Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media

Appl Microbiol Biotechnol. 2008 Apr;78(6):997-1006. doi: 10.1007/s00253-007-1328-7. Epub 2008 Mar 6.


Dekkera and Brettanomyces yeast are important spoilage organisms in a number of food and beverage products. Isolates of both genera were cultured in a defined medium and supplemented with hydroxycinnamic acids and vinylphenols to investigate their influence on growth and the formation of ethyl phenol derivatives. The growth rate of Brettanomyces species in the presence of acids was reduced, and no significant conversion to vinyl or ethyl derivatives was observed. The growth rate and substrate utilisation rates of Dekkera anomala and Dekkera bruxellensis yeast differed depending on strain and the acid precursor present. Growth of D. bruxellensis was slowed by the presence of ferulic acid with the addition of 1 mM ferulic acid completely inhibiting growth. This study provides an insight into the spoilage potential of these organisms and possible control strategies involving hydroxycinnamic acids.

Publication types

  • Comparative Study
  • Evaluation Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Coumaric Acids / analysis
  • Coumaric Acids / metabolism*
  • Culture Media / chemical synthesis
  • Culture Media / chemistry*
  • Fermentation
  • Food Microbiology*
  • Guaiacol / analogs & derivatives
  • Guaiacol / metabolism
  • Phenols / metabolism
  • Saccharomycetales / growth & development*
  • Saccharomycetales / metabolism*
  • Wine / microbiology


  • Coumaric Acids
  • Culture Media
  • Phenols
  • Guaiacol
  • 4-vinylguaiacol
  • 4-ethylphenol