Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4362879 | Food Microbiology | 2014 | 7 Pages |
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 Lâ1, 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 Lâ1 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 Lâ1) did not prevent cell death. Production of more than 50 μg Lâ1 dayâ1 of 4-ethylphenol was only observed in the presence of high numbers (106 CFU mLâ1) of culturable cells, being stimulated by increasing glucose concentrations.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
M. Chandra, A. Barata, S. Ferreira-Dias, M. Malfeito-Ferreira, V. Loureiro,