Physiological, biochemical and molecular characterisation of hydroxycinnamic acid catabolism by Dekkera and Brettanomyces yeasts.

Abstract

Dekkera and the closely related Brettanomyces are important yeasts in food and beverage production in part due to the metabolism of hydroxycinnamic acids (HCAs). There is a dearth of information concerning the role Brettanomyces spp. play in the food or beverage from which they are isolated and although Dekkera spp. have been investigated further there are discrepancies and questions yet to be answered. Representatives of both genera were examined to define growth and metabolism of individual HCAs in synthetic media. In addition, growth with combinations of HCAs was investigated for the first time. The results provide a comprehensive overview of HCA metabolism and volatile product formation for these genera. Furthermore, results have been confirmed in a semidefined wine medium that more closely resembled the physio-chemical parameters found in the typical wine environment. The enzymes responsible for the metabolism of HCAs were examined in Dekkera and Brettanomyces. Dekkera yeasts are known to enzymatically convert HCAs into vinylphenols (VPs) and ethylphenols (EPs). These products are indicative of Dekkera contamination. The first enzyme in the two-step HCA ─ VP ─ EP biochemical pathway is a hydroxycinnamic acid decarboxylase (HCD). This enzyme has been previously characterised from a single Dekkera strain. The second enzyme, vinylphenol reductase (VPR) has never been isolated or characterised from any microorganism. In order to further elucidate the HCA ─ VP ─ EP pathway, cell extracts were prepared from all five Dekkera and Brettanomyces spp. to evaluate activity against HCAs and VPs. Brettanomyces spp. were unable to metabolise HCAs indicating that these yeast do not have a functional HCD enzyme. Both Dekkera spp. have substrate inducible HCD activity. Temperature and pH optima were 40ºC and 5.75-6.00, respectively. The active protein was purified from cell extracts of D. anomala CBS 77 and a partial sequence was obtained. 3’RACE PCR was performed and a near complete gene sequence determined. This sequence does not have homology to HCA decarboxylase enzymes previously characterised from yeasts and bacteria and thus may represent a novel enzyme not previously described. Biochemical characterisation of the vinylphenol reductase (VPR) enzyme was also undertaken. VPR activity was found for all 5 Dekkera and Brettanomyces spp. Activity was greatest at pH 6 and between 40-50ºC and was induced by both VPs and HCAs. Data obtained during growth experiments indicated that HCAs, and in particular ferulic acid, inhibited the growth of Dekkera and Brettanomyces spp. On this basis a more detailed study was carried out to determine the concentrations required to prevent growth in various media. In a modified red wine a concentration 0.1 mM ferulic acid inhibited growth and 2 mM prevented cultures of both D. anomala and D. bruxellensis from becoming established even when re-inoculated into to a fresh HCA-free medium. Scanning electron micrographs revealed that ferulic acid caused physical damage to Dekkera cells upon exposure. This work could lead to the development of an alternative method for the control of Dekkera in wine or other food products.