title: A Response Surface Methodology study on the role of factors affecting growth and volatile phenol production by Brettanomyces bruxellensis ISA 2211 in wine.
abstract: The present study was aimed at determining the effect of glucose, ethanol and sulphur dioxide on the growth and volatile phenol production by Brettanomyces bruxellensis in red wines using a response surface methodology approach. Sulphur dioxide proved to have a significant (p < 0.05) negative linear and quadratic effect on growth and 4-ethylphenol production. Concentrations of sulphur dioxide higher than 20 mg L(-1), at pH 3.50, induced immediate loss of cell culturability under growth permissive levels of ethanol. Under high ethanol concentrations (14% v/v), the lag phase increased from 3 to 10 days, growth being fully arrested at 15% (v/v). Glucose up to 10 g L(-1) was found to be a significant factor (quadratic level) in biomass increase under low ethanol (<12.5% v/v) and low sulphite concentrations. However, when cells were inactivated by sulphur dioxide and ethanol, glucose (up to 10 g L(-1)) did not prevent cell death. Production of more than 50 μg L(-1) day(-1) of 4-ethylphenol was only observed in the presence of high numbers (10(6) CFU mL(-1)) of culturable cells, being stimulated by increasing glucose concentrations.
authors.affiliation: Laboratório de Microbiologia, Centro de Botânica Aplicada à Agricultura (CBAA), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal. Electronic address: mchandra@isa.utl.pt.
authors.forename: M
authors.initials: M
authors.lastname: Chandra
authors.affiliation: Laboratório de Microbiologia, Centro de Botânica Aplicada à Agricultura (CBAA), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
authors.forename: A
authors.initials: A
authors.lastname: Barata
authors.affiliation: Centro de Engenharia dos Biossistemas (CEER), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
authors.forename: S
authors.initials: S
authors.lastname: Ferreira-Dias
authors.affiliation: Laboratório de Microbiologia, Centro de Botânica Aplicada à Agricultura (CBAA), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
authors.forename: M
authors.initials: M
authors.lastname: Malfeito-Ferreira
authors.affiliation: Laboratório de Microbiologia, Centro de Botânica Aplicada à Agricultura (CBAA), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
authors.forename: V
authors.initials: V
authors.lastname: Loureiro
mesh_terms: D055168:Brettanomyces / Q000254:growth & development* / Q000378:metabolism*; D000431:Ethanol / Q000378:metabolism; D005516:Food Microbiology / Q000379:methods*; D005947:Glucose / Q000378:metabolism; D010636:Phenols / Q000737:chemistry / Q000378:metabolism*; D013458:Sulfur Dioxide / Q000378:metabolism; D014835:Volatilization; D014920:Wine / Q000032:analysis / Q000382:microbiology*
chemical_list: D010636:Phenols; D013458:Sulfur Dioxide; D000431:Ethanol; C042291:4-ethylphenol; D005947:Glucose
keywords: 4-Ethylphenol; Brettanomyces bruxellensis; Response Surface Methodology; Spoilage yeasts; Wine