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Abstract:

Dekkera/. Brettanomyces bruxellensis is considered a major cause of wine spoilage, and 4-ethylphenol and 4-ethylguaiacol are the most abundant off-aromas produced by this species. They are produced by decarboxylation of the corresponding hydroxycinnamic acids (HCAs), followed by a reduction of the intermediate 4-vinylphenols. The aim of the present study was to examine coumarate decarboxylase (CD) and vinylphenol reductase (VR) enzyme activities in 5 native D. bruxellensis strains and determine their relation with the production of ethylphenols under 'wine-like' conditions. In addition, biomass, cell culturability, carbon source utilization and organic acids were monitored during 60. days. All strains assayed turned out to have both enzyme activities. No significant differences were found in CD activity, whilst VR activity was variable among the strains. Growth of D. bruxellensis under 'wine-like' conditions showed two growth phases. Sugars were completely consumed during the first growth phase. Transformation of HCAs into ethylphenols also occurred during active growth of the yeast. No statistical differences were observed in volatile phenol levels produced by the strains growing under 'wine-like' conditions, independently of the enzyme activity previously recorded. Furthermore, our results demonstrate a relationship between the physiological state of D. bruxellensis and its ability to produce ethylphenols. Inhibition of growth of D. bruxellensis in wine seems to be the most efficient way to avoid ethylphenol production and the consequent loss of wine quality. © 2015 Elsevier B.V.

Registro:

Documento: Artículo
Título:Relation between coumarate decarboxylase and vinylphenol reductase activity with regard to the production of volatile phenols by native Dekkera bruxellensis strains under 'wine-like' conditions
Autor:Sturm, M.E.; Assof, M.; Fanzone, M.; Martinez, C.; Ganga, M.A.; Jofré, V.; Ramirez, M.L.; Combina, M.
Filiación:Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA Mza INTA), San Martín 3853, Luján de Cuyo, Mendoza, Argentina
Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Alameda, Santiago, Chile
Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas, Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto, Ruta Nacional 36, Km 601, Córdoba, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Av. Rivadavia 1917 (C1033AAJ), Ciudad Autónoma de Buenos Aires, Argentina
Palabras clave:Dekkera bruxellensis; Enzymatic activities; Volatile phenols; Wine-like conditions; carbon; carboxylic acid; carboxylyase; coumarate decarboxylase; coumaric acid; ferulic acid; oxidoreductase; para coumaric acid; phenol derivative; sugar; unclassified drug; vinylphenol reductase; carboxylyase; oxidoreductase; phenol derivative; animal experiment; Article; carbon source; cell culture; Dekkera; Dekkera bruxellensis; drug determination; drug manufacture; enzyme activity; fungal biomass; fungal strain; fungus growth; growth curve; growth inhibition; nonhuman; nucleotide sequence; red wine; wine; yeast; Dekkera; enzymology; fermentation; food control; metabolism; microbiology; Saccharomyces cerevisiae; wine; Dekkera bruxellensis; Carboxy-Lyases; Dekkera; Fermentation; Food Microbiology; Oxidoreductases; Phenols; Saccharomyces cerevisiae; Wine
Año:2015
Volumen:206
Página de inicio:51
Página de fin:55
DOI: http://dx.doi.org/10.1016/j.ijfoodmicro.2015.04.023
Título revista:International Journal of Food Microbiology
Título revista abreviado:Int. J. Food Microbiol.
ISSN:01681605
CODEN:IJFMD
CAS:carbon, 7440-44-0; carboxylyase, 9027-22-9; coumaric acid, 25429-38-3; ferulic acid, 1135-24-6, 24276-84-4; oxidoreductase, 9035-73-8, 9035-82-9, 9037-80-3, 9055-15-6; para coumaric acid, 7400-08-0; Carboxy-Lyases; Oxidoreductases; Phenols
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v206_n_p51_Sturm

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Citas:

---------- APA ----------
Sturm, M.E., Assof, M., Fanzone, M., Martinez, C., Ganga, M.A., Jofré, V., Ramirez, M.L.,..., Combina, M. (2015) . Relation between coumarate decarboxylase and vinylphenol reductase activity with regard to the production of volatile phenols by native Dekkera bruxellensis strains under 'wine-like' conditions. International Journal of Food Microbiology, 206, 51-55.
http://dx.doi.org/10.1016/j.ijfoodmicro.2015.04.023
---------- CHICAGO ----------
Sturm, M.E., Assof, M., Fanzone, M., Martinez, C., Ganga, M.A., Jofré, V., et al. "Relation between coumarate decarboxylase and vinylphenol reductase activity with regard to the production of volatile phenols by native Dekkera bruxellensis strains under 'wine-like' conditions" . International Journal of Food Microbiology 206 (2015) : 51-55.
http://dx.doi.org/10.1016/j.ijfoodmicro.2015.04.023
---------- MLA ----------
Sturm, M.E., Assof, M., Fanzone, M., Martinez, C., Ganga, M.A., Jofré, V., et al. "Relation between coumarate decarboxylase and vinylphenol reductase activity with regard to the production of volatile phenols by native Dekkera bruxellensis strains under 'wine-like' conditions" . International Journal of Food Microbiology, vol. 206, 2015, pp. 51-55.
http://dx.doi.org/10.1016/j.ijfoodmicro.2015.04.023
---------- VANCOUVER ----------
Sturm, M.E., Assof, M., Fanzone, M., Martinez, C., Ganga, M.A., Jofré, V., et al. Relation between coumarate decarboxylase and vinylphenol reductase activity with regard to the production of volatile phenols by native Dekkera bruxellensis strains under 'wine-like' conditions. Int. J. Food Microbiol. 2015;206:51-55.
http://dx.doi.org/10.1016/j.ijfoodmicro.2015.04.023