Identification of the Dekkera bruxellensis phenolic acid decarboxylase (PAD) gene responsible for wine spoilage

Godoy, Liliana; García, Verónica; Peña, Rubén; Martı́nez, Claudio; Ganga, María Angélica

doi:10.1016/j.foodcont.2014.03.041

Cited by 25 publications

(21 citation statements)

References 26 publications

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“…The strains identified by RAPD were physiologically characterized, and their ability to produce volatile phenols was evaluated, in addition to their growth and survival under stressful conditions. In assessing the ability of the different phenetic groups to produce volatile phenols, the culture medium was supplemented with 100 mg L −1 of p-coumaric acid, since the aromatic compounds (4-VP and 4-EP) are produced as a result of the metabolization of this hydroxycinmic acid [7]. Fourteen out of fifteen strains were capable of producing 4-VP, which is evidence that they all have phenylacrylic acid decarboxylase activity [27].…”

Section: Discussionmentioning

confidence: 99%

“…Yeast cells were cultivated in synthetic medium consisting of 2% glucose and 6.7 g L −1 yeast nitrogen base (YNB) (Difco Laboratories, Detroit, USA) and distilled water to pH 6.0 [7]. These assays were done under constant agitation (120 r.p.m.)…”

Section: Molecular Identificationmentioning

confidence: 99%

“…The compounds, which include p-coumaric, ferulic and caffeic acids, are endogenous components of grapes and have been described as preservatives of natural foods [4] because of their antimicrobial activity [5,6]. Brettanomyces bruxellensis is able to metabolize AHCs during the winemaking by means of a phenylacrylic acid decarboxylase [7], and convert them to hydroxystyrenes (vinylphenols), which are then reduced to ethyl derivatives by a NADH-dependent vinyl phenol reductase to produce ethylphenols [8,9].…”

Section: Introductionmentioning

confidence: 99%

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Biodiversity among Brettanomyces bruxellensis Strains Isolated from Different Wine Regions of Chile: Key Factors Revealed about Its Tolerance to Sulphite

et al. 2020

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Brettanomyces bruxellensis is regarded as the main spoilage microorganism in the wine industry, owing to its production of off-flavours. It is difficult to eradicate owing to its high tolerance of adverse environmental conditions, such as low nutrient availability, low pH, and high levels of ethanol and SO2. In this study, the production of volatile phenols and the growth kinetics of isolates from various regions of Chile were evaluated under stressful conditions. Through randomly amplified polymorphic DNA (RAPD) analysis, 15 strains were identified. These were grown in the presence of p-coumaric acid, a natural antimicrobial and the main precursor of off-flavours, and molecular sulfur dioxide (mSO2), an antimicrobial synthetic used in the wine industry. When both compounds were used simultaneously, there were clear signs of an improvement in the fitness of most of the isolates, which showed an antagonistic interaction in which p-coumaric acid mitigates the effects of SO2. Fourteen strains were able to produce 4-vinylphenol, which showed signs of phenylacrylic acid decarboxylase activity, and most of them produced 4-ethylphenol as a result of active vinylphenol reductase. These results demonstrate for the first time the serious implications of using p-coumaric acid, not only for the production of off-flavours, but also for its protective action against the toxic effects of SO2.

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Section: Discussionmentioning

confidence: 99%

Section: Molecular Identificationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Biodiversity among Brettanomyces bruxellensis Strains Isolated from Different Wine Regions of Chile: Key Factors Revealed about Its Tolerance to Sulphite

et al. 2020

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“…Although the genes in Brettanomyces required for the phenolic biosynthesis have not been fully identified, two key enzymes, DbPAD and DbPAD2 , with phenylacrylic acid decarboxylase activity are responsible for producing 4‐vinylphenol from p ‐coumaric acid . In order to better understand the biosynthesis of phenolic compounds in Brettanomyces , it is still necessary to identify all enzymes that transform hydroxystyrenes to their ethyl derivatives.…”

Section: Brettanomyces and The Synthesis Of Aromatic Phenolic Compoundsmentioning

confidence: 99%

Molecular and biochemical aspects ofBrettanomycesin brewing

Menoncin

Bonatto

2019

J. Inst. Brew.

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Brettanomyces is a semi-domesticated yeast that is a crucial component of lambic beers and is increasingly attracting the attention of the brewing industry. Brettanomyces display Saccharomyces-like features, such as a positive Crabtree effect, ethanol synthesis and tolerance to harsh environments. Additionally, Brettanomyces exhibit β-glucosidase and esterase activities, the production of phenolic compounds and tetrahydropyridines, together with the ability to ferment dextrins and breakdown cellobiose from wooden casks. Although the importance of Brettanomyces species is documented in the production of different beer styles, the molecular and biochemical features of these species required for brewing are poorly understood. Therefore, this work reviews the current knowledge of the molecular biology and biochemistry underlying the performance of Brettanomyces in the brewing industry.

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“…Genes involved in ethylphenol production by B. bruxellensis have recently been identified (Godoy et al 2014, Granato et al 2014, following earlier efforts to purify and characterise B. anomalus and B. bruxellensis proteins exhibiting phenolic acid decarboxylase (PAD) (Edlin et al 1998, Godoy et al 2008, Harris et al 2009) and vinylphenol reductase (VPR) (Godoy et al 2008, Tchobanov et al 2008 activities. Godoy et al (2014) utilised a degenerate primer approach to target conserved regions of phenolic acid decarboxylases from other yeast species, cloning a gene (DbPAD) that greatly enhanced vinylphenol production when expressed in S. cerevisiae. The encoded protein was predicted bioinformatically from the B. bruxellensis AWRI1499 genome sequence (Curtin et al 2012a), and shares most similarity with phenolic acid decarboxylase from M. guilliermondii , the only other wine-associated yeast species known to produce ethylphenols.…”

Section: Unravelling Genetic Determinants Of Ethylphenol Production Bmentioning

confidence: 99%

Harnessing improved understanding ofBrettanomyces bruxellensisbiology to mitigate the risk of wine spoilage

Curtin

Varela

Borneman

2015

Australian Journal of Grape and Wine Research

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In the competitive global wine industry, production of wines reflective of their place of origin is critical. While the evidence is mounting that microbial populations in vineyards and wineries differ geographically and represent an important component of ‘terroir’, there are some microbial influences on wine style that are generally considered undesirable, regardless of whether the offending species is part of the natural winemaking microflora. Brettanomyces spoilage of wine remains one of the most important microbiological issues facing winemakers. While most prevalent in premium, barrel‐aged reds, ‘Brett’ also affects sparkling wines and fortified wines. This review will cover recent advances in knowledge of the biology of this species alongside practical implications for risk management in the winery. For example, insights into genome evolution and population genetics will be discussed in the context of potential for emergence of more sulfite‐tolerant strains. Strategies to reduce the risk of Brett spoilage will be updated, with discussion of alternative approaches drawn from other food and beverage sectors that may allow winemakers to reduce their reliance upon the common preservative sulfur dioxide.

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Identification of the Dekkera bruxellensis phenolic acid decarboxylase (PAD) gene responsible for wine spoilage

Cited by 25 publications

References 26 publications

Biodiversity among Brettanomyces bruxellensis Strains Isolated from Different Wine Regions of Chile: Key Factors Revealed about Its Tolerance to Sulphite

Biodiversity among Brettanomyces bruxellensis Strains Isolated from Different Wine Regions of Chile: Key Factors Revealed about Its Tolerance to Sulphite

Molecular and biochemical aspects ofBrettanomycesin brewing

Harnessing improved understanding ofBrettanomyces bruxellensisbiology to mitigate the risk of wine spoilage

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