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Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii.
J Appl Microbiol 2003; 94(2):167-74JA

Abstract

AIMS

To determine the effect of several wine-associated, phenolic acids on the growth and viability of strains of Oenococcus oeni and Lactobacillus hilgardii.

METHODS AND RESULTS

Growth was monitored in ethanol-containing medium supplemented with varying concentrations of hydroxybenzoic acids (p-hydroxybenzoic, protocatechuic, gallic, vanillic and syringic acids) and hydroxycinnamic acids (p-coumaric, caffeic and ferulic acids). Progressive inactivation was monitored in ethanol-containing phosphate buffer supplemented in a similar manner to the growth experiments. Hydroxycinnamic acids proved to be more inhibitory to the growth of O. oeni than hydroxybenzoic acids. On the other hand, some acids showed a beneficial effect on growth of Lact. hilgardii. p-Coumaric acid showed the strongest inhibitory effect on growth and survival of both bacteria.

CONCLUSIONS

Most phenolic acids had a negative effect on growth of O. oeni, for Lact. hilgardii this effect was only noted for p-coumaric acid. Generally, O. oeni was more sensitive to phenolic acid inactivation than Lact. hilgardii.

SIGNIFICANCE AND IMPACT OF THE STUDY

Eight wine-derived, phenolic acids were compared for their effects on wine lactic acid bacteria. Results indicate that phenolic acids have the capacity to influence growth and survival parameters. The differences found between phenolic compounds could be related to their different chemical structures.

Authors+Show Affiliations

Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal. fcampos@morango.esb.ucp.ptNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12534807

Citation

Campos, F M., et al. "Influence of Phenolic Acids On Growth and Inactivation of Oenococcus Oeni and Lactobacillus Hilgardii." Journal of Applied Microbiology, vol. 94, no. 2, 2003, pp. 167-74.
Campos FM, Couto JA, Hogg TA. Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii. J Appl Microbiol. 2003;94(2):167-74.
Campos, F. M., Couto, J. A., & Hogg, T. A. (2003). Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii. Journal of Applied Microbiology, 94(2), pp. 167-74.
Campos FM, Couto JA, Hogg TA. Influence of Phenolic Acids On Growth and Inactivation of Oenococcus Oeni and Lactobacillus Hilgardii. J Appl Microbiol. 2003;94(2):167-74. PubMed PMID: 12534807.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii. AU - Campos,F M, AU - Couto,J A, AU - Hogg,T A, PY - 2003/1/22/pubmed PY - 2003/3/7/medline PY - 2003/1/22/entrez SP - 167 EP - 74 JF - Journal of applied microbiology JO - J. Appl. Microbiol. VL - 94 IS - 2 N2 - AIMS: To determine the effect of several wine-associated, phenolic acids on the growth and viability of strains of Oenococcus oeni and Lactobacillus hilgardii. METHODS AND RESULTS: Growth was monitored in ethanol-containing medium supplemented with varying concentrations of hydroxybenzoic acids (p-hydroxybenzoic, protocatechuic, gallic, vanillic and syringic acids) and hydroxycinnamic acids (p-coumaric, caffeic and ferulic acids). Progressive inactivation was monitored in ethanol-containing phosphate buffer supplemented in a similar manner to the growth experiments. Hydroxycinnamic acids proved to be more inhibitory to the growth of O. oeni than hydroxybenzoic acids. On the other hand, some acids showed a beneficial effect on growth of Lact. hilgardii. p-Coumaric acid showed the strongest inhibitory effect on growth and survival of both bacteria. CONCLUSIONS: Most phenolic acids had a negative effect on growth of O. oeni, for Lact. hilgardii this effect was only noted for p-coumaric acid. Generally, O. oeni was more sensitive to phenolic acid inactivation than Lact. hilgardii. SIGNIFICANCE AND IMPACT OF THE STUDY: Eight wine-derived, phenolic acids were compared for their effects on wine lactic acid bacteria. Results indicate that phenolic acids have the capacity to influence growth and survival parameters. The differences found between phenolic compounds could be related to their different chemical structures. SN - 1364-5072 UR - https://www.unboundmedicine.com/medline/citation/12534807/Influence_of_phenolic_acids_on_growth_and_inactivation_of_Oenococcus_oeni_and_Lactobacillus_hilgardii_ L2 - https://onlinelibrary.wiley.com/resolve/openurl?genre=article&sid=nlm:pubmed&issn=1364-5072&date=2003&volume=94&issue=2&spage=167 DB - PRIME DP - Unbound Medicine ER -