Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis

International Journal of Food Microbiology

Volumn 143, Issue 1-2, 2010, Pages 76-80

  Agnolucci, Monica ^a   Rea, Francesco ^a   Sbrana, Cristiana ^b   Cristani, Caterina ^a   Fracassetti, Daniela ^c   Tirelli, Antonio ^c   Nuti, Marco ^a  

^a UNIVERSITY OF PISA   (Italy)

^b Institute of Agricultural Biology and Biotechnology   (Italy)

^c UNIVERSITY OF MILAN   (Italy)

Author keywords

Brettanomyces bruxellensis; Dekkera bruxellensis; Sulfur dioxide; VBNC; Viability; Volatile phenols

Indexed keywords

PHENOL; SULFUR DIOXIDE; VOLATILE AGENT;

ANTIMICROBIAL ACTIVITY; ARTICLE; BRETTANOMYCES; DEKKERA BRUXELLENSIS; FUNGAL STRAIN; FUNGAL VIABILITY; FUNGUS GROWTH; NONHUMAN; WINE;

BRETTANOMYCES; CULTURE MEDIA; FOOD MICROBIOLOGY; PHENOLS; STRESS, PHYSIOLOGICAL; SULFUR DIOXIDE; WINE;

DEKKERA BRUXELLENSIS;

EID: 77956182225     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.07.022     Document Type: Article

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