Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/800 |
Resumo: | Several microbial species associated with wine were challenged against increasing concentrations of dimethyl dicarbonate (DMDC). The concentration inducing complete cell death upon addition to red wine was regarded as the minimum inhibitory concentration (MIC). In dry red wines with 12% (v/v) ethanol and pH 3.50, the inactivation depended on the initial cell concentration. For an initial inoculum of 500 CFU/ml, the MIC of the yeasts species Schizosaccharomyces pombe, Dekkera bruxellensis, Saccharomyces cerevisiae and Pichia guilliermondii was 100 mg/l. The most sensitive strains belong to Zygosaccharomyces bailii, Zygoascus hellenicus and Lachancea thermotolerans, with MIC of 25 mg/l DMDC. For inoculation rates of about 106 CFU/ml, the maximum dose of DMDC legally authorised (200 mg/l) was not effective against the most resistant species. The addition of 100 mg/l potassium metabisulphite (PMB), equivalent to 1 mg/l molecular sulphur dioxide, increased the inactivation effect of 100 mg/l DMDC over initial yeast populations of 106 CFU/ml but did not fully kill S. pombe and S. cerevisiae. Lactic acid and acetic acid bacteria were not killed by the addition of 300 mg/l of DMDC. Trials performed in wines before bottling showed that in most samples indigenous bacterial populations were not affected by 200 mg/l DMDC. Therefore, under winery practice, DMDC at the maximum dose legally permitted may be regarded as an efficient preservative to control low contamination rates of yeasts but ineffective against lactic acid and acetic acid bacteria. |
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Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganismswineDMDCspoilage yeastslactic acid bacteriaacetic acid bacteriaDekkera bruxellensisBrettanomyces bruxellensiscell deathSeveral microbial species associated with wine were challenged against increasing concentrations of dimethyl dicarbonate (DMDC). The concentration inducing complete cell death upon addition to red wine was regarded as the minimum inhibitory concentration (MIC). In dry red wines with 12% (v/v) ethanol and pH 3.50, the inactivation depended on the initial cell concentration. For an initial inoculum of 500 CFU/ml, the MIC of the yeasts species Schizosaccharomyces pombe, Dekkera bruxellensis, Saccharomyces cerevisiae and Pichia guilliermondii was 100 mg/l. The most sensitive strains belong to Zygosaccharomyces bailii, Zygoascus hellenicus and Lachancea thermotolerans, with MIC of 25 mg/l DMDC. For inoculation rates of about 106 CFU/ml, the maximum dose of DMDC legally authorised (200 mg/l) was not effective against the most resistant species. The addition of 100 mg/l potassium metabisulphite (PMB), equivalent to 1 mg/l molecular sulphur dioxide, increased the inactivation effect of 100 mg/l DMDC over initial yeast populations of 106 CFU/ml but did not fully kill S. pombe and S. cerevisiae. Lactic acid and acetic acid bacteria were not killed by the addition of 300 mg/l of DMDC. Trials performed in wines before bottling showed that in most samples indigenous bacterial populations were not affected by 200 mg/l DMDC. Therefore, under winery practice, DMDC at the maximum dose legally permitted may be regarded as an efficient preservative to control low contamination rates of yeasts but ineffective against lactic acid and acetic acid bacteria.ElsevierRepositório da Universidade de LisboaMalfeito-Ferreira, ManuelLoureiro, VirgilioBarata, AndréCosta, A.2009-04-15T15:32:17Z20082008-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/800eng"Food Microbiology". ISSN 0740-0020. 25 (2008) 422-4270740-0020info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-03T01:31:41Zoai:www.repository.utl.pt:10400.5/800Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:49:03.261700Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms |
title |
Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms |
spellingShingle |
Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms Malfeito-Ferreira, Manuel wine DMDC spoilage yeasts lactic acid bacteria acetic acid bacteria Dekkera bruxellensis Brettanomyces bruxellensis cell death |
title_short |
Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms |
title_full |
Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms |
title_fullStr |
Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms |
title_full_unstemmed |
Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms |
title_sort |
Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms |
author |
Malfeito-Ferreira, Manuel |
author_facet |
Malfeito-Ferreira, Manuel Loureiro, Virgilio Barata, André Costa, A. |
author_role |
author |
author2 |
Loureiro, Virgilio Barata, André Costa, A. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Malfeito-Ferreira, Manuel Loureiro, Virgilio Barata, André Costa, A. |
dc.subject.por.fl_str_mv |
wine DMDC spoilage yeasts lactic acid bacteria acetic acid bacteria Dekkera bruxellensis Brettanomyces bruxellensis cell death |
topic |
wine DMDC spoilage yeasts lactic acid bacteria acetic acid bacteria Dekkera bruxellensis Brettanomyces bruxellensis cell death |
description |
Several microbial species associated with wine were challenged against increasing concentrations of dimethyl dicarbonate (DMDC). The concentration inducing complete cell death upon addition to red wine was regarded as the minimum inhibitory concentration (MIC). In dry red wines with 12% (v/v) ethanol and pH 3.50, the inactivation depended on the initial cell concentration. For an initial inoculum of 500 CFU/ml, the MIC of the yeasts species Schizosaccharomyces pombe, Dekkera bruxellensis, Saccharomyces cerevisiae and Pichia guilliermondii was 100 mg/l. The most sensitive strains belong to Zygosaccharomyces bailii, Zygoascus hellenicus and Lachancea thermotolerans, with MIC of 25 mg/l DMDC. For inoculation rates of about 106 CFU/ml, the maximum dose of DMDC legally authorised (200 mg/l) was not effective against the most resistant species. The addition of 100 mg/l potassium metabisulphite (PMB), equivalent to 1 mg/l molecular sulphur dioxide, increased the inactivation effect of 100 mg/l DMDC over initial yeast populations of 106 CFU/ml but did not fully kill S. pombe and S. cerevisiae. Lactic acid and acetic acid bacteria were not killed by the addition of 300 mg/l of DMDC. Trials performed in wines before bottling showed that in most samples indigenous bacterial populations were not affected by 200 mg/l DMDC. Therefore, under winery practice, DMDC at the maximum dose legally permitted may be regarded as an efficient preservative to control low contamination rates of yeasts but ineffective against lactic acid and acetic acid bacteria. |
publishDate |
2008 |
dc.date.none.fl_str_mv |
2008 2008-01-01T00:00:00Z 2009-04-15T15:32:17Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/800 |
url |
http://hdl.handle.net/10400.5/800 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
"Food Microbiology". ISSN 0740-0020. 25 (2008) 422-427 0740-0020 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799130963410681856 |