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Foods 2015, 4(4), 581-593;

Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast

Department of Biological Sciences, University of North Florida, Jacksonville, FL 32224, USA
Author to whom correspondence should be addressed.
Academic Editor: Felix Barron
Received: 29 July 2015 / Revised: 29 September 2015 / Accepted: 10 October 2015 / Published: 15 October 2015
(This article belongs to the Special Issue Fermented Foods and Probiotics)
Full-Text   |   PDF [452 KB, uploaded 15 October 2015]   |  


Brettanomyces yeasts are well-known as spoilage organisms in both the wine and beer industries, but also contribute important desirable characters to certain beer styles. These properties are mediated in large part by Brettanomyces’ metabolism of hydroxycinnamic acids (HCAs) present in beverage raw materials. Here we compare growth inhibition by, and metabolism of, HCAs among commercial brewing strains and spoilage strains of B. bruxellensis and B. anomalus. These properties vary widely among the different strains tested and between the HCAs analyzed. Brewing strains showed more efficient metabolism of ferulic acid over p-coumaric acid, a trait not shared among the spoilage strains. View Full-Text
Keywords: Brettanomyces; hydroxycinnamic acid; fermentation; phenolic acid Brettanomyces; hydroxycinnamic acid; fermentation; phenolic acid

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Lentz, M.; Harris, C. Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast. Foods 2015, 4, 581-593.

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