Ability of Lactic Acid Bacteria to Produce Volatile Phenols

By J. Couto, F. Campos, A. Figueiredo, T. Hogg. American Journal of Enology and Viticulture, 2006

118 citations recorded by the source corpus.

Thirty-five strains of lactic acid bacteria (20 species) were screened for the ability to produce volatile phenols from the corresponding phenolic acids, p-coumaric and ferulic, in culture medium. The concentration of vinylphenols and ethylphenols in the growth medium was analyzed by gas chromatography. Results showed that 13 strains (37%) were able to produce volatile phenols from p-coumaric acid, although only three (9%) produced 4-ethylphenol, the final product of the p-coumaric acid metabolic pathway. The reduction step of this pathway was only found in the Lactobacillus genus: L. brevis, L. collinoides, and L. plantarum. Seven of the eight pediococci strains studied were able to produce 4-vinylphenol but not 4-ethylphenol from p-coumaric acid. The two Oenococcus oeni strains and the strain of Leuconostoc mesenteroides studied did not produce either of the two p-coumaric acid derivatives. Strains that produced volatile phenols were used in subsequent studies at lower phenolic acid concentrations. Experiments with added 5 mg/L of p-coumaric acid showed that some strains can still produce relatively high (up to 800 μg/L) concentrations of 4-ethylphenol. The capacity of lactic acid bacteria to produce volatile phenols from ferulic acid was much lower than its capacity to produce volatile phenols from p-coumaric acid.

Subfields: Biotechnology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/2a8623fdf299cb005e30b425b6ad6cd03ee63fbe

How researchers see this paper

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In Biotechnology

1. M. Toit
2. L. Engelbrecht
3. I. S. Pretorius
4. E. Lerm

In Food Science

1. M. Toit
2. A. Oelofse
3. L. Engelbrecht
4. I. S. Pretorius
5. E. Lerm
6. F. Comitini
7. M. Ciani
8. N. Jolly

In Molecular Biology

1. M. Toit
2. L. Engelbrecht
3. I. S. Pretorius
4. E. Lerm
5. M. Ciani
6. F. Comitini
7. G. Fleet
8. S. Rainieri

Citations in the corpus

• Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview (2011, background): “Although Brettanomyces/Dekkera species are considered to be the main culprits of volatile phenol production in wine (Dias et al. 2003; Couto et al. 2006; Oelofse et al. 2008, 2009), other yeast and bacteria, including LAB, are also capable of producing these compounds.”
• Food phenolics and lactic acid bacteria. (2009, background): “Lactobacillus hilgardii strains were unable to 720 metabolize p-coumaric acid (Couto et al., 2006).”
• Significance of Brettanomyces and Dekkera during winemaking: a synoptic review. (2016, background): “Furthermore, S. cerevisiae are not able to produce ethylphenols (Chatonnet et al., 1993), and LAB, predominantly Lactobacillus spp., are only capable of producing low amounts under oenological conditions (Chatonnet et al., 1995; Couto et al., 2006).”