Biomaterial Database

Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media. 2008

Victoria Harris, and Christopher M Ford, and Vladimir Jiranek, and Paul R Grbin

School of Agriculture, Food and Wine, The University of Adelaide, Glen Osmond, SA, Australia.

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.

UI	MeSH Term	Description	Entries
D010636	Phenols	Benzene derivatives that include one or more hydroxyl groups attached to the ring structure.
D003373	Coumaric Acids	Hydroxycinnamic acid and its derivatives. Act as activators of the indoleacetic acid oxidizing system, thereby producing a decrease in the endogenous level of bound indoleacetic acid in plants.	Coumaric Acid,Hydroxycinnamic Acid,Hydroxycinnamic Acids,Acid, Coumaric,Acid, Hydroxycinnamic,Acids, Coumaric,Acids, Hydroxycinnamic
D003470	Culture Media	Any liquid or solid preparation made specifically for the growth, storage, or transport of microorganisms or other types of cells. The variety of media that exist allow for the culturing of specific microorganisms and cell types, such as differential media, selective media, test media, and defined media. Solid media consist of liquid media that have been solidified with an agent such as AGAR or GELATIN.	Media, Culture
D004718	Saccharomycetales	An order of fungi in the phylum Ascomycota that multiply by budding. They include the telomorphic ascomycetous yeasts which are found in a very wide range of habitats.	Budding Yeast,Endomycetales,Endomycopsis,Yeast, Budding,Budding Yeasts,Endomycetale,Endomycopses,Saccharomycetale,Yeasts, Budding
D005285	Fermentation	Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.	Fermentations
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food
D006139	Guaiacol	An agent thought to have disinfectant properties and used as an expectorant. (From Martindale, The Extra Pharmacopoeia, 30th ed, p747)	2-Hydroxy-Anisole,2-Hydroxyanisole,2-Methoxy-Phenol,2-Methoxyphenol,Guaicol,Methyl Catechol,Catechol, Methyl
D014920	Wine	Fermented juice of fresh grapes or of other fruit or plant products used as a beverage.	Wines