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Título

Ethylphenol formation by Lactobacillus plantarum: Identification of the enzyme involved on the reduction of vinylphenols

AutorSantamaría, Laura; Reverón, Inés ; Mancheño, Jose M. ; Rivas, Blanca de las ; Muñoz, Rosario
Palabras claveWine aroma
Off-flavors
Volatile phenols
Lactobacillus plantarum
Fecha de publicación2017
CitaciónBioMicroWorld 2017
ResumenEthylphenols represent a large family of substances, some of which possess a strong odorous activity which can influence the aroma of smoked food stuffs and numerous fermented beverages. These substances are naturally part of the composition of wines. Although grape musts contain only trace amounts of such phenolic compounds, red wines can have several hundred micrograms per liter. The precise origin of ethylphenols (4-ethylphenol and 4-ethylguaiacol) in red wines is not completely known. The presence of the yeast Brettanomyces bruxellensis has been correlated with an increase of ethylphenols in wine. However, initial works of Whiting and Carr showed that also certain bacteria (Lactobacillus pastorianus var. quinicus) are capable of decarboxylate and reduce cinnamic acids into their corresponding ethylphenols. More recent works, described that lactic acid bacteria belonging to the Lactobacillus plantarum species were also able to reduce the vinylphenols, produced by decarboxylation of hydroxycinnamic acids, to ethylphenols. In this work, the reductase involved in ethylphenol formation by L. plantarum WCFS1 was identified. Transcriptomic analysis in the presence of p-coumaric acid revealed in L. plantarum WCFS1 the induction of several genes annotated as putative reductases. The disruption of these genes allowed the identification of a gene which inactivation leads to the absence on vinilphenol reductase activity. The identified gene was cloned in E. coli. Contrarily to E. coli protein extracts, those extracts from E. coli overproducing the recombinant protein showed vinylphenol reductase activity. This result enables us to confirm that the produced protein was the protein involved on the reduction of vinylphenols in L. plantarum WCFS1.
DescripciónPóster presentado a la VII International Conference on Environmental Industrial and Applied Microbiology, celebrada en Madrid (España) del 18 al 20 de octubre de 2017.
URIhttp://hdl.handle.net/10261/172026
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