Ability of Wine Lactic Acid Bacteria to Metabolize Phenol Carboxylic Acids
Abstract
Several strains of lactic acid bacteria isolated from wine were tested for their abilities to metabolize ferulic and p-coumaric acids. Using UV spectrophotometry, manometric technique, and gas chromatography, it was shown that ferulic and p-coumaric acids were strongly decarboxylated by growing cultures of Lactobacillus brevis, Lactobacillus plantarum, and Pediococcus. Resting cell decarboxylation activity was only detected for bacteria grown with these substrates suggesting inducibility of this activity. For Leuconostoc oenos, decarboxylation activity was present only with permeabilized cells grown with phenol carboxylic acid. This could indicate the absence of transport system for these acids in Leuconostoc oenos. When decarboxylation was observed, volatile phenols (4-ethylguaiacol and 4-ethylphenol) were detected indicating the possibility of reduction of the side chain before or after decarboxylation.
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Phenolic acids can be decarboxylated into volatile phenols, usually first into 4-vinyl derivatives and then reduced to 4-ethyl derivatives through enzymes called phenolic acid decarboxylases.
“Phenolic acids can also be decarboxylated into volatile phenols, usually first into 4-vinyl derivatives and then reduced to 4-ethyl derivatives through enzymes called phenolic acid decarboxylases (Cavin et al. 1993).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Cavin et al. 1993
Laboratory studies have demonstrated the ability of various wine lactic acid bacteria strains to produce both vinyl and ethyl phenols from p-coumaric and ferulic acids.
“Laboratory studies have demonstrated the ability of various wine lactic acid bacteria strains to produce both vinyl and ethyl phenols from p-coumaric and ferulic acids (Cavin et al. 1993(Cavin et al. , 1994)).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Cavin et al. 1993
Phenolic acids can be transported into bacterial cells by active transport, decarboxylated to the vinyl derivatives by hydroxycinnamic acid decarboxylases and enzymatically reduced to the ethyl derivatives.
“Phenolic acids can be transported into bacterial cells by active transport, decarboxylated to the vinyl derivatives by hydroxycinnamic acid decarboxylases and enzymatically reduced to the ethyl derivatives (Cavin et al. 1993(Cavin et al. , 1994) ) (Figure 10).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Cavin et al. 1993
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Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
“Phenolic acids can also be decarboxylated into volatile phenols, usually first into 4-vinyl derivatives and then reduced to 4-ethyl derivatives through enzymes called phenolic acid decarboxylases (Cavin et al. 1993).”
BackgroundMúñoz, R., Moreno-Arribas, M. V., & Rivas, B. D. L. (2011) · Elsevier eBooks · doi:10.1016/b978-0-12-375021-1.10008-6 · Cited by 21 · see citing works
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“…the cinnamic acids and in some cases reduce the vinylphenols to Threshold value Odour red wine (µg/L) Pharmaceutical, elastoplast, gouache Smoky, vanilla, clovelike 605 Wet horse 110 Smoky, vanilla, clovelike 369 the corresponding ethylphenols (Chatonnet et al., 1992; Cavin et al., 1993).”
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“Heresztyn (1986) demonstrated the production of volatile phenols by Brettanomyces in grape juice, but lactic acid bacteria were thought to be also responsible for their production in wines (Cavin et al., 1993).”
BackgroundYeast Modulation of Wine Flavor
Swiegers, J. H., & Pretorius, I. S. (2005) · Advances in applied microbiology · doi:10.1016/s0065-2164(05)57005-9 · Cited by 389 · see citing works
Malolactic fermentation in wine - beyond deacidification
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“This is verified by the catabolism of ferulic and p-coumaric acids by several wine lactobacilli and pediococci and the detection of corresponding volatile phenols (4-ethylguaiacol and 4-ethylphenol) (Cavin et al. 1993).”
Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
Belda, I., Ruíz, J., Esteban‐Fernández, A., Navascués, E., Marquina, D., Santos, A., & Moreno-Arribas, M. V. (2017) · Molecules · doi:10.3390/molecules22020189 · Cited by 333 · see citing works
“Certain Pediococcus and Lactobacillus strains also have a role [174] in the production of these unpleasant compounds.”
BackgroundIsolation and characterization of human colonic bacteria able to hydrolyse chlorogenic acid
Couteau, D., McCartney, A. L., Gibson, G. R., Williamson, G., & Faulds, C. B. (2001) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2001.01316.x · Cited by 305 · see citing works
“Lactobacillus species, often recovered from wines and other plant products, are able to modify hydroxycinnamic acids by decarboxylation and side-chain reduction (Whiting and Carr 1957; Cavin et al. 1993).”
BackgroundCell membrane damage induced by phenolic acids on wine lactic acid bacteria
Campos, F. M., Couto, J. A., Figueiredo, A. R., Tóth, I. V., Rangel, A. O. S. S., & Hogg, T. A. (2009) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2009.07.031 · Cited by 288 · see citing works
“Oenococcus oeni is considered to be the most common LAB that conducts this process (Cavin et al., 1993;Nielsen et al., 1996; vanVuuren andDicks, 1993) and selected strains of this species are nowadays widely used as starter cultures in the wine industry.”
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du Toit, M., Engelbrecht, L., Lerm, E., & Krieger-Weber, S. (2010) · Food and Bioprocess Technology · doi:10.1007/s11947-010-0448-8 · Cited by 251 · see citing works
“They are detrimental for wine quality above certain levels and are associated with medicinal, animal, leather and ‘horse sweat’ odours (Cavin et al. 1993; De las Rivas et al. 2009).”
BackgroundDevelopment and use of a new medium to detect yeasts of the genera Dekkera/Brettanomyces
Rodrigues, N. M., Goncalves, G., Pereira-da-Silva, S., Malfeito‐Ferreira, M., & Loureiro, V. B. (2001) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2001.01275.x · Cited by 188 · see citing works
“Before these works the origin of volatile phenols in wines was thought to be related to bacterial activity (Baumes et al. 1986; Cavin et al. 1993).”
BackgroundMetabolism of food phenolic acids by Lactobacillus plantarum CECT 748T
Rodríguez, H., Landete, J. M., Rivas, B. D. L., & Muñoz, R. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2007.09.067 · Cited by 186 · see citing works
“However, controversial results were obtained about 79 decarboxylation of ferulic acid by L. plantarum strains (Cavin et al., 1993; van Beek &80 Priest, 2000; Barthelmebs, Diviès, & Cavin, 2001; Couto, Campos, Figueiredo, & How, 81 2006).”
ResultBarthelmebs, L., Diviès, C., & Cavin, J. (2000) · Applied and Environmental Microbiology · doi:10.1128/aem.66.8.3368-3375.2000 · Cited by 165 · see citing works
“The products identified by UV spectrophotometry (phenolic acids and phenolic derivatives) have been previously identified by gas chromatographic analysis (6) and also by high-pressure liquid chromatographic (HPLC) analysis (14).”
BackgroundSelf-citationCampos, F. M., Couto, J. A., & Hogg, T. A. (2003) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2003.01801.x · Cited by 201 · see citing works
“Oenococcus oeni is the main lactic bacteria responsible for the occurrence of desirable forms of the malolactic fermentation (Cavin et al. 1993), and strains of this species are the major source of malolactic starter cultures used in the wine industry.”
BackgroundDias, L. G., Pereira-da-Silva, S., Tavares, M., Malfeito‐Ferreira, M., & Loureiro, V. B. (2003) · Food Microbiology · doi:10.1016/s0740-0020(03)00023-6 · Cited by 148 · see citing works
“Earlier, their origin was related with bacterial activity (Steinke and Paulson, 1964; Baumes et al., 1986; Cavin et al., 1993).”
Potential of phenolic compounds for controlling lactic acid bacteria growth in wine
García‐Ruiz, A., Bartolomé, B., Martínez-Rodríguez, A. J., Pueyo, E., Martín-Álvarez, P. J., & Moreno-Arribas, M. V. (2007) · Food Control · doi:10.1016/j.foodcont.2007.08.018 · Cited by 152 · see citing works
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“Cavin et al. (1993) reported the ability of LAB to metabolise hydroxycinnamic acids which result in the formation of volatile phenols with the potential to produce off-flavours.”
BackgroundInfluentialvan Beek, S., & Priest, F. (2000) · Applied and Environmental Microbiology · doi:10.1128/aem.66.12.5322-5328.2000 · Cited by 140 · see citing works
“The decarboxylation of substituted cinnamic acids can be conveniently estimated by UV spectrophotometry, which reveals the removal of substrate but does not necessarily identify the products of the enzyme reaction (4, 13).”
BackgroundInfluence of phenolic compounds on the physiology of OEnococcus oeni from wine
Reguant, C., Bordons, A., Arola, L., & Rozés, N. (2000) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2000.01075.x · Cited by 139 · see citing works
“Basal and fermented media were 100-fold diluted with 50 mmol lÿ1 KH2PO4 buffer at pH 6 (Cavin et al. 1993).”
BackgroundMethodAlberto, M. R., Farías, M. E., & Manca de Nadra, M. C. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0101915 · Cited by 140 · see citing works
Cavin, J., Barthelmebs, L., & Diviès, C. (1997) · Applied and Environmental Microbiology · doi:10.1128/aem.63.5.1939-1944.1997 · Cited by 142 · see citing works
“Among the different wine lactic acid bacteria, we have found that the ubiquitous lactic acid bacterium Lactobacillus plantarum, used as a malolactic starter (24, 25) in wine and as a lactic starter for many vegetable fermentations, was able to rapidly decarboxylate these acids into the corresponding 4-vinyl derivative…”
BackgroundSelf-citationGury, J., Barthelmebs, L., Tran, N., Diviès, C., & Cavin, J. (2004) · Applied and Environmental Microbiology · doi:10.1128/aem.70.4.2146-2153.2004 · Cited by 121
“Since the analysis was done on a pJPDC1 library sequence (6), only 180 bp of this putative ORF1 was observed.”
BackgroundMethodInfluentialSelf-citationSignificance of Brettanomyces and Dekkera during winemaking: A synoptic review
Oelofse, A., Pretorius, I. S., & du Toit, M. (2008) · South African Journal of Enology and Viticulture · doi:10.21548/29-2-1445 · Cited by 139 · see citing works
“Similar decarboxylase activities exist in numerous bacteria, fungi and yeast species, of which some are present during the winemaking process (Heresztyn, 1986a; Chatonnet et al., 1992; Cavin et al., 1993; Degrassi et al., 1995; Edlin et al., 1995; Cavin et al., 1997; Edlin et al., 1998; Shinohara et al., 2000; Van Bee…”
BackgroundAbility of Lactic Acid Bacteria to Produce Volatile Phenols
Couto, J. A., Campos, F. M., Figueiredo, A. R., & Hogg, T. A. (2006) · American Journal of Enology and Viticulture · doi:10.5344/ajev.2006.57.2.166 · Cited by 120 · see citing works
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“pentosaceus were able to metabolize p-coumaric and ferulic acids through decarboxylation [52].”
BackgroundBarthelmebs, L., Lecomte, B., Diviès, C., & Cavin, J. (2000) · Journal of Bacteriology · doi:10.1128/jb.182.23.6724-6731.2000 · Cited by 110 · see citing works
“plantarum, and Pediococcus pentosaceus (7) have been reported to decarboxylate phenolic acids into 4-vinyl derivatives, which could then be reduced to 4-ethyl derivatives.”
BackgroundMethodSelf-citationCavin, J., Barthelmebs, L., Guzzo, J., Beeumen, J. V., Samyn, B., Travers, J.-F., & Diviès, C. (1997) · doi:10.1111/j.1574-6968.1997.tb10256.x · Cited by 108
Self-citationLandete, J. M., Curiel, J., Rodríguez, H., Rivas, B. D. L., & Muñoz, R. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2007.08.043 · Cited by 98 · see citing works
Ability of Lactobacillus brevis strains to degrade food phenolic acids
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“However, Cavin et al. (1993) described that L.”
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Lerm, E., Engelbrecht, L., & du Toit, M. (2011) · South African Journal of Enology and Viticulture · doi:10.21548/32-2-1388 · Cited by 75 · see citing works
“…can either impart negative sensorial qualities to the wine or add to the aroma complexity depending on the concentration, which highlights the importance of these genes and the possible contribution to the wine aroma profile (Cavin et al., 1993; Lonvaud-Funel, 1999; Swiegers et al., 2005).”
BackgroundChanges in the aromatic composition of Tempranillo wines during spontaneous malolactic fermentation
Cañas, P. M. I., Romero, E. G., Gómez‐Alonso, S., & Palop, M. L. (2008) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2007.12.005 · Cited by 83 · see citing works
Putrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compounds
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Genetic screening of wine-related enzymes inLactobacillusspecies isolated from South African wines
Mtshali, P. S., Divol, B., van Rensburg, P., & du Toit, M. (2009) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2009.04535.x · Cited by 74 · see citing works
Vanillin production from simple phenols by wine‐associated lactic acid bacteria
Bloem, A., Bertrand, A., Lonvaud-Funel, A., & de Revel, G. (2006) · Letters in Applied Microbiology · doi:10.1111/j.1472-765x.2006.02037.x · Cited by 72
“…of ferulic acid to dihydroferulic acid, which leads to the formation of vanillic acid and subsequently to vanillin (Lesage-Meesen et al. 1999), (iv) the nonoxidative decarboxylation of ferulic acid observed in many bacteria (Labuda et al. 1992) particularly in the wine LAB (Cavin et al. 1993).”
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“Among the Lactobacillus genus, Lactobacillus plantarum is able to catabolize oleuropein into HT, as well as carry out the decarboxylation of protocatechuic acid into catechol [36] and hydroxycinnamic acids, like p-coumaric acid, into 4-ethylphenol and 4-ethylguaiacol [37,38].”
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“brevis strains, have also been reported to be able to decarboxylate hydroxycinnamic acids [3, 4, 8–10, 13, 28].”
BackgroundBaumes, R. (2009) · doi:10.1007/978-0-387-74118-5_14 · Cited by 64
“In contrast, the cinnamate decarboxylase of contaminant yeasts of the genus Brettanomyces/Dekkera is not inhibited by these polyphenolic compounds of red wines; furthermore, these yeasts can efficiently reduce the vinylphenols into ethylphenols with a vinylphenol reductase that Saccharomyces cerevisiae yeasts or lacti…”
BackgroundMolecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids.
Rivas, B. D. L., Rodríguez, H., Curiel, J., Landete, J. M., & Muñoz, R. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf803016p · Cited by 61
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“plantarum was able to decarboxylate the hydroxycinnamic acids p-coumaric acid and caffeic acid (4).”
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“…on the interactions between phenolic compounds and LAB in wines refer to the metabolism of hydroxycinnamic acids (ferulic and coumaric acids), by different bacteria species, resulting in the formation of volatile phenols (4-ethylguaiacol and 4-ethylphenol) (Cavin et al. 1993; Gury et al. 2004).”
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“Cells from the preculture were permeabilized as described previously [21].”
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“Hydroxycinnamic acids (ferulic and p-coumaric acids) are well known to be transformed into volatile phenols (4-ethylguaiacol and 4-ethylphenol) by different bacteria species (Cavin et al. 1993; Gury et al. 2004; Couto et al. 2006).”
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“(Cavin et al., 1993)”
BackgroundBiochemical studies on cloned Bacillus sp. BP-7 phenolic acid decarboxylase PadA
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“Phenolic acid consumption and derivative production was monitored by UV-spectrophotometry scanning (from 180 to 330 nm using quartz cuvettes in a Beckman DU600 spectrophotometer) as previously described [2, 5, 13].”
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“4-Ethylphenol, a compound with an unpleasant aroma, could be produced during lactic acid fermentation [24,25].”
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“oeni, but some contain strains belonging to other LAB species: Viniflora plantarum (CHR Hansen) includes a selected strain of Lactobacillus plantarum (Cavin et al. 1993) and Maloferm LG98 (DSM food specialities) consists of Lactobacillus hilgardii (Henschke 2003).”
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“In fact, most oenological yeast (CHATONNET et al., 1993; RODRIGUES et al., 2001) and bacteria species (BAUMES et al., 1986; CAVIN et al., 1993; CHATONNET et al., 1995, 1997; RENOUF et al., 2007f) are able to produce 4-vinylguaiacol and 4-vinylphenol.”
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“Cavin et al. (1993) found that Lactobacillus and Pediococcus were able to metabolize phenolic acids.”
BackgroundMethodResultInfluentialEffect of Wine Phenolic Compounds on Lactobacillus hilgardii 5w Viability
Alberto, M. R., Farı́as, M. E., & de Nadra, M. C. M. (2002) · Journal of Food Protection · doi:10.4315/0362-028x-65.1.211 · Cited by 29 · see citing works
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Factors influencing the production of volatile phenols by wine lactic acid bacteria
Silva, I., Campos, F. M., Hogg, T. A., & Couto, J. A. (2011) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2011.01.029 · Cited by 31 · see citing works
“Cavin et al. (1993) found that Lactobacillus and Pediococcus were able to metabolise phenolic acids.”
BackgroundLandete, J. M., Plaza‐Vinuesa, L., Montenegro, C., Santamaría, L., Reverón, I., Rivas, B. D. L., & Múñoz, R. (2021) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637486.2021.1900078 · Cited by 28 · see citing works
“Among lactic acid bacteria, PAD activity has been previously described in L. plantarum (Cavin et al. 1993; Rodr ıguez et al. 2008), P. pentosaceus (Barthelmebs et al. 2000) and L. brevis (de las Rivas et al. 2009, Curiel et al. 2010, Landete et al. 2010).”
BackgroundWang, S., Zhu, H.-Z., Lan, Y., Liu, R., Liu, Y.-R., Zhang, B., & Zhu, B. (2020) · Fermentation · doi:10.3390/fermentation6010015 · Cited by 26 · see citing works
Production of volatile phenols by Lactobacillus plantarum in wine conditions
Fras, P., Campos, F., Hogg, T., & Couto, J. (2014) · Biotechnology Letters · doi:10.1007/s10529-013-1351-y · Cited by 23
“Cavin et al. (1993) tested several P. Fras F. M. Campos T. Hogg J. A. Couto (&) CBQF-Centro de Biotecnologia e Quı́mica Fina, Escola Superior de Biotecnologia, Centro Regional do Porto da Universidade Católica Portuguesa, Rua Dr. António Bernardino Almeida, 4200-072 Porto, Portugal e-mail:…”
Salgado, J., Rodríguez-Solana, R., Curiel, J., Rivas, B. D. L., Muñoz, R., & Domínguez, J. (2012) · Bioresource Technology · doi:10.1016/j.biortech.2012.04.051 · Cited by 23
“…clear the ability of L. plantarum to decarboxylate p-CA and CA into 4VP and 4VC respectively, some controversial results have been observed about the decarboxylation of FA into 4VG by L. plantarum strains (Cavin et al., 1993; Van Beek and Priest, 2000; Bloem et al., 2006; Rodríguez et al., 2008a).”
BackgroundResultChescheir, S. C., Philbin, D., & Osborne, J. (2015) · American Journal of Enology and Viticulture · doi:10.5344/ajev.2015.14108 · Cited by 22
Alberto, M. R., Denadra, M., & Arena, M. (2012) · Brazilian Journal of Microbiology · doi:10.1590/s1517-838220120001000018 · Cited by 20
“In addition, gene and enzyme activities of the ADI system were reported in other wine LAB (11, 36, 37).”
BackgroundInfluentialWine Spoilage by Fungal Metabolites
Malfeito-Ferreira, M., Barata, A., & Loureiro, V. (2009) · doi:10.1007/978-0-387-74118-5_27 · Cited by 16
Viedma, P., López, A. S., Omar, N. B., Abriouel, H., López, R., Belloso, O. M., & Gálvez, A. (2010) · Journal of Food Protection · doi:10.4315/0362-028x-73.1.39 · Cited by 15 · see citing works
Chen, Z., Tang, H.-Q., Ou, C., Xie, C., Cao, J.-X., & Zhang, X. (2021) · doi:10.1111/jfpp.15230 · Cited by 14
Swiegers, J. H., Saerens, S., & Pretorius, I. S. (2016) · Wiley eBooks · doi:10.1002/9781118354056.ch3 · Cited by 8 · see citing works
Brettanomyces/Dekkera off-flavours and other wine faults associated with microbial spoilage
Conterno, L., Fondazione, E., & Henick‐Kling, T. (2010) · Elsevier eBooks · doi:10.1533/9781845699987.346 · Cited by 14 · see citing works
Iglesias, N. G., Brizuela, N. S., Tymczyszyn, E. E., Hollmann, A., Hens, D. V. L., Semorile, L., & Bravo-Ferrada, B. M. (2020) · South African Journal of Enology and Viticulture · doi:10.21548/41-2-4066 · Cited by 11 · see citing works
“This enzyme participates in the metabolism of phenolic acids from must and wine (Cavin et al., 1993; Swiegers et al., 2005; Mtshali et al., 2010).”
BackgroundRodríguez, H., Rivas, B. D. L., Muñoz, R., & Mancheño, J. (2007) · Acta Crystallographica. Section F : Structural Biology and Crystallization Communications · doi:10.1107/s1744309107008846 · Cited by 11
Rosimin, A. A., & Kim, K.-S. (2015) · Food Research International · doi:10.1016/j.foodres.2015.10.004 · Cited by 10
The Fermentative and Aromatic Ability of Kloeckera and Hanseniaspora Yeasts
Diaz-Montaño, D. M., & Córdova, J. D. J. R. (2009) · Springer eBooks · doi:10.1007/978-1-4020-8292-4_14 · Cited by 13 · see citing works
Huang, S., Qin, H., Yu, C., Huang, M.-Y., Che, Y., Ma, C., Pu, S.-H., Huang, X.-M., Shen, C.-H., Yu, J., et al. (2024) · Journal of the American Society of Brewing Chemists · doi:10.1080/03610470.2024.2338999 · Cited by 9 · see citing works
“[65] Chatonnet et al. [66] reported that some strains of P. pentosaceus were able to decarboxylate p-coumaric acid to produce 4-vinylphenol.”
Kridelbaugh, D. M., Hughes, S., Allen, T., & Doerner, K. C. (2009) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2009.04642.x · Cited by 9 · see citing works
“…pep8 is similar to Lact. plantarum CECT748 and Lact. plantarum LpCH2; in that, all three strains convert 4-hydroxycinnamic acid to 4-ethylphenol (Cavin et al. 1993; Rodrı́guez et al. 2008b) but is possibly different because Lactobacillus sp. pep8 did not convert 4-hydroxy-3-methoxycinnamic acid…”
BackgroundInfluentialOuvry, A., Cachon, R., & Diviès, C. (2001) · Biotechnology Letters · doi:10.1023/a:1011617311499 · Cited by 9
“Lactobacillus plantarum LPCH2 (Cavin et al. 1993) and Escherichia coli K12 were grown respectively in standard MRS and BHI broth media (Biokar diagnostics, Beauvais, France) at 37 ◦C until early stationary growth phase.”
MethodGuzmán-López, O., Loera, O., Parada, J., Castillo‐Morales, A., Martínez-Ramírez, C., Augur, C., Perraud, I. G., & Saucedo‐Castañeda, G. (2008) · Journal of Industrial Microbiology & Biotechnology · doi:10.1007/s10295-008-0465-z · Cited by 11 · see citing works
“[4].”
Wang, P., Li, A., Sun, H., Dong, M., Wei, X., & Fan, M. (2016) · Annals of Microbiology · doi:10.1007/s13213-016-1217-3 · Cited by 10 · see citing works
“The amplification of genes encoding HDC, ODC or TDC was not observed in the eight tested strains (results not given).”
BackgroundCao, X.-H., Cui, Y.-Q., Liao, X., Zhou, G.-T., & Thamm, L. (2010) · doi:10.5897/ajb10.118 · Cited by 5
“The PADC activity was assayed as previously described (Cavin et al., 1993, 1997; Harris et al., 2009), in which ferulic acid degradation and 4VG production were monitored by UV spectrophotometry; the former shows a peak at its maximal absorbance wavelength (285 nm) and the latter shows a peak at…”
MethodBai, B., Ge, G., Wang, Z., Liu, M., Liu, Y., Sheng, P., Ma, W., Wu, H., Zhang, Z., & Jia, Y. (2025) · Industrial Crops and Products · doi:10.1016/j.indcrop.2025.120837 · Cited by 3 · see citing works
Soymilk and Tofu Manufacturing
Chang, S. K. C., & Liu, Z. (2012) · CRC Press eBooks · doi:10.1201/b12055-11 · Cited by 5 · see citing works
“In the case of ethylphenols, their origin has been under debate for many years, but it has been demonstrated that its biosynthesis is involved in some bacterial strains of Pediococcus and Lactobacillus (Cavin et al. 1993; Chatonnet et al. 1993) and yeasts of the genera Brettanomyces/Dekkera (Chatonnet et al.”
BackgroundRayne, S. (2009) · Journal of Wine Research · doi:10.1080/09571260903319945 · Cited by 3 · see citing works
“…wines via the sequential decarboxylation and reduction of p-coumaric acid primarily by Brettanomyces/Dekkera spp., although other microorganisms such as lactic acid bacteria can be minor contributors (Heresztyn, 1986; Cavin et al., 1993; Chatonnet et al., 1992, 1993, 1995, 1997; Rapp, 1998).”
BackgroundMalolactic fermentation in white wines
Pardo, I., & Ferrer, S. (2021) · Elsevier eBooks · doi:10.1016/b978-0-12-823497-6.00016-8 · Cited by 7 · see citing works
Brettanomyces/Dekkera off-flavor and other microbial spoilage
Conterno, L., & Henick‐Kling, T. (2021) · Elsevier eBooks · doi:10.1016/b978-0-08-102065-4.00011-0 · Cited by 6 · see citing works
Jackson, R. S. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-816118-0.00007-6 · Cited by 6 · see citing works
Gil‐Sánchez, I., Bartolomé, B., & Moreno-Arribas, M. V. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-814399-5.00006-2 · Cited by 22 · see citing works
- Authors
- Cavin, J. F., Andioc, V., Etievant, P. X., & Divies, C.
- Affiliations
- Université de Bourgogne (FR)
- Venue
- American Journal of Enology and Viticulture
- Published
- 1993
- Volume
- 44
- Issue
- 1
- Pages
- 76-80
- ISSN
- 0002-9254 (ISSN-L)
- OpenAlex
- W2339182793
- Cited by
- 137
- References
- 0
- Citations by year
- 2026: 1 · 2025: 1 · 2024: 2 · 2023: 2 · 2022: 2 · 2021: 5 · 2020: 7 · 2019: 2 · 2018: 4 · 2017: 1 · 2016: 4 · 2015: 3 · 2014: 3 · 2013: 4 · 2012: 6
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- American Journal of Enology and Viticulture (publishedVersion)
- HAL (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Biochemical and biochemical processes
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Keywords
- wine lactic acid bacteria, phenolic carboxylic acids, ferulic acid, p-coumaric acid, decarboxylation, Lactobacillus brevis, Lactobacillus plantarum, Pediococcus, Oenococcus oeni, 4-ethylguaiacol, 4-ethylphenol, volatile phenols, substrate transport
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