Increase of sulfite tolerance in Oenococcus oeni by means of acidic adaptation
1998
Guzzo, Jean | Jobin, Michel | Diviès, Charles | Laboratoire de Microbiologie ; Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation de Dijon (ENSBANA) | Sécurité et Qualité des Produits d'Origine Végétale (SQPOV) ; Avignon Université (AU)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)
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Show more [+] Less [-]English. Sulfite is an antimicrobial agent used at the beginning of winemaking to avoid development of undesirable microorganisms. However, <em>Oenococcus oeni</em>, which is mainly responsible for the malolactic fermentation, has to grow in wine and therefore has to be resistant to sulfite. This study showed that acid-adapted cells of <em>O. oeni</em> survived better than non-adapted cells in the presence of a high sulfite concentration (30 mg l-1). Addition of a sub-lethal concentration of sulfite (15 mg l31) during the adaptation step in acidic medium increases the sulfite tolerance. Moreover, sulfite appeared to be able to induce a heat shocklike response. Our results suggest that pH homeostasis mechanisms and stress protein synthesis could be involved in the induction of sulfite tolerance in <em>O. oeni</em>.
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