. Since protein avidin binds irreversibly biotin, egg whites containing purified added a diminish bioavailability vitamin. biotin reduced, achieved decreased one three logs, thereby supporting further development depletion strategies winemaking.