Sour rot

Apples Green rot Sour rot Grey rot Black rot Brown rot... 

Class Scbizom /cetes Order Eubacteriales Family Bacillaceae Common Name Wet Spot Sour Rot. 

Barata, A., Gonzalez, S., Malfeito-Ferreira, M., Querol, A., Loureiro, V. (2008). Sour rot-damaged grapes are sources of wine spoilage yeasts. FEMS Yeast Research, 8,1008-1017. 

Guerzoni, E. and R. Marghetti. 1987. Analysis of yeast flora associated with grape sour rot and of the chemical disease markers. Appl. Environ. Microbiol. 53 571-576. 

The development of these acetic acid bacteria is also characterized by acetic acid production. The musts obtained from grapes infected with sour rot can contain more than 40 g of acetic acid and up to 25 g of gluconic acid per liter. Since these bacteria only slightly degrade grape acids, the musts obtained have extremely low pHs. This is the worst form of rot. 

Yellow solid or yellow to brown liquid with an odor like soured or rotting fruit. Undergoes considerable decomposition when a large explosive charge is used to disseminate the agent. 

Trichothecin is effective against several fungi, for example root rot of cereals (Helminthosporium sativum), loose smut of wheat (Ustilago tritici), diseases of sour cherry and cherry (Voros, 1955), fusarium wilt of Pinaceae (Belimova and Lopatin, 1963) and powdery mildew of tobacco (Manucharjan, 1964). Its most promising practical applications are the control Verticillium wilt of cotton and of the fusarium diseases of field crops (Askarova and Joffe, 1962 Bunina, 1960 1963). 

Where conditions within and surrounding the cluster remain wet and the relative humidity high (>90%), berry dehydration does not occur. Thus, the concentration of grape sugars either remains the same or decreases. In this scenario, growth of Botrytis and secondary molds, native yeast, and bacteria rapidly ensues, resulting in sour bunch rot. 

We can recognize many organic functional groups in compounds we use every day. Pesticides and Freons often contain chlorinated hydrocarbons. Many fruits get their aromas and flavors from aldehydes, ketones, and esters. The sour taste in foods is because of carboxylic acids, and the many rotting smells are due to amines (6.4-6.13). 

Certain types of bacteria are involved in many, but not all, types of food spoi lage. The stale odor of spoi led meat, the fou I odor of a spoiled egg, the souring of milk, and the rotting of fruits and vegetables are familiar examples of bacterial spoilage. Also, the spoilage of canned foods is usually traced to bacterial causes. 

Grapes infected with vulgar rot (sour or acid) cannot be used to make wine. Their presence in the vineyard must be detected as soon as possible and the grape clusters should be eliminated to limit the spreading of the disease. 

Burkholder WH (1950) Sour skin, a bacterial rot of onion bulbs. Phytopathology 40( 1) 115-117 Cavalheiro JMBT, de Almeida MCMD, Grandfils C, da Fonseca MMR (2009) Poly (3-hydroxybutyrate) productirai by Cupriavidus necator using waste glycerol. Process Biochem 44(5) 509 515... 

---