Maggi L, Mazzoleni V, Fumi M D, Salinas M R
Istituto di Enologia e Ingegneria agro-alimentare, Università Cattolica del Sacro Cuore, Via E. Parmense 84, I-29100 Piacenza, Italy.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008 Mar;25(3):265-9. doi: 10.1080/02652030701522991.
The ability of eight fungal strains to transform 2,4,6-trichlorophenol (TCP) to 2,4,6-trichloroanisole (TCA) was studied. These fungi were isolated from cork, belonging to the genera Penicillium, Aspergillus, Trichoderma and Chrysonilia, and from grapes Botrytis cinerea. All, except Chrysonilia, produced TCA when grown directly on cork in the presence of TCP, Aspergillus and Botrytis cinerea being the ones with the highest level of production. It is the first time that Botrytis cinerea, a microorganism often present on grapes and in winery environments, has been shown to transform TCP into TCA. This result can partially explain the wine cork taint before being bottled.
研究了8种真菌菌株将2,4,6-三氯苯酚（TCP）转化为2,4,6-三氯苯甲醚（TCA）的能力。这些真菌从软木中分离得到，分别属于青霉属、曲霉属、木霉属和金色葡萄孢属，还有从葡萄中分离得到的灰葡萄孢菌。除金色葡萄孢属外，其他真菌在TCP存在的情况下直接在软木上生长时均能产生TCA，曲霉属和灰葡萄孢菌的产量最高。这是首次发现经常出现在葡萄和酿酒厂环境中的微生物灰葡萄孢菌能将TCP转化为TCA。这一结果可以部分解释葡萄酒在装瓶前出现软木塞污染的原因。
