Dipartimento di Biologia delle Piante Agrarie, Università di Pisa, Via Del Borghetto 80, 56124 Pisa, Italy.
Int J Food Microbiol. 2010 Sep 30;143(1-2):76-80. doi: 10.1016/j.ijfoodmicro.2010.07.022. Epub 2010 Jul 27.
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.
采用合成葡萄酒培养基（SWM）测试了不同二氧化硫浓度对 7 株布鲁氏酒香酵母可培养性和生存力的影响，结果发现菌株之间对分子 SO2 的反应不同。二氧化硫诱导所有菌株进入存活但非可培养状态（VBNC）。在分子 SO2 浓度为 0.2mg/L 时，5 株菌株的 VBNC 细胞比例更高，而在浓度为 0.4mg/L 时，2 株菌株的 VBNC 细胞比例更高。在含有 VBNC 或不可培养布鲁氏酒香酵母的培养基中检测到 vinyl phenols，表明其在葡萄酒储存过程中可以维持其腐败代谢。总的来说，这项研究表明，SO2 是一种化学胁迫剂，可诱导在合成葡萄酒培养基中生长的布鲁氏酒香酵母进入 VBNC 状态。需要进一步研究来评估 SO2 对这种酵母在葡萄酒腐败过程中代谢的影响。
