Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions

Detalhes bibliográficos
Autor(a) principal: Malfeito-Ferreira, Manuel
Data de Publicação: 2003
Outros Autores: Loureiro, Virgilio, Dias, L., Pereira-da-Silva, S., Tavares, M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/486
Resumo: "Food Microbiology" article in Press
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spelling Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditionsdekkera bruxellensiswinegrape juice4-ethylphenolp-coumaric acidethanol"Food Microbiology" article in PressThe conversion of p-coumaric acid into 4-ethylphenol was studied in Dekkera bruxellensis ISA 1791 under defined conditions in synthetic media. The production of 4-ethylphenol occurred roughly between mid-exponential growth phase and the beginning of the stationary phase. This behaviour was observed when glucose was the only energy and carbon source, the conversion rate being close to 90%. Ethanol, as the single energy source, yielded conversion rates close to 80% while in the presence of trehalose and acetic acid conversion rates lower than 10% were obtained. The production of 4-ethylphenol was not observed when the cells were maintained in buffer solution without carbon and energy sources. The precursor of 4-ethylphenol, p-coumaric acid, was not utilized as energy and carbon source. Furthermore, it was shown that 4-vinylphenol may be used as a precursor of 4-ethylphenol in the absence of pcoumaric acid. Growth and 4-ethylphenol production were inhibited by increasing concentrations of ethanol, being fully prevented at 13% (v/v) ethanol. The cultivation of strain ISA 1791 in mixed culture with Saccharomyces cerevisiae, in synthetic medium, showed that the cell numbers of D. bruxellensis increased from 104 cfu/ml to 5 109 cfu/ml. Laboratory microvinifications of white and red juices inoculated with as low as 10 cfu/ml of D. bruxellensis and 107 cells/ml of S. cerevisiae showed growth of D. bruxellensis to levels of about 5 108 cfu/ml. In addition, 4-ethylphenol production by D. bruxellensis was observed only after complete fermentation of the grape juicesRepositório da Universidade de LisboaMalfeito-Ferreira, ManuelLoureiro, VirgilioDias, L.Pereira-da-Silva, S.Tavares, M.2009-01-06T16:54:23Z20032003-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/486eng0740-0020info: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:RCAAP2024-03-03T01:31:33Zoai:www.repository.utl.pt:10400.5/486Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:48:46.866605Repositório 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 Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions
title Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions
spellingShingle Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions
Malfeito-Ferreira, Manuel
dekkera bruxellensis
wine
grape juice
4-ethylphenol
p-coumaric acid
ethanol
title_short Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions
title_full Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions
title_fullStr Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions
title_full_unstemmed Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions
title_sort Factors affecting the production of 4-ethylphenol by the yeast Dekkera bruxellensis in enological conditions
author Malfeito-Ferreira, Manuel
author_facet Malfeito-Ferreira, Manuel
Loureiro, Virgilio
Dias, L.
Pereira-da-Silva, S.
Tavares, M.
author_role author
author2 Loureiro, Virgilio
Dias, L.
Pereira-da-Silva, S.
Tavares, M.
author2_role 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.
Pereira-da-Silva, S.
Tavares, M.
dc.subject.por.fl_str_mv dekkera bruxellensis
wine
grape juice
4-ethylphenol
p-coumaric acid
ethanol
topic dekkera bruxellensis
wine
grape juice
4-ethylphenol
p-coumaric acid
ethanol
description "Food Microbiology" article in Press
publishDate 2003
dc.date.none.fl_str_mv 2003
2003-01-01T00:00:00Z
2009-01-06T16:54:23Z
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/10400.5/486
url http://hdl.handle.net/10400.5/486
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 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.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
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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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