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 int...
| Autores principales: | , , , , , , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0168160515002263#! http://hdl.handle.net/20.500.12123/2055 https://doi.org/10.1016/j.ijfoodmicro.2015.04.023 |
| _version_ | 1855034896487022592 |
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| author | Sturm, Maria Elena Assof, Mariela Vanesa Fanzone, Martín Leandro Martínez, Claudio Ganga, M. Angélica Jofre, Viviana Patricia Ramirez, María Laura Combina, Mariana |
| author_browse | Assof, Mariela Vanesa Combina, Mariana Fanzone, Martín Leandro Ganga, M. Angélica Jofre, Viviana Patricia Martínez, Claudio Ramirez, María Laura Sturm, Maria Elena |
| author_facet | Sturm, Maria Elena Assof, Mariela Vanesa Fanzone, Martín Leandro Martínez, Claudio Ganga, M. Angélica Jofre, Viviana Patricia Ramirez, María Laura Combina, Mariana |
| author_sort | Sturm, Maria Elena |
| collection | INTA Digital |
| 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. |
| format | info:ar-repo/semantics/artículo |
| id | INTA2055 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA20552021-01-08T14:41:28Z 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 Sturm, Maria Elena Assof, Mariela Vanesa Fanzone, Martín Leandro Martínez, Claudio Ganga, M. Angélica Jofre, Viviana Patricia Ramirez, María Laura Combina, Mariana Vinos Compuestos Fenólicos Carboxi-liasas Actividad Enzimática Wines Phenolic Compounds Carboxylyases Enzyme Activity Dekkera Bruxellensis 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. EEA Mendoza Fil: Sturm, Maria Elena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina Fil: Assof, Mariela Vanesa. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Martínez, C. Universidad de Santiago de Chile. Facultad Tecnológica. Departamento de Ciencia y Tecnología de los Alimentos; Chile Fil: Ganga, M.A. Universidad de Santiago de Chile. Facultad Tecnológica. Departamento de Ciencia y Tecnología de los Alimentos; Chile Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina Fil: Ramirez, María Laura. Universidad Nacional de Río Cuarto. Facultad de Ciencias Exactas, Físico-Químicas y Naturales. Departamento de Microbiología e Inmunología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Combina, Mariana. Estación Experimental Agropecuaria Mendoza. Centro de Estudios Enológicos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2018-03-16T15:21:22Z 2018-03-16T15:21:22Z 2015-08 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.sciencedirect.com/science/article/pii/S0168160515002263#! http://hdl.handle.net/20.500.12123/2055 0168-1605 https://doi.org/10.1016/j.ijfoodmicro.2015.04.023 eng info:eu-repo/semantics/restrictedAccess application/pdf International journal of food microbiology 206 : 51-55. (August 2015) |
| spellingShingle | Vinos Compuestos Fenólicos Carboxi-liasas Actividad Enzimática Wines Phenolic Compounds Carboxylyases Enzyme Activity Dekkera Bruxellensis Sturm, Maria Elena Assof, Mariela Vanesa Fanzone, Martín Leandro Martínez, Claudio Ganga, M. Angélica Jofre, Viviana Patricia Ramirez, María Laura Combina, Mariana 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 | 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_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_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 |
| topic | Vinos Compuestos Fenólicos Carboxi-liasas Actividad Enzimática Wines Phenolic Compounds Carboxylyases Enzyme Activity Dekkera Bruxellensis |
| url | https://www.sciencedirect.com/science/article/pii/S0168160515002263#! http://hdl.handle.net/20.500.12123/2055 https://doi.org/10.1016/j.ijfoodmicro.2015.04.023 |
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