Publication
Ability of lactic acid bacteria to produce volatile phenols
| dc.contributor.author | Couto, José A. | |
| dc.contributor.author | Campos, Francisco M. | |
| dc.contributor.author | Figueiredo, Ana R. | |
| dc.contributor.author | Hogg, Tim A. | |
| dc.date.accessioned | 2011-09-14T08:42:23Z | |
| dc.date.available | 2011-09-14T08:42:23Z | |
| dc.date.issued | 2006 | |
| dc.description.abstract | 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. | por |
| dc.identifier.citation | "American Journal of Enology and Viticulture." ISSN 0002-9254.57:2 (2006) 166-171 | por |
| dc.identifier.uri | http://hdl.handle.net/10400.14/5521 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | American Society for Enology and Viticulture | por |
| dc.subject | Volatile phenols | por |
| dc.subject | Lactic acid bacteria | por |
| dc.subject | 4-ethylphenol | por |
| dc.subject | Hydroxycinnamic acids | por |
| dc.title | Ability of lactic acid bacteria to produce volatile phenols | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| person.familyName | Couto | |
| person.familyName | Morais Sarmento de Campos | |
| person.familyName | Hogg | |
| person.givenName | José António | |
| person.givenName | Francisco Manuel | |
| person.givenName | Tim | |
| person.identifier | 1393111 | |
| person.identifier.ciencia-id | 0E19-CD42-2983 | |
| person.identifier.ciencia-id | 4815-6AA3-E339 | |
| person.identifier.ciencia-id | FF11-88CC-8BD4 | |
| person.identifier.orcid | 0000-0002-3156-1412 | |
| person.identifier.orcid | 0000-0001-8332-5043 | |
| person.identifier.orcid | 0000-0003-2017-4131 | |
| person.identifier.rid | AAZ-2861-2021 | |
| person.identifier.rid | JXY-0365-2024 | |
| person.identifier.scopus-author-id | 35614525200 | |
| person.identifier.scopus-author-id | 7005603860 | |
| rcaap.rights | restrictedAccess | por |
| rcaap.type | article | por |
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