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Am. J. Enol. Vitic. 57:2:166-171 (2006)
Copyright © 2006 by the American Society for Enology and Viticulture.
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Ability of Lactic Acid Bacteria to Produce Volatile Phenols

José A. Couto1, Francisco M. Campos2,*, Ana R. Figueiredo2 and Tim A. Hogg3

1 Senior researcher, 2 Researcher, and 3 Professor, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.

* Corresponding author [email: fmcampos{at}mail.esb.ucp.pt; fax: 351 22 5580088]

Thirty-five strains of lactic acid bacteria (20 species) were screened for the ability to produce volatile phenols from the corresponding phenolic acids, p-coumaric and ferulic, in culture medium. The concentration of vinylphenols and ethylphenols in the growth medium was analyzed by gas chromatography. Results showed that 13 strains (37%) were able to produce volatile phenols from p-coumaric acid, although only three (9%) produced 4-ethylphenol, the final product of the p-coumaric acid metabolic pathway. The reduction step of this pathway was only found in the Lactobacillus genus: L. brevis, L. collinoides, and L. plantarum. Seven of the eight pediococci strains studied were able to produce 4-vinylphenol but not 4-ethylphenol from p-coumaric acid. The two Oenococcus oeni strains and the strain of Leuconostoc mesenteroides studied did not produce either of the two p-coumaric acid derivatives. Strains that produced volatile phenols were used in subsequent studies at lower phenolic acid concentrations. Experiments with added 5 mg/L of p-coumaric acid showed that some strains can still produce relatively high (up to 800 µg/L) concentrations of 4-ethylphenol. The capacity of lactic acid bacteria to produce volatile phenols from ferulic acid was much lower than its capacity to produce volatile phenols from p-coumaric acid.

Key words: volatile phenols, lactic acid bacteria, 4-ethylphenol, hydroxycinnamic acids






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Copyright © 2006 by the American Society for Enology and Viticulture.