Relation between coumarate decarboxylase and vinylphenol reductase activity with regard to the production of volatile phenols by native Dekkera bruxellensis strains under 'wine-like' conditions
Dekkera/. Brettanomyces bruxellensis is considered a major cause of wine spoilage, and 4-ethylphenol and 4-ethylguaiacol are the most abundant off-aromas produced by this species. They are produced by decarboxylation of the corresponding hydroxycinnamic acids (HCAs), followed by a reduction of the i...
Guardado en:
| Publicado: |
2015
|
|---|---|
| Materias: | |
| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v206_n_p51_Sturm http://hdl.handle.net/20.500.12110/paper_01681605_v206_n_p51_Sturm |
| Aporte de: |
| id |
paper:paper_01681605_v206_n_p51_Sturm |
|---|---|
| record_format |
dspace |
| spelling |
paper:paper_01681605_v206_n_p51_Sturm2023-06-08T15:17:21Z Relation between coumarate decarboxylase and vinylphenol reductase activity with regard to the production of volatile phenols by native Dekkera bruxellensis strains under 'wine-like' conditions Dekkera bruxellensis Enzymatic activities Volatile phenols Wine-like conditions carbon carboxylic acid carboxylyase coumarate decarboxylase coumaric acid ferulic acid oxidoreductase para coumaric acid phenol derivative sugar unclassified drug vinylphenol reductase carboxylyase oxidoreductase phenol derivative animal experiment Article carbon source cell culture Dekkera Dekkera bruxellensis drug determination drug manufacture enzyme activity fungal biomass fungal strain fungus growth growth curve growth inhibition nonhuman nucleotide sequence red wine wine yeast Dekkera enzymology fermentation food control metabolism microbiology Saccharomyces cerevisiae wine Dekkera bruxellensis Carboxy-Lyases Dekkera Fermentation Food Microbiology Oxidoreductases Phenols Saccharomyces cerevisiae Wine Dekkera/. Brettanomyces bruxellensis is considered a major cause of wine spoilage, and 4-ethylphenol and 4-ethylguaiacol are the most abundant off-aromas produced by this species. They are produced by decarboxylation of the corresponding hydroxycinnamic acids (HCAs), followed by a reduction of the intermediate 4-vinylphenols. The aim of the present study was to examine coumarate decarboxylase (CD) and vinylphenol reductase (VR) enzyme activities in 5 native D. bruxellensis strains and determine their relation with the production of ethylphenols under 'wine-like' conditions. In addition, biomass, cell culturability, carbon source utilization and organic acids were monitored during 60. days. All strains assayed turned out to have both enzyme activities. No significant differences were found in CD activity, whilst VR activity was variable among the strains. Growth of D. bruxellensis under 'wine-like' conditions showed two growth phases. Sugars were completely consumed during the first growth phase. Transformation of HCAs into ethylphenols also occurred during active growth of the yeast. No statistical differences were observed in volatile phenol levels produced by the strains growing under 'wine-like' conditions, independently of the enzyme activity previously recorded. Furthermore, our results demonstrate a relationship between the physiological state of D. bruxellensis and its ability to produce ethylphenols. Inhibition of growth of D. bruxellensis in wine seems to be the most efficient way to avoid ethylphenol production and the consequent loss of wine quality. © 2015 Elsevier B.V. 2015 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v206_n_p51_Sturm http://hdl.handle.net/20.500.12110/paper_01681605_v206_n_p51_Sturm |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Dekkera bruxellensis Enzymatic activities Volatile phenols Wine-like conditions carbon carboxylic acid carboxylyase coumarate decarboxylase coumaric acid ferulic acid oxidoreductase para coumaric acid phenol derivative sugar unclassified drug vinylphenol reductase carboxylyase oxidoreductase phenol derivative animal experiment Article carbon source cell culture Dekkera Dekkera bruxellensis drug determination drug manufacture enzyme activity fungal biomass fungal strain fungus growth growth curve growth inhibition nonhuman nucleotide sequence red wine wine yeast Dekkera enzymology fermentation food control metabolism microbiology Saccharomyces cerevisiae wine Dekkera bruxellensis Carboxy-Lyases Dekkera Fermentation Food Microbiology Oxidoreductases Phenols Saccharomyces cerevisiae Wine |
| spellingShingle |
Dekkera bruxellensis Enzymatic activities Volatile phenols Wine-like conditions carbon carboxylic acid carboxylyase coumarate decarboxylase coumaric acid ferulic acid oxidoreductase para coumaric acid phenol derivative sugar unclassified drug vinylphenol reductase carboxylyase oxidoreductase phenol derivative animal experiment Article carbon source cell culture Dekkera Dekkera bruxellensis drug determination drug manufacture enzyme activity fungal biomass fungal strain fungus growth growth curve growth inhibition nonhuman nucleotide sequence red wine wine yeast Dekkera enzymology fermentation food control metabolism microbiology Saccharomyces cerevisiae wine Dekkera bruxellensis Carboxy-Lyases Dekkera Fermentation Food Microbiology Oxidoreductases Phenols Saccharomyces cerevisiae Wine Relation between coumarate decarboxylase and vinylphenol reductase activity with regard to the production of volatile phenols by native Dekkera bruxellensis strains under 'wine-like' conditions |
| topic_facet |
Dekkera bruxellensis Enzymatic activities Volatile phenols Wine-like conditions carbon carboxylic acid carboxylyase coumarate decarboxylase coumaric acid ferulic acid oxidoreductase para coumaric acid phenol derivative sugar unclassified drug vinylphenol reductase carboxylyase oxidoreductase phenol derivative animal experiment Article carbon source cell culture Dekkera Dekkera bruxellensis drug determination drug manufacture enzyme activity fungal biomass fungal strain fungus growth growth curve growth inhibition nonhuman nucleotide sequence red wine wine yeast Dekkera enzymology fermentation food control metabolism microbiology Saccharomyces cerevisiae wine Dekkera bruxellensis Carboxy-Lyases Dekkera Fermentation Food Microbiology Oxidoreductases Phenols Saccharomyces cerevisiae Wine |
| description |
Dekkera/. Brettanomyces bruxellensis is considered a major cause of wine spoilage, and 4-ethylphenol and 4-ethylguaiacol are the most abundant off-aromas produced by this species. They are produced by decarboxylation of the corresponding hydroxycinnamic acids (HCAs), followed by a reduction of the intermediate 4-vinylphenols. The aim of the present study was to examine coumarate decarboxylase (CD) and vinylphenol reductase (VR) enzyme activities in 5 native D. bruxellensis strains and determine their relation with the production of ethylphenols under 'wine-like' conditions. In addition, biomass, cell culturability, carbon source utilization and organic acids were monitored during 60. days. All strains assayed turned out to have both enzyme activities. No significant differences were found in CD activity, whilst VR activity was variable among the strains. Growth of D. bruxellensis under 'wine-like' conditions showed two growth phases. Sugars were completely consumed during the first growth phase. Transformation of HCAs into ethylphenols also occurred during active growth of the yeast. No statistical differences were observed in volatile phenol levels produced by the strains growing under 'wine-like' conditions, independently of the enzyme activity previously recorded. Furthermore, our results demonstrate a relationship between the physiological state of D. bruxellensis and its ability to produce ethylphenols. Inhibition of growth of D. bruxellensis in wine seems to be the most efficient way to avoid ethylphenol production and the consequent loss of wine quality. © 2015 Elsevier B.V. |
| title |
Relation between coumarate decarboxylase and vinylphenol reductase activity with regard to the production of volatile phenols by native Dekkera bruxellensis strains under 'wine-like' conditions |
| title_short |
Relation between coumarate decarboxylase and vinylphenol reductase activity with regard to the production of volatile phenols by native Dekkera bruxellensis strains under 'wine-like' conditions |
| title_full |
Relation between coumarate decarboxylase and vinylphenol reductase activity with regard to the production of volatile phenols by native Dekkera bruxellensis strains under 'wine-like' conditions |
| title_fullStr |
Relation between coumarate decarboxylase and vinylphenol reductase activity with regard to the production of volatile phenols by native Dekkera bruxellensis strains under 'wine-like' conditions |
| title_full_unstemmed |
Relation between coumarate decarboxylase and vinylphenol reductase activity with regard to the production of volatile phenols by native Dekkera bruxellensis strains under 'wine-like' conditions |
| title_sort |
relation between coumarate decarboxylase and vinylphenol reductase activity with regard to the production of volatile phenols by native dekkera bruxellensis strains under 'wine-like' conditions |
| publishDate |
2015 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v206_n_p51_Sturm http://hdl.handle.net/20.500.12110/paper_01681605_v206_n_p51_Sturm |
| _version_ |
1768545827136995328 |