Identification of yeasts isolated from wine-related environments and capable of...

• Author(s): Malfeito-Ferreira, Manuel ; Loureiro, Virgilio ; Dias, L. ; Dias, S. ; Sancho, T. ; Stender, H. ; Querol, A.
• Date: 2002
• Persistent ID: http://hdl.handle.net/10400.5/490
• Origin: Repositório da UTL
• Subject(s): 4-ethylphenol; yeast; wine
• Document Type: Article
• Language: English

Description

www.elsevier.nl/locate/jnlabr/yfmic <p> DOI:10.1016/S0740-0020(02)00152-1 The ability to produce 4-ethylphenol from the substrate p-coumaric acid in synthetic media was evaluated for several yeast species associated with wine production.Molar conversion rates as high as 90% were found by only Dekkera bruxellensis, D. anomala and by some unidentified strains isolated from wine-related environments.Other unidentified strains produced traces of 4-ethylphenol. All unidentified strains showed the same cultural characteristics as D. bruxellensis when grown on DBDM (Dekkera/Brettanomyces differential medium) agar.The determination of long-chain fatty acid compositions and the utilization of peptide nucleic acid (PNA) probes specific for D. bruxellensis showed that the unidentified strains did not belong to this species.Further identification, by restriction pattern generated from PCR-amplification of the 5.8S rRNA gene and the two internal transcribed spacers (ITS), assigned the unidentified strains to Candida cantarelli, C. wickerhamii, Debaryomyces hansenii, Kluyveromyces lactis and Pichia guilliermondii.However, only some strains of P. guilliermondii were capable of converting p-coumaric acid into 4-ethylphenol with efficiencies close to those observed in D. bruxellensis and D. anomala.