Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast
Abstract
:1. Introduction
2. Experimental Section
2.1. Strains
Strain | Species | Source * | Brewing Suitability |
---|---|---|---|
1 | B. bruxellensis | Environmental (Bc02) | No |
2 | B. bruxellensis | Environmental (Bc07) | No |
3 | B. bruxellensis | Environmental (Bc11) | No |
4 | B. anomalus | Environmental (Cs01) | Yes |
5 | B. anomalus | Environmental (Cu02) | Yes |
6 | B. anomalus | Environmental (Ej02) | Yes |
7 | B. anomalus | Environmental (Rs01) | Yes |
8 | B. anomalus | Environmental (Vc01) | No |
9 | B. anomalus | Commercial (WLP645) | Yes |
10 | B. bruxellensis | Commercial (WLP650) | Yes |
11 | B. bruxellensis | Commercial (WLP653) | Yes |
12 | B. anomalus | Commercial (WY5151) | Yes |
2.2. Minimum Inhibitory Concentration
2.3. Growth Characteristics in HCAs
2.4. Spectral Scan Peak Absorbance
2.5. Metabolism of HCAs
3. Results
3.1. Minimum Inhibitory Concentration
HCA | Strain | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | |
ferulic acid | 10 | 10 | 8 | 14 | 8 | 12 | 12 | 16 | 12 | 12 | 12 | 8 |
p-coumaric acid | 25 | 25 | 10 | 12 | 8 | 14 | 25 | 25 | 25 | 25 | 25 | 8 |
caffeic acid | 25 | 25 | 25 | 25 | 25 | 25 | 30 | 25 | 25 | 25 | 30 | 25 |
3.2. Growth Properties
3.3. Metabolism of HCAs
Strain | Greater inhibition by* | Metabolism of HCAs* | Suitability | ||||
---|---|---|---|---|---|---|---|
FA | pCA | Same | FA > pCA | pCA > FA | FA = pCA | For Brewing | |
1 | X | X | No | ||||
2 | X | X | No | ||||
3 | X | X | No | ||||
4 | X | X | Yes | ||||
5 | X | ||||||
6 | X | ||||||
7 | X | X | Yes | ||||
8 | X | X | No | ||||
9 | X | ||||||
10 | X | ||||||
11 | X | ||||||
12 | X |
4. Discussion
5. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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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. https://doi.org/10.3390/foods4040581
Lentz M, Harris C. Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast. Foods. 2015; 4(4):581-593. https://doi.org/10.3390/foods4040581
Chicago/Turabian StyleLentz, Michael, and Chad Harris. 2015. "Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast" Foods 4, no. 4: 581-593. https://doi.org/10.3390/foods4040581