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The antimicrobial action of chitosan against the wine spoilage yeasts Brettanomyces/Dekkera

2013Journal article Restricted access
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dc.contributor.authorFerreira, Delfim
dc.contributor.authorMoreira, Diana
dc.contributor.authorCosta, Eduardo M.
dc.contributor.authorSilva, Sara
dc.contributor.authorPintado, M. Manuela
dc.contributor.authorCouto, José António
dc.date.accessioned2014-05-07T16:13:10Z
dc.date.available2014-05-07T16:13:10Z
dc.date.issued2013
dc.description.abstractYeasts of the genera Dekkera and Brettanomyces are well known to be involved in the production of volatile phenols in wines imparting aroma defects that may affect wine quality. The monitoring and control of these organisms is of major importance for wine producers. This study aimed to evaluate the effect of chitosan, a natural polysaccharide, on the survival of Brettanomyces/Dekkera and on some physicochemical aspects of wine (pH value, colour intensity and hue, anthocyanin content and antioxidant capacity). Minimum inhibitory concentration (MIC) and minimum lethal concentration (MLC) values were determined for 8 strains of Brettanomyces/Dekkera by the broth microdilution technique. The results show that chitosan inhibits the growth of Brettanomyces/Dekkera at concentrations ranging from 0.20 to 0.50 mg/ml, depending on the molecular weight of the chitosan molecules and on the assayed strain. The low molecular weight (LMW) chitosan presented the smaller MIC values. Time-kill assays performed in wine added of LMW chitosan revealed reduction of yeast cell viability over time. Furthermore, chitosan affected some physicochemical characteristics of wine, particularly the hue and colour intensity. Relevant data, potentially useful for the establishment of regimes comprising the use of chitosan for the control of Dekkera/Brettanomyces yeasts in wine, is presented.por
dc.description.versionN/A
dc.identifier.citationFERREIRA, Delfim …[et al.] - The antimicrobial action of chitosan against the wine spoilage yeasts Brettanomyces/Dekkera. Journal of Chitin and Chitosan Science. ISSN 2328-7500. Vol. 1, n.º 3 (2013), p. 240-245por
dc.identifier.doi10.1166/jcc.2013.1037
dc.identifier.eissn2328-7500
dc.identifier.issn2328-7519
dc.identifier.urihttp://hdl.handle.net/10400.14/14264
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherAmerican Scientific Publisherspor
dc.subjectBrettanomycespor
dc.subjectDekkerapor
dc.subjectChitosanpor
dc.subjectRed winepor
dc.subjectAnti-yeast activitypor
dc.titleThe antimicrobial action of chitosan against the wine spoilage yeasts Brettanomyces/Dekkerapor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage245
oaire.citation.issue3
oaire.citation.startPage240
oaire.citation.titleJournal of Chitin and Chitosan Science
oaire.citation.volume1
person.familyNameFerreira
person.familyNameCosta
person.familyNameSilva
person.familyNamePintado
person.familyNameCouto
person.givenNameDelfim
person.givenNameEduardo
person.givenNameSara
person.givenNameMaria Manuela
person.givenNameJosé António
person.identifier1888852
person.identifier456608
person.identifier1393111
person.identifier.ciencia-idB218-870B-98B5
person.identifier.ciencia-id8E18-0AFF-BF6D
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.ciencia-id0E19-CD42-2983
person.identifier.orcid0000-0001-9911-6422
person.identifier.orcid0000-0003-3121-4514
person.identifier.orcid0000-0001-8268-2137
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0002-3156-1412
person.identifier.ridF-5696-2013
person.identifier.ridAAZ-2861-2021
person.identifier.scopus-author-id55249865700
person.identifier.scopus-author-id55158300800
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id35614525200
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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relation.isAuthorOfPublication.latestForDiscovery6b001d48-8bde-41c3-afa0-d6473fe74edf

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