Hydroxycinnamic acid decarboxylase activity of Brettanomyces bruxellensis involved in volatile phenol production: Relationship with cell viability

2012 ◽  
Vol 32 (2) ◽  
pp. 230-234 ◽  
Author(s):  
R. Laforgue ◽  
A. Lonvaud-Funel
Keyword(s):  
Cell Viability ◽  
Hydroxycinnamic Acid ◽  
Acid Decarboxylase ◽  
Decarboxylase Activity ◽  
Brettanomyces Bruxellensis ◽  
Volatile Phenol

scholarly journals Biodiversity among Brettanomyces bruxellensis Strains Isolated from Different Wine Regions of Chile: Key Factors Revealed about Its Tolerance to Sulphite

2020 ◽  
Vol 8 (4) ◽  
pp. 557
Author(s):  
Camila G-Poblete ◽  
Irina Charlot Peña-Moreno ◽  
Marcos Antonio de Morais ◽  
Sandra Moreira ◽  
María Angélica Ganga
Keyword(s):  
Protective Action ◽  
Wine Industry ◽  
Acid Decarboxylase ◽  
Decarboxylase Activity ◽  
Coumaric Acid ◽  
Key Factors ◽  
Volatile Phenols ◽  
Brettanomyces Bruxellensis ◽  
Adverse Environmental Conditions ◽  
First Time

Brettanomyces bruxellensis is regarded as the main spoilage microorganism in the wine industry, owing to its production of off-flavours. It is difficult to eradicate owing to its high tolerance of adverse environmental conditions, such as low nutrient availability, low pH, and high levels of ethanol and SO2. In this study, the production of volatile phenols and the growth kinetics of isolates from various regions of Chile were evaluated under stressful conditions. Through randomly amplified polymorphic DNA (RAPD) analysis, 15 strains were identified. These were grown in the presence of p-coumaric acid, a natural antimicrobial and the main precursor of off-flavours, and molecular sulfur dioxide (mSO2), an antimicrobial synthetic used in the wine industry. When both compounds were used simultaneously, there were clear signs of an improvement in the fitness of most of the isolates, which showed an antagonistic interaction in which p-coumaric acid mitigates the effects of SO2. Fourteen strains were able to produce 4-vinylphenol, which showed signs of phenylacrylic acid decarboxylase activity, and most of them produced 4-ethylphenol as a result of active vinylphenol reductase. These results demonstrate for the first time the serious implications of using p-coumaric acid, not only for the production of off-flavours, but also for its protective action against the toxic effects of SO2.

Enhancing Volatile Phenol Concentrations in Wine by Expressing Various Phenolic Acid Decarboxylase Genes inSaccharomyces cerevisiae

2003 ◽  
Vol 51 (17) ◽  
pp. 4909-4915 ◽  
Author(s):  
Annél Smit ◽  
Ricardo R. Cordero Otero ◽  
Marius G. Lambrechts ◽  
Isak S. Pretorius ◽  
Pierre van Rensburg
Keyword(s):  
Phenolic Acid ◽  
Acid Decarboxylase ◽  
Volatile Phenol ◽  
Phenolic Acid Decarboxylase

Growth and volatile phenol production by Brettanomyces bruxellensis in different grapevine varieties during fermentation and in finished wine

2015 ◽  
Vol 242 (4) ◽  
pp. 487-494 ◽  
Author(s):  
Mahesh Chandra ◽  
Inês Madeira ◽  
Ana-Rute Coutinho ◽  
Helena Albergaria ◽  
Manuel Malfeito-Ferreira
Keyword(s):  
Brettanomyces Bruxellensis ◽  
Volatile Phenol
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