Changes

While the VBNC state has mostly been studied in detail for bacteria, it has also been suggested that this state is also possible with eukaryotes (yeast). It has been reported that although there are many methods for detecting ''Brettanomyces'' in winemaking, there are cases when ''Brettanomyces'' is not found using culturing techniques, but years later have still infected wine. Agnolucci et al. (2010) found that sulfur dioxide induces the VBNC state in 7 ''Brettanomyces'' strains isolated from wine at concentrations of 0.2 mg/L for 5 out of the 7 strains to 0.4 mg/L for the other 2 strains after 24 hours of incubation in a synthetic wine medium that was supplemented with various amounts of sulfur dioxide. At 0.4 mg/L they found that all but one strain had 0% culturable cells, and 4-26% VBNC cells depending on the strain. At 0.8 mg/L, no strains had culturable cells, but they all had at least 4.6-17% VBNC cells (percent of the original number of cells before being exposed to the sulfur dioxide). Even at 1 mg/L of sulfur dioxide levels, there were 2.9-15% VBNC cells, depending on the strain (the ability for the ''Brettanomyces'' to remain viable at 1mg/L of sulfur dioxide might have also been due to the pH only being 3.5, and ethanol only being 13%). They found that trypan blue was the best method for detecting VBNC cells. They also found that 2.1 mg/L was required to reduce the VBNC state of cells to zero after 55 days of incubation and limit the amount of ethyl phenols produced by ''Brettanomyces'' . They reported that trypan blue was the best method for detecting VBNC cells <ref>[https://www.sciencedirect.com/science/article/pii/S0168160510003958?via%3Dihub Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis. Agnolucci M, Rea F, Sbrana C, Cristani C, Fracassetti D, Tirelli A, Nuti M. 2010. DOI: https://doi.org/10.1016/j.ijfoodmicro.2010.07.022.]</ref>.