Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol |
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| Affiliation: | 1. Laboratório de Microbiologia, Departamento de Botânica e Engenharia Biológica, Instituto Superior de Agronomia, 1349-017 Lisbon, Portugal;2. AdvanDx Inc., Concord, MA, USA;3. Departamento de Biotecnologia, Instituto de Agroquı́mica y Tecnologia de Alimentos, P.O.Box 73, 46100 Burjassot, Valencia, Spain;1. National Wine and Grape Industry Centre, Mambarra Drive, Wagga Wagga, NSW 2678, Australia;2. School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia;3. ARC-Training Centre for Innovative Wine Production, University of Adelaide, Glen Osmond, SA 5064, Australia;4. Australian Wine Research Institute, Glen Osmond, SA 5064, Australia;5. Wine Australia, P.O. Box 660, Kent Town, SA 5071, Australia;6. School of Chemistry, The University of Melbourne, Vic. 3010, Australia;1. Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain;2. Institute for Wine Biotechnology, Department of Viticulture and Oenology, Faculty of AgriSciences, Stellenbosch University, Matieland, 7602, South Africa;3. Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001, Denmark;5. School of Agriculture, Food and Rural Development, Newcastle University, Newcastle-upon-Tyne, United Kingdom;1. QOPNA, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal;2. Dão Sul – Sociedade Vitivinícola, S.A., 3430-909 Carregal do Sal, Portugal;1. Univ. Bordeaux, ISVV, EA 4577 Œnologie, F-33140 Villenave d''Ornon, France;2. INRA, ISVV, USC 1366 Œnologie, F-33140 Villenave d''Ornon, France |
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| Abstract: | The 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. |
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