Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strainsof Brettanomyces Yeast

Foods

Michael Lentz¹  Chad Harris¹ 

[1] Department of Biological Sciences, University of North Florida, Jacksonville, FL 32224, USA;

关键词: Brettanomyces;    hydroxycinnamic acid;    fermentation;    phenolic acid;   

DOI  :  10.3390/foods4040581

来源: DOAJ

【 摘 要 】

Brettanomyces yeasts are well-known as spoilage organisms in both the wine and beer industries, but also contribute important desirable characters to certain beer styles. These properties are mediated in large part by Brettanomyces’ metabolism of hydroxycinnamic acids (HCAs) present in beverage raw materials. Here we compare growth inhibition by, and metabolism of, HCAs among commercial brewing strains and spoilage strains of B. bruxellensis and B. anomalus. These properties vary widely among the different strains tested and between the HCAs analyzed. Brewing strains showed more efficient metabolism of ferulic acid over p-coumaric acid, a trait not shared among the spoilage strains.

【 授权许可】

Unknown