The effect of chlorogenic, gallic and quinic acids on the growth of spoilage strains of Lactobacillus collinoides and Lactobacillus brevis

Letters in Applied Microbiology

Volumn 18, Issue 2, 1994, Pages 112-114

  Stead, D ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

LACTIC ACID;

CELL DENSITY; CHLOROGENIC ACIDS; COMPLEX ORGANICS; GALLIC ACIDS; LACTOBACILLUS BREVIS; LACTOBACILLUS COLLINOIDES; NATURALLY OCCURRING; QUINIC ACIDS; STAGE OF GROWTH; STATIONARY PHASE;

SPOILAGE;

CARBOXYLIC ACID; CHLOROGENIC ACID; GALLIC ACID; QUINIC ACID;

ARTICLE; BACTERIAL GROWTH; FOOD SPOILAGE; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS COLLINOIDES; NONHUMAN;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS COLLINOIDES; LYCOPERSICON ESCULENTUM;

EID: 0028243488     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.1994.tb00819.x     Document Type: Article

References (11)

1. Inhibition of Saccharomyces cerevisiae by naturally occurring hydroxycinnamates
2. The ecology and classification of strains of Lactobacillus collinoides nov. spec. A bacterium commonly found in fermenting apple juice
3. Changes in polyalcohol and phenol compound contents in the ageing of sherry wines
4. Antibacterial activity of selected hydroxycinnamic acids
5. Occurrence and content of hydroxycinnamic and hydroxybenzoic acid compounds in foods
6. Effect of quinic acid on growth of some wild yeasts and molds
7. Factors of the malo‐lactic fermentation of wines
8. Der Einfluss von Polyphenolen und Gerbstoffen auf die Physiologie der Weinhefe und der Wert des pH 7—Testes für die Auswahl von Sektgrundweinen
9. The effect of hydroxycinnamic acids on the growth of wine‐spoilage lactic acid bacteria
10. Chlorogenic acid metabolism in cider fermentation
11. Quinate metabolism by lactobacilli