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|Title:||Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media|
|Citation:||Applied Microbiology and Biotechnology, 2008; 78(6):997-1006|
|Victoria Harris, Christopher M. Ford, Vladimir Jiranek and Paul R. Grbin|
|Abstract:||Dekkera and Brettanomyces yeast are important spoilage organisms in a number of food and beverage products. Isolates of both genera were cultured in a defined medium and supplemented with hydroxycinnamic acids and vinylphenols to investigate their influence on growth and the formation of ethyl phenol derivatives. The growth rate of Brettanomyces species in the presence of acids was reduced, and no significant conversion to vinyl or ethyl derivatives was observed. The growth rate and substrate utilisation rates of Dekkera anomala and Dekkera bruxellensis yeast differed depending on strain and the acid precursor present. Growth of D. bruxellensis was slowed by the presence of ferulic acid with the addition of 1 mM ferulic acid completely inhibiting growth. This study provides an insight into the spoilage potential of these organisms and possible control strategies involving hydroxycinnamic acids.|
|Keywords:||p-Coumaric acid; ferulic acid; caffeic acid; sinapic acid; wine spoilage; microbial spoilage|
|Description:||The original publication can be found at www.springerlink.com|
|Appears in Collections:||Agriculture, Food and Wine publications|
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