Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions

被引:127
作者
Dias, L [1 ]
Pereira-da-Silva, S [1 ]
Tavares, M [1 ]
Malfeito-Ferreira, M [1 ]
Loureiro, V [1 ]
机构
[1] Inst Super Agron, Dept Bot & Engn Biol, Microbiol Lab, P-1349017 Lisbon, Portugal
关键词
Dekkera bruxellensis; wine; grape juice; 4-ethylphenol; p-coumaric acid; ethanol;
D O I
10.1016/S0740-0020(03)00023-6
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
The conversion of p-coumaric acid into 4-ethylphenol was studied in Dekkera bruxellensis ISA 1791 under defined conditions in synthetic media. The production of 4-ethylphenol occurred roughly between mid-exponential growth phase and the beginning of the stationary phase. This behaviour was observed when glucose was the only energy and carbon source, the conversion rate being close to 90%. Ethanol, as the single energy source, yielded conversion rates close to 80% while in the presence of trehalose and acetic acid conversion rates lower than 10% were obtained. The production of 4-ethylphenol was not observed when the cells were maintained in buffer solution without carbon and energy sources. The precursor of 4-ethylphenol, p-coumaric acid, was not utilized as energy and carbon source. Furthermore, it was shown that 4-vinylphenol may be used as a precursor of 4-ethylphenol in the absence of p-coumaric acid. Growth and 4-ethylphenol production were inhibited by increasing concentrations of ethanol, being fully prevented at 13% (v/v) ethanol. The cultivation of strain ISA 1791 in mixed culture with Saccharomyces cerevisiae, in synthetic medium, showed that the cell numbers of D. bruxellensis increased from 10(4) cfu/ml to 5 x 10(9) cfu/ml. Laboratory microvinifications of white and red juices inoculated with as low as 10 cfu/ml of D. bruxellensis and 10(7) cells/ml of S. cerevisiae showed growth of D. bruxellensis to levels of about 5 x 10(8) cfu/ml. In addition, 4-ethylphenol production by D. bruxellensis was observed only after complete fermentation of the grape juices. (C) 2003 Elsevier Science Ltd. All rights reserved.
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收藏
页码:377 / 384
页数:8
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