Inhibitory effect of sulfur dioxide and other stress compounds in wine on the ATPase activity of Oenococcus oeni
Malolactic fermentation (MLF) is carried out by Oenococcus oeni under very harsh conditions. This paper shows that stress compounds in wine such as SO2, 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 t...
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| Veröffentlicht in: | FEMS microbiology letters 2002-06, Vol.211 (2), p.155-159 |
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| creator | Carrete, R Vidal, M.T Bordons, A Constanti, M |
| description | Malolactic fermentation (MLF) is carried out by Oenococcus oeni under very harsh conditions. This paper shows that stress compounds in wine such as SO2, 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, SO2 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. |
| doi_str_mv | 10.1111/j.1574-6968.2002.tb11218.x |
| format | Article |
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This paper shows that stress compounds in wine such as SO2, 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, SO2 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.</description><identifier>ISSN: 0378-1097</identifier><identifier>EISSN: 1574-6968</identifier><identifier>DOI: 10.1111/j.1574-6968.2002.tb11218.x</identifier><identifier>PMID: 12076806</identifier><identifier>CODEN: FMLED7</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Action of physical and chemical agents on bacteria ; Adenosine triphosphatase ; Adenosine Triphosphatases - metabolism ; adenosinetriphosphatase ; ATPase ; Bacteriology ; Biological and medical sciences ; cell growth ; copper ; Copper compounds ; dodecanoic acid ; Enzyme Inhibitors - pharmacology ; Fatty acids ; Fatty Acids - pharmacology ; Fermentation ; Fermented food industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; Gram-Positive Cocci - drug effects ; Gram-Positive Cocci - enzymology ; Gram-Positive Cocci - growth & development ; Lauric acid ; Leuconostoc - drug effects ; Leuconostoc - enzymology ; Leuconostoc - growth & development ; Malate Dehydrogenase - metabolism ; Malolactic fermentation ; Metabolism. Enzymes ; Microbiology ; Oenococcus oeni ; Pesticides - pharmacology ; physiological state ; Sulfur ; Sulfur dioxide ; Sulfur Dioxide - pharmacology ; Wine ; Wine - microbiology ; Wines ; Wines and vinegars</subject><ispartof>FEMS microbiology letters, 2002-06, Vol.211 (2), p.155-159</ispartof><rights>2002 Federation of European Microbiological Societies 2002</rights><rights>2002 Federation of European Microbiological Societies</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5075-62a16ef0b3a277681a863c4d6b8c6b361673bee1de72f1b6bfc5ed4fd87e8c933</citedby><cites>FETCH-LOGICAL-c5075-62a16ef0b3a277681a863c4d6b8c6b361673bee1de72f1b6bfc5ed4fd87e8c933</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1574-6968.2002.tb11218.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1574-6968.2002.tb11218.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=14293458$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/12076806$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Carrete, R</creatorcontrib><creatorcontrib>Vidal, M.T</creatorcontrib><creatorcontrib>Bordons, A</creatorcontrib><creatorcontrib>Constanti, M</creatorcontrib><title>Inhibitory effect of sulfur dioxide and other stress compounds in wine on the ATPase activity of Oenococcus oeni</title><title>FEMS microbiology letters</title><addtitle>FEMS Microbiol Lett</addtitle><description>Malolactic fermentation (MLF) is carried out by Oenococcus oeni under very harsh conditions. This paper shows that stress compounds in wine such as SO2, 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, SO2 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.</description><subject>Action of physical and chemical agents on bacteria</subject><subject>Adenosine triphosphatase</subject><subject>Adenosine Triphosphatases - metabolism</subject><subject>adenosinetriphosphatase</subject><subject>ATPase</subject><subject>Bacteriology</subject><subject>Biological and medical sciences</subject><subject>cell growth</subject><subject>copper</subject><subject>Copper compounds</subject><subject>dodecanoic acid</subject><subject>Enzyme Inhibitors - pharmacology</subject><subject>Fatty acids</subject><subject>Fatty Acids - pharmacology</subject><subject>Fermentation</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gram-Positive Cocci - drug effects</subject><subject>Gram-Positive Cocci - enzymology</subject><subject>Gram-Positive Cocci - growth & development</subject><subject>Lauric acid</subject><subject>Leuconostoc - drug effects</subject><subject>Leuconostoc - enzymology</subject><subject>Leuconostoc - growth & development</subject><subject>Malate Dehydrogenase - metabolism</subject><subject>Malolactic fermentation</subject><subject>Metabolism. Enzymes</subject><subject>Microbiology</subject><subject>Oenococcus oeni</subject><subject>Pesticides - pharmacology</subject><subject>physiological state</subject><subject>Sulfur</subject><subject>Sulfur dioxide</subject><subject>Sulfur Dioxide - pharmacology</subject><subject>Wine</subject><subject>Wine - microbiology</subject><subject>Wines</subject><subject>Wines and vinegars</subject><issn>0378-1097</issn><issn>1574-6968</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2002</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNqVkl1rFDEUhgdR7Fr9CxoUvZs1H5OP9UIoxWphpULb65DJnNgss8k2mbG7_94Mu7ggKjg3GcjzhPfkTVW9JnhOyvd-NSdcNrVYCDWnGNP50BJCiZpvH1WzX1uPqxlmUtUEL-RJ9SznFca4oVg8rU4IxVIoLGbV5jLc-dYPMe0QOAd2QNGhPPZuTKjzces7QCZ0KA53kFAeEuSMbFxv4hi6jHxADz4AigEVAJ3dfDO5CHbwP_ywm866ghBttHbMKELwz6snzvQZXhzW0-r24tPN-Zd6efX58vxsWVuOJa8FNUSAwy0zVJasxCjBbNOJVlnRMkGEZC0A6UBSR1rROsuha1ynJCi7YOy0erc_d5Pi_Qh50GufLfS9CRDHrIlqOBdcFvDNb-AqjimUbJoygoWQnE3Uhz1lU8w5gdOb5Ncm7TTBempFr_R09Xq6ej21og-t6G2R-T9kTIS-nqrSU1W6mBgLVX6K9_IQbWzX0B2tQ30FeHsATLamd8kE6_ORa-iCNVwV7uOee_A97P4jur74uiScHyeI4-Yvev3nyV_tPWeiNt9TCXd7TcvE5S0uJG8I-wmhN9Nw</recordid><startdate>20020604</startdate><enddate>20020604</enddate><creator>Carrete, R</creator><creator>Vidal, M.T</creator><creator>Bordons, A</creator><creator>Constanti, M</creator><general>Blackwell Publishing Ltd</general><general>Blackwell</general><general>Oxford University Press</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QL</scope><scope>7T7</scope><scope>7TK</scope><scope>7TM</scope><scope>7U9</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8AO</scope><scope>8C1</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>LK8</scope><scope>M0S</scope><scope>M1P</scope><scope>M7N</scope><scope>M7P</scope><scope>P64</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>RC3</scope></search><sort><creationdate>20020604</creationdate><title>Inhibitory effect of sulfur dioxide and other stress compounds in wine on the ATPase activity of Oenococcus oeni</title><author>Carrete, R ; Vidal, M.T ; Bordons, A ; Constanti, M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5075-62a16ef0b3a277681a863c4d6b8c6b361673bee1de72f1b6bfc5ed4fd87e8c933</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2002</creationdate><topic>Action of physical and chemical agents on bacteria</topic><topic>Adenosine triphosphatase</topic><topic>Adenosine Triphosphatases - metabolism</topic><topic>adenosinetriphosphatase</topic><topic>ATPase</topic><topic>Bacteriology</topic><topic>Biological and medical sciences</topic><topic>cell growth</topic><topic>copper</topic><topic>Copper compounds</topic><topic>dodecanoic acid</topic><topic>Enzyme Inhibitors - pharmacology</topic><topic>Fatty acids</topic><topic>Fatty Acids - pharmacology</topic><topic>Fermentation</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gram-Positive Cocci - drug effects</topic><topic>Gram-Positive Cocci - enzymology</topic><topic>Gram-Positive Cocci - growth & development</topic><topic>Lauric acid</topic><topic>Leuconostoc - drug effects</topic><topic>Leuconostoc - enzymology</topic><topic>Leuconostoc - growth & development</topic><topic>Malate Dehydrogenase - metabolism</topic><topic>Malolactic fermentation</topic><topic>Metabolism. 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This paper shows that stress compounds in wine such as SO2, 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, SO2 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.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><pmid>12076806</pmid><doi>10.1111/j.1574-6968.2002.tb11218.x</doi><tpages>5</tpages></addata></record> |
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| identifier | ISSN: 0378-1097 |
| ispartof | FEMS microbiology letters, 2002-06, Vol.211 (2), p.155-159 |
| issn | 0378-1097 1574-6968 |
| language | eng |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete; Oxford University Press Journals All Titles (1996-Current); Alma/SFX Local Collection |
| subjects | Action of physical and chemical agents on bacteria Adenosine triphosphatase Adenosine Triphosphatases - metabolism adenosinetriphosphatase ATPase Bacteriology Biological and medical sciences cell growth copper Copper compounds dodecanoic acid Enzyme Inhibitors - pharmacology Fatty acids Fatty Acids - pharmacology Fermentation Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Gram-Positive Cocci - drug effects Gram-Positive Cocci - enzymology Gram-Positive Cocci - growth & development Lauric acid Leuconostoc - drug effects Leuconostoc - enzymology Leuconostoc - growth & development Malate Dehydrogenase - metabolism Malolactic fermentation Metabolism. Enzymes Microbiology Oenococcus oeni Pesticides - pharmacology physiological state Sulfur Sulfur dioxide Sulfur Dioxide - pharmacology Wine Wine - microbiology Wines Wines and vinegars |
| title | Inhibitory effect of sulfur dioxide and other stress compounds in wine on the ATPase activity of Oenococcus oeni |
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