Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media.
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.
Harris
Victoria
V
School of Agriculture, Food and Wine, The University of Adelaide, Glen Osmond, SA, Australia.
Ford
Christopher M
CM
Jiranek
Vladimir
V
Grbin
Paul R
PR
D003373:Coumaric Acids / Q000032:analysis / Q000378:metabolism*; D003470:Culture Media / Q000138:chemical synthesis / Q000737:chemistry*; D005285:Fermentation; D005516:Food Microbiology; D006139:Guaiacol / Q000031:analogs & derivatives / Q000378:metabolism; D010636:Phenols / Q000378:metabolism; D004718:Saccharomycetales / Q000254:growth & development* / Q000378:metabolism*; D014920:Wine / Q000382:microbiology
D003373:Coumaric Acids; D003470:Culture Media; D010636:Phenols; D006139:Guaiacol; C014245:4-vinylguaiacol; C042291:4-ethylphenol