Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media |
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Authors: | Victoria Harris Christopher M Ford Vladimir Jiranek Paul R Grbin |
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Institution: | (1) School of Agriculture, Food and Wine, The University of Adelaide, PMB 1, Glen Osmond, 5064, South Australia, Australia |
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Abstract: | Dekkera and Brettanomyces yeast are important spoilage organisms in a number of food and beverage products. Isolates of both genera were cultured in
a defined medium and supplemented with hydroxycinnamic acids and vinylphenols to investigate their influence on growth and
the formation of ethyl phenol derivatives. The growth rate of Brettanomyces species in the presence of acids was reduced, and no significant conversion to vinyl or ethyl derivatives was observed. The
growth rate and substrate utilisation rates of Dekkera anomala and Dekkera bruxellensis yeast differed depending on strain and the acid precursor present. Growth of D. bruxellensis was slowed by the presence of ferulic acid with the addition of 1 mM ferulic acid completely inhibiting growth. This study
provides an insight into the spoilage potential of these organisms and possible control strategies involving hydroxycinnamic
acids. |
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Keywords: | p-Coumaric acid Ferulic acid Caffeic acid Sinapic acid Wine spoilage Microbial spoilage |
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