Growth parameter and viability modifications of escherichia coli by phenolic compounds and argentine wine extracts

Applied Biochemistry and Biotechnology

Volumn 151, Issue 2-3, 2008, Pages 342-352

  Vaquero, María J Rodríguez ^a,b   Manca De Nadra, María C ^a,b  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b UNIVERSIDAD NACIONAL DE TUCUMÁN   (Argentina)

Author keywords

Anti bacterial activity; Escherichia coli; Growth inhibition; Phenolic compounds; Wine

Indexed keywords

ANTI-BACTERIAL ACTIVITY; BACTERIAL EFFECTS; CABERNET-SAUVIGNON; CAFFEIC ACIDS; DECIMAL REDUCTIONS; E. COLI; FLAVONOID; FLAVONOIDS; GROWTH INHIBITION; GROWTH PARAMETERS; NATURAL PRESERVATIVES; PATHOGENIC MICROORGANISMS; PHENOLIC COMPOUNDS; POLYPHENOL; POLYPHENOLS; PROCESSED FOODS; RED WINES; WINE SAMPLES;

ACIDS; BACTERIA; BACTERIOLOGY; ESCHERICHIA COLI; ETHANOL; FATTY ACIDS; ORGANIC COMPOUNDS; PHENOLS; PLASMAS;

WINE;

CAFFEIC ACID; CATECHIN; COUMARIC ACID; PHENOL DERIVATIVE; QUERCETIN; RUTOSIDE; ANTIINFECTIVE AGENT; CAFFEIC ACID DERIVATIVE;

ANTIBACTERIAL ACTIVITY; ARTICLE; COLORIMETRY; CONTROLLED STUDY; ESCHERICHIA COLI; GROWTH INHIBITION; NONHUMAN; WINE; ARGENTINA; DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; MICROBIAL VIABILITY;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

ANTI-BACTERIAL AGENTS; ARGENTINA; CAFFEIC ACIDS; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD MICROBIOLOGY; MICROBIAL VIABILITY; PHENOLS; QUERCETIN; WINE;

EID: 58149197040     PISSN: 02732289     EISSN: None     Source Type: Journal    
DOI: 10.1007/s12010-008-8197-0     Document Type: Article

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