The occurence of obligatorily oligotrophic bacteria in the soil

Kaszubiak, H; Muszynska, M

doi:10.1016/s0232-4393(11)80376-8

Cited by 3 publications

(1 citation statement)

References 6 publications

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“…The growth of the micro-organisms on nutrient-poor media can be interpreted as the result of their adaptation to an ecosystem with low energy fluxes. Investigations of other ecosystems with low to very low energy fluxes, such as soil from deeper strata (Hattori andHattori 1980, Kaszubiak andMuszynska 1992) or marine ecosystems (Schut et al 1993), showed that up to 99% of the inhabiting micro-organisms are adapted to oligotrophic conditions. Among the 223 isolates obtained from samples 1-13 (Table 1), 187 were bacteria and 36 were yeasts.…”

Section: Microbiological Investigationsmentioning

confidence: 99%

Cork-borne bacteria and yeasts as potential producers of off-flavours in wine

Jäger

Diekmann

Lorenz³

et al. 1996

Aust J Grape Wine Res

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Bacteria and yeasts were found to be present within cork lenticels, covered by mucous or fibrous substances. They survived heating, peroxide treatment and contact with the alcohol and sulfur dioxide of wine. 187 bacteria and 36 yeast strains were isolated from cork stoppers of wine bottles and, during various stages of production, from corkwood and new cork stoppers. After culturing, a number of isolates showed the ability to modify the aroma of model systems consisting of dilute or full strength wine and pulverised cork. The aromas produced by isolates of varying cork origin are tabled. A small number of isolates methylated 2,4,6‐trichlorophenol, yielding 2,4,6‐trichloroanisole, responsible for the typical cork taint. During the boiling of cork slabs, the internal temperature on the inside of a box made from cork slices did not exceed 87°C.

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Section: Microbiological Investigationsmentioning

confidence: 99%