Orientador(es)
Resumo(s)
Thirty-live strains of lactic acid bacteria (20 species) were screened for the ability to produce volatile phenols from the corresponding phenolic acids, p-coumaric and ferulic, in culture medium. The concentration of vinylphertols and ethylphenols in the growth mediuro was analyzed by gas chromatography. Results showed that 13 strains t3?%) were able to produce volatile phenols from p-coumaric acid, although only three (9%) produced
4-ethylphcnnl. the final product of the p-coumnric acid metabolic pathway. The reduction step of this pathway
was only l`ound in the Lactobacillus genus: L brevis, L. cotlinoider, and L plnntnrttrrt. Seven of the eight pediococci
strains studied were able to produce 4-vinylphenol but not 6-ethylphenol from p-coumaric acid. The two Oenococcus
nent strains und the strain of Leuconostoc rneseitterriirler studied did ROI produce either of the two p-coumaric acid
derivatives. Strains that produced volatile phenols were used in subsequent studies at lower phenolic acid con-centrations. Experiments with added 5 mgfL oi`p-cottniaric acid showed that some strains can still produce re1atively high (up to S00 ugiL) concentrations of 4-ethylphenol. The capacity of lactic acid bacteria to produce volatile phenols from l`crulic acid was much lower than its capacity to produce volatile phcrtols from pecouniaric acid.
Descrição
Palavras-chave
Volatile phenols Lactic acid bacteria 4-ethylphenol Hydroxycinnamic acids
Contexto Educativo
Citação
"American Journal of Enology and Viticulture." ISSN 0002-9254.57:2 (2006) 166-171
Editora
American Society for Enology and Viticulture