Study of the coumarate decarboxylase and vinylphenol reductase activities of<i>Dekkera bruxellensis</i>(anamorph<i>Brettanomyces bruxellensis</i>) isolates

Godoy, Liliana; Garrido, Daniel; Martı́nez, Claudio; Saavedra, Jorge; Combina, Mariana; Ganga, María Angélica

doi:10.1111/j.1472-765x.2009.02556.x

Cited by 37 publications

(27 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Positive effects of HCAs on the growth rate of different isolates of Dekkera/Brettanomyces spp. have also been reported (Godoy et al, 2009). These findings suggest that the effect of HCAs on cell growth might be strain-dependent.…”

Section: Inhibition Of Yeast Growth By Hydroxycinnamic Acidsmentioning

confidence: 66%

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.

View full text Add to dashboard Cite

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.

show abstract

Section: Inhibition Of Yeast Growth By Hydroxycinnamic Acidsmentioning

confidence: 66%

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.

View full text Add to dashboard Cite

show abstract

“…The Brettanomyces PAD enzyme has been characterized and cloned from several strains, including beer and wine isolates. The production of vinyl phenols is strongly strain and growth medium dependent [67,69,70].…”

Section: Microbial Enzymatic Decarboxylation To Vinyl Derivativesmentioning

confidence: 99%

The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor

Lentz

2018

Fermentation

View full text Add to dashboard Cite

Abstract:Beer is a complex beverage containing a myriad of flavor-and aroma-active compounds. Brewers strive to achieve an appropriate balance of desired characters, while avoiding off-aromas and flavors. Phenolic compounds are always present in finished beer, as they are extracted from grains and hops during the mashing and brewing process. Some of these compounds have little impact on finished beer, while others may contribute either desirable or undesirable aromas, flavors, and mouthfeel characteristics. They may also contribute to beer stability. The role of simple phenolic compounds on the attributes of wort and beer are discussed.

show abstract

“…Nevertheless, the production of vinylphenols and ethylphenols in wine is mainly attributed to B. bruxellensis, as both its phenolic acid decarboxylase and vinyl phenol reductase enzymes are active (Dias et al, 2003a;2003b;Harris et al, 2009;Granato et al, 2014). Over the years, several research teams have attempted to isolate these two enzymes and to characterise their properties (Godoy et al, 2008;Tchobanov et al, 2008;Benito et al, 2009;Godoy et al, 2009;Harris et al, 2009). Although these authors were able to study the kinetic properties of these enzymes, the influence of wine-related inhibitory compounds thereof, as well as their optimal pH and temperature activity, their isolation remained partial and no genetic sequence could be retrieved.…”

Section: Dekkera/brettanomyces Spoilage In Winementioning

confidence: 99%

Non-Saccharomyces Killer Toxins: Possible Biocontrol Agents Against Brettanomyces in Wine?

Mehlomakulu

Setati

Divol

2015

SAJEV

View full text Add to dashboard Cite

Red wine spoiled by the yeast Brettanomyces bruxellensis is characterised by off-odours commonly described as horse sweat, phenolic, varnish and band-aid. The growth of this yeast in wine is traditionally controlled by the use of sulphur dioxide (SO 2 ). However, the concentration of SO 2 , the pH of the wine, the presence of SO 2 -binding chemical compounds in the wine, as well as the strain of B. bruxellensis, determine the effectiveness of SO 2 . Other chemical preservatives have been tested, but are not much more efficient than SO 2 , and methods used to clean barrels are only partially effective. Filtration of wine and the use of electric currents/fields are also reported to alter the physical and sensory properties of wine. In this context, alternative methods are currently sought to achieve full control of this yeast in wine. Killer toxins have recently been proposed to fulfil this purpose. They are antimicrobial compounds secreted by Saccharomyces and non-Saccharomyces yeasts, displaying killer activity against other yeasts and filamentous fungi. They are believed to play a role in yeast population dynamics, and this killer phenotype potentially could be exploited to inhibit the growth of undesired microorganisms within a microbial ecosystem such as that occurring in wine. In this review, non-Saccharomyces killer toxins are described and their potential application in inhibiting B. bruxellensis in wine is discussed in comparison to other tried methods and techniques.

show abstract

Study of the coumarate decarboxylase and vinylphenol reductase activities ofDekkera bruxellensis(anamorphBrettanomyces bruxellensis) isolates

Cited by 37 publications

References 24 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

The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor

Non-Saccharomyces Killer Toxins: Possible Biocontrol Agents Against Brettanomyces in Wine?

Contact Info

Product

Resources

About