Chandra M, Barata A, Ferreira-Dias S, Malfeito-Ferreira M, Loureiro V
Laboratório de Microbiologia, Centro de Botânica Aplicada à Agricultura (CBAA), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
Laboratório de Microbiologia, Centro de Botânica Aplicada à Agricultura (CBAA), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal.
Food Microbiol. 2014 Sep;42:40-6. doi: 10.1016/j.fm.2014.03.002. Epub 2014 Mar 13.
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.
本研究旨在采用响应面法确定葡萄糖、乙醇和二氧化硫对布鲁氏酒香酵母在红葡萄酒中生长及挥发性酚类物质生成的影响。结果表明，二氧化硫对生长和4-乙基苯酚的生成具有显著（p < 0.05）的负线性和二次效应。在pH 3.50条件下，二氧化硫浓度高于20 mg L⁻¹时，在允许细胞生长的乙醇浓度下会导致细胞培养活性立即丧失。在高乙醇浓度（14% v/v）下，延迟期从3天增加到10天，当乙醇浓度达到15%（v/v）时生长完全停止。在低乙醇浓度（<12.5% v/v）和低亚硫酸盐浓度下，高达10 g L⁻¹的葡萄糖是生物量增加的一个显著因素（二次水平）。然而，当细胞被二氧化硫和乙醇灭活时，葡萄糖（高达10 g L⁻¹）并不能防止细胞死亡。仅在存在大量（10⁶ CFU mL⁻¹）可培养细胞的情况下观察到4-乙基苯酚的生成量超过50 μg L⁻¹·天⁻¹，且其生成量会随着葡萄糖浓度的增加而增加。
