Influence of environmental parameters on production of the acrolein precursor 3-hydroxypropionaldehyde by Lactobacillus reuteri DSMZ 20016 and its accumulation by wine lactobacilli
作者: Rolene BauerMaret du ToitJens Kossmann
作者单位: 1Institute for Plant Biotechnology, Genetics Department, Stellenbosch University, Matieland 7602, Stellenbosch, South Africa
2Institute for Wine Biotechnology, Department of Viticulture and Enology, Stellenbosch University, Matieland 7602, Stellenbosh, South Africa
刊名: International Journal of Food Microbiology, 2009, Vol.137 (1), pp.28-31
来源数据库: Elsevier Journal
DOI: 10.1016/j.ijfoodmicro.2009.10.012
关键词: Acrolein3-HPALactobacillusWine
原始语种摘要: Abstract(#br)Lactic acid bacteria belonging to the genus Lactobacillus are known to convert glycerol into 3-hydroxypropionaldehyde (3-HPA) during anaerobic glycerol fermentation. Wine quality can be gravely compromised by the accumulation of 3-HPA, due to its spontaneous conversion to acrolein under wine making conditions. Acrolein is not only a dangerous substance for the living cell, but has been implicated in the development of unpleasant bitterness in beverages. This study evaluates the effect of individual environmental parameters on 3-HPA production by Lactobacillus reuteri DSMZ 20016, which only proved possible under conditions that allow accumulation well below the threshold concentration affecting cell viability. 3-HPA production was optimal at pH 6 and in the presence of...
全文获取路径: Elsevier  (合作)
影响因子:3.425 (2012)

  • accumulation 堆积
  • acrolein 丙烯醛
  • conditions 条件式
  • glycerol 甘油
  • production 生产
  • gravely 严肃地
  • accumulate 堆积
  • precursor 前驱物质
  • regulating 蝶的
  • parameters 参数