Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media

Harris, Victoria; Ford, Christopher M.; Jiranek, Vladimir; Grbin, Paul R.

doi:10.1007/s00253-007-1328-7

Cited by 48 publications

(37 citation statements)

References 53 publications

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“…At 100 mg/L pcoumaric acid extended the duration of the lag phase from 2 (control) to 15 h (Table 2), while ferulic acid and caffeic acid increased lag phase to 16.5 and 12 h, respectively. Similar results showing a longer lag phase have been reported for S. cerevisiae growing in media supplemented with p-coumaric acid (Baranowski et al, 1980) and for D. bruxellensis exposed to p-coumaric acid (Dias et al, 2003) and ferulic acid (Harris et al, 2008(Harris et al, , 2010.…”

Section: Inhibition Of Yeast Growth By Hydroxycinnamic Acidssupporting

confidence: 78%

“…This inhibition of cell growth can be expected since HCAs act as antimicrobial agents (Baranowski et al, 1980). Similar results have been reported previously showing that ferulic acid at 388 mg/L inhibited the growth of several D. bruxellensis strains (Harris et al, 2008). Positive effects of HCAs on the growth rate of different isolates of Dekkera/Brettanomyces spp.…”

Section: Inhibition Of Yeast Growth By Hydroxycinnamic Acidssupporting

confidence: 76%

“…This H + -ATPase plays a critical role in cell adaptation to stress conditions caused by weak acids such as sorbic acid (Holyoak et al, 1996), octanoic acid (Viegas et al, 1998), cinnamic acid (Chambel et al, 1999), succinic and acetic acids (Carmelo et al, 1997) and hydroxycinnamic acids (Harris et al, 2008(Harris et al, , 2010.…”

Section: Quantification Of Pma1p Activity In the Presence Of Pcoumarimentioning

confidence: 99%

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The effect of hydroxycinnamic acids on growth and H+-ATPase activity of the wine spoilage yeast, Dekkera bruxellensis

Godoy¹,

Varela²,

Martı́nez³

et al. 2013

Afr. J. Microbiol. Res.

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Hydroxycinnamic acids are lipophilic compounds naturally present in grape must, and proposed to have antimicrobial properties. Consequently, microorganisms that grow in media containing these acids must have efficient adaptation mechanisms. In Saccharomyces cerevisiae hydroxycinnamic acids enter into the cell where they are deprotonated causing a decrease in internal pH, this variation in the intracellular pH is counteracted by an increase in the activity of the H + -ATPase pump Pma1p. Dekkera bruxellensis however, is able to transform hydroxycinnamic acids into volatile-less toxic derivates, a mechanism used by few yeast species. Nonetheless, D. bruxellensis could also have an adaptation mechanism similar to that of S. cerevisiae. Our results showed that hydroxycinnamic acids caused a longer lag phase during D. bruxellensis growth, particularly when supplementing media with ferulic acid. Additionally, extracellular pH decreased while Pma1p activity increased during lag phase in media supplemented with p-coumaric acid. These results suggest the existence of a complementary mechanism of resistance to hydroxycinammic acids in D. bruxellensis which involves the H + -ATPase pump Pma1p.

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Section: Inhibition Of Yeast Growth By Hydroxycinnamic Acidssupporting

confidence: 78%

Section: Inhibition Of Yeast Growth By Hydroxycinnamic Acidssupporting

confidence: 76%

Section: Quantification Of Pma1p Activity In the Presence Of Pcoumarimentioning

confidence: 99%

See 1 more Smart Citation

The effect of hydroxycinnamic acids on growth and H+-ATPase activity of the wine spoilage yeast, Dekkera bruxellensis

Godoy¹,

Varela²,

Martı́nez³

et al. 2013

Afr. J. Microbiol. Res.

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“…and its ascosporogenous form Dekkera are well recognized for contributing to the volatile phenylpropanoid content of wines by breaking down hydroxycinammic acids to vinyl phenols and subsequently to ethyl phenols; the ethyl phenols are considered detrimental to consumer acceptability of wine, contributing leather and barnyard characters to the wine (Chatonnet et al 1992, Lattey et al 2010, Wedral et al 2010. Brettanomyces and Dekkera yeast have a phenolic acid decarboxylase enzyme that converts hydroxycinnamic acids to their vinyl derivatives, which are the substrates of a second enzyme, vinylphenol reductase, whose activity results in the formation of ethylphenols (Harris et al 2008). Many bacteria, fungi, and yeast have vinylphenol reductase activity, but under enological conditions it is predominantly Brettanomyces and Dekkera yeast that produce ethylphenols (Chatonnet et al 1993, Suárez et al 2007).…”

Section: Phenylpropanoidsmentioning

confidence: 99%

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Robinson

Boss

Solomon

et al. 2013

Am. J. Enol. Vitic.

254

250

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Abstract:Wine is an ancient beverage and has been prized throughout time for its unique and pleasing flavor. Wine flavor arises from a mixture of hundreds of chemical components interacting with our sense organs, producing a neural response that is processed in the brain and resulting in a psychophysical percept that we readily describe as "wine." The chemical components of wine are derived from multiple sources; during fermentation grape flavor components are extracted into the wine and new compounds are formed by numerous chemical and biochemical processes. In this review we discuss the various classes of chemical compounds in grapes and wines and the chemical and biochemical processes that influence their formation and concentrations. The overall aim is to highlight the current state of knowledge in the area of grape and wine aroma chemistry.

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“…Also, studies have been carried out to understand the mechanisms of 4-vinylphenol and 4-ethylphenol production (Dias et al, 2003;Godoy et al, 2008;Harris et al, 2008;Harris et al, 2009). Barata et al (2008) concluded that the production of 4-ethylphenol in red wines is related to the presence of growing populations of D. bruxellensis, demonstrating that the primary management objective should not be their complete elimination but their maintenance at constant levels.…”

Section: The Production Of Volatile Phenols By Brettanomyces/dekkeramentioning

confidence: 99%

Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts

Šućur

Čadež

Košmerl

2016

AAS

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This review focuses on the considerable amount of research regarding volatile phenols production by Brettanomyces and on microbiological and technological parameters that influence development of these compounds during all stages of grape processing and winemaking. Also, volatile phenols impact on wine aroma and quality and prevention methods were discussed. The yeast genus Brettanomyces is the major microorganism that has the ability to convert hydroxycinnamic acids into significant concentration of phenolic compounds, especially of 4-ethylphenol and 4-ethylguaiacol, in red wine. When volatile phenols reach concentrations above the sensory threshold in wine, it is then characterized as wine with fault. In order to control the growth of Brettanomyces and preclude volatile phenols production, it is helpful to keep good quality of grape, winery sanitation, control of oxygen and sulphite level, as well as orderly check physiochemical composition of wine.Key words: wine, volatile phenols, Brettanomyces, growth, factors, prevention IZVLEČEK HLAPNI FENOLI V VINU: KONTROLNI UKREPI ZA KVASOVKE Brettanomyces/DekkeraTa pregled se osredotoča na znatno število raziskav, ki preučujejo tvorbo hlapnih fenolov s kvasovkami rodu Brettanomyces, ter na mikrobiološke in tehnološke parametre, ki vplivajo na sintezo tovrstnih fenolov v vseh fazah predelave grozdja in predelave vina. Prav tako je obravnavan tudi vpliv hlapnih fenolov na aromo in kakovosti vina ter preventivni ukrepi. Kvasovke rodu Brettanomyces so glavni mikroorganizmi, ki imajo sposobnost pretvorbe hidroksicimetnih kislin v značilne vsebnosti prisotnih hlapnih fenolov v rdečem vinu, predvsem 4-etilfenola in 4-etilgvajakola. Ko hlapni fenoli dosežejo koncentracije nad senzoričnim pragom zaznave za vino, je potem le-to spoznano kot vino z napako. Za nadzor rasti kvasovk rodu Brettanomyces in preprečevanje nastajanja hlapnih fenolov je koristno upoštevati kontrolo kakovosti grozdja ob trgatvi, higienske razmere v vinski kleti, kontrolo količine kisika in sulfita, ter redno kontrolo fizikalno-kemijske sestave vina.

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Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media

Cited by 48 publications

References 53 publications

The effect of hydroxycinnamic acids on growth and H+-ATPase activity of the wine spoilage yeast, Dekkera bruxellensis

The effect of hydroxycinnamic acids on growth and H+-ATPase activity of the wine spoilage yeast, Dekkera bruxellensis

Origins of Grape and Wine Aroma. Part 1. Chemical Components and Viticultural Impacts

Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts

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