Journal
FOOD MICROBIOLOGY
Volume 28, Issue 7, Pages 1243-1251Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2011.05.001
Keywords
Cider; Yeasts; Bacteria; HPLC; Volatile phenols; Brettanomyces; Dekkera; Lactobacillus; Phenolic acid; Decarboxylase; Reductase; Esterase
Funding
- Conseil General du Calvados
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Representative cider microorganisms (47 yeast strains and 16 bacterial strains) were studied for their ability to produce volatile phenols in a synthetic medium simulating cider conditions and supplemented with the necessary precursors. The various strains were tested for cinnamoyl esterase activity and only Lactobacillus collinoides were able to hydrolyse chlorogenic acid. Phenolic acid decarboxylase (PAD) activities were observed for 6 yeasts and 4 bacterial species allowing them to produce vinylphenols from hydroxycinnamic acids. On the other hand, 4 bacterial species exhibited phenolic acid reductase (PAR) activities leading to the formation of hydroxyphenylpropionic acids. Brettanomyces/Dekkera anomala and L collinoides were able to produce 4-ethylcatechol (4-EC) and 4-ethylphenol (4-EP) from caffeic and p-coumaric acid, respectively, indicating that both species exhibit PAD and vinylphenol reductase (VPR) activities. In the experimental conditions used, the production of ethylphenols by L. collinoides was faster than the one observed for D. anomala. (C) 2011 Elsevier Ltd. All rights reserved.
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