Microbiological control of wine. The application of epifluorescence microscopy method as a rapid technique

Authors: Kopke C.^{1, 2}; Cristovão A.²; Prata A.M.²; Silva Pereira C.¹; Figueiredo Marques J.J.^{1, 3}; San Romão M.V.^{1, 4}

Source: Food Microbiology, Volume 17, Number 3, June 2000 , pp. 257-260(4)

Publisher: Academic Press

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Abstract:

In this study, epifluorescence microscopy (vital staining) was used for microbiological control of wine, the results being compared with plate counts of colony forming units (cfu). 4 prime ,6-diamidino-2-phenylindole (DAPI) combined with propidium iodide (PI) were the fluorochroms used. The correlation between the two methods (plate counts and vital staining) was 0.52 and 0.83 for the control of finished and non-finished wines, respectively. According to the results obtained the vital staining with DAPI combined with PI, is trustworthy as a fast control for wine during the technological process, and it can be used by industrial wine producing units as an indicator of wine microbiological quality, with the consequent savings in time and money. For finished wines, the results obtained by the vital staining technique, were 10³-fold higher than the ones obtained with the plate count method, which is in accordance with what should be expected, since under stressful conditions the number of metabolically active bacteria exceeds by far the number of culturable bacteria. Copyright 2000 Academic Press

Language: English

Document Type: Research article

Affiliations: 1: Instituto de Biologia Experimental e Technológica/Instituto de Technologia Química e Biológica-Universidade Nova de Lisboa, Apt 12, Oeiras, 2781-901, Portugal 2: Quinta da Bassaqueira, Vila Nogueira de Azeitão, Azeitão, 2925, Portugal 3: Quinta do Marquês, Oeiras, 2780, Portugal 4: Estação Vitivínicola Nacional, Dois Portos, 2560, Portugal

Publication date: 2000-06-01