Inhibitory effect of hydroxycinnamic acids on Dekkera spp.
Simple phenolic components of wine, hydroxycinnamic acids (HCAs) are known to have antimicrobial properties. This study sought to determine the potential of ferulic acid as an antifungal agent for the control of Dekkera. Growth was inhibited by all HCAs examined in this study, with ferulic acid being the most potent at all concentrations. In the presence of ethanol, the inhibitory effects of ferulic acid were amplified. Scanning electron microscopy images reveal cellular damage upon exposure to ferulic acid. Thus, manipulation of ferulic acid concentrations could be of industrial significance for control of Dekkera and may be the basis for differences in susceptibility of wines to Dekkera spoilage.
Harris
Victoria
V
School of Agriculture, Food and Wine, The University of Adelaide, PMB1, Glen Osmond 5064, Adelaide, South Australia, Australia. victoria.harris@adelaide.edu.au
Jiranek
Vladimir
V
Ford
Christopher M
CM
Grbin
Paul R
PR
D000935:Antifungal Agents / Q000494:pharmacology*; D003373:Coumaric Acids / Q000494:pharmacology*; D055167:Dekkera / Q000187:drug effects* / Q000254:growth & development / Q000648:ultrastructure; D004357:Drug Synergism; D000431:Ethanol / Q000494:pharmacology; D008855:Microscopy, Electron, Scanning
D000935:Antifungal Agents; D003373:Coumaric Acids; D000431:Ethanol