Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders

Buron, Nicolas; Coton, Monika; Legendre, Patrick; Ledauphin, Jérôme; Kientz-Bouchart, Valérie; Guichard, Hugues; Barillier, Daniel; Coton, Emmanuel

doi:10.1016/j.ijfoodmicro.2011.11.002

Cited by 35 publications

(19 citation statements)

References 24 publications

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“…Yet, due to their sporadic presence and low abundances, they are not likely to play a key role during fermentation. More interestingly, two dominant yeast species identified in this studied, namely Dekkera anomala and D. bruxellensis, are considered in other fermented beverages such as wine, cider and beer to be spoilage microorganisms as they can produce substantial quantities of volatile phenols inducing distinct animal and leather-like off-odours and flavours in the final product (Heresztyn 1986a,b;Oelofse, Lonvaud-Funel and Du Toit 2009;Buron et al 2011Buron et al , 2014Smith and Divol 2016). On the other hand, in lambic beers, D. bruxellensis was suggested to potentially play a positive role in flavour development (DeKeersmaecher 1996) probably providing a very typical and characteristic taste to this type of beer.…”

Section: Discussionmentioning

confidence: 99%

Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

Coton¹,

Pawtowski²,

Taminiau³

et al. 2017

FEMS Microbiology Ecology

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252

174

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Kombucha, historically an Asian tea-based fermented drink, has recently become trendy in Western countries. Producers claim it bears health-enhancing properties that may come from the tea or metabolites produced by its microbiome. Despite its long history of production, microbial richness and dynamics have not been fully unraveled, especially at an industrial scale. Moreover, the impact of tea type (green or black) on microbial ecology was not studied. Here, we compared microbial communities from industrial-scale black and green tea fermentations, still traditionally carried out by a microbial biofilm, using culture-dependent and metabarcoding approaches. Dominant bacterial species belonged to Acetobacteraceae and to a lesser extent Lactobacteriaceae, while the main identified yeasts corresponded to Dekkera, Hanseniaspora and Zygosaccharomyces during all fermentations. Species richness decreased over the 8-day fermentation. Among acetic acid bacteria, Gluconacetobacter europaeus, Gluconobacter oxydans, G. saccharivorans and Acetobacter peroxydans emerged as dominant species. The main lactic acid bacteria, Oenococcus oeni, was strongly associated with green tea fermentations. Tea type did not influence yeast community, with Dekkera bruxellensis, D. anomala, Zygosaccharomyces bailii and Hanseniaspora valbyensis as most dominant. This study unraveled a distinctive core microbial community which is essential for fermentation control and could lead to Kombucha quality standardization.

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Section: Discussionmentioning

confidence: 99%

Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

Coton¹,

Pawtowski²,

Taminiau³

et al. 2017

FEMS Microbiology Ecology

Self Cite

252

174

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“…This species is the prevalent microorganism in brines of Spanish‐style green olives, and the strain LP99 isolated from an olive brine also produced 4‐ethylphenol (0.15 mmol L −1 ) in the synthetic medium (Table ). It has been reported that several species of the genus Lactobacillus are able to produce 4‐ethylphenol, such as L. collinoides , L. plantarum and L. brevis , but to our knowledge it has never been associated with L. pentosus either in food or, particularly, in olive products. It should be highlighted that attempts to isolate D. bruxellensis from the malodorous industrial samples of alperujo did not succeed, even by using the medium specifically designed with that aim .…”

Section: Resultsmentioning

confidence: 94%

“…This off‐odour is mainly caused by the formation of 4‐ethylphenol, which is a lipophilic substance that accumulates in the oily phase of stored alperujo . This substance has been detected at low concentration in some olive products such as olive oil and table olives, although most research studies have been carried out to investigate and prevent its presence in wine, cider and other foodstuffs …”

Section: Introductionmentioning

confidence: 99%

“…3 This substance has been detected at low concentration in some olive products such as olive oil 13 and table olives, 14 although most research studies have been carried out to investigate and prevent its presence in wine, cider and other foodstuffs. 15,16 Yeasts classified as Brettanomyces/Dekkera spp. have been associated with the formation of 4-ethylphenol in wine via the decarboxylation of p-coumaric acid to give 4-vinylphenol and further reduction of the latter substance.…”

Section: Introductionmentioning

confidence: 99%

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Production of 4‐ethylphenol in alperujo by Lactobacillus pentosus

et al. 2014

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“…The reason for these differences in wine are still not fully understood, even though they are likely caused by the combined effect of differing ratios between wines p-coumaric and ferulic acids (the precursors of 4-ethylphenol and 4-ethylguaiacol, resp.) and of different strains of Brettanomyces/Dekkera with some being more effective in producing one compound relative to the other (Buron et al, 2012;Gawel, 2004;Vigentini et al, 2008). Fariña et al (2007) analysed six Tannat wines from Uruguay and results indicated that in three of the six analysed wines the 4-ethylphenol was found, and quantified in two of them with concentrations of 1120 and 170 g l -1 .…”

Section: Volatile Phenols In Winementioning

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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Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders

Cited by 35 publications

References 24 publications

Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

Production of 4‐ethylphenol in alperujo by Lactobacillus pentosus

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

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