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Screening of representative cider yeasts and bacteria for volatile phenol-production ability

Screening of representative cider yeasts and bacteria for volatile phenol-production ability,10.1016/j.fm.2011.05.001,Food Microbiology,Nicolas Buron,

Screening of representative cider yeasts and bacteria for volatile phenol-production ability  
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Representative cider microorganisms (47 yeast strains and 16 bacterial strains) were studied for their ability to produce volatile phenols in a synthetic medium simulating cider conditions and supplemented with the necessary precursors. The various strains were tested for cinnamoyl esterase activity and only Lactobacillus collinoides were able to hydrolyse chlorogenic acid. Phenolic acid decarboxylase (PAD) activities were observed for 6 yeasts and 4 bacterial species allowing them to produce vinylphenols from hydroxycinnamic acids. On the other hand, 4 bacterial species exhibited phenolic acid reductase (PAR) activities leading to the formation of hydroxyphenylpropionic acids. Brettanomyces/Dekkera anomala and L. collinoides were able to produce 4-ethylcatechol (4-EC) and 4-ethylphenol (4-EP) from caffeic and p-coumaric acid, respectively, indicating that both species exhibit PAD and vinylphenol reductase (VPR) activities. In the experimental conditions used, the production of ethylphenols by L. collinoides was faster than the one observed for D. anomala.
Journal: Food Microbiology - FOOD MICROBIOL , vol. 28, no. 7, pp. 1243-1251, 2011
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