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Fungal strains isolated from cork stoppers and the formation of 2,4,6-trichloroanisole involved in the cork taint of

Sina Prak1, Ziya Gunata, Joseph-Pierre Guiraud

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|December 26, 2006
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Summary
This summary is machine-generated.

Cork taint, caused by 2,4,6-trichloroanisole (TCA), is linked to diverse fungal strains in cork stoppers. Specific fungi like Paecilomyces and Penicillium chrysogenum efficiently convert 2,4,6-trichlorophenol into TCA.

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Area of Science:

  • Microbiology
  • Food Science
  • Environmental Science

Background:

  • Cork taint in wine is primarily attributed to 2,4,6-trichloroanisole (TCA).
  • The microbial activity within cork stoppers plays a crucial role in TCA formation.

Purpose of the Study:

  • To investigate the fungal diversity in cork stoppers associated with TCA.
  • To identify fungi capable of converting 2,4,6-trichlorophenol (TCP) to TCA.

Main Methods:

  • Fungal enumeration and identification in TCA-positive and TCA-negative cork stoppers.
  • Assessing the ability of isolated fungal strains to convert TCP to TCA under different conditions.

Main Results:

  • TCA-containing stoppers exhibited greater fungal diversity compared to TCA-free stoppers, with similar overall fungal counts (approx. 10^5 CFU/g).
  • Key fungi identified in TCA-containing stoppers included Penicillium spp., Aspergillus spp., Chrysonilia sitophila, Mucor racemosus, Paecilomyces sp., and Trichoderma viride.
  • Fungal strains of Aspergillus, Mucor, Paecilomyces, Penicillium, and Trichoderma could convert TCP to TCA, with Paecilomyces sp. and P. chrysogenum showing the highest conversion yields (17% and 20%, respectively).

Conclusions:

  • Fungal diversity, not CFU count, is a key indicator for TCA presence in cork stoppers.
  • Specific fungal strains, particularly Paecilomyces sp. and Penicillium chrysogenum, are significant contributors to TCA formation by converting TCP.