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首页> 美国卫生研究院文献>Applied and Environmental Microbiology >Decarboxylation of Substituted Cinnamic Acids by Lactic Acid Bacteria Isolated during Malt Whisky Fermentation
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Decarboxylation of Substituted Cinnamic Acids by Lactic Acid Bacteria Isolated during Malt Whisky Fermentation

机译：麦芽威士忌发酵过程中分离出的乳酸菌对肉桂酸的脱羧作用

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Seven strains of Lactobacillus isolated from malt whisky fermentations and representing Lactobacillus brevis, L. crispatus, L. fermentum, L. hilgardii, L. paracasei, L. pentosus, and L. plantarum contained genes for hydroxycinnamic acid (p-coumaric acid) decarboxylase. With the exception of L. hilgardii, these bacteria decarboxylated p-coumaric acid and/or ferulic acid, with the production of 4-vinylphenol and/or 4-vinylguaiacol, respectively, although the relative activities on the two substrates varied between strains. The addition of p-coumaric acid or ferulic acid to cultures of L. pentosus in MRS broth induced hydroxycinnamic acid decarboxylase mRNA within 5 min, and the gene was also induced by the indigenous components of malt wort. In a simulated distillery fermentation, a mixed culture of L. crispatus and L. pentosus in the presence of Saccharomyces cerevisiae decarboxylated added p-coumaric acid more rapidly than the yeast alone but had little activity on added ferulic acid. Moreover, we were able to demonstrate the induction of hydroxycinnamic acid decarboxylase mRNA under these conditions. However, in fermentations with no additional hydroxycinnamic acid, the bacteria lowered the final concentration of 4-vinylphenol in the fermented wort compared to the level seen in a pure-yeast fermentation. It seems likely that the combined activities of bacteria and yeast decarboxylate p-coumaric acid and then reduce 4-vinylphenol to 4-ethylphenol more effectively than either microorganism alone in pure cultures. Although we have shown that lactobacilli participate in the metabolism of phenolic compounds during malt whisky fermentations, the net result is a reduction in the concentrations of 4-vinylphenol and 4-vinylguaiacol prior to distillation.
机译：从麦芽威士忌发酵中分离出的七株乳酸杆菌，分别代表了短乳杆菌，薄脆乳杆菌，发酵乳杆菌，hilgardii，副干酪乳杆菌，戊糖乳杆菌和植物乳杆菌，它们含有羟肉桂酸（对香豆酸）脱羧酶的基因。 。除了希氏乳杆菌之外，这些细菌使对香豆酸和/或阿魏酸脱羧，分别产生4-乙烯基苯酚和/或4-乙烯基愈创木酚，尽管在两种底物上的相对活性在菌株之间有所不同。在5分钟内向MRS肉汤中的戊糖乳杆菌培养物中加入对香豆酸或阿魏酸可诱导羟肉桂酸脱羧酶mRNA表达，并且该基因也被麦芽汁的天然成分诱导。在模拟的酿酒厂发酵中，在酿酒酵母脱羧的情况下，香菇和戊糖乳杆菌的混合培养比单独的酵母更快地添加了 p 香豆酸，但是对添加的阿魏酸几乎没有活性。而且，我们能够证明在这些条件下羟基肉桂酸脱羧酶mRNA的诱导。但是，在不添加羟基肉桂酸的发酵中，与纯酵母发酵相比，细菌降低了发酵麦芽汁中4-乙烯基苯酚的终浓度。在纯培养物中，细菌和酵母的联合活性似乎比单独使用任一微生物更有效地使 p -香豆酸脱羧，然后将4-乙烯基苯酚还原为4-乙基苯酚。尽管我们已经证明，乳酸菌在麦芽威士忌发酵过程中参与了酚类化合物的代谢，但最终结果是蒸馏前4-乙烯基苯酚和4-乙烯基愈创木酚的浓度降低了。

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