Document Detail

Factors influencing the production of volatile phenols by wine lactic acid bacteria.
MedLine Citation:
PMID:  21329996     Owner:  NLM     Status:  Publisher    
This work aimed to evaluate the effect of certain factors on the production of volatile phenols from the metabolism of p-coumaric acid by lactic acid bacteria (LAB) (Lactobacillus plantarum, L. collinoides and Pediococcus pentosaceus). The studied factors were: pH, l-malic acid concentration, glucose and fructose concentrations and aerobic/anaerobic conditions. It was found that, in the pH range of 3.5 to 4.5, the higher the pH the greater the production of volatile phenols. This behaviour is correlated with the effect of pH on bacterial growth. Increasing levels of l-malic acid in the medium diminished the production of 4-vinylphenol (4VP) and stimulated the production of 4-ethylphenol (4EP) by L. plantarum NCFB 1752 and L. collinoides ESB 99. The conversion of 4VP into 4EP by the activity of the vinylphenol reductase may be advantageous to the cells in the presence of l-malic acid, presumably due to the generation of NAD(+), a cofactor required by the malolactic enzyme. Relatively high levels of glucose (20g/L) led to an almost exclusive production of 4VP by L. plantarum NCFB 1752, while at low concentrations (≤5g/L), 4EP is mainly or solely produced. Part of the glucose may be diverted to the production of mannitol as an alternative pathway to regenerate NAD(+). This is corroborated by the experiments done with fructose, a compound that can be used as an electron acceptor by some bacteria becoming reduced to mannitol. In anaerobiosis, the reduction of 4VP into 4EP is clearly favoured, which is consistent with the need to increase the availability of NAD(+) in these conditions. This study shows that the amount and the ratio 4VP/4EP produced by LAB are greatly affected by certain environmental and medium composition factors. The behaviour of the bacteria seems to be driven by the intracellular NAD(+)/NADH balance.
Isa Silva; Francisco M Campos; Tim Hogg; José António Couto
Related Documents :
24566436 - Characterization of oilseed lipids from "dha-producing camelina sativa": a new transfor...
24232206 - Correlations between gametophytic (pollen) and sporophytic (seed) generations for polyu...
21348436 - Deamidation at asparagine and glutamine as a major modification upon deterioration/agin...
22995716 - Fatty acids in berry lipids of six sea buckthorn (hippophae rhamnoides l., subspecies c...
24365306 - Neurologic complications of electrolyte disturbances and acid-base balance.
22562166 - Synthesis and production of unsaturated and polyunsaturated fatty acids in yeast: curre...
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-2-2
Journal Detail:
Title:  International journal of food microbiology     Volume:  -     ISSN:  1879-3460     ISO Abbreviation:  -     Publication Date:  2011 Feb 
Date Detail:
Created Date:  2011-2-18     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Copyright Information:
Copyright © 2011 Elsevier B.V. All rights reserved.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Identification, typing and characterisation of Propionibacterium strains from healthy mucosa of the ...
Next Document:  Design of a combined process for the inactivation of Salmonella Enteritidis in liquid whole egg at 5...