PMID- 17188205
OWN - NLM
STAT- MEDLINE
DCOM- 20070405
LR  - 20171116
IS  - 0740-0020 (Print)
IS  - 0740-0020 (Linking)
VI  - 24
IP  - 3
DP  - 2007 May
TI  - Fungal strains isolated from cork stoppers and the formation of 
      2,4,6-trichloroanisole involved in the cork taint of wine.
PG  - 271-80
AB  - Cork taint is mainly due to 2,4,6-trichloroanisole (TCA) produced through the 
      activity of undesirable fungal strains. We observed that CFU mould number in 
      TCA-containing stoppers was not quantitatively different to that of the stoppers 
      not containing TCA (ca. 10(5)CFU/g). In contrast more fungi diversity was 
      observed in TCA-containing stoppers. Penicillium spp (Penicillium chrysogenum, 
      Penicillium glabrum), Aspergillus spp (Aspergillus niger and Aspergillus oryzae), 
      Chrysonilia sitophila, Mucor racemosus, Paecilomyces sp. and Trichoderma viride 
      were found in TCA-containing stoppers, while C. sitophila and Penicillium sp. 
      were the main fungi in the stoppers devoid of TCA. Conidia were numerous close to 
      the lenticels and present from the lateral surface through to the centre of the 
      stoppers. Strains of Aspergillus, Mucor, Paecilomyces, Penicillium and 
      Trichoderma isolated from TCA-containing stoppers were able to convert 
      2,4,6-trichlorophenol (TCP) in TCA in resting cell or growing conditions. The 
      best yields of conversion were obtained by green fungi Paecilomyces sp. and P. 
      chrysogenum, 17% and 20%, respectively. Chysonilia sitophila and Penicillium sp. 
      did not produce TCA from TCP in our conditions.
FAU - Prak, Sina
AU  - Prak S
AD  - UMR-IR2B cc023 Universite Montpellier II, Place Bataillon, 34095 Montpellier 
      Cedex 5, France.
FAU - Gunata, Ziya
AU  - Gunata Z
FAU - Guiraud, Joseph-Pierre
AU  - Guiraud JP
FAU - Schorr-Galindo, Sabine
AU  - Schorr-Galindo S
LA  - eng
PT  - Journal Article
DEP - 20060513
PL  - England
TA  - Food Microbiol
JT  - Food microbiology
JID - 8601127
RN  - 0 (Anisoles)
RN  - 0 (Chlorophenols)
RN  - 31O3X41254 (2,4,6-trichloroanisole)
RN  - MHS8C5BAUZ (2,4,6-trichlorophenol)
SB  - IM
MH  - Anisoles/*metabolism
MH  - Biotransformation
MH  - Chlorophenols/metabolism
MH  - Colony Count, Microbial
MH  - Food Contamination/*analysis
MH  - Fungi/classification/*isolation & purification/*metabolism
MH  - Quercus/microbiology
MH  - Wine/analysis/*microbiology
EDAT- 2006/12/26 09:00
MHDA- 2007/04/06 09:00
CRDT- 2006/12/26 09:00
PHST- 2006/02/13 00:00 [received]
PHST- 2006/04/24 00:00 [revised]
PHST- 2006/05/02 00:00 [accepted]
PHST- 2006/12/26 09:00 [pubmed]
PHST- 2007/04/06 09:00 [medline]
PHST- 2006/12/26 09:00 [entrez]
AID - S0740-0020(06)00108-0 [pii]
AID - 10.1016/j.fm.2006.05.002 [doi]
PST - ppublish
SO  - Food Microbiol. 2007 May;24(3):271-80. doi: 10.1016/j.fm.2006.05.002. Epub 2006 
      May 13.