Interestingly, most of the non-culturable A. aceti population
recovered the ability to grow on plates after aeration (Millet and Lonvaud-
Funel 2000). In a later study, du Toit, et al (2005) used DEFT to demonstrate that
A. aceti could survive for up to 71 days under anaerobic conditions in sulfited wine.
These AAB exhibited a 100-fold difference between plating and DEFT counts and,
upon addition of oxygen, the A. aceti populations became culturable. The yeasts
C. stellata, S. cerevisiae, Z. bailii and Rhodotorula mucilaginosa were also found
to enter the non-culturable state after addition of SO2 in botrytized wine (Divol and
Lonvaud-Funel 2005). Only Z. bailii and R. mucilaginosa were resuscitated in laboratory
conditions.