The combination effect of pH, SO2, ethanol and temperature on the growth of Leuconostoc oenos

A factorial design was used to determine the main effects and interactions of pH (3.6, 3.8 and 4.0), SO₂ (25 and 50 mg/l), ethanol (7%, 10% and 13%, v/v) and temperature (15°C and 25°C) on the growth of 54 Leuconostoc oenos strains. These differed greatly in their ability to survive adverse conditions. Under the test conditions, temperature had a profound effect on growth. The power pH values of 3.6 and 3.8 had a marked inhibitory effect on growth, as did at the lower temperature of 15°C. The higher concentrations of SO₂ (50 mg/l) and ethanol (13%) had the greatest inhibitory effect on growth, and with a synergistic effect when both SO₂ and ethanol were added to the test medium. Based on these results, five strains were selected that were best capable of surviving the adverse conditions studied. These strains will be used for further study on the induction of malolactic fermentation in wine.     

The degradation of malic acid by high density cell suspensions of Leuconostoc oenos

Washed cell suspensions of Leuconostoc oenos catalysed the degradation of L-malic acid to L-lactic acid. Cell suspensions of 10₁₀ cfu ml_-1 degraded 90–95% of the malic acid in a buffer assay system and in wine within 30 min. A reaction time of 6 h was needed to obtain the same extent of degradation with suspensions of 10₉ cfu ml_-1. With a reaction period of 6 h and an initial malic acid concentration of 3 g 1_-1, reaction variables of pH 2.5-4.0, temperature 10–30°C, ethanol up to 15%, and L-lactic acid up to 4 g 1_-1 did not decrease the degradation of malic acid to below 90–95%. Total SO₂ at 100 mg 1_-1 decreased the degradation of malic acid to 80%. The degradation (%) of malic acid was decreased when the concentration of malic acid was decreased below 2 g 1_-1. The results indicate the prospect of using high densities of Leuc. oenos cells in membrane bioreactor systems for the rapid, continuous, deacidification of wine.     

A note on deacidification activity of Schizosaccharomyces pombe in plum must of variable compositions

The effects of varying levels of pH, ethanol, SO₂ and N sources on the deacidification activity of Schizosaccharomyces pombe during plum must fermentation were examined. The deacidification activity of the yeast was rapid at pH 3·0–4·5 but was adversely affected at pH 2·5 in the initial stages of wine fermentation. Plum must with 150 ppm SO₂ was effective in enhancing the activity, while the major effect of higher SO₂ concentration in the must was the slower start of the process. The addition of ammonium sulphate in must enhanced the acid reduction. The deacidification activity of the yeast was quite susceptible to higher concentrations of ethanol (5–15%). The colour of the wine depended on the quantity of acid utilized by the yeast and the phenomenon was reversible. Red colour units of the wine were positively correlated with acidity, whereas blue and yellow units were inversely related to this character.     

Exoprotease activity of Leuconostoc oenos in stress conditions

Exoprotease activity during 48 h of total energy and nutrient starvation was examined in Leuconostoc oenos X₂L isolated from wine. Starved cells after 2 h of incubation at 30 °C in citrate buffer, 0.05 mmol 1⁻¹ pH 5, showed greater extracellular proteolytic activity than at the onset of starvation. In the presence of 60 mg l⁻¹ SO₂ and 8% or 12% ethanol, the proteolytic activity was higher ; 10 mmol l⁻¹ Ca²⁺ and Mg²⁺ produced an increase in protease activity during starvation. Glucose and 2-deoxyglucose (2-DOG) were found to repress synthesis by 80% and 100%, respectively. Cyclic adenosine 3'-5'-phosphate increased the exoprotease activity and reverted the repression by glucose and 2-DOG. De novo synthesis of proteins was required for the exoprotease activity by cells submitted to stress conditions. The absence of protease activity in the supernatant fluids from chloramphenicol-treated cells indicated that the activity is a result of deliberate release and not of passive cell lysis.     

The filamentous fungus Aspergillus nidulans produces an α-L-rhamnosidase of potential oenological interest

The production of α- l -rhamnosidase by Aspergillus nidulans has been investigated. In the presence of rhamnose as sole carbon source, this fungus produces an α- l -rhamnosidase of molecular weight 90 kDa. Production of this enzyme is under carbon catabolite repression, apparently by a CreA-independent system. At acidic ambient pH there is an increase in the synthesis of the enzyme which is not related to PacC. Using ρ-nitrophenyl-α- l -rhamnopyranoside as substrate, the enzyme activity in culture filtrates shows pH and temperature optima of 4·5–8 and 40–50 °C, respectively. At the concentrations found in must or wine, enzyme activity was only slightly affected by glucose and SO₂ and partly inhibited by ethanol, indicating a potential for use in wine aroma release.     

Occurrence and properties of bacteriophages of Leuconostoc oenos in Australian wines

Bacteriophages specific for Leuconostoc oenos were isolated from four red wines undergoing malolactic fermentation in one winery. Bacteriophages were not found in samples of 16 other wines. The morphology of the phages was examined by electron microscopy. The phages did not lyse all strains of L. oenos, and susceptibility correlated to some extent with the colony morphology of the strain. Phage survived in wines at pH values greater than 3.5 but was inactivated in wines of lower pH and by the addition of sulfur dioxide or bentonite. Phage did not affect the growth of a sensitive strain of L. oenos in filter-sterilized wine.     

Occurrence and properties of bacteriophages of Leuconostoc oenos in Australian wines.

Bacteriophages specific for Leuconostoc oenos were isolated from four red wines undergoing malolactic fermentation in one winery. Bacteriophages were not found in samples of 16 other wines. The morphology of the phages was examined by electron microscopy. The phages did not lyse all strains of L. oenos, and susceptibility correlated to some extent with the colony morphology of the strain. Phage survived in wines at pH values greater than 3.5 but was inactivated in wines of lower pH and by the addition of sulfur dioxide or bentonite. Phage did not affect the growth of a sensitive strain of L. oenos in filter-sterilized wine.     

Production and stability of pediocin N5p in grape juice medium

The production and stability of pediocin N5p from Pediococcus pentosaceus , isolated from wine, were examined in grape juice medium. Maximum growth and higher titre (4000 U ml^-1) were observed at a initial pH of 7·5 and 30°C. The activity of the inhibitory substance was stable between pH values from 2·0 to 5·0 at 4° and 30°C. At pH 10·0 it was completely inactivated. When submitted to 30 min at 80°, 100° and 115°C, maximal stability was observed at pH 2·0. Ethanol up to 10% did not affect pediocin activity at acid pH, nor did 40–80 mg 1^-1 SO₂, independently or combined with different ethanol concentrations, affect inhibitory activity.     

Effect of SO2, on the activity of adenosine 5'-phosphosulfate sulfotransferase from spruce trees (Picea abies) in fumigation chambers and under field conditions

The effect of SO₂ on adenosine 5'-phosphosulfate sulfotransferase activity and various other parameters of needles from spruce ( Picea abies L.) was studied using potted grafts in outdoor fumigation chambers and trees growing near a factory. In summer and autumn fumigation of grafted spruce, SO₂, decreased the extractable activity of adenosine 5'-phosphosulfate sulfotransferase to 12–50% of the controls, and reduced the amount of ³⁵S from sulphate incorporated into protein by excised branches to a comparable degree. SO₂ treatment in January and February inhibited the increase in adenosine 5'phosphosulfate sulfotransferase activity measured in the controls during this time. ATP-sulfurylase activity was less affected by SO₂. fumigation. In trees growing near a factory with high SO₂. emission, the activity of adenosine 5'-phosphosulfate sulfotransferase was about 35% of that of trees from a control area. The low enzyme activity was correlated with a high content of sulfate and compounds containing thiol groups.     

The Toxicity of Sulphur Dioxide towards Certain Lactic Acid Bacteria from Fermented Apple Juice

This paper describes a method for testing the effect of various concentrations of SO₂ on lactic acid bacteria from ciders. The media and methods were devised to minimize loss of SO₂ due to oxidation or binding with carbonyl compounds. Exposure of laboratory or freshly isolated strains to various concentrations of free SO₂ at pH 4·0 did not readily kill them even at high concentrations of free SO₂ ( c. 150 p/m or 0·97 p/m molecular SO₂) yet they were suppressed at low concentrations ( c. 5 p/m or 0·032 p/m molecular SO₂). Reducing the pH to 3·4 reaffirmed how much more effective SO₂ is against lactic acid bacteria at lower pH levels because more is present as molecular SO₂. As a result of this the idea of quoting SO₂ values as p/m molecular SO₂ is advocated. Addition of hydrogen peroxide or acetaldehyde to a test system containing 142 p/m free SO₂ showed that they had a similar effect in nullifying its antimicrobial properties and allowing the test bacteria to grow. There was no indication that acetaldehyde bisulphite was toxic to the test bacteria.     

Inhibition of bacterial growth and malolactic fermentation in wine by bacteriophage

Bacteriophage present in wine can attack bacterial starter cultures and inhibit the malolactic fermentation. The possibility of starter culture failure due to phage attack was studied in a commercial dry red wine of pH 3·23, inoculated with a multiple strain starter culture. During two stages of malolactic fermentation, bacterial growth and malate degradation in the wine were inhibited. A phage capable of lysing isolates of Leuconostoc oenos was isolated from the wine. The isolated phage had an icosahedral head of 42–45 nm diameter and a flexible, regularly cross-striated tail 197–207 nm long with a small baseplate. The results confirm that phage can attack bacterial starter cultures in wine at low pH.     

Diagnostic parameters for selecting against novel spruce (Picea abies) decline: IV. Response of photosynthesis and transpiration to SO2+NO2 exposures

The dose- and time-response effects of 3 days of 6 h day-time sequential exposures to NO₂, SO₂ and SO₂+NO₂ of 0.45–1.81 μl l⁻¹ (ppm) SO₂ and 1.50–7.65 μl l⁻¹ NO₂ on photosynthesis, transpiration and dark respiration were examined for nine Carpatho-Ukrainian half-sib families and a population from the GFR ('Westerhof') of Norway spruce [ Piecea abies (L.) Karst.], all in their 5th growing season.
SO₂+NO₂ inhibited photosynthesis and transpiration and stimulated dark respiration more than SO₂ alone. SO₂ and SO₂+NO₂ at the lowest concentrations inhibited night transpiration, but increased it at the highest concentration, the strongest effects being obtained with combined exposures. Photosynthesis of the different half-sib families was affected significantly differently by SO₂+NO₂ exposures. NO₂ alone had no effects.
Sensitivity to transpiration decline correlated negatively with branch density. Height of trees correlated postitively with decline sensitivity in the seed orchard. The distribution of photosynthesis and transpiration sensitivities over all tested half-sib families correlated negatively with the distribution of decline sensitivity of their parents in a rural Danish seed orchard. The relative photosynthesis and transpiration sensitivities may thus serve as diagnostic parameters for selecting against novel spruce decline.     

Factors affecting the induction of malolactic fermentation in red wines with Leuconostoc oenos

Malolactic fermentation was induced in red wines by inoculation with several strains of Leuconostoc oenos . The progress of Malolactic Fermentation was monitored by following the kinetics of bacterial growth and degradation of malic acid. These kinetics varied significantly depending on the strain of Leuc. oenos inoculated, the strain of Saccharomyces cerevisiae used to conduct the alcoholic fermentation, and the wine properties of pH and concentrations of ethanol and sulphur dioxide. Rapid, predictable malolactic fermentation was achieved by inoculating a high density (> 10⁶ cfu/ml) of Leuc. oenos , whereby malic acid degradation was not connected to the growth of the bacterial cells. Wines after malolactic fermentation were not bacteriologically stable and supported the growth of Leuc. oenos inoculated into the wines.     

Differential enumeration of silage inoculants based on utilization of enzymatic activity and antibiotic sensitivity of bacteria

The differences in the composition of culture media inoculated with strains of Leuconostoc oenos were more quantitative than qualitative. Both temperature of incubation and pH significantly affected bacterial growth, the rates of substrate consumption and consequently the amount of metabolites produced. All strains degraded 5 g 1^-1 malate, except one at pH 3.5 and 25°C. Malate was metabolized before glucose except at higher pH (4.0 and 4.5) and temperature (32°C). Citrate was completely metabolized and its consumption rate was pH- and temperature-dependent. Neither acids contributed energy for growth as the Y_glu remained constant in the presence or absence of acids. There was a significant increase in fructose consumed at higher temperature. Also, the final concentration of mannitol was higher but not significantly different. The addition of acids, particularly citrate, significantly repressed mannitol formation.     

The inhibition of vegetative cell outgrowth and division from spores of Bacillus cereus T by hen egg albumen

Spores of Bacillus cereus T germinated and formed vegetative cells in Tryptone Soya broth (TSB), pH 9-0 and 7-4 at 30^oC. Spores germinated but did not form vegetative cells when suspended in hen egg white (pH 9-0) supplemented with L-alanine and inosine. Using a split image eyepiece, the volumes of germinating spores in egg white were seen to increase as a result of increases in both length and breadth. In TSB at the same pH, the major volume increase resulted from a progressive increase in cell length. Egg white supplemented with L-alanine and inosine (pH 7-6 30^oC) allowed limited outgrowth to occur but the vegetative cells differed in morphology to those in TSB. Fe(NH₄)₂(SO₄)2.6H₂O overcame the inhibition of outgrowth in egg white at pH 7–8 but not in egg white at pH 9-1. Solutions containing trace elements, growth factors and casamino acids could not replace iron in this respect. Sporulation occurred in egg white only when iron was present.     

Malolactic fermentation of wine: study of the influence of some physico-chemical factors by experimental design assays

The ability of selected lactic acid bacteria to carry out malolactic fermentation depends on the level of numerous wine characteristics. A Hadamard's experimental matrix was used to determine the main effects of 11 physico-chemical factors on malolactic activity of three Leuconostoc œnos strains and one Lactobacillus plantarum strain. Ethanol had the greatest inhibitory effect on the achievement of malolactic fermentation for all Leuc. œnos strains. An inhibitory effect of the L-malic acid was also found in the operating conditions. These strains show different degrees of sensitivity to pH. One of these strains was inhibited by SO₂. Malolactic activity of the Lact. plantarum strain is mainly affected by a low pH, and this strain is often less efficient than Leuc. œnos strains. This methodology could be used for the selection of strains for malolactic starters. Further work is in progress using factorial design in order to determine the interactions between influential factors.     

In vitro evidence for the ionoregulatory role of rainbow trout mucus in acid, acid/aluminium and zinc toxicity

Rainbow trout body mucus dialysed with acidified distilled water at pH 7,5 and 3 experienced ion depletion which was greatest at pH 3 and minimal between pH 7 and 5. Mucus Na⁺ loss is exacerbated in the presence of 1 mg I⁻¹ aluminium as A1₂(SO₄), at pH 5 and 7. Al₂(SO₄), causes greater depletion of Na⁺ from mucus than A1C1₃. A lethal level of zinc (2 mg 1⁻¹) does not deplete mucus Na⁻ or K⁺, unlike a lethal level of aluminium (1 mg 1⁻¹) at pH 7. The results are discussed in terms of the ionoregulatory role of mucus in heavy metal and acid toxicity.     

Physiological effects of sulphur dioxide. 1. The effect of SO2 on photosynthesis and stomatal regulation of Vicia faba L.

Abstract. The effect of short-term SO₂ fumigation on photosynthesis and transpiration of Vicia faba L. was measured at different irradiances and SO₂ concentrations. At high irradiances photosynthetic rates were reduced when leaves were exposed to SO₂ and the magnitude of the reduction was linearly related to the rate of SO₂ uptake through the stomata. Photosynthetic rates stabilized within 2 h after the start of fumigation.
The effect of SO₂ on photosynthesis was measured at different CO₂ concentrations to analyse the contribution of stomatal and non-stomatal factors to photosynthetic inhibition. Mesophyll resistance to CO₂ diffusion increased as a result of SO₂ exposure and caused a rapid reduction in photosynthesis after the start of fumigation. Stomatal resistance was not affected directly by SO₂ fumigation, but indirectly as a result of a feedback loop between net photosynthesis and internal CO₂ concentration.
Analysis of gas-exchange measurements in biochemical terms indicated that photosynthetic inhibition during SO₂ exposure can be explained by a stronger reduction in the affinity of RBP carboxylase/oxygenase for CO₂ than for O₂.     

SO2 and assimilatory sulfate reduction in beech leaves

The effect of SO₂ on the extractable activity of ATP sulfurylase (EC 2.7.7.4.). adenosine 5'-phosphosulfate sulfotransferase, ribulosebisphosphate carboxylase, chlorophyll, protein, sulfate, and amino acids was examined in leaves of potted grafts of beech ( Fagus sylvatica L.) treated in outdoor fumigation chambers. Addition of 0.025 and 0.075 μl SO₂ 1⁻¹ to unfiltered ambient air caused a decrease in the extractable activity of adenosine 5'-phosphosulfate sulfotransferase to about 20 to 30% of the controls. Neither the extractable activity of ATP sulfurylase and ribulosebisphosphate carboxylase nor the content in chlorophyll, total amino acids and protein were significantly affected by SO₂, but there was an increase in the sulfate content. Leaves treated with 0.075 μl SO₂ 1⁻¹ contained more alanine and cysteine and less serine than the controls. After transfer of the SO2-treated beech trees to control chambers there was an increase in adenosine 5'-phosphosulfate sulfotransferase activity, but no significant decrease in SO₂₋⁴-sulfur.     

Effects of sulphur dioxide on leaf photosynthesis: the role of temperature and humidity

The effect of temperature and humidity on SO₂–induced photosynthetic depression was determined in gas exchange experiments with leaves of Vicia faba , L. Stomatal behaviour was sensitive to humidity resulting in higher uptake rates of SO₂ and stronger reductions of photosynthesis at low VPD (vapour pressure deficit). After a fumigation period of 2 h, when the photosynthetic rate had stabilized, photosynthesis of leaves exposed to SO₂ at 8°C was reduced much more than at 18°C at the same rate of SO₂ uptake. Data analysis with a mechanistic model revealed that this effect was due to the slower rate of S(IV) oxidation at lower temperatures, resulting in higher accumulation of S(IV) and thus stronger reduction of photosynthesis. These results were confirmed by experimental analyses of the S(IV) concentration in leaves following fumigation, which showed that more S(IV) accumulated in leaves exposed at a lower temperature. This may explain the high sensitivity of plants exposed to SO₂ under winter conditions, when both VPD and temperature are low.