| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4368092 | International Journal of Food Microbiology | 2010 | 5 Pages |
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 SO2 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 SO2 concentrations of 0.2 mg/L and for two strains at the concentration of 0.4 mg/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 SO2 is a chemical stressor inducing VBNC state in B. bruxellensis grown in synthetic wine medium. Further studies are needed to evaluate the effects of SO2 on the metabolism of this yeast in wine spoilage.
