Molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids

The potential to produce volatile phenols from hydroxycinnamic acids was investigated for lactic acid bacteria (LAB) isolated from Spanish grape must and wine. A PCR assay was developed for the detection of LAB that potentially produce volatile phenols. Synthetic degenerate oligonucleotides for the...

Descripción completa

Detalles Bibliográficos
Autores: De Las Rivas, Blanca, Rodríguez, Héctor, Curiel, José Antonio, Landete, José María, Muñoz, Rosario
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2009
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/46854
Acceso en línea:http://hdl.handle.net/10261/46854
Access Level:acceso abierto
Palabra clave:Wine
Lactic acid bacteria
LAB
pdc gene
volatile phenols
hydroxycinnamic acids
PRC detection method
id ES_ec5947e063fb2eb53de8df3b91e5fba0
oai_identifier_str oai:digital.csic.es:10261/46854
network_acronym_str ES
network_name_str España
repository_id_str
spelling Molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acidsDe Las Rivas, BlancaRodríguez, HéctorCuriel, José AntonioLandete, José MaríaMuñoz, RosarioWineLactic acid bacteriaLABpdc genevolatile phenolshydroxycinnamic acidsPRC detection methodThe potential to produce volatile phenols from hydroxycinnamic acids was investigated for lactic acid bacteria (LAB) isolated from Spanish grape must and wine. A PCR assay was developed for the detection of LAB that potentially produce volatile phenols. Synthetic degenerate oligonucleotides for the specific detection of the pdc gene encoding a phenolic acid decarboxylase were designed. The pdc PCR assay amplifies a 321 bp DNA fragment from phenolic acid decarboxylase. The pdc PCR method was applied to 85 strains belonging to the 6 main wine LAB species. Lactobacillus plantarum, Lactobacillus brevis, and Pediococcus pentosaceus strains produce a positive response in the pdc PCR assay, whereas Oenococcus oeni, Lactobacillus hilgardii, and Leuconostoc mesenteroides strains did not produce the expected PCR product. The production of vinyl and ethyl derivatives from hydroxycinnamic acids in culture media was determined by high-performance liquid chromatography. A relationship was found between pdc PCR amplification and volatile phenol production, so that the LAB strains that gave a positive pdc PCR response produce volatile phenols, whereas strains that did not produce a PCR amplicon did not produce volatile phenols. The proposed method could be useful for a preliminary identification of LAB strains able to produce volatile phenols in wineWe thank I. Vaquero for help with the PCR experiments. We greatly appreciate the technical assistance of M. V. Santamaría and A. Gómez.Peer reviewedAmerican Chemical SocietyConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201220122009info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/46854reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1021/jf803016pSíinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/468542026-05-22T06:33:51Z
dc.title.none.fl_str_mv Molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids
title Molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids
spellingShingle Molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids
De Las Rivas, Blanca
Wine
Lactic acid bacteria
LAB
pdc gene
volatile phenols
hydroxycinnamic acids
PRC detection method
title_short Molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids
title_full Molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids
title_fullStr Molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids
title_full_unstemmed Molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids
title_sort Molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids
dc.creator.none.fl_str_mv De Las Rivas, Blanca
Rodríguez, Héctor
Curiel, José Antonio
Landete, José María
Muñoz, Rosario
author De Las Rivas, Blanca
author_facet De Las Rivas, Blanca
Rodríguez, Héctor
Curiel, José Antonio
Landete, José María
Muñoz, Rosario
author_role author
author2 Rodríguez, Héctor
Curiel, José Antonio
Landete, José María
Muñoz, Rosario
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Wine
Lactic acid bacteria
LAB
pdc gene
volatile phenols
hydroxycinnamic acids
PRC detection method
topic Wine
Lactic acid bacteria
LAB
pdc gene
volatile phenols
hydroxycinnamic acids
PRC detection method
description The potential to produce volatile phenols from hydroxycinnamic acids was investigated for lactic acid bacteria (LAB) isolated from Spanish grape must and wine. A PCR assay was developed for the detection of LAB that potentially produce volatile phenols. Synthetic degenerate oligonucleotides for the specific detection of the pdc gene encoding a phenolic acid decarboxylase were designed. The pdc PCR assay amplifies a 321 bp DNA fragment from phenolic acid decarboxylase. The pdc PCR method was applied to 85 strains belonging to the 6 main wine LAB species. Lactobacillus plantarum, Lactobacillus brevis, and Pediococcus pentosaceus strains produce a positive response in the pdc PCR assay, whereas Oenococcus oeni, Lactobacillus hilgardii, and Leuconostoc mesenteroides strains did not produce the expected PCR product. The production of vinyl and ethyl derivatives from hydroxycinnamic acids in culture media was determined by high-performance liquid chromatography. A relationship was found between pdc PCR amplification and volatile phenol production, so that the LAB strains that gave a positive pdc PCR response produce volatile phenols, whereas strains that did not produce a PCR amplicon did not produce volatile phenols. The proposed method could be useful for a preliminary identification of LAB strains able to produce volatile phenols in wine
publishDate 2009
dc.date.none.fl_str_mv 2009
2012
2012
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/46854
url http://hdl.handle.net/10261/46854
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1021/jf803016p
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869423306962108416
score 15,81155

Similares en LA Referencia