title: Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains ofBrettanomycesYeast.
abstract: Brettanomycesyeasts are well-known as spoilage organisms in both the wine and beer industries, but also contribute important desirable characters to certain beer styles. These properties are mediated in large part byBrettanomyces' metabolism of hydroxycinnamic acids (HCAs) present in beverage raw materials. Here we compare growth inhibition by, and metabolism of, HCAs among commercial brewing strains and spoilage strains ofB. bruxellensisandB. anomalus. These properties vary widely among the different strains tested and between the HCAs analyzed. Brewing strains showed more efficient metabolism of ferulic acid overp-coumaric acid, a trait not shared among the spoilage strains.
authors.affiliation: Department of Biological Sciences, University of North Florida, Jacksonville, FL 32224, USA. mlentz@unf.edu.
authors.forename: Michael
authors.initials: M
authors.lastname: Lentz
authors.affiliation: Department of Biological Sciences, University of North Florida, Jacksonville, FL 32224, USA. chadlharris@hotmail.com.
authors.forename: Chad
authors.initials: C
authors.lastname: Harris
keywords: Brettanomyces; fermentation; hydroxycinnamic acid; phenolic acid