Impact of sulphur dioxide on the viability, culturability, and volatile phenol production of Dekkera bruxellensis in wine
作者： Monica Agnolucci , Caterina Cristani , Silvia Maggini , Francesco Rea , Angela Cossu
DOI: 10.1007/S13213-013-0698-6
关键词:
摘要: Viability and culturability of eight Dekkera bruxellensis strains in wine along with the accumulation volatile phenols response to increasing concentrations molecular sulphur dioxide (mSO2) were investigated. mSO2 up 1 mg/L induced non-culturable state a portion population all different extent for each strain, although cells still viable. At 1.4 mSO2, non-culturable, though 0.38–29.01 % retained their viability. When exposed 2.1 viable not detected. Up 0.24 4-vinylguaiacol 0.73 4-ethylphenol accumulated by dead strains, respectively. The concentration needed transition from D. was higher than synthetic medium. those produced medium, kinetics similar.
springer.com
sci-hub.se 参考文章(24)
Christine Rychlewski, Pascal Ribéreau-Gayon, Jeffrey M. Branco, The microbiology of wine and vinifications Wiley. ,(2006)
Pascal Ribéreau-Gayon, Handbook of Enology ,(2001)
Johanna Blomqvist, Violeta Sànchez Nogué, Marie Gorwa-Grauslund, Volkmar Passoth, Physiological requirements for growth and competitiveness of Dekkera bruxellensis under oxygen-limited or anaerobic conditions Yeast. ,vol. 29, pp. 265- 274 ,(2012) , 10.1002/YEA.2904
Jennifer Newton, Ed Larmie, Michael D. Hale, Katherine Mccafferty, James S. Swan, The influence of oak seasoning and toasting parameters on the composition and quality of wine American Journal of Enology and Viticulture. ,vol. 50, pp. 495- 502 ,(1999)
Virginie Serpaggi, Fabienne Remize, Ghislaine Recorbet, Eliane Gaudot-Dumas, Anabelle Sequeira-Le Grand, Hervé Alexandre, Characterization of the “viable but nonculturable” (VBNC) state in the wine spoilage yeast Brettanomyces Food Microbiology. ,vol. 30, pp. 438- 447 ,(2012) , 10.1016/J.FM.2011.12.020
V. Millet, A. Lonvaud-Funel, The viable but non-culturable state of wine micro-organisms during storage. Letters in Applied Microbiology. ,vol. 30, pp. 136- 141 ,(2000) , 10.1046/J.1472-765X.2000.00684.X
Monica Agnolucci, Francesco Rea, Cristiana Sbrana, Caterina Cristani, Daniela Fracassetti, Antonio Tirelli, Marco Nuti, Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis. International Journal of Food Microbiology. ,vol. 143, pp. 76- 80 ,(2010) , 10.1016/J.IJFOODMICRO.2010.07.022
R. Suárez, J.A. Suárez-Lepe, A. Morata, F. Calderón, The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review Food Chemistry. ,vol. 102, pp. 10- 21 ,(2007) , 10.1016/J.FOODCHEM.2006.03.030
M. Agnolucci, I. Vigentini, G. Capurso, A. Merico, A. Tirelli, C. Compagno, R. Foschino, M. Nuti, Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines. International Journal of Food Microbiology. ,vol. 130, pp. 238- 244 ,(2009) , 10.1016/J.IJFOODMICRO.2009.01.025
Pascal Chatonnet, Denis Dubourdie, Jean-noël Boidron, Monique Pons, The origin of ethylphenols in wines Journal of the Science of Food and Agriculture. ,vol. 60, pp. 165- 178 ,(1992) , 10.1002/JSFA.2740600205