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Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media

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.

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Acknowledgements

The authors are grateful to Dr. Chris Curtin for supplying the yeast AWRI 1499. This project was supported by Australia’s grapegrowers and winemakers through their investment body, the Grape and Wine Research and Development Corporation, with matching funds from the Australian government (UA 03/01).

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Correspondence to Paul R. Grbin.

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Harris, V., Ford, C.M., Jiranek, V. et al. Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media. Appl Microbiol Biotechnol 78, 997–1006 (2008). https://doi.org/10.1007/s00253-007-1328-7

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Keywords

  • p-Coumaric acid
  • Ferulic acid
  • Caffeic acid
  • Sinapic acid
  • Wine spoilage
  • Microbial spoilage