Please use this identifier to cite or link to this item:
|Scopus||Web of Science®||Altmetric|
|Title:||Inhibitory effect of hydroxycinnamic acids on Dekkera spp.|
|Citation:||Applied Microbiology and Biotechnology, 2010; 86(2):721-729|
|Victoria Harris, Vladimir Jiranek, Christopher M. Ford and Paul R. Grbin|
|Abstract:||Simple phenolic components of wine, hydroxycinnamic acids (HCAs) are known to have antimicrobial properties. This study sought to determine the potential of ferulic acid as an antifungal agent for the control of Dekkera. Growth was inhibited by all HCAs examined in this study, with ferulic acid being the most potent at all concentrations. In the presence of ethanol, the inhibitory effects of ferulic acid were amplified. Scanning electron microscopy images reveal cellular damage upon exposure to ferulic acid. Thus, manipulation of ferulic acid concentrations could be of industrial significance for control of Dekkera and may be the basis for differences in susceptibility of wines to Dekkera spoilage.|
|Keywords:||Antimicrobial; Brettanomyces; Spoilage; Scanning electron microscopy; Phenolic acids; Wine|
|Appears in Collections:||Agriculture, Food and Wine publications|
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.