A Response Surface Methodology Approach to Investigate the Effect of Sulfur Dioxide, pH, and Ethanol on DbCD and DbVPR Gene Expression and on the Volatile Phenol Production in Dekkera/Brettanomyces bruxellensis CBS2499

Dekkera/Brettanomyces bruxellensis, the main spoilage yeast in barrel-aged wine, metabolize hydroxycinnamic acids into off-flavors, namely ethylphenols. Recently, both the enzymes involved in this transformation, the cinnamate decarboxylase (DbCD) and the vinylphenol reductase (DbVPR), have been ide...

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Detalles Bibliográficos
Autores principales: Valdetara, Federica, Fracassetti, Daniela, Campanello, Alessia, Costa, Carlo, Foschino, Roberto, Compagno, Concetta, Vigentini, Ileana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2017
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5601905/
https://www.ncbi.nlm.nih.gov/pubmed/28955312
http://dx.doi.org/10.3389/fmicb.2017.01727

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5601905/
https://www.ncbi.nlm.nih.gov/pubmed/28955312
http://dx.doi.org/10.3389/fmicb.2017.01727

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