Inhibitory effect of hydroxycinnamic acids on Dekkera spp

• Published in: Applied microbiology and biotechnology Vol. 86; no. 2; pp. 721 - 729
• Main Authors: Harris, Victoria, Jiranek, Vladimir, Ford, Christopher M, Grbin, Paul R
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Berlin/Heidelberg : Springer-Verlag 01.03.2010; Springer-Verlag; Springer; Springer Nature B.V
• Subjects: Acids; Antifungal Agents - pharmacology; Applied Microbial and Cell Physiology; Biological and medical sciences; Biomedical and Life Sciences; Biotechnology; Coumaric Acids - pharmacology; Dekkera - drug effects; Dekkera - growth & development; Dekkera - ultrastructure; Drug Synergism; Ethanol; Ethanol - pharmacology; Fundamental and applied biological sciences. Psychology; Life Sciences; Microbial Genetics and Genomics; Microbiology; Microscopy, Electron, Scanning; Organisms; Scanning electron microscopy; Studies; Sulfur; Wines; Yeast; Antimicrobial; Wine; Scanning electron microscopy; Spoilage; Phenolic acids; Ascomycota; Yeast; Dekkera; Phenolic acid; Antimicrobial agent; Fungi; Brettanomyces; Fungi Imperfecti; Inhibition; Biological contamination
• ISSN: 0175-7598; 1432-0614
• DOI: 10.1007/s00253-009-2352-6

Simple phenolic components of wine, hydroxycinnamic acids (HCAs) are known to have antimicrobial properties. This study sought to determine the potential of ferulic acid as an antifungal agent for the control of Dekkera. Growth was inhibited by all HCAs examined in this study, with ferulic acid being the most potent at all concentrations. In the presence of ethanol, the inhibitory effects of ferulic acid were amplified. Scanning electron microscopy images reveal cellular damage upon exposure to ferulic acid. Thus, manipulation of ferulic acid concentrations could be of industrial significance for control of Dekkera and may be the basis for differences in susceptibility of wines to Dekkera spoilage.