Grupo de Biodiversidad y Biotecnología de Levaduras, Instituto Multidisciplinario de Investigación y Desarrollo de la Patagonia Norte (IDEPA CONICET-UNCo), Dpto. de Química, Facultad de Ingeniería, Universidad Nacional del Comahue, Buenos Aires, Argentina.
J Appl Microbiol. 2013 Apr;114(4):1066-74. doi: 10.1111/jam.12134. Epub 2013 Feb 4.
Dekkera bruxellensis and Pichia guilliermondii are contaminating yeasts in wine due to the production of phenolic aromas. Although the degradation pathway of cinnamic acids, precursors of these phenolic compounds has been described in D. bruxellensis, no such pathway has been described in P. guilliermondii.
A molecular and physiological characterization of 14 D. bruxellensis and 15 P. guilliermondii phenol-producing strains was carried out. Both p-coumarate decarboxylase (CD) and vinyl reductase (VR) activities, responsible for the production of volatile phenols, were quantified and the production of 4-vinylphenol and 4-ethylphenol were measured. All D. bruxellensis and some P. guilliermondii strains showed the two enzymatic activities, whilst 11 of the 15 strains of this latter species showed only CD activity and did not produce 4-EP in the assay conditions. Furthermore, PCR products obtained with degenerated primers showed a low homology with the sequence of the gene for a phenyl acrylic acid decarboxylase activity described in Saccharomyces cerevisiae.
D. bruxellensis and P. guilliermondii may share a similar metabolic pathway for the degradation of cinnamic acids.
This is the first work that analyses the CD and VR activities in P. guilliermondii, and the results suggest that within this species, there are differences in the metabolization of cinnamic acids.
由于产生酚类香气，德克氏酵母（Dekkera bruxellensis）和毕赤酵母（Pichia guilliermondii）是葡萄酒中的污染酵母。尽管德克氏酵母中已经描述了肉桂酸（这些酚类化合物的前体）的降解途径，但在毕赤酵母中尚未描述。
对 14 株德克氏酵母和 15 株产酚酵母进行了分子和生理特性分析。定量了负责产生挥发性酚类的对香豆酸脱羧酶（CD）和乙烯还原酶（VR）的活性，并测量了 4-乙烯基苯酚和 4-乙基苯酚的产量。所有德克氏酵母和一些毕赤酵母菌株都表现出这两种酶活性，而后者的 11 株菌株仅表现出 CD 活性，并且在试验条件下没有产生 4-EP。此外，用简并引物获得的 PCR 产物与已在酿酒酵母中描述的苯丙烯酸脱羧酶活性基因序列的同源性较低。
德克氏酵母和毕赤酵母可能共享类似的肉桂酸降解代谢途径。
这是首次分析毕赤酵母中 CD 和 VR 活性的工作，结果表明，在该种内，肉桂酸的代谢存在差异。
