Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA.
Lett Appl Microbiol. 2012 Mar;54(3):187-94. doi: 10.1111/j.1472-765X.2011.03193.x. Epub 2012 Jan 6.
To investigate the impact of acetaldehyde- and pyruvic acid-bound sulphur dioxide on wine lactic acid bacteria (LAB).
Growth studies were performed where Oenococcus oeni, Pediococcus parvulus, Ped. damnosus and Lactobacillus hilgardii were inoculated into media containing various concentrations of acetaldehyde or pyruvic acid and an equimolar concentration of SO(2) at pH 3.50 and 3.70. Low concentrations of acetaldehyde- and pyruvic acid-bound SO(2) were inhibitory to the growth of all bacteria although acetaldehyde-bound SO(2) was generally more inhibitory than pyruvic acid-bound SO(2). Inhibition was greater at pH 3.50 than 3.70, and Lact. hilgardii was the most sensitive to acetaldehyde-bound SO(2), while O. oeni was the most sensitive to pyruvic acid-bound SO(2). Degradation of SO(2)-bound acetaldehyde was observed for all LAB, and aside from O. oeni, there was also complete degradation of SO(2)-bound pyruvic acid at both pH values. O. oeni only degraded pyruvic acid at pH 3.70. Degradation of SO(2)-bound acetaldehyde or pyruvic acid did not correlate with bacterial growth as inhibition was always observed in media containing bound SO(2).
Acetaldehyde- and pyruvic acid-bound SO(2) were inhibitory to wine LAB growth at concentrations as low as 5 mg l(-1). Despite this inhibition, all wine LAB degraded SO(2)-bound acetaldehyde and pyruvic acid suggesting that bound SO(2) may have a bacteriostatic rather than bacteriocidal action.
Sulphur dioxide bound to acetaldehyde or pyruvic acid is inhibitory to growth of wine LAB and must be considered when conducting the malolactic fermentation or controlling the growth of spoilage bacteria such as Pediococcus and Lactobacillus.
研究乙醛和丙酮酸结合的二氧化硫对葡萄酒乳酸菌（LAB）的影响。
在 pH 值为 3.50 和 3.70 时，将 Oenococcus oeni、Pediococcus parvulus、Ped. damnosus 和 Lactobacillus hilgardii 接种到含有不同浓度乙醛或丙酮酸和等摩尔浓度 SO(2)的培养基中进行生长研究。低浓度的乙醛和丙酮酸结合的 SO(2)对所有细菌的生长都有抑制作用，尽管乙醛结合的 SO(2)通常比丙酮酸结合的 SO(2)更具抑制作用。在 pH 3.50 时的抑制作用大于 pH 3.70，而 Lact. hilgardii 对乙醛结合的 SO(2)最敏感，而 O. oeni 对丙酮酸结合的 SO(2)最敏感。所有 LAB 都观察到 SO(2)-结合的乙醛的降解，除了 O. oeni，在两个 pH 值下，SO(2)-结合的丙酮酸也完全降解。O. oeni 仅在 pH 3.70 时降解丙酮酸。SO(2)-结合的乙醛或丙酮酸的降解与细菌生长无关，因为在含有结合 SO(2)的培养基中总是观察到抑制作用。
葡萄酒 LAB 在低至 5mg/L 的浓度下，乙醛和丙酮酸结合的 SO(2)对其生长有抑制作用。尽管存在这种抑制作用，但所有葡萄酒 LAB 都降解了 SO(2)-结合的乙醛和丙酮酸，这表明结合的 SO(2)可能具有抑菌作用而不是杀菌作用。
与乙醛或丙酮酸结合的二氧化硫对葡萄酒乳酸菌的生长有抑制作用，在进行苹果酸-乳酸发酵或控制腐败细菌（如肠膜明串珠菌和乳杆菌）的生长时，必须考虑到这一点。
