Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media
Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media
Dekkera and Brettanomyces yeast are important spoilage organisms in a number of food and beverage products. Isolates of both genera were cultured in a defined medium and supplemented with hydroxycinnamic acids and vinylphenols to investigate their influence on growth and the formation of ethyl phenol derivatives. The growth rate of Brettanomyces species in the presence of acids was reduced, and no significant conversion to vinyl or ethyl derivatives was observed. The growth rate and substrate utilisation rates of Dekkera anomala and Dekkera bruxellensis yeast differed depending on strain and the acid precursor present. Growth of D. bruxellensis was slowed by the presence of ferulic acid with the addition of 1 mM ferulic acid completely inhibiting growth. This study provides an insight into the spoilage potential of these organisms and possible control strategies involving hydroxycinnamic acids.
Caffeic acid, Ferulic acid, Microbial spoilage, p-Coumaric acid, Sinapic acid, Wine spoilage
997-1006
Harris, Victoria
b6d6e7b3-9a3b-48ea-a506-aa6716d5f973
Ford, Christopher M.
a8ba4c88-177c-4156-b7fc-f00d565308b6
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Grbin, Paul R.
e1cce428-cbfc-4cd2-aef0-c0e3a076a955
Harris, Victoria
b6d6e7b3-9a3b-48ea-a506-aa6716d5f973
Ford, Christopher M.
a8ba4c88-177c-4156-b7fc-f00d565308b6
Jiranek, Vladimir
8e5a8dfd-f5b2-43e3-928b-11dff324abc7
Grbin, Paul R.
e1cce428-cbfc-4cd2-aef0-c0e3a076a955
Harris, Victoria, Ford, Christopher M., Jiranek, Vladimir and Grbin, Paul R.
(2008)
Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media.
Applied Microbiology and Biotechnology, 78 (6), .
(doi:10.1007/s00253-007-1328-7).
Abstract
Dekkera and Brettanomyces yeast are important spoilage organisms in a number of food and beverage products. Isolates of both genera were cultured in a defined medium and supplemented with hydroxycinnamic acids and vinylphenols to investigate their influence on growth and the formation of ethyl phenol derivatives. The growth rate of Brettanomyces species in the presence of acids was reduced, and no significant conversion to vinyl or ethyl derivatives was observed. The growth rate and substrate utilisation rates of Dekkera anomala and Dekkera bruxellensis yeast differed depending on strain and the acid precursor present. Growth of D. bruxellensis was slowed by the presence of ferulic acid with the addition of 1 mM ferulic acid completely inhibiting growth. This study provides an insight into the spoilage potential of these organisms and possible control strategies involving hydroxycinnamic acids.
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Accepted/In Press date: 11 December 2007
e-pub ahead of print date: 1 April 2008
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Funding Information:
Acknowledgements The authors are grateful to Dr. Chris Curtin for supplying the yeast AWRI 1499. This project was supported by Australia’s grapegrowers and winemakers through their investment body, the Grape and Wine Research and Development Corporation, with matching funds from the Australian government (UA 03/01).
Keywords:
Caffeic acid, Ferulic acid, Microbial spoilage, p-Coumaric acid, Sinapic acid, Wine spoilage
Identifiers
Local EPrints ID: 482567
URI: http://eprints.soton.ac.uk/id/eprint/482567
ISSN: 0175-7598
PURE UUID: d7de3018-cdea-475d-986a-e404f1bc52ad
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Date deposited: 10 Oct 2023 16:58
Last modified: 18 Mar 2024 04:12
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Contributors
Author:
Victoria Harris
Author:
Christopher M. Ford
Author:
Vladimir Jiranek
Author:
Paul R. Grbin
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