Identification of yeasts isolated from wine-related environments and capable of producing 4-ethylphenol

Food Microbiology

Volumn 20, Issue 5, 2003, Pages 567-574

  Dias, L ^a   Dias, S ^a   Sancho, T ^a   Stender, H ^b   Querol, A ^c   Malfeito Ferreira, M ^a   Loureiro, V ^a  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^b AdvanDx Inc   (United States)

^c INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

4 ethylphenol; Dekkera bruxellensis; Long chain fatty acids; Pichia guilliermondii; PNA probes; Zymological indicators

Indexed keywords

BRETTANOMYCES; CANDIDA; CANDIDA CANTARELLII; CANDIDA WICKERHAMII; DEBARYOMYCES; DEBARYOMYCES HANSENII; DEKKERA ANOMALA; DEKKERA BRUXELLENSIS; KLUYVEROMYCES; KLUYVEROMYCES LACTIS; PICHIA; PICHIA GUILLIERMONDII;

EID: 0037590331     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0740-0020(02)00152-1     Document Type: Article

References (17)

1. Anonymous, 1993. Système portable d'analyse des données numériques (SPAD.N, version 2.5 P.C.). Centre International de Statistique et d'Informatique Appliquées, Saint-Mandé, France.
2. Chatonnet, P., Dubourdieu, D., Boidron, J., Pons, M., 1992. The origin of ethylphenols in wines. J. Sci. Food Agric. 60, 165-178.
3. Chatonnet, P., Dubourdieu, D., Boidron, J., 1995. The influence of Dekkera/Brettanomyces sp. yeasts and lactic acid bacteria on the ethylphenol content of red wines. Am. J. Enol. Vitic. 46, 463-468.
4. Chatonnet, P., Viala, C., Dubourdieu, D., 1997. Influence of polyphenolic components of red wines on the microbial synthesis of volatile phenols. Am. J. Enol. Vitic. 48, 443-448.
5. Egholm, M., Buchard, O., Christensen, L., Behrens, C., Freier, S., Driver, D., Berg, R., Kim, S., Norden, B., Nielsen, P., 1993. PNA hybridizes to complementary oligonucleotides obeying the Watson-Crick hydrogen bonding rules. Nature 365, 566-568.
6. Esteve-Zarzoso, B., Belloch, C., Uruburu, F., Querol, A., 1999. Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. Int. J. Syst. Bacteriol. 49, 329-337.
7. Fernández-Espinar, M., Esteve-Zarzoso, B., Querol, A., Barrio, E., 2000. RFLP analysis of the ribosomal internal transcribed spacer and the 5.8S rRNA gene region of the genus Saccharomyces: a fast method for species identification and the differentiation of flor yeasts. Antonnie van Leeuwenhoek 78, 87-97.
8. Fugelsang, K., 1997. Wine Microbiology. The Chapman & Hall Enology Library, New York.
9. Ibeas, J., Lozano, J., Perdigones, F., Jimenez, J., 1996. Detection of Dekkera/Brettanomyces strains in sherry by a nested PCR method. Appl. Environ. Microbiol. 62, 998-1003.
10. Kunkee, R., Bisson, L., 1993. Wine-making yeasts. In: Rose, A., Harrison, J. (Eds.), The Yeasts, Vol. 5, 2nd Edition. Academic Press, London, pp. 69-127.
11. Loureiro, V., Querol, A., 1999. The prevalence and control of spoilage yeasts in foods and beverages. Trends Food Sci. Technol. 10-11, 356-365.
12. Mitrakul, C., Henick-Kling, T., Egli, C., 1999. Discrimination of Dekkera/Brettanomyces yeast isolates from wine by using various DNA fingerprinting methods. Food Microbiol. 16, 3-14.
13. Rodrigues, N., Gonçalves, G., Pereira-da-Silva, S., Malfeito-Ferreira, M., Loureiro, V., 2001. Development and use of a new medium to detect yeasts of the genera Dekkera/Brettanomyces sp. J. Appl. Microbiol. 90, 588-599.
14. Sancho, T., Giménez-Jurado, G., Malfeito-Ferreira, M., Loureiro, V., 2000. Zymological indicators: a new concept applied to the detection of potential spoilage yeast species associated with fruit pulps and concentrates. Food Microbiol. 17, 613-624 doi:10.1006/fmic.200.0360.
15. Stender, H., Kurtzman, C., Hyldig-Nielsen, J., Sorensen, D., Broomer, A., Oliveira, K., Perry-O'Keefe, H., Sage, A., Young, B., Coull, J., 2001. Identification of Dekkera bruxellensis (Brettanomyces) from wine by fluorescence in situ hybridization using peptide nucleic acid probes. Appl. Environ. Microbiol. 67, 938-941.
16. Stender, H., Fiandaca, M., Hyldig-Nielsen, J., Coull, J., 2002. PNA for rapid microbiology. J. Microbiol. Methods 48, 1-17.
17. Suezawa, Y., 1995. Studies of halotolerant yeasts in soy sauce making. I. Bioconversions of ferulic and p-coumaric acid to volatile phenols by halotolerant yeasts. Nippon Nõgei Kagaku Kaishi 69, 1587-1596.