Analysis of growth inhibition and metabolism of hydroxycinnamic acids by brewing and spoilage strains of brettanomyces yeast
Document Type
Article
Publication Date
12-1-2015
Abstract
Brettanomyces yeasts are well-known as spoilage organisms in both the wine and beer industries, but also contribute important desirable characters to certain beer styles. These properties are mediated in large part by Brettanomyces’ metabolism of hydroxycinnamic acids (HCAs) present in beverage raw materials. Here we compare growth inhibition by, and metabolism of, HCAs among commercial brewing strains and spoilage strains of B. bruxellensis and B. anomalus. These properties vary widely among the different strains tested and between the HCAs analyzed. Brewing strains showed more efficient metabolism of ferulic acid over p-coumaric acid, a trait not shared among the spoilage strains.
Publication Title
Foods
Volume
4
Issue
4
First Page
581
Last Page
593
Digital Object Identifier (DOI)
10.3390/foods4040581
E-ISSN
23048158
Citation Information
Lentz, & Harris, C. (2015). Analysis of growth inhibition and metabolism of hydroxycinnamic acids by brewing and spoilage strains of Brettanomyces yeast. Foods, 4(4), 581–593. https://doi.org/10.3390/foods4040581