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|Title: ||Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine microorganisms|
|Authors: ||Malfeito-Ferreira, Manuel|
lactic acid bacteria
acetic acid bacteria
|Issue Date: ||2008|
|Citation: ||"Food Microbiology". ISSN 0740-0020. 25 (2008) 422-427|
|Abstract: ||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.|
|Appears in Collections:||DBEB - Artigos de Revistas|
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