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Inhibitory effect of hydroxycinnamic acids on Dekkera spp
Victoria Harris1, Vladimir Jiranek, Christopher M Ford
1School of Agriculture, Food and Wine, The University of Adelaide, PMB1, Glen Osmond 5064, Adelaide, South Australia, Australia. victoria.harris@adelaide.edu.au
Applied Microbiology and Biotechnology
|December 4, 2009
Summary
Ferulic acid, a wine phenolic, effectively inhibits Dekkera growth. Its antifungal properties are enhanced by ethanol, offering potential for wine spoilage control.
Area of Science:
- Food Science
- Microbiology
- Biochemistry
Background:
- Hydroxycinnamic acids (HCAs) are simple phenolic compounds found in wine.
- HCAs possess known antimicrobial properties.
- Dekkera is a yeast spoilage organism in wine.
Purpose of the Study:
- To evaluate ferulic acid as a potential antifungal agent against Dekkera.
- To investigate the influence of ethanol on ferulic acid's antifungal activity.
Main Methods:
- In vitro testing of ferulic acid and other HCAs against Dekkera growth.
- Assessing the synergistic effect of ferulic acid with ethanol.
- Utilizing scanning electron microscopy (SEM) to observe cellular damage.
Main Results:
- All tested HCAs inhibited Dekkera growth.
- Ferulic acid demonstrated the highest potency across all concentrations.
- Ethanol significantly amplified the antifungal effects of ferulic acid.
- SEM revealed cellular damage in Dekkera exposed to ferulic acid.
Conclusions:
- Ferulic acid is a potent antifungal agent against Dekkera.
- Ethanol enhances ferulic acid's efficacy, suggesting synergistic potential.
- Ferulic acid concentration may influence wine susceptibility to Dekkera spoilage.
- This highlights the industrial significance of ferulic acid for controlling Dekkera in winemaking.
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