Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/57668
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Type: Journal article
Title: Inhibitory effect of hydroxycinnamic acids on Dekkera spp.
Author: Harris, V.
Jiranek, V.
Ford, C.
Grbin, P.
Citation: Applied Microbiology and Biotechnology, 2010; 86(2):721-729
Publisher: Springer-Verlag
Issue Date: 2010
ISSN: 0175-7598
1432-0614
Statement of
Responsibility: 
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
RMID: 0020094113
DOI: 10.1007/s00253-009-2352-6
Appears in Collections:Agriculture, Food and Wine publications

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