| Revista: | Electronic journal of biotechnology |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000358221 |
| ISSN: | 0717-3458 |
| Autors: | Ganga, María Angélica1 Salinas, Francisco1 Ravanal, Cristina1 García, Verónica1 Carrasco, Carolina2 Martínez, Claudio2 Saavedra, Jorge3 |
| Institucions: | 1Universidad de Santiago de Chile, Departamento de Ciencia y Tecnología de los Alimentos, Santiago de Chile. Chile 2Universidad de Santiago de Chile, Centro de Estudios en Ciencia y Tecnología de los Alimentos, Santiago de Chile. Chile 3Pontificia Universidad Católica de Valparaíso, Escuela de Ingeniería de Alimentos, Valparaíso. Chile |
| Any: | 2011 |
| Volum: | 14 |
| Número: | 5 |
| País: | Chile |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | Dekkera bruxellensis is one of the main contaminating yeasts in wine due to its ability to metabolize cinnamic acids into volatile phenols. This yeast metabolizes p-coumaric acid into 4-vinylphenol through a coumarate decarboxylase (CD) and then transforms it into to 4-ethylphenol (EF) through a vinylphenol reductase. In this work we investigated the influence of the interaction between the concentration of p-coumaric acid, ferulic acid and ethanol as well as growth temperature on the production of CD activity and the expression of a putative gene that codes for this enzymatic activity. For this, a Box Behnken experimental design was used. The concentration of p-coumaric acid (5-26 ppm) and ferulic acid (3-9 ppm) alone did not show any significant effect on any of the studied response variables. However, the interaction between (ethanol concentration * cinnamic acid concentration) and (ethanol concentration * temperature) had a significant statistical effect on the production of CD activity. Additionally, a higher growth temperature negatively affected the expression of the putative cd gene and the production of CD activity. This is the first work that studies the effect of cinnamic acids on the production of CD activity and the relative expression of its putative gene, using natural concentrations of cinnamic acid found in wine |
| Disciplines | Biología, Química |
| Paraules clau: | Química de alimentos, Biotecnología, Vino, Acido cinámico, Cumarato decarboxilasa, Dekkera bruxellensis, Levaduras |
| Keyword: | Biology, Chemistry, Food chemistry, Biotechnology, Wine, Cinnamic acid, Coumarate decarboxylase, Dekkera bruxellensis, Yeasts |
| Text complet: | Texto completo (Ver HTML) |
