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Wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria

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dc.contributor.authorSilva, I.
dc.contributor.authorCampos, F.M.
dc.contributor.authorHogg, T.
dc.contributor.authorCouto, J.A.
dc.date.accessioned2012-02-01T10:41:01Z
dc.date.available2012-02-01T10:41:01Z
dc.date.issued2011
dc.description.abstractAims: To evaluate the effect of wine phenolic compounds on the production of volatile phenols (4-vinylphenol [4VP] and 4-ethylphenol [4EP]) from the metabolism of p-coumaric acid by lactic acid bacteria (LAB). Methods and Results: Lactobacillus plantarum, Lactobacillus collinoides and Pediococcus pentosaceus were grown in MRS medium supplemented with p-coumaric acid, in the presence of different phenolic compounds: nonflavonoids (hydroxycinnamic and benzoic acids) and flavonoids (flavonols and flavanols). The inducibility of the enzymes involved in the p-coumaric acid metabolism was studied in resting cells. The hydroxycinnamic acids tested stimulated the capacity of LAB to synthesize volatile phenols. Growth in the presence of hydroxycinnamic acids, especially caffeic acid, induced the production of 4VP by resting cells. The hydroxybenzoic acids did not significantly affect the behaviour of the studied strains. Some of the flavonoids showed an effect on the production of volatile phenols, although strongly dependent on the bacterial species. Relatively high concentrations (1 g l)1) of tannins inhibited the synthesis of 4VP by Lact. plantarum. Conclusions: Hydroxycinnamic acids were the main compounds stimulating the production of volatile phenols by LAB. The results suggest that caffeic and ferulic acids induce the synthesis of the cinnamate decarboxylase involved in the metabolism of p-coumaric acid. On the other hand, tannins exert an inhibitory effect. Significance and Impact of the Study: This study highlights the capacity of LAB to produce volatile phenols and that this activity is markedly influenced by the phenolic composition of the medium.por
dc.description.versioninfo:eu-repo/semantics/acceptedVersion
dc.identifier.citationSILVA, I....[et al] - Wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria. Journal of Applied Microbiology. ISSN 1364-5072. Vol. 111 (2011), p. 360–370por
dc.identifier.doi10.1111/j.1365-2672.2011.05052.x
dc.identifier.urihttp://hdl.handle.net/10400.14/7708
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherWiley Blackwellpor
dc.subjectLactic acid bacteriapor
dc.subjectp-coumaric acidpor
dc.subjectPhenolic compoundspor
dc.subjectVolatile phenolspor
dc.subjectWinepor
dc.titleWine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteriapor
dc.typejournal article
dspace.entity.typePublication
person.familyNameMorais Sarmento de Campos
person.familyNameHogg
person.familyNameCouto
person.givenNameFrancisco Manuel
person.givenNameTim
person.givenNameJosé António
person.identifier1393111
person.identifier.ciencia-id4815-6AA3-E339
person.identifier.ciencia-idFF11-88CC-8BD4
person.identifier.ciencia-id0E19-CD42-2983
person.identifier.orcid0000-0001-8332-5043
person.identifier.orcid0000-0003-2017-4131
person.identifier.orcid0000-0002-3156-1412
person.identifier.ridJXY-0365-2024
person.identifier.ridAAZ-2861-2021
person.identifier.scopus-author-id7005603860
person.identifier.scopus-author-id35614525200
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication20ee488f-803b-4ea9-a32c-13c4414a4d14
relation.isAuthorOfPublication12b8092d-fe59-408b-8058-47369a97d229
relation.isAuthorOfPublication6b001d48-8bde-41c3-afa0-d6473fe74edf
relation.isAuthorOfPublication.latestForDiscovery6b001d48-8bde-41c3-afa0-d6473fe74edf

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