Relation between coumarate decarboxylase and vinylphenol reductase activity with regard to the production of volatile phenols by native Dekkera bruxellensis strains under 'wine-like' conditions

Dekkera/. Brettanomyces bruxellensis is considered a major cause of wine spoilage, and 4-ethylphenol and 4-ethylguaiacol are the most abundant off-aromas produced by this species. They are produced by decarboxylation of the corresponding hydroxycinnamic acids (HCAs), followed by a reduction of the i...

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Detalles Bibliográficos
Autores principales: Sturm, M.E., Assof, M., Fanzone, M., Martinez, C., Ganga, M.A., Jofré, V., Ramirez, M.L., Combina, M.
Formato: JOUR
Materias:
Dekkera bruxellensis
Enzymatic activities
Volatile phenols
Wine-like conditions
carbon
carboxylic acid
carboxylyase
coumarate decarboxylase
coumaric acid
ferulic acid
oxidoreductase
para coumaric acid
phenol derivative
sugar
unclassified drug
vinylphenol reductase
animal experiment
Article
carbon source
cell culture
Dekkera
drug determination
drug manufacture
enzyme activity
fungal biomass
fungal strain
fungus growth
growth curve
growth inhibition
nonhuman
nucleotide sequence
red wine
wine
yeast
enzymology
fermentation
food control
metabolism
microbiology
Saccharomyces cerevisiae
Carboxy-Lyases
Fermentation
Food Microbiology
Oxidoreductases
Phenols
Wine
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_01681605_v206_n_p51_Sturm
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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