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vivencias dos utentes do centro de Saúde do Fundão com ferida crónica nos membr...

Susceptibility of wine spoilage yeasts and bacteria in the planktonic state and...

The aim of this work was to determine the ability of six yeast and two bacterial species associated with wine spoilage to form biofilms in mono- or co-culture using the Calgary Biofilm Device (CBD). Moreover, the efficacy of several disinfectants was evaluated against these spoilage microorganisms, both in the planktonic and the biofilm states. Results showed that Dekkera bruxellensis, Saccharomyces cerevisiae,...

The effect of sugar concentration and temperature on growth and volatile phenol...

The wine spoilage yeast Dekkera bruxellensis was evaluated for the production of 4-ethylphenol under low concentrations (0.02–20 g L 1) of glucose and fructose in synthetic media. Measurable amounts of 4-ethylphenol were produced over 0.2 g L 1 of each sugar. The yeast growth rate and amount of biomass formed increased from 0.2 to 20 g L 1 of glucose or fructose, being accompanied by increasing production of 4-...

Sour rot-damaged grapes are sources of wine spoilage yeasts

Minireview ; Yeast species of sound and sour rot-damaged grapes were analysed during fermentation and grape ripening in the vineyard, using general and selective culture media. During 2003 and 2004 vintages, microvinifications were carried out with sound grapes to which different amounts of grapes with sour rot were added. The wine spoilage species Zygosaccharomyces bailii was only recovered during fermentatio...

Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sul...

The wine spoilage yeast species Dekkera bruxellensis, after inoculation in red wines, displayed three survival patterns characterized by: i) initial lag phase followed by growth and sequential death; ii) initial death phase leading to reduced viable counts followed by growth and sequential death; and iii) death phase leading to complete loss of viability. These survival patterns were observed for the same strai...

Evaluation of the inhibitory effect of dimethyl dicarbonate (DMDC) against wine...

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,...

Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot

Aims: To identify ascomycetous yeasts recovered from sound and damaged grapes by the presence of honeydew or sour rot. Methods and Results: In sound grapes, the mean yeast counts ranged from 3.20 ± 1.04 log CFU g-1 to 5.87 ± 0.64 log CFU g-1. In honeydew grapes, the mean counts ranged from 3.88 ± 0.80 log CFU g-1 to 6.64 ± 0.77 log CFU g-1. In sour rot grapes counts varied between 6.34 ± 1.03 and 7.68 ± 0.38 lo...

Molecular typing of the yeast species Dekkera bruxellensis and Pichia guillierm...

A total of 63 strains of Dekkera bruxellensis and 32 strains of Pichia guilliermondii isolated from wine related environments were identified by restriction analysis of the 5.8S-ITS region of the rDNA. These strains were subjected to intraspecific discrimination using mtDNA restriction and RAPD-PCR analysis. The isolates identified as D. bruxellensis yielded 3 different molecular patterns of mtDNA restriction u...

Growth and 4-ethylphenol production by the yeast Pichia guilliermondii in grape...

The behavior of Pichia guilliermondii strains producing high levels of 4-ethylphenol in synthetic media was studied in wines and grape juices. These strains lost their viability and did not produce 4-ethylphenol after 24 hr of inoculation in red wines with ethanol adjusted to 10 or 12 % (v/v) and pH 3.5, in the absence of free sulphite. Under the same conditions, at 12 % (v/v) ethanol, growth of Dekkera bruxell...

Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxelle...

"Food Microbiology" article in Press ; The conversion of p-coumaric acid into 4-ethylphenol was studied in Dekkera bruxellensis ISA 1791 under defined conditions in synthetic media. The production of 4-ethylphenol occurred roughly between mid-exponential growth phase and the beginning of the stationary phase. This behaviour was observed when glucose was the only energy and carbon source, the conversion rate be...