Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis.
The effect of different sulphur dioxide concentrations on culturability and viability of seven strains of Brettanomyces bruxellensis was tested in a synthetic wine medium (SWM) and a different response to molecular SO(2) among strains was detected. Sulphur dioxide induced a viable but non culturable (VBNC) state in all the strains. The greater percentage of VBNC cells were identified for five strains at molecular SO(2) concentrations of 0.2mg/L and for two strains at the concentration of 0.4mg/L. Vinyl phenols were detected in media containing VBNC or not viable B. bruxellensis, suggesting that its spoilage metabolism could be maintained during wine storage. Overall, this study indicates that SO(2) is a chemical stressor inducing VBNC state in B. bruxellensis grown in synthetic wine medium. Further studies are needed to evaluate the effects of SO(2) on the metabolism of this yeast in wine spoilage.
Agnolucci
Monica
M
Dipartimento di Biologia delle Piante Agrarie, Università di Pisa, Via Del Borghetto 80, 56124 Pisa, Italy.
Rea
Francesco
F
Sbrana
Cristiana
C
Cristani
Caterina
C
Fracassetti
Daniela
D
Tirelli
Antonio
A
Nuti
Marco
M
D055168:Brettanomyces / Q000187:drug effects* / Q000254:growth & development / Q000378:metabolism; D003470:Culture Media; D005516:Food Microbiology; D010636:Phenols / Q000378:metabolism*; D013312:Stress, Physiological / Q000187:drug effects; D013458:Sulfur Dioxide / Q000494:pharmacology*; D014920:Wine / Q000032:analysis / Q000382:microbiology*
D003470:Culture Media; D010636:Phenols; D013458:Sulfur Dioxide