Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol
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...
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Veröffentlicht in: | Food microbiology 2003-10, Vol.20 (5), p.567-574 |
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creator | Dias, L. Dias, S. Sancho, T. Stender, H. Querol, A. Malfeito-Ferreira, M. Loureiro, V. |
description | 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. |
doi_str_mv | 10.1016/S0740-0020(02)00152-1 |
format | Article |
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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.</description><identifier>ISSN: 0740-0020</identifier><identifier>EISSN: 1095-9998</identifier><identifier>DOI: 10.1016/S0740-0020(02)00152-1</identifier><identifier>CODEN: FOMIE5</identifier><language>eng</language><publisher>London: Elsevier Ltd</publisher><subject>4-ethylphenol ; Biological and medical sciences ; Dekkera bruxellensis ; Fermented food industries ; Food industries ; Fundamental and applied biological sciences. Psychology ; Long-chain fatty acids ; Pichia guilliermondii ; PNA probes ; Wines and vinegars ; Zymological indicators</subject><ispartof>Food microbiology, 2003-10, Vol.20 (5), p.567-574</ispartof><rights>2003 Elsevier Science Ltd</rights><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c415t-7ce7472f5f52334dba7ebc6d75a2c62dd11d786c434882e209521ce8e4b5c9ae3</citedby><cites>FETCH-LOGICAL-c415t-7ce7472f5f52334dba7ebc6d75a2c62dd11d786c434882e209521ce8e4b5c9ae3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0740002002001521$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65534</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15100257$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Dias, L.</creatorcontrib><creatorcontrib>Dias, S.</creatorcontrib><creatorcontrib>Sancho, T.</creatorcontrib><creatorcontrib>Stender, H.</creatorcontrib><creatorcontrib>Querol, A.</creatorcontrib><creatorcontrib>Malfeito-Ferreira, M.</creatorcontrib><creatorcontrib>Loureiro, V.</creatorcontrib><title>Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol</title><title>Food microbiology</title><description>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.</description><subject>4-ethylphenol</subject><subject>Biological and medical sciences</subject><subject>Dekkera bruxellensis</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Long-chain fatty acids</subject><subject>Pichia guilliermondii</subject><subject>PNA probes</subject><subject>Wines and vinegars</subject><subject>Zymological indicators</subject><issn>0740-0020</issn><issn>1095-9998</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNqFkE1LAzEQhoMoWKs_QdiLoofVJJt0d08ixY9CwYN6Dulkto1skzXZVvrvTVvRo6eB4Xnm4yXknNEbRtno9pWWguaUcnpF-TWlTPKcHZABo7XM67quDsngFzkmJzF-JIjJoh6Q-cSg621jQffWu8w32QZ17GNmo291jyZrgl9mX9ZhHnDfQbe2wbtlMmOmnclAd3rW4tbugjcrsG6eiRz7xabtFuh8e0qOGt1GPPupQ_L--PA2fs6nL0-T8f00B8Fkn5eApSh5IxvJi0KYmS5xBiNTSs1hxI1hzJTVCEQhqoojTx9yBlihmEmoNRZDcrmfm-74XGHs1dJGwLbVDv0qKlZVhailTKDcgxB8jAEb1QW71GGjGFXbWNUuVrXNTFGudrEqlryLnwU6gm6boB3Y-CdLlgxZJu5uz2H6dm0xqAgWHaCxAaFXxtt_Nn0DohGNjw</recordid><startdate>20031001</startdate><enddate>20031001</enddate><creator>Dias, L.</creator><creator>Dias, S.</creator><creator>Sancho, T.</creator><creator>Stender, H.</creator><creator>Querol, A.</creator><creator>Malfeito-Ferreira, M.</creator><creator>Loureiro, V.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20031001</creationdate><title>Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol</title><author>Dias, L. ; Dias, S. ; Sancho, T. ; Stender, H. ; Querol, A. ; Malfeito-Ferreira, M. ; Loureiro, V.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c415t-7ce7472f5f52334dba7ebc6d75a2c62dd11d786c434882e209521ce8e4b5c9ae3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>4-ethylphenol</topic><topic>Biological and medical sciences</topic><topic>Dekkera bruxellensis</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Long-chain fatty acids</topic><topic>Pichia guilliermondii</topic><topic>PNA probes</topic><topic>Wines and vinegars</topic><topic>Zymological indicators</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Dias, L.</creatorcontrib><creatorcontrib>Dias, S.</creatorcontrib><creatorcontrib>Sancho, T.</creatorcontrib><creatorcontrib>Stender, H.</creatorcontrib><creatorcontrib>Querol, A.</creatorcontrib><creatorcontrib>Malfeito-Ferreira, M.</creatorcontrib><creatorcontrib>Loureiro, V.</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Dias, L.</au><au>Dias, S.</au><au>Sancho, T.</au><au>Stender, H.</au><au>Querol, A.</au><au>Malfeito-Ferreira, M.</au><au>Loureiro, V.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol</atitle><jtitle>Food microbiology</jtitle><date>2003-10-01</date><risdate>2003</risdate><volume>20</volume><issue>5</issue><spage>567</spage><epage>574</epage><pages>567-574</pages><issn>0740-0020</issn><eissn>1095-9998</eissn><coden>FOMIE5</coden><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.</abstract><cop>London</cop><pub>Elsevier Ltd</pub><doi>10.1016/S0740-0020(02)00152-1</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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source | Elsevier ScienceDirect Journals |
subjects | 4-ethylphenol Biological and medical sciences Dekkera bruxellensis Fermented food industries Food industries Fundamental and applied biological sciences. Psychology Long-chain fatty acids Pichia guilliermondii PNA probes Wines and vinegars Zymological indicators |
title | Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol |
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