Dekkera anomala

Dekkera anomala Candida davenportii Aureobasidium Kluyveromyces... 

Grbin, P.R., Herderich, M., Markides, A., Lee, T, Henschke, P.A. (2007). The role of lysine amino nitrogen in the biosynthesis of mousy off-flavor compounds by Dekkera anomala. J. Agric. Food Chem., 55, 10872-10879. 

Volatile phenols originate from hydroxycinnamic acids (ferulic, p-coumaric, or caffeic acid) by the action of hydroxycinnamate decarboxylase enzyme, which turn the hydroxycinnamics acid into vinylphe-nols (Albagnac, 1975 Grando et al., 1993). Then, these compounds are reduced to ethyl derivatives by vinylphenol reductase enzymes characteristic of species, such as Dekkera bruxellensis, Dekkera anomala, Pichia guillermondii, Candida versatilis, Candida halophila, and Candida mannitofaciens (Edlin et al., 1995 1998 Dias et al., 2003 Chatonnet et al., 1992 1995 1997 Dias et al., 2003), apart from very small quantities produced by some yeasts and lactic acid bacteria under peculiar growth conditions (Chatonnet et al., 1995 Barata et al., 2006 ... 

Candida stellata Candida vini Candida famata Dekkera anomala Dekkera bruxellensis Hanseniaspora uvarum Metschnikowia pulcherrima Pichia anomala Pichia fermentans Pichia membranefaciens Saccharomyces cerevisiae Saccharomycodes ludwigii Kluyveromyces thermolerens Schizosaccharomyces pombe Zygosaccharomyces bailii... 

Dekkera bmxellensis (Brettanomyces bmxellensis) Pichia anomala, Pichia fermentans, Pichia... 

CoMiTiNi, F., J.I. De, L. Pepe, I. Mannazzu, and M. Ciani. 2004. Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/ Brettanomyces spoilage yeasts. FEMS Microbiol. Lett. 238 235-240. 

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