Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/800
Título: Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms
Autor: Malfeito-Ferreira, Manuel
Loureiro, Virgilio
Barata, Andre
Costa, A.
Palavras-chave: wine
DMDC
spoilage yeasts
lactic acid bacteria
acetic acid bacteria
dekkera bruxellensis
brettanomyces bruxellensis
cell death
Data: 2008
Editora: Elsevier
Citação: "Food Microbiology". ISSN 0740-0020. 25 (2008) 422-427
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.
URI: http://hdl.handle.net/10400.5/800
ISSN: 0740-0020
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