Inhibitory effect of sulfur dioxide and other stress compounds in wine on the ATPase activity of Oenococcus oeni |
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| Authors: | Carreté Ramon Vidal M Teresa Bordons Albert Constantí Magda |
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| Affiliation: | 1. Departamento de Investigación y Posgrado en Alimentos (DIPA), Facultad de Química, Universidad Autónoma de Querétaro, Mexico;2. Research Center for Tropical Diseases (CIET) and Food Microbiology Research and Training Laboratory (LIMA), Faculty of Microbiology, Universidad de Costa Rica, San José, 11501-2060, Costa Rica;3. Independent Researcher, Suite 23C, C115A Street, Curridabat, San José, 11801, Costa Rica;1. Università degli Studi di Milano, Dipartimento di Chimica, via Golgi 19, 20133 Milano, Italy;2. Enolife s.r.l., Via delle Imprese s.n., Montemesola, Taranto, Italy;3. Consorzio Interuniversitario Nazionale per la Scienza e Tecnologia dei Materiali (INSTM), via Giusti 9, 50121 Firenze, Italy |
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| Abstract: | Malolactic fermentation (MLF) is carried out by Oenococcus oeni under very harsh conditions. This paper shows that stress compounds in wine such as SO(2), fatty acids and copper have an inhibitory effect on cell growth and MLF duration, and relates this effect to an inhibition of ATPase activity. Of the stress compounds, SO(2) and dodecanoic acid had the strongest effect, decreasing the ATPase specific activity to 37% and 58%, respectively. It can be concluded that ATPase is a good indicator of the physiological state of the cells and their ability to lead MLF. |
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| Keywords: | ATPase Malolactic fermentation Sulfur dioxide Wine Oenococcus oeni |
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