Inhibitory effect of hydroxycinnamic acids on Dekkera spp.

Harris, Victoria, Jiranek, Vladimir, Ford, Christopher M. and Grbin, Paul R. (2010) Inhibitory effect of hydroxycinnamic acids on Dekkera spp. Applied Microbiology and Biotechnology, 86 (2), 721-729. (doi:10.1007/s00253-009-2352-6).

Record type: Article

Abstract

Simple phenolic components of wine, hydroxycinnamic acids (HCAs) are known to have antimicrobial properties. This study sought to determine the potential of ferulic acid as an antifungal agent for the control of Dekkera. Growth was inhibited by all HCAs examined in this study, with ferulic acid being the most potent at all concentrations. In the presence of ethanol, the inhibitory effects of ferulic acid were amplified. Scanning electron microscopy images reveal cellular damage upon exposure to ferulic acid. Thus, manipulation of ferulic acid concentrations could be of industrial significance for control of Dekkera and may be the basis for differences in susceptibility of wines to Dekkera spoilage.

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Accepted/In Press date: 9 November 2009

e-pub ahead of print date: 2 December 2009

Published date: March 2010

Additional Information: Funding Information: Acknowledgments 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. The authors also gratefully acknowledge Adelaide Microscopy, in particular Ms Lyn Waterhouse for assistance with SEM examination.

Keywords: Antimicrobial, Brettanomyces, Phenolic acids, Scanning electron microscopy, Spoilage, Wine