bacteriophages → inactivated → wines
pH: lower than 3.5additives: sulfur dioxide,bentonite
“Phage survived in wines at pH values greater than 3.5 but was inactivated in wines of lower pH and by the addition of sulfur dioxide or bentonite.”
bacteriophages → survive → wines
pH: greater than 3.5
“Phage survived in wines at pH values greater than 3.5 but was inactivated in wines of lower pH and by the addition of sulfur dioxide or bentonite.”
copper content in wine → exceeds → maximum residue level (MRL)
percentage: 18%
“Of the total number of samples analysed, 13% of grape samples and 18% of wine samples exceeded the maximum residue level (MRL).”
wines after malolactic fermentation → are not → bacteriologically stable
“Wines after malolactic fermentation were not bacteriologically stable and supported the growth of Leuc. oenos inoculated into the wines.”
wine → inactivates → Salmonella
time: 120 min
“In this system, wine had little effect on E. coli O157:H7 survival whereas Salmonella was undetectable after 120 min.”
nonvolatile wine fraction → is more effective in killing → Salmonella
“A nonvolatile wine fraction (containing acids) was more effective in killing Salmonella than a volatile wine fraction (containing alcohol), suggesting that antibacterial activity of wine is primarily acid dependent.”
Escherichia coli O157 from swine → resistant to → ampicillin
percentage: 24
“17 (24%) were resistant to ampicillin”
Escherichia coli O157 from swine → resistant to → tetracycline
percentage: 71
“50 (71%) were resistant to tetracycline”
Escherichia coli O157 from swine → resistant to → cephalothin
percentage: 54
“38 (54%) were resistant to cephalothin”
Escherichia coli O157 from swine → resistant to → sulfamethoxazole
percentage: 74
“52 (74%) were resistant to sulfamethoxazole”