Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol

Detalhes bibliográficos
Autor(a) principal: Malfeito-Ferreira, Manuel
Data de Publicação: 2002
Outros Autores: Loureiro, Virgilio, Dias, L., Dias, S., Sancho, T., Stender, H., Querol, A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/490
Resumo: www.elsevier.nl/locate/jnlabr/yfmic <p> DOI:10.1016/S0740-0020(02)00152-1
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spelling Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol4-ethylphenolyeastwinewww.elsevier.nl/locate/jnlabr/yfmic <p> DOI:10.1016/S0740-0020(02)00152-1The ability to produce 4-ethylphenol from the substrate p-coumaric acid in synthetic media was evaluated for several yeast species associated with wine production.Molar conversion rates as high as 90% were found by only Dekkera bruxellensis, D. anomala and by some unidentified strains isolated from wine-related environments.Other unidentified strains produced traces of 4-ethylphenol. All unidentified strains showed the same cultural characteristics as D. bruxellensis when grown on DBDM (Dekkera/Brettanomyces differential medium) agar.The determination of long-chain fatty acid compositions and the utilization of peptide nucleic acid (PNA) probes specific for D. bruxellensis showed that the unidentified strains did not belong to this species.Further identification, by restriction pattern generated from PCR-amplification of the 5.8S rRNA gene and the two internal transcribed spacers (ITS), assigned the unidentified strains to Candida cantarelli, C. wickerhamii, Debaryomyces hansenii, Kluyveromyces lactis and Pichia guilliermondii.However, only some strains of P. guilliermondii were capable of converting p-coumaric acid into 4-ethylphenol with efficiencies close to those observed in D. bruxellensis and D. anomala.ElsevierRepositório da Universidade de LisboaMalfeito-Ferreira, ManuelLoureiro, VirgilioDias, L.Dias, S.Sancho, T.Stender, H.Querol, A.2009-01-12T16:03:08Z20022002-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/490eng"Food Microbiology". ISSN 0740-0020. Article in Press0740-0020info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:31:47Zoai:www.repository.utl.pt:10400.5/490Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:48:47.024120Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol
title Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol
spellingShingle Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol
Malfeito-Ferreira, Manuel
4-ethylphenol
yeast
wine
title_short Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol
title_full Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol
title_fullStr Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol
title_full_unstemmed Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol
title_sort Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol
author Malfeito-Ferreira, Manuel
author_facet Malfeito-Ferreira, Manuel
Loureiro, Virgilio
Dias, L.
Dias, S.
Sancho, T.
Stender, H.
Querol, A.
author_role author
author2 Loureiro, Virgilio
Dias, L.
Dias, S.
Sancho, T.
Stender, H.
Querol, A.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Malfeito-Ferreira, Manuel
Loureiro, Virgilio
Dias, L.
Dias, S.
Sancho, T.
Stender, H.
Querol, A.
dc.subject.por.fl_str_mv 4-ethylphenol
yeast
wine
topic 4-ethylphenol
yeast
wine
description www.elsevier.nl/locate/jnlabr/yfmic <p> DOI:10.1016/S0740-0020(02)00152-1
publishDate 2002
dc.date.none.fl_str_mv 2002
2002-01-01T00:00:00Z
2009-01-12T16:03:08Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/490
url http://hdl.handle.net/10400.5/490
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv "Food Microbiology". ISSN 0740-0020. Article in Press
0740-0020
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
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instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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