Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis.
作者： Monica Agnolucci , Francesco Rea , Cristiana Sbrana , Caterina Cristani , Daniela Fracassetti
DOI: 10.1016/J.IJFOODMICRO.2010.07.022
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摘要: Abstract The effect of different sulphur dioxide concentrations on culturability and viability seven strains Brettanomyces bruxellensis was tested in a synthetic wine medium (SWM) response to molecular SO2 among detected. Sulphur induced viable but non culturable (VBNC) state all the strains. greater percentage VBNC cells were identified for five at 0.2 mg/L two concentration 0.4 mg/L. Vinyl phenols detected media containing or not B. bruxellensis, suggesting that its spoilage metabolism could be maintained during storage. Overall, this study indicates is chemical stressor inducing grown medium. Further studies are needed evaluate effects yeast spoilage.
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