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Int J Food Microbiol

Title:		Factors influencing the production of volatile phenols by wine lactic acid bacteria
Author(s):		Silva I; Campos FM; Hogg T; Couto JA;
Address:		"CBQF/Escola Superior de Biotecnologia, Universidade Catolica Portuguesa, Rua Dr. Antonio Bernardino de Almeida, 4200-072 Porto, Portugal"
Journal Title:		Int J Food Microbiol
Year:		2011
Volume:		20110202
Issue:		2-Mar
Page Number:		471 - 475
DOI:		10.1016/j.ijfoodmicro.2011.01.029
ISSN/ISBN:		1879-3460 (Electronic) 0168-1605 (Linking)
Abstract:		"This work aimed to evaluate the effect of certain factors on the production of volatile phenols from the metabolism of p-coumaric acid by lactic acid bacteria (LAB) (Lactobacillus plantarum, L. collinoides and Pediococcus pentosaceus). The studied factors were: pH, L-malic acid concentration, glucose and fructose concentrations and aerobic/anaerobic conditions. It was found that, in the pH range of 3.5 to 4.5, the higher the pH the greater the production of volatile phenols. This behaviour is correlated with the effect of pH on bacterial growth. Increasing levels of L-malic acid in the medium diminished the production of 4-vinylphenol (4VP) and stimulated the production of 4-ethylphenol (4EP) by L. plantarum NCFB 1752 and L. collinoides ESB 99. The conversion of 4VP into 4EP by the activity of the vinylphenol reductase may be advantageous to the cells in the presence of L-malic acid, presumably due to the generation of NAD+, a cofactor required by the malolactic enzyme. Relatively high levels of glucose (20 g/L) led to an almost exclusive production of 4VP by L. plantarum NCFB 1752, while at low concentrations (
Keywords:		Aerobiosis Anaerobiosis Culture Media/chemistry *Food Microbiology Fructose/metabolism Glucose/metabolism Hydrogen-Ion Concentration Lactobacillaceae/*metabolism Malates/metabolism Oxygen/metabolism Phenols/*metabolism Volatile Organic Compounds/metabolis;
Notes:		"MedlineSilva, Isa Campos, Francisco M Hogg, Tim Couto, Jose Antonio eng Research Support, Non-U.S. Gov't Netherlands 2011/02/19 Int J Food Microbiol. 2011 Feb 28; 145(2-3):471-5. doi: 10.1016/j.ijfoodmicro.2011.01.029. Epub 2011 Feb 2"