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	Provedor de dados Electron. J. Biotechnol. (1) Autor Carrasco,Carolina (1) Ganga,María Angélica (1) García,Verónica (1) Martínez,Claudio (1) Ravanal,Cristina (1) Saavedra,Jorge (1) Salinas,Francisco (1) Mais... Palavra-chave Cinnamic acids (1) Coumarate decarboxylase (1) Dekkera/Brettanomyces (1) Off-flavours (1) Wine (1) Tipo do documento Journal article (1) Ano 2011 (1) País Chile (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Cinnamic acid, ethanol and temperature interaction on coumarate decarboxylase activity and the relative expression of the putative cd gene in D. bruxellensis Electron. J. Biotechnol. Ganga,María Angélica; Salinas,Francisco; Ravanal,Cristina; García,Verónica; Carrasco,Carolina; Martínez,Claudio; Saavedra,Jorge. 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... Tipo: Journal article Palavras-chave: Dekkera/Brettanomyces; Cinnamic acids; Coumarate decarboxylase; Off-flavours; Wine. Ano: 2011 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582011000500002 Registros recuperados: 1 Primeira ... 1 ... Última

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