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首页> 外文期刊>Food microbiology >Hydroxycinnamic acid decarboxylase activity of Brettanomyces bruxellensis involved in volatile phenol production: Relationship with cell viability
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Hydroxycinnamic acid decarboxylase activity of Brettanomyces bruxellensis involved in volatile phenol production: Relationship with cell viability

机译：百日草（Brettanomyces bruxellensis）的羟肉桂酸脱羧酶活性与挥发性酚的产生有关：与细胞活力的关系

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摘要

Brettanomyces bruxellensis populations have been correlated with an increase in phenolic off-flavors in wine. The volatile phenols causing the olfactory defect result from the successive oecarboxylation and reduction of hydroxycinnamic acids that are normal components of red wines. The growth of B. bruxellensis is preventable by adding sulfur dioxide (SO_2), with variable effectiveness. Moreover, it was hypothesized that SO_2 was responsible for the entry of B. bruxellensis into a viable but non-culturable (VBNC) state. The aim of this project was to investigate the effects of SO_2 on the remaining enzyme activities of B. bruxellensis populations according to their viability and cultivability, focusing on the hydroxycinnamate decarboxylase enzyme, the first enzyme needed, rather than the metabolites produced. Enzyme activity was determined both in cell-free extracts and resting cells after various SO_2 treatments in synthetic media. After slight sulfiting (around 50 mg/L total SO_2), the yeasts had lost part of their enzyme activity but not their cultivability. At higher doses (at least 75 mg/L total SO_2) the majority of yeasts had lost their cultivability but still retained part of their enzyme activity. These results suggested that non culturable cells retained some enzyme activity.
机译：布鲁塔酵母菌种群与酒中酚类异味的增加相关。引起嗅觉缺陷的挥发性酚是由连续的羧羧化作用和作为红葡萄酒正常成分的羟基肉桂酸还原而成的。通过添加二氧化硫（SO_2）可以预防布鲁塞尔小芽孢杆菌的生长，其有效性各不相同。此外，据推测，SO_2是造成B. bruxellensis进入可行但不可培养（VBNC）状态的原因。该项目的目的是根据其生存能力和可培养性，研究SO_2对布鲁塞尔双歧杆菌种群剩余酶活性的影响，重点是羟基肉桂酸脱羧酶，这是第一种需要的酶，而不是产生的代谢产物。在合成培养基中进行各种SO_2处理后，测定了无细胞提取物和静息细胞中的酶活性。经过轻微的亚硫酸化（总SO_2约为50 mg / L），酵母失去了部分酶活性，但没有丧失可培养性。在较高剂量下（总SO_2至少为75 mg / L），大多数酵母菌丧失了可培养性，但仍保留了部分酶活性。这些结果表明不可培养的细胞保留了一些酶活性。

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  • 来源
    《Food microbiology》 |2012年第2期|p.230-234|共5页
  • 作者

    R. Laforgue; A. Lonvaud-Funel;

  • 作者单位

    Universite de Bordeaux, ISW. EA 4577. Unite de recherche Oenologie, CS 50008, 210 chemin de Leysotte, 33882 Villenave d'Ornon Cedex, France;

    Universite de Bordeaux, ISW. EA 4577. Unite de recherche Oenologie, CS 50008, 210 chemin de Leysotte, 33882 Villenave d'Ornon Cedex, France;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    brettanomyces bruxellensis; non-culturable state; enzyme activity; SO_2; volatile phenols;

    机译：布鲁塞尔白僵菌;不可培养状态;酶活性;SO_2;挥发性酚;

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