Food phenolics and lactic acid bacteria

International Journal of Food Microbiology

Volumn 132, Issue 2-3, 2009, Pages 79-90

  Rodríguez, Héctor ^a   Curiel, José Antonio ^a   Landete, José María ^a   de las Rivas, Blanca ^a   de Felipe, Félix López ^b   Gómez Cordovés, Carmen ^a   Mancheño, José Miguel ^c   Muñoz, Rosario ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

^c INSTITUTO DE QUÍMICA FÍSICA ROCASOLANO   (Spain)

Author keywords

Antioxidants; Growth inhibition; Lactic acid bacteria; Lactobacillus plantarum; Metabolism; Phenolic compounds

Indexed keywords

ALCOHOL DEHYDROGENASE; BENZYL ALCOHOL DEHYDROGENASE; CARBOXYLYASE; LACTIC ACID; PHENOL DERIVATIVE; PHENOLIC ACID DECARBOXYLASE; TANNASE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ASTRINGENCY; BACTERIAL GROWTH; BACTERIAL VIABILITY; BIOSYNTHESIS; CARCINOGENESIS; CHEMICAL STRUCTURE; DEGRADATION; ENZYME ACTIVITY; FERMENTATION; FLAVOR; FOOD COLOR; FOOD INDUSTRY; GROWTH INHIBITION; LACTOBACILLUS PLANTARUM; MUTAGENESIS; NONHUMAN; PROTEIN EXPRESSION; REVIEW;

ANTIOXIDANTS; FERMENTATION; FOOD MICROBIOLOGY; LACTIC ACID; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; PHENOLS; TASTE; VEGETABLES; VOLATILIZATION;

LACTOBACILLUS PLANTARUM;

EID: 65649140525     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.03.025     Document Type: Review

References (121)

1. Agalias A., Magiatis P., Skaltsounis A.-L., Micros E., Tsarbopoulos A., Gikas E., Spanos I., and Manios T. A new process for the management of olive mill waste water and recovery of natural antioxidants. Journal of Agricultural and Food Chemistry 55 (2007) 2671-2676
2. Aguilar C.N., Rodríguez R., Gutiérrez-Sánchez G., Augur C., Favela-Torres E., Pardo-Barragan L.A., Ramirez-Coronel A., and Contreras-Esquivel J.C. Microbial tannases: advances and perspectives. Applied Microbiology and Biotechnology 76 (2007) 47-59
3. Alberto M.R., Farias M.E., and Manca de Nadra M.C. Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds. Journal of Agricultural and Food Chemistry 49 (2001) 4359-4363
4. Alberto M.R., Farías M.E., and Manca de Nadra M.C. Effect of wine phenolic compounds on Lactobacillus hilgardii 5w viability. Journal of Food Protection 65 (2002) 211-213
5. Alberto M.R., Gómez-Cordovés M.C., and Manca de Nadra M.C. Metabolism of gallic acid and catequin by Lactobacillus hilgardii from wine. Journal of Agricultural and Food Chemistry 52 (2004) 6465-6469
6. Alberto M.R., Arena M.E., and Manca de Nadra M.C. Putrescine production from agmatine by Lactobacillus hilgardii: effect of phenolic compounds. Food Control 18 (2007) 898-903
7. Arvanitoyannis I.S., and Kassaveti A. Current and potential uses of composted olive oil waste. International Journal of Food Science and Technology 42 (2007) 281-295
8. Arvanitoyannis I.S., Ladas D., and Mavromatis A. Wine waste treatment methodology. International Journal of Food Science and Technology 41 (2006) 1117-1151
9. Arvanitoyannis I.S., Kassaveti A., and Stefanatos S. Current and potential uses of thermally treated olive oil waste. International Journal of Food Science and Technology 42 (2007) 852-867
10. Barbagallo, R.N., Spagan, G., Palmeri, R., Torriani, S., 2004. Assessment of beta-glucosidase activity in selected wild strains of Oenococcus oeni for malolactic fermentation. Enzyme and Microbial Technology 34, 292-296.
11. Barthelmebs L., Divies C., and Cavin J.F. Knockout of the p-coumarate decarboxylase gene from Lactobacillus plantarum reveals the existence of two other inducible enzymatic activities involved in phenolic acid metabolism. Applied and Environmental Microbiology 66 (2000) 3368-3375
12. Barthelmebs L., Divies C., and Cavin J.F. Expression in Escherichia coli of native chimeric phenolic acid decarboxylases with modified enzymatic activities and method for screening recombinant E. coli strains expressing the enzymes. Applied and Environmental Microbiology 67 (2001) 1063-1069
13. Belmares R., Contreras-Esquivel J.C., Rodríguez-Herrera R., Ramírez Coronel A., and Noe Aguilar C. Microbial production of tannase: an enzyme with potential use in food industry. Lebensmittel-Wissenschaft and Technologie 37 (2004) 857-864
14. Bloem A., Bertrand A., Lonvaud-Funel A., and de Revel G. Vanillin production from simple phenols by wine-associated lactic acid bacteria. Letters in Applied Microbiology 44 (2006) 62-67
15. Bloem A., Lonvaud-Funel A., and de Revel G. Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni. Food Microbiology 25 (2008) 99-104
16. Boido E., Lloret A., Medina K., Carrau F., and Dellacassa E. Effect of β-glycosidase activity of Oenococcus oeni on the glycosilated flavour precursors of Tannat wine during malolactic fermentation. Journal of Agricultural and Food Chemistry 50 (2002) 2344-2349
17. Bossi A., Rinalducci S., Zolla L., Antonioli P., Righetti P.G., and Zapparoli. Effect of tannic acid on Lactobacillus hilgardii analysed by a proteomic approach. Journal of Applied Microbiology 102 (2007) 787-795
18. Brenes M., Romero C., and de Castro A. Combined fermentation and evaporation processes for treatments of washwaters from Spanish-style green olive processing. Journal of Chemical Technology and Biotechnology 79 (2004) 253-259
19. Campos F.M., Couto J.A., and Hogg T.A. Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii. Journal of Applied Microbiology 94 (2003) 167-174
20. Cavin J.F., Andioc V., Etievant P.X., and Divies C. Ability of wine lactic acid bacteria to metabolize phenol carboxylic acids. American Journal of Enology and Viticulture 44 (1993) 76-80
21. Cavin J.F., Barthelmebs L., and Diviès C. Molecular characterization of an inducible p-coumaric acid decarboxylase from Lactobacillus plantarum: gene cloning, transcriptional analysis, overexpression in Escherichia coli, purification, and characterization. Applied and Environmental Microbiology 63 (1997) 1939-1944
22. Cavin J.F., Barthelmebs L., Guzzo J., Van Beeumen J., Samyn B., Travers J.F., and Diviès C. Purification and characterization of an inducible p-coumaric acid decarboxylase from Lactobacillus plantarum. FEMS Microbiology Letters 147 (1997) 291-295
23. Chamkha M., Sayadi S., Bru V., and Godon J.J. Microbial diversity in Tunisian olive fermentation brine as evaluated by small subunit rRNA - single strand conformation polymorphism analysis. International Journal of Food Microbiology 122 (2008) 211-215
24. Chatonnet P., Dubourdieu D., Boidron J.N., and Pons M. The origin of ethylphenols in wines. Journal of Sciences of Food and Agriculture 60 (1992) 165-178
25. Chatonnet P., Dubourdieu D., and Boidron J.N. The influence of Brettanomyces/Dekkera sp. yeasts and lactic acid bacteria on the ethylphenol content of red wines. American Journal of Enology and Viticulture 46 (1995) 463-468
26. Chung K.-T., Wei C.-I., and Johnson M.G. Are tannins a double-edged sword in biology and health?. Trends in Food Science and Technology 9 (1998) 168-175
27. Ciafardini G., Marsilio V., Lanza B., and Pozzi N. Hydrolysis of oleuropein by Lactobacillus plantarum strains associated with olive fermentation. Applied and Environmental Microbiology 60 (1994) 4142-4147
28. Couto J.A., Campos F.M., Figueiredo A.R., and How T.A. Ability of lactic acid bacteria to produce volatile phenols. American Journal of Enology and Viticulture 57 (2006) 166-171
29. De las Rivas B., Rodríguez H., Curiel J.A., Landete J.M., and Muñoz R. Molecular screening of wine lactic acid bacteria degrading hydroxycinnamic acids. Journal of Agricultural and Food Chemistry 57 (2009) 490-494
30. De Revel G., Bloem A., Augustin M., Lonvaud-Funel A., and Bertrand A. Interaction of Oenococcus oeni and oak wood compounds. Food Microbiology 22 (2005) 569-575
31. Di Cagno R., Surico R.F., Siracusa S., De Angelis M., Paradiso A., Minervini F., De Gara L., and Gobbetti M. Selection of autochthonous mixed starter for lactic acid fermentation of carrots, French beans or marrows. International Journal of Food Microbiology 127 (2008) 220-228
32. Di Cagno R., Surico R.F., Paradiso A., De Angelis M., Salmon J.-C., Buchin S., De Gara L., and Gobbetti M. Effect of autochtonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices. International Journal of Food Microbiology 128 (2009) 473-483
33. Dimitrios B. Sources of natural phenolic antioxidants. Trends in Food Science and Technology 17 (2006) 505-512
34. D'Incecco N., Bartowsky E., Kassara S., Lante A., Spettoli P., and Henschke P. Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation. Food Microbiology 21 (2004) 257-265
35. Durán M.C., García P., Brenes M., and Garrido A. Lactobacillus plantarum survival during the first days of ripe olive brining. Systematic and Applied Microbiology 16 (1993) 153-158
36. Ercolini D., Villani F., Aponte M., and Mauriello G. Fluorescence in situ hybridisation of Lactobacillus plantarum group on olives to be used in natural fermentations. International Journal of Food Microbiology 112 (2006) 291-296
37. Figueiredo A.R., Campos F., de Freitas V., Hogg T., and Couto A. Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii. Food Microbiology 25 (2008) 105-112
38. Grimaldi, A., Bartowsky, E., Jiranek, V., 2005. A survey of glycosidase activities of commercial wine strains of Oenococcus oeni. International Journal of Food Microbiology 105, 233-244.
39. Gury J., Barthelmebs L., Tran N.P., Diviès C., and Cavin J.-F. Cloning, deletion, and characterization of PadR, the transcriptional repressor of the phenolic acid decarboxylase-encoding padA gene of Lactobacillus plantarum. Applied and Environmental Microbiology 70 (2004) 2146-2153
40. Harborne J.B. The flavonoids: recent advances. In: Goodwin T.W. (Ed). Plant Pigments (1988), Academic Press, London 298-343
41. Huch M., Hanak A., Specht I., Dortu C.M., Thonart P., Mbugua S., Holzapfel W.H., Hertel C., and Franz C.M.A.P. Use of Lactobacillus strains to start cassave fermentations for Gari production. International Journal of Food Microbiology 128 (2008) 258-267
42. Hurtado A., Reguant C., Esteve-Zarzoso B., Bordons A., and Rozès N. Microbial population dynamics during the processing of Arbequina table olives. Food Research International 41 (2008) 738-744
43. Iacumin L., Cecchini F., Manzano M., Osualdini M., Boscolo D., Orlic S., and Comi G. Description of the microflora of sourdoughs by culture-dependent and culture-independent methods. Food Microbiology 26 (2009) 128-135
44. Inoue K.H., and Hagerman A.E. Determination of gallotannin with rhodanine. Analytical Biochemistry 169 (1988) 363-369
45. Iwamoto K., Tsuruta H., Nishitani Y., and Osawa R. Identification and cloning of a gene encoding tannase (tannin acylhydrolase) from Lactobacillus plantarum ATCC 14917 (T). Systematic and Applied Microbiology 31 (2008) 269-277
46. Joint Expert Committee on Food Additives (JECFA). 2001. Evaluation of certain food additives and contaminants. 55th Report of the Joint WHO/FAO Expert Committee on Food Additives. WHO Technical Report series 901. World Health Organization, Geneve, Switzerland.
47. Juven B., and Henis Y. Studies on the antimicrobial activity of olive phenolic compounds. Journal of Applied Bacteriology 33 (1970) 721-732
48. Juven B., Henis Y., and Jacoby B. Studies on the mechanism of the antimicrobial action of oleuropein. Journal of Applied Bacteriology 35 (1972) 559-567
49. Kachouri F., and Hamdi M. Enhancement of polyphenols in olive oil by contact with fermented olive mill wastewater by Lactobacillus plantarum. Process in Biochemistry 39 (2004) 841-845
50. Kapur C., and Kapoor H.C. Antioxidants in fruits and vegetables - the millenium's health. International Journal of Food Science and Technology 36 (2001) 703-725
51. Kim M., and Chun J. Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. International Journal of Food Microbiology 103 (2005) 91-96
52. Kleerebezem M., Boekhorst J., van Kranenburg R., Molenaar D., Kuipers O.P., Leer R., Tarchini R., Peters S.A., Sandbrink H.M., Fiers M.W.E.J., Stiekema W., Lankhorst R.M.K., Bron P.A., Hoffer S.M., Nierop Groot M.N., Kerkhoven R., de Vries M., Ursing B., de Vos W.M., and Siezen R.J. Complete genome sequence of Lactobacillus plantarum WCFS1. Proceedings of the National Academy of Sciences USA 100 (2003) 1990-1995
53. Lafka T.-I., Sinanoglou V., and Lazos E.S. On the extraction and antioxidant activity of phenolic compounds from winery wastes. Food Chemistry 104 (2007) 1206-1214
54. Lamia A., and Hamdi M. Culture conditions of tannase production by Lactobacillus plantarum. Biotechnology Letters 24 (2002) 1763-1765
55. Lamia A., and Moktar H. Fermentative decolorization of olive mill wastewater by Lactobacillus plantarum. Process in Biochemistry 39 (2003) 59-65
56. Landete J.M., Rodríguez H., de las Rivas B., and Muñoz R. High-added-value antioxidants obtained from the degradation of wine phenolics by Lactobacillus plantarum. Journal of Food Protection 70 (2007) 2670-2675
57. Landete J.M., Curiel J.A., Rodríguez H., de las Rivas B., and Muñoz R. Study of the inhibitory activity of phenolic compounds found in olive products and their degradation by Lactobacillus plantarum strains. Food Chemistry 107 (2008) 320-326
58. Landete J.M., Rodríguez H., de las Rivas B., and Muñoz R. Characterization of a benzyl alcohol dehydrogenase from Lactobacillus plantarum WCFS1. Journal of Agricultural and Food Chemistry 56 (2008) 4497-4503
59. Lea A.G.H., and Arnold G.M. The phenolics of ciders: bitterness and astringency. Journal of Science of Food and Agriculture 29 (1978) 478-483
60. Lekha P.K., and Lonsane B.K. Production and application of tannin acyl hydrolase: state of the art. Advances in Applied Microbiology 44 (1997) 215-260
61. Licandro-Seraut H., Gury J., Tran N.P., Barthelmbs L., and Cavin J.F. Kinetics and intensity of the expression of genes involved in the stress response tightly induced by phenolic acids in Lactobacillu plantarum. Journal of Molecular Microbiology and Biotechnology 14 (2008) 41-47
62. LoCascio R., Mills D.A., and Waterhouse A.L. Reduction of catequin, rutin, and quercetin levels by interaction with food-related microorganisms in a resting state. Journal of the Science of Food and Agriculture 86 (2006) 2105-2112
63. Makarova K.S., and Koonin E.V. Evolutionary genomics of lactic acid bacteria. Journal of Bacteriology 189 (2007) 1199-1208
64. Makarova K., Slesarev A., Wolf Y., Sorokin A., Mirkin B., Koonin E., Pavlov A., Pavlova N., Karamychev V., Polouchine N., Shakhova V., Grigoriev I., Lou Y., Rohksar D., Lucas S., Huang K., Goodstein D.M., Hawkins T., Plengvidhya V., Welker D., Hughes J., Goh Y., Benson A., Baldwin K., Lee J.H., Díaz-Muñiz I., Dosti B., Smeianov V., Wechter W., Barabote R., Lorca G., Altermann R., Barrangou R., Ganesan B., Xie Y., Rawsthorne H., Tamir D., Parker C., Breidt F., Broadbent J., Hutkins R., O'Sullivan D., Steele J., Unlu G., Saier M., Klaenhammer T., Richardson P., Kozyavkinn S., Weimer B., and Mills D. Comparative genomics of the lactic acid bacteria. Proceedings of the National Academy of Sciences USA 103 (2006) 15611-15616
65. Manach C., Scalbert A., Morand C., Rémés C., and Jiménez L. Polyphenols: food sources and bioavailability. American Journal of Clinical Nutrition 79 (2004) 727-747
66. Marsilio V., and Lanza B. Characterization of an oleuropein degrading strain of Lactobacillus plantarum. Combined effects of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity. Journal of Science of Food and Agriculture 76 (1998) 520-524
67. Marsilio V., Lanza B., and Pozzi N. Progress in table olive debittering: degradation in vitro of oleuropein and its derivatives by Lactobacillus plantarum. Journal of AOCS 73 (1996) 593-597
68. Moreno-Arribas M.V., Polo M.C., Jorganes F., and Muñoz R. Screening of biogenic amine production by lactic acid bacteria isolated from grape must and wine. International Journal of Food Microbiology 84 (2003) 117-123
69. Muscariello L., Marasco R., de Felice M., and Sacco M. The functional ccpA gene is required for carbon catabolite repression in Lactobacillus plantarum. Applied and Environmental Microbiology 67 (2001) 2903-2907
70. Nishitani Y., and Osawa R. A novel colorimetric method to quantify tannase activity of viable bacteria. Journal of Microbiological Methods 54 (2003) 281-284
71. Nishitani Y., Sasaki E., Fujisawa T., and Osawa R. Genotypic analysis of lactobacilli with a range of tannase activities isolated from human feces and fermented foods. Systematic and Applied Microbiology 27 (2004) 109-117
72. Noguchi N., Ohashi T., Shiratori T., Narui K., Hagiwara T., Ko M., Watanabe K., Miyahara T., Taira S., Moriyasu F., and Sasatsu M. Association of tannase-producing Staphylococcus lugdunensis with colon cancer and characterization of a novel tannase gene. Journal of Gastroenterology 42 (2007) 346-351
73. Nychas G.-J.E., Panagou E., Parker M., Waldron K., and Tassou C.C. Microbial colonization of naturally black olives during fermentation and associated activities in the cover brine. Letters in Applied Microbiology 34 (2002) 173-177
74. Ordoudi S.A., and Tsimidou M.Z. Crocin bleaching assay (CBA) in structure-radical scavenging activity studies of selected phenolic compounds. Journal of Agricultural and Food Chemistry 54 (2006) 9347-9356
75. Osawa R., Kuroiso K., Goto S., and Shimizu A. Isolation of tannin-degrading lactobacilli from human and fermented foods. Applied and Environmental Microbiology 66 (2000) 3093-3097
76. Panagou E.Z., Tassou C.C., and Katsaboxakis K.Z. Induced lactic acid fermentation of intreated green olives of the Conservolea cultivar by Lactobacillus pentosus. Journal of the Science of Food and Agriculture 83 (2003) 667-674
77. Pérez-Pulido R., Ben Omar N., Abriouel H., Lucas López R., Martínez Cañamero M., Guyot J.-P., and Gálvez A. Characterization of lactobacilli isolated from caper berry fermentations. Journal of Applied Microbiology 102 (2007) 583-590
78. Plengvidhya V., Breidt F., Lu Z., and Fleming H.P. DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations. Applied and Environmental Microbiology 73 (2007) 7697-7702
79. Reguant C., Bordons A., Arola L., and Rozès N. Influence of phenolic compounds on the physiology of Oenococcus oeni from wine. Journal of Applied Microbiology 88 (2000) 1065-1071
80. Rodas A.M., Ferrer S., and Pardo I. Polyphasic study of wine Lactobacillus strains: taxonomic implications. International Journal of Systematic and Evolutionary Microbiology 55 (2005) 197-207
81. Rodríguez H., de las Rivas B., and Muñoz R. Efficacy of recA sequence analysis in the identification and discrimination of Lactobacillus hilgardii strains isolated from stuck wine fermentations. International Journal of Food Microbiology 115 (2007) 70-78
82. Rodríguez H., de las Rivas B., Muñoz R., and Mancheño J.M. Overexpression, purification, crystallization and preliminary structural studies of p-coumaric acid decarboxylase from Lactobacillus plantarum. Acta Crystallographica F63 (2007) 300-303
83. Rodríguez H., de las Rivas B., Gómez-Cordovés C., and Muñoz R. Degradation of tannic acid by cell-free extracts of Lactobacillus plantarum. Food Chemistry 107 (2008) 664-670
84. T. International Journal of Food Microbiology 121 (2008) 92-98
85. T. Journal of Agricultural and Food Chemistry 56 (2008) 3068-3072
86. T. Food Chemistry 107 (2008) 1393-1398
87. Rosillo L., Salinas M.R., Garito J., and Alonso G.L. Study of volatiles in grapes by dynamic headspace analysis. Application to the differentiation of some Vitis vinifera varieties. Journal of Chromatography A 847 (1999) 155-159
88. Rozès N., and Peres C. Effect of oleuropein and sodium chloride on viability and metabolism of Lactobacillus plantarum. Applied Microbiology and Biotechnology 45 (1996) 839-843
89. Rozès N., and Peres C. Effects of phenolic compounds on the growth and the fatty acid composition of Lactobacillus plantarum. Applied Microbiology and Biotechnology 49 (1998) 108-111
90. Rozès N., Arola L., and Bordons A. Effect of phenolic compounds on the co-metabolism of citric acid and sugars by Oenococcus oeni from wine. Letters in Applied Microbiology 36 (2003) 337-341
91. Ruíz-Barba J.L., and Jiménez-Díaz R. Vitamin and amino acid requirements of Lactobacillus plantarum strains isolated from green olive fermentations. Journal of Applied Bacteriology 76 (1994) 350-355
92. Ruíz-Barba J.L., Rios-Sánchez R.M., Fedriani-Iriso C., Olias J.M., Rios J.L., and Jiménez-Díaz R. Bactericidal effect of phenolic compounds from green olives on Lactobacillus plantarum. Systematic and Applied Microbiology 13 (1990) 199-205
93. Ruíz-Barba J.L., Garrido-Fernández A., and Jiménez-Díaz R. Bactericidal action of oleuropein extracted from green olives against Lactobacillus plantarum. Letters in Applied Microbiology 12 (1991) 65-68
94. Ruíz-Barba J.L., Brenes-Balbuena M., Jiménez-Díaz R., García-García P., and Garrido-Fernández A. Inhibition of Lactobacillus plantarum by polyphenols extracted from two different kinds of olive brine. Journal of Applied Microbiology 74 (1993) 15-19
95. Ruíz-Barba J.L., Cathcart D.P., Warner P.J., and Jiménez-Díaz. Use of Lactobacillus plantarum LPCO10, a bacteriocin producer, as a starter culture in Spanish-style green olive fermentations. Applied and Environmental Microbiology 60 (1994) 2059-2064
96. Salih A.G., Le Quéré J.-M., and Drilleau J.-F. Action des acides hydroxycinnamiques libres et esterifiés sur la croissance des bactéries lactiques. Science des Aliments 20 (2000) 537-560
97. Sánchez I., Seseña S., and Palop Ll. Polyphasic study of the genetic diversity of lactobacilli associated with "Almagro" eggplants spontaneous fermentation, based on combined numerical analysis of randomly amplified polymorphic DNA and pulse-field gel electrophoresis patterns. Journal of Applied Microbiology 97 (2004) 446-458
98. Seseña S., Sánchez I., and Palop M.Ll. Characterization of Lactobacillus strains and monitoring by RAPD-PCR in controlled fermentations of "Almagro" eggplants. International Journal of Food Microbiology 104 (2005) 325-335
99. Seseña S., and Palop M.Ll. An ecological study of lactic acid bacteria from Almagro eggplant fermentation brines. Journal of Applied Microbiology 103 (2007) 1553-1561
100. Sestelo A.B.F., Poza M., and Villa T.G. β-Glucosidase activity in a Lactobacillus plantarum wine strain. World Journal of Microbiology and Biotechnology 20 (2004) 633-637
101. Shen L., Ji H.-F., and Zhang H.-Y. How to understand the dichotomy of antioxidants. Biochemical and Biophysical Research Communications 362 (2007) 543-545
102. Singh A.K., and Ramesh A. Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: Insights from a PCR-based approach. Food Microbiology 25 (2008) 278-287
103. Spano G., Rinaldi A., Ugliano M., Moio L., Beneduce L., and Massa S. A β-glucosidase gene isolated from wine Lactobacillus plantarum is regulated by abiotic stresses. Journal of Applied Microbiology 98 (2005) 855-861
104. Stead D. The effect of hydroxycinnamic acids on the growth of wine-spoilage lactic acid bacteria. Journal of Applied Bacteriology 75 (1993) 135-141
105. Stead D. The effect of chlorogenic, gallic and quinic acids on the growth of spoilage strains of Lactobacillus collinoides and Lactobacillus brevis. Letters in Applied Microbiology 18 (1994) 112-114
106. Tamang B., Tamang J.P., Schillinger U., Franz C.M.A.P., Gores M., and Holzapfel W.H. Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India. International Journal of Food Microbiology 121 (2008) 35-40
107. Tamminen M., Joutsjoki T., Sjöblom M., Joutsen M., Palva A., and Ryhänen E.-L. Screening of lactic acid bacteria from feremented vegetables by carbohydrate profiling and PCR-ELISA. Letters in Applied Microbiology 39 (2004) 439-444
108. Theobald S., Pfeiffer P., Zuber U., and König H. Influence of epigallocatechin gallate and phenolic compounds from green tea on the growth of Oenococcus oeni. Journal of Applied Microbiology 104 (2007) 566-572
109. Ugliano M., Genovese A., and Moio L. Hydrolysis of wine aroma precursors during malolactic fermentation with four commercial starter cultures of Oenocococcus oeni. Journal of Agricultural and Food Chemistry 51 (2003) 5073-5078
110. Van Beek S., and Priest F.G. Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation. Applied and Environmental Microbiology 66 (2000) 5322-5328
111. Vaquero I., Marcobal A., and Muñoz R. Tannase activity by lactic acid bacteria isolated from grape must and wine. International Journal of Food Microbiology 96 (2004) 199-204
112. Vega Leal-Sánchez M., Ruíz-Barba J.L., Sánchez A.H., Rejano L., Jiménez-Díaz R., and Garrido A. Fermentation profile and optimization of green olive fermentation using Lactobacillus plantarum LPCO10 as a starter culture. Food Microbiology 20 (2003) 421-430
113. Vivas N., Lonvaud-Funel A., and Glories Y. Effect of phenolic acids and anthocyanins on growth, viability and malolactic activity of a lactic acid bacterium. Food Microbiology 14 (1997) 291-300
114. Vivas N., Augustin M., and Lonvaud-Funel A. Influence of oak wood and grape tannins on the lactic acid bacterium Oenococcus oeni (Leuconostoc oenos 8413). Journal of the Science of Food and Agriculture 80 (2000) 1675-1678
115. Whiting C.G. Some biochemical and flavour aspects of lactic acid bacteria in ciders and other alcoholic beverages. Lactic Acid Bacteria in Beverages and Food (1975) 69-85
116. Whiting C.G., and Carr J.G. Chlorogenic acid metabolism in cider fermentation. Nature 4600 (1957) 1479
117. Whiting C.G., and Carr J.G. Metabolism of cinnamic acid and hydroxycinnamic acids by Lactobacillus pastorianus var. quinicus. Nature 4696 (1959) 1427-1428
118. Whiting C.G., and Coggins R.A. Quinate metabolism by lactobacilli. Biochemical Journal 115 (1969) 60p-61p
119. Whiting C.G., and Coggins R.A. The role of quinate and shikimate in the metabolism of lactobacilli. Antonie van Leeuwenhoek 37 (1971) 33-49
120. Whiting C.G., and Coggins R.A. A new nicotinamide-adenine dinucleotide-dependent hydroaromatic dehydrogenase of Lactobacillus plantarum and its role in formation of (-)t-3, t-4-dihydroxycyclohexane-c-1-carboxylate. Biochemical Journal 141 (1974) 35-42
121. Yokotsuka T. Soy sauce biochemistry. Advances in Food Research 30 (1986) 196-220