Food Research Institute

Vavrinik, A. – Stuskova, K. – Baron, M. – Sochor, J.
Effect of sulphur dioxide and ethanol on acetic acid bacteria occurring in wine technology
Journal of Food and Nutrition Research, 61, 2022, No. 3, s. 209-217

Ales Vavrinik, Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valtická 337, 691 44 Lednice, Czech Republic. E-mail: vavrinik1@seznam.cz

Received 23 February 2022; 1st revised 13 May 2022; accepted 25 May 2022; published online 26 July 2022.

Summary: This study aimed to analyse the sensitivity of selected acetic fermentation bacteria Gluconobacter oxydans (CCM 3618) and Acetobacter aceti (CCM 3620T), which are found in wine technology, to ethanol and ammonium bisulfite at concentrations of 0–96 % vol. (ethanol) and 0–100 g·l^-1 (ammonium bisulfite). The ability to eliminate the bacteria was investigated by plating methods and by measuring growth curves in a complete medium. The elimination study using the plating method involved two different procedures. First, inhibitory substances were applied to sterile discs and the resulting inhibition zones (disc diffusion method) were measured, while the second procedure involved the application of different concentrations of inhibitory substances to the inoculated medium. The results showed the degree of resistance to the applied substances, with A. aceti being more resistant to both inhibitors than G. oxydans. Instead of suppressing growth, low concentrations (ethanol 0.8 % (v/v), ammonium bisulfite 0.8 g·l^-1) of the inhibitory agents had the opposite effect. These results are particularly important for the wine industry, where efforts are being made to eliminate undesirable acetic acid bacteria by the application of sulfur dioxide or ethanol.

Keywords: acetic acid bacteria; inhibition; ethanol; sulfur dioxide

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