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Int J Food Microbiol. 2012 Feb 1;153(1-2):159-65. doi: 10.1016/j.ijfoodmicro.2011.11.002. Epub 2011 Nov 12.
Different Lactobacillus collinoides and Brettanomyces/Dekkera anomala cider strains were studied for their ability to produce volatile phenols in synthetic medium. All strains were able to produce 4-ethylcatechol (4-EC), 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) from caffeic, p-coumaric and ferulic acids, respectively. Interestingly, D. anomala and L. collinoides were also able to produce 4-EC, 4-EP and 4-EG in cider conditions. The quantities of ethylphenols produced by these two species were similar in both tested ciders. The impact of precursor quantities was studied and it showed that the addition of caffeic and p-coumaric acids in ciders allowed for higher 4-EC and 4-EP production by D. anomala and L. collinoides. In parallel, D. anomala and L. collinoides strains were isolated from a phenolic off-flavour defective bottled cider after ethylphenol production hence confirming the implication of these two species in this cider spoilage. Finally, detection thresholds of the main ethylphenols were determined in ciders by orthonasal and retronasal sampling. The 4-EC and 4-EP detection thresholds (close to 20-25mg/l and 1.5-2.0mg/l, respectively) were matrix dependant.
不同的短乳杆菌和 Brettanomyces/Dekkera anomala 苹果酒菌株被研究其在合成培养基中产生挥发性酚类的能力。所有菌株都能够分别从咖啡酸、对香豆酸和阿魏酸中产生 4-乙基儿茶酚（4-EC）、4-乙基苯酚（4-EP）和 4-乙基愈创木酚（4-EG）。有趣的是，D. anomala 和 L. collinoides 也能够在苹果酒条件下产生 4-EC、4-EP 和 4-EG。这两种物质在两种测试的苹果酒中产生的乙基苯酚的数量相似。研究了前体数量的影响，结果表明，在苹果酒中添加咖啡酸和对香豆酸可以促进 D. anomala 和 L. collinoides 产生更多的 4-EC 和 4-EP。同时，D. anomala 和 L. collinoides 菌株从有酚类异味缺陷的瓶装苹果酒中分离出来，这些苹果酒在产生乙基苯酚后会变质，这进一步证实了这两种物质在这种苹果酒变质中的作用。最后，通过鼻前和鼻后采样法确定了苹果酒中主要乙基苯酚的检测阈值。4-EC 和 4-EP 的检测阈值（分别接近 20-25mg/l 和 1.5-2.0mg/l）受基质影响。
