Transformation ability of fungi isolated from cork and grape to produce 2,4,6-trichloroanisole from 2,4,6-trichlorophenol.
The ability of eight fungal strains to transform 2,4,6-trichlorophenol (TCP) to 2,4,6-trichloroanisole (TCA) was studied. These fungi were isolated from cork, belonging to the genera Penicillium, Aspergillus, Trichoderma and Chrysonilia, and from grapes Botrytis cinerea. All, except Chrysonilia, produced TCA when grown directly on cork in the presence of TCP, Aspergillus and Botrytis cinerea being the ones with the highest level of production. It is the first time that Botrytis cinerea, a microorganism often present on grapes and in winery environments, has been shown to transform TCP into TCA. This result can partially explain the wine cork taint before being bottled.
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Istituto di Enologia e Ingegneria agro-alimentare, Università Cattolica del Sacro Cuore, Via E. Parmense 84, I-29100 Piacenza, Italy. luanamaggi@libero.it
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D000840:Anisoles / Q000032:analysis / Q000378:metabolism*; D001230:Aspergillus / Q000378:metabolism; D020171:Botrytis / Q000378:metabolism; D002733:Chlorophenols / Q000032:analysis / Q000378:metabolism*; D005658:Fungi / Q000378:metabolism*; D007218:Industrial Microbiology; D009172:Mycology / Q000379:methods; D010407:Penicillium / Q000378:metabolism; D029963:Quercus / Q000382:microbiology*; D014242:Trichoderma / Q000378:metabolism; D027843:Vitis / Q000382:microbiology*; D014920:Wine
D000840:Anisoles; D002733:Chlorophenols; C110228:2,4,6-trichloroanisole; C024564:2,4,6-trichlorophenol