viable but non-culturable state of wine micro-organisms during storage
V. MILLET and A. LONVAUD‐FUNEL.2000.Colony counting and DEFT did not give the same results when wine micro‐organisms were enumerated. Both methods were used to monitor the population of acetic acid bacteria (AAB) and lactic acid bacteria (LAB) during wine storage. Results suggest that part of the po...
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| creator | Millet, V Lonvaud-Funel, A |
| description | V. MILLET and A. LONVAUD‐FUNEL.2000.Colony counting and DEFT did not give the same results when wine micro‐organisms were enumerated. Both methods were used to monitor the population of acetic acid bacteria (AAB) and lactic acid bacteria (LAB) during wine storage. Results suggest that part of the populations had reached a viable but non‐culturable (VBNC) state. These cells were unable to produce colonies but could hydrolyse fluorescent esters and could be counted by DEFT. For AAB, O2 deprivation quickly induced this state. Recovery from this state was very rapid as soon as O2 was available. The response was not so clear for LAB during wine storage. However, a similar state was induced by sulfiting. Moreover, filtration of wine stored in barrels and contaminated by Brettanomyces, AAB and LAB demonstrated that cell size was not homogeneous. Cells which remained in wine after several weeks could pass through a 0·45‐μm membrane. However, when they re‐entered a growing phase, they were again retained by membrane filtration. During and after the decline phase, wine micro‐organisms might survive as smaller cells in a VBNC state. |
| doi_str_mv | 10.1046/j.1472-765x.2000.00684.x |
| format | Article |
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MILLET and A. LONVAUD‐FUNEL.2000.Colony counting and DEFT did not give the same results when wine micro‐organisms were enumerated. Both methods were used to monitor the population of acetic acid bacteria (AAB) and lactic acid bacteria (LAB) during wine storage. Results suggest that part of the populations had reached a viable but non‐culturable (VBNC) state. These cells were unable to produce colonies but could hydrolyse fluorescent esters and could be counted by DEFT. For AAB, O2 deprivation quickly induced this state. Recovery from this state was very rapid as soon as O2 was available. The response was not so clear for LAB during wine storage. However, a similar state was induced by sulfiting. Moreover, filtration of wine stored in barrels and contaminated by Brettanomyces, AAB and LAB demonstrated that cell size was not homogeneous. Cells which remained in wine after several weeks could pass through a 0·45‐μm membrane. However, when they re‐entered a growing phase, they were again retained by membrane filtration. During and after the decline phase, wine micro‐organisms might survive as smaller cells in a VBNC state.</description><identifier>ISSN: 0266-8254</identifier><identifier>EISSN: 1472-765X</identifier><identifier>EISSN: 1365-2673</identifier><identifier>DOI: 10.1046/j.1472-765x.2000.00684.x</identifier><identifier>PMID: 10736016</identifier><identifier>CODEN: LAMIE7</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Science Ltd</publisher><subject>Acetic Acid - metabolism ; acetic acid bacteria ; bacteria ; Bacteria - growth & development ; Bacteria - isolation & purification ; Bacteria - metabolism ; Biological and medical sciences ; brettanomyces ; Colony Count, Microbial ; Fermented food industries ; food contamination ; Food industries ; Fundamental and applied biological sciences. Psychology ; Lactic Acid - metabolism ; lactic acid bacteria ; microbial contamination ; Microscopy, Fluorescence - methods ; viable but non-culturable ; Wine - microbiology ; Wines and vinegars ; yeasts ; Yeasts - growth & development ; Yeasts - isolation & purification</subject><ispartof>Letters in applied microbiology, 2000-02, Vol.30 (2), p.136-141</ispartof><rights>2000 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c5644-a5d3850bb2b174293f93aaf7b4a5affe4ffe9f6702ccdb84eab40c4385ec3ff73</citedby><cites>FETCH-LOGICAL-c5644-a5d3850bb2b174293f93aaf7b4a5affe4ffe9f6702ccdb84eab40c4385ec3ff73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1046%2Fj.1472-765x.2000.00684.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1046%2Fj.1472-765x.2000.00684.x$$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=1297353$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10736016$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Millet, V</creatorcontrib><creatorcontrib>Lonvaud-Funel, A</creatorcontrib><title>viable but non-culturable state of wine micro-organisms during storage</title><title>Letters in applied microbiology</title><addtitle>Lett Appl Microbiol</addtitle><description>V. MILLET and A. LONVAUD‐FUNEL.2000.Colony counting and DEFT did not give the same results when wine micro‐organisms were enumerated. Both methods were used to monitor the population of acetic acid bacteria (AAB) and lactic acid bacteria (LAB) during wine storage. Results suggest that part of the populations had reached a viable but non‐culturable (VBNC) state. These cells were unable to produce colonies but could hydrolyse fluorescent esters and could be counted by DEFT. For AAB, O2 deprivation quickly induced this state. Recovery from this state was very rapid as soon as O2 was available. The response was not so clear for LAB during wine storage. However, a similar state was induced by sulfiting. Moreover, filtration of wine stored in barrels and contaminated by Brettanomyces, AAB and LAB demonstrated that cell size was not homogeneous. Cells which remained in wine after several weeks could pass through a 0·45‐μm membrane. However, when they re‐entered a growing phase, they were again retained by membrane filtration. During and after the decline phase, wine micro‐organisms might survive as smaller cells in a VBNC state.</description><subject>Acetic Acid - metabolism</subject><subject>acetic acid bacteria</subject><subject>bacteria</subject><subject>Bacteria - growth & development</subject><subject>Bacteria - isolation & purification</subject><subject>Bacteria - metabolism</subject><subject>Biological and medical sciences</subject><subject>brettanomyces</subject><subject>Colony Count, Microbial</subject><subject>Fermented food industries</subject><subject>food contamination</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Lactic Acid - metabolism</subject><subject>lactic acid bacteria</subject><subject>microbial contamination</subject><subject>Microscopy, Fluorescence - methods</subject><subject>viable but non-culturable</subject><subject>Wine - microbiology</subject><subject>Wines and vinegars</subject><subject>yeasts</subject><subject>Yeasts - growth & development</subject><subject>Yeasts - isolation & purification</subject><issn>0266-8254</issn><issn>1472-765X</issn><issn>1365-2673</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2000</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkMtq3DAYhUVpaSZpX6H1omRnVzdLFmQTQm4wJYs00J34pZEGDb6kkp1M3j6aeEKzSxdCQvrOf9CHUEFwRTAXPzcV4ZKWUtTbimKMK4xFw6vtB7R4ffjzES0wFaJsaM0P0GFKmww2hKrP6IBgyQQmYoEuHgKY1hVmGot-6Es7teMUX67SCKMrBl88ht4VXbBxKIe4hj6kLhWrKYZ-naEhwtp9QZ88tMl93e9H6O7i_PfZVbm8ubw-O12Wthacl1CvWFNjY6ghklPFvGIAXhoONXjveF7KC4mptSvTcAeGY8tzxlnmvWRH6Hieex-Hv5NLo-5Csq5toXfDlLTEShHF1LsgkXV2JkkGmxnM30spOq_vY-ggPmmC9U623uidU72TrXey9Ytsvc3Rb_uOyXRu9SY4283Ajz0AyULrI_Q2pH8cVZLVLGMnM_YYWvf03_16eforH3L8-xz3MGhYx9xwd0sxYZgqTpmi7Blpr6TZ</recordid><startdate>200002</startdate><enddate>200002</enddate><creator>Millet, V</creator><creator>Lonvaud-Funel, A</creator><general>Blackwell Science Ltd</general><general>Blackwell Science</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>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>200002</creationdate><title>viable but non-culturable state of wine micro-organisms during storage</title><author>Millet, V ; Lonvaud-Funel, A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c5644-a5d3850bb2b174293f93aaf7b4a5affe4ffe9f6702ccdb84eab40c4385ec3ff73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2000</creationdate><topic>Acetic Acid - metabolism</topic><topic>acetic acid bacteria</topic><topic>bacteria</topic><topic>Bacteria - growth & development</topic><topic>Bacteria - isolation & purification</topic><topic>Bacteria - metabolism</topic><topic>Biological and medical sciences</topic><topic>brettanomyces</topic><topic>Colony Count, Microbial</topic><topic>Fermented food industries</topic><topic>food contamination</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Lactic Acid - metabolism</topic><topic>lactic acid bacteria</topic><topic>microbial contamination</topic><topic>Microscopy, Fluorescence - methods</topic><topic>viable but non-culturable</topic><topic>Wine - microbiology</topic><topic>Wines and vinegars</topic><topic>yeasts</topic><topic>Yeasts - growth & development</topic><topic>Yeasts - isolation & purification</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Millet, V</creatorcontrib><creatorcontrib>Lonvaud-Funel, A</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Letters in applied microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Millet, V</au><au>Lonvaud-Funel, A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>viable but non-culturable state of wine micro-organisms during storage</atitle><jtitle>Letters in applied microbiology</jtitle><addtitle>Lett Appl Microbiol</addtitle><date>2000-02</date><risdate>2000</risdate><volume>30</volume><issue>2</issue><spage>136</spage><epage>141</epage><pages>136-141</pages><issn>0266-8254</issn><eissn>1472-765X</eissn><eissn>1365-2673</eissn><coden>LAMIE7</coden><abstract>V. MILLET and A. LONVAUD‐FUNEL.2000.Colony counting and DEFT did not give the same results when wine micro‐organisms were enumerated. Both methods were used to monitor the population of acetic acid bacteria (AAB) and lactic acid bacteria (LAB) during wine storage. Results suggest that part of the populations had reached a viable but non‐culturable (VBNC) state. These cells were unable to produce colonies but could hydrolyse fluorescent esters and could be counted by DEFT. For AAB, O2 deprivation quickly induced this state. Recovery from this state was very rapid as soon as O2 was available. The response was not so clear for LAB during wine storage. However, a similar state was induced by sulfiting. Moreover, filtration of wine stored in barrels and contaminated by Brettanomyces, AAB and LAB demonstrated that cell size was not homogeneous. Cells which remained in wine after several weeks could pass through a 0·45‐μm membrane. However, when they re‐entered a growing phase, they were again retained by membrane filtration. During and after the decline phase, wine micro‐organisms might survive as smaller cells in a VBNC state.</abstract><cop>Oxford, UK</cop><pub>Blackwell Science Ltd</pub><pmid>10736016</pmid><doi>10.1046/j.1472-765x.2000.00684.x</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Acetic Acid - metabolism acetic acid bacteria bacteria Bacteria - growth & development Bacteria - isolation & purification Bacteria - metabolism Biological and medical sciences brettanomyces Colony Count, Microbial Fermented food industries food contamination Food industries Fundamental and applied biological sciences. Psychology Lactic Acid - metabolism lactic acid bacteria microbial contamination Microscopy, Fluorescence - methods viable but non-culturable Wine - microbiology Wines and vinegars yeasts Yeasts - growth & development Yeasts - isolation & purification |
| title | viable but non-culturable state of wine micro-organisms during storage |
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