Inactivation of oenological lactic acid bacteria (Lactobacillus hilgardii and Pediococcus pentosaceus) by wine phenolic compounds

Journal of Applied Microbiology

Volumn 107, Issue 3, 2009, Pages 1042-1053

  Garcia Ruiz A ^a   Bartolome B ^a   Cueva, C ^a   Martin Alvarez P J ^a   Moreno Arribas, M V ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Antimicrobial activity; Antioxidant activity; Inactivation mechanism; Lactic acid bacteria; Phenolic compounds; Sulfur dioxide; Wine

Indexed keywords

BACTERIA; CELL DEATH; FLAVONOIDS; LACTIC ACID; MICROWAVE INTEGRATED CIRCUITS; SCANNING ELECTRON MICROSCOPY; WINE;

ANTI-MICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITIES; DIFFERENT CLASS; INACTIVATION MECHANISMS; LACTIC ACID BACTERIA; PEDIOCOCCUS PENTOSACEUS; PHENOLIC COMPOUNDS; PHENOLICS; PROPERTY; WINE PHENOLIC COMPOUNDS;

SULFUR DIOXIDE;

ALCOHOL; CAFFEIC ACID; CATECHIN; ELLAGIC ACID; EPICATECHIN; EPICATECHIN GALLATE; EPIGALLOCATECHIN; EPIGALLOCATECHIN GALLATE; ETHYLGALLATE; FERULIC ACID; GALLIC ACID; HYDROXYBENZOIC ACID DERIVATIVE; ISORHAMNETIN; KAEMPFEROL; MORIN; MYRICETIN; PARA COUMARIC ACID; PHENOL DERIVATIVE; QUERCETIN; RESVERATROL; SINAPIC ACID; TRYPTOPHOL; TYROSOL; UNCLASSIFIED DRUG;

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT; BACTERIUM; CYTOLOGY; PHENOLIC COMPOUND; SULFUR DIOXIDE; SURVIVAL;

ANTIBACTERIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL MEMBRANE; BACTERIAL STRAIN; BACTERIUM ISOLATION; CONTROLLED STUDY; DRUG EFFECT; EPIFLUORESCENCE MICROSCOPY; LACTOBACILLUS; LACTOBACILLUS HILGARDII; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; SCANNING ELECTRON MICROSCOPY; WINE;

LACTOBACILLUS HILGARDII; PEDIOCOCCUS PENTOSACEUS;

EID: 68849097560     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04287.x     Document Type: Article

References (39)

1. Alberto, M.R., Farias, M.E. Manca de Nadra, M.C. (2001) Effect of gallic acid and catechin on Lactobacillu hilgardii 5w growth and metabolism of organic compounds. J Agric Food Chem 49, 4359 4363.
2. Alberto, M.R., Gómez-Cordovés, C. Manca de Nadra, M.C. (2004) Metabolism of gallic acid and catequin by Lactobacillus hilgardii from wine. J Agric Food Chem 52, 6465 6469.
3. Bartolomé, B., Peña-Neira, A. Gómez-Cordovés, C. (2000) Phenolics and related substances in alcohol-free beers. Z Lebensm Unters Forsch 210, 419 423.
4. Bloem, A., Bertrand, A., Lonvaud-Funel, A. de Revel, G. (2007) Vanillin production from simple phenols by wine-associated lactid acid bacteria. Lett Appl Microbiol 44, 62 67.
5. Bossi, A., Rinalducci, S., Zolla, L., Antonioli, P., Roghetti, P.G. Zapparoli, G. (2007) Effect of tannic acid on Lactobacillus hilgardii analysed by proteomic approach. J Appl Microbiol 102, 787 795.
6. Boulton, R.B., Singleton, V.L., Bisson, L.F. Kunkee, R.E. (1996) Principles and Practices of Winemaking. New York : Chapman Hall.
7. Cabrita, M.J., Torres, M., Palma, V., Alves, E., Patao, R. Freitas, A.M.C. (2008) Impact of malolactic fermentation on low molecular weight phenolic compounds. Talanta 74, 1281 1286.
8. Campos, F.M., Couto, J.A. Hogg, T.A. (2003) Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii. J Appl Microbiol 94, 167 174.
9. Caspritz, G. Radler, F. (1983) Malolactic enzyme of Lactobacillus plantarum. Purification, properties, and distribution among bacteria. J Biol Chem 258, 4907 4910.
10. Cavin, J.F., Andioc, V., Etievant, P.X. Diviès, C. (1993) Ability of wine lactic acid bacteria to metabolize phenol carboxylic acids. Am J Enol Vitic 44, 76 80.
11. Chatonnet, P., Dubourdieu, D. Boidron, J.N. (1995) The influence of Brettanomyces/Dekkera sp. yeasts and lactic acid bacteria on the ethylphenol content of red wine. Am J Enol Vitic 46, 463 468.
12. Costello, P.J. Henschke, P.A. (2002) Mousy off-flavor of wine: precursors and biosynthesis of the causative N-heterocycles 2-ethyltetrahydropyridine, 2-acetyltetrahydropyridine, and 2-acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176. J Agric Food Chem 50, 7079 7087.
13. Couto, J.A., Campos, F.M., Figueiredo, A.R. Hogg, T.A. (2006) Ability of lactic acid bacteria to produce volatile phenols. Am J Enol Vitic 57, 166 171.
14. Dávalos, A., Gómez-Cordovés, C. Bartolomé, B. (2004) Extending applicability of the oxygen radical absorbance capacity (ORAC-Fluorescein) assay. J Agric Food Chem 52, 48 54.
15. Divol, B. Lonvaud-Funel, A. (2005) Evidence for viable but nonculturable yeasts in botrytis-affected wine. J Appl Microbiol 99, 85 93.
16. Divol, B., Strehaiano, P. Lonvaud-Funel, A. (2005) Effectiveness of dimethyldicarbonate to stop alcoholic fermentation in wine. Food Microbiol 22, 69 178.
17. Figueiredo, A.R., Campos, F., de Freitas, V, Hogg, T. Couto, J.A. (2008) Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii. Food Microbiol 25, 105 112.
18. García-Ruiz, A., Bartolomé, B., Martínez- Rodríguez, A., Pueyo, E., Martín-Álvarez, P.J. Moreno-Arribas, M.V. (2008) Potential of phenolic compounds for controlling lactic acid bacteria growth in wine. Food Control 19, 835 841.
19. Gury, J., Barthelmebs, L., Tran, N.P., Diviès, C. Cavin, J.F. (2004) Clonning, deletion, and characterization of PadR, the transcriptional repressor of the phenolic acid decarboxylase-encoding padA gene of Lactobacillus plantarum. Appl Environ Microbiol 70, 2146 2153.
20. Hernández, T., Estrella, I., Carlavilla, D., Martín- Álvarez, P.J. Moreno-Arribas, M.V. (2006) Phenolic compounds in red wine subjected to industrial malolactic fermentation and ageing on lees. Anal Chim Acta 563, 116 125.
21. Hernández, T., Estrella, I., Pérez-Gordo, M., Alegría, E.G., Tenorio, C., Ruiz-Larrrea, F. Moreno-Arribas, M.V. (2008) Contribution of Oenococcus oeni and Lactobacillus plantarum to the non anthocyanin phenolic composition of red wine during malolactic fermentation. J Agric Food Chem 55, 5260 5266.
22. Ibrahim, H.R., Higashiguchi, S., Koketsu, M., Juneja, L.R., Kim, M., Yamamoto, T., Sugimoto, Y. Aoki, T. (1996) Partially unfolded lysozyme at neutral pH agglutinates and kills Gram-negative and Gram-positive bacteria through membrane damage mechanism. J Agric Food Chem 44, 3799 3806.
23. Landete, J.M., Ferrer, S., Polo, L. Pardo, L. (2005) Biogenic amines in wines from three Spanish regions. J Agric Food Chem 53, 1119 1124.
24. Landete, J.M., Rodríguez, H., De Las Rivas, B. Muñoz, R. (2007) High-added-value antioxidants obtained from the degradation of wine phenolics by Lactobacillus plantarum. J Food Prot 70, 2670 2675.
25. López-Expósito, I., Gómez-Ruiz, J.A., Amigo, L. Recio, I. (2006) Identification of antibacterial peptides from ovine αs2-casein. Int Dairy J 16, 1072 1080.
26. Marcobal, A., Polo, M.C., Martín-Álvarez, P.J., Muñoz, R. Moreno-Arribas, M.V. (2006) Formation of biogenic amines during red wine manufacture. J Food Prot 69, 391 396.
27. Millet, V. Lonvaud-Funel, A. (2000) The viable but non-cultivable state of wine micro-organisms during storage. Lett Appl Microbiol 30, 136 141.
28. Moreno-Arribas, M.V. Polo, M.C. (2005) Winemaking microbiology and biochemistry, current knowledge and future trends. Crit Rev Food Sci Nutr 45, 265 286.
29. Moreno-Arribas, M.V. Polo, M.C. (2008) Occurrence of lactic acid bacteria and biogenic amines in biologically aged wines. Food Microbiol 25, 875 881.
30. Moreno-Arribas, M.V., Torlois, S., Joyeux, A., Bertrand, A. Lonvaud-Funel, A. (2000) Isolation, properties and behaviour or tyramine-producing lactic acid bacteria from wine. J Appl Microbiol 88, 584 593.
31. Reguant, C., Bordons, A., Arola, L. Rozès, N. (2000) Influence of phenolic compounds on the physiology of Oenococcus oeni from wine. J Appl Microbiol 88, 1065 1071.
32. Rojo-Bezares, B., Sáez, Y., Zarazaga, M., Torres, C. Ruiz-Larrea, F. (2007) Antimicrobial activity of nisin against Oenococcus oeni and other wine bacteria. Int J Food Microbiol 116, 32 36.
33. Rozès, N. Perez, C. (1998) Effects of phenolic compounds on the growth and the fatty acid composition of Lactobacillus plantarum. Appl Microbiol Biotechnol 49, 108 111.
34. Rozès, N., Arola, L. Bordons, A. (2003) Effect of phenolic compounds on the co-metabolism of citric acid and sugars by Oenococcus oeni from wine. Lett Appl Microbiol 36, 337 341.
35. Salih, A.G., Le Quéré, J.M. Drilleau, J.F. (2000) Action des acides hydroxycinnamiques libres et estérifiés sur la croissance des bactéries lactiques. Sci Aliments 20, 537 560.
36. Stead, D. (1993) The effect of hydroxycinnamic acids on the growth of wine-spoilage lactic acid bacteria. J Appl Bacteriol 75, 135 141.
37. Theobald, S., Pfeiffer, P., Zuber, U. König, H. (2008) Influence of epigallocatechin gallate and phenolic compounds from green tea on the growth of Oenococcus oeni. J Appl Microbiol 104, 566 572.
38. Vivas, N., Lonvaud-Funel, A. Glories, Y. (1997) Effect of phenolic acids and anthocyanins on growth, viability and malolactic activity of a lactic acid bacterium. Food Microbiol 14, 291 300.
39. Vivas, N., Augustín, M. Lonvaud-Funel, A. (2000) Influence of oak wood and grape tannins on the lactic acid bacterium Oenococcus oeni (Leuconostoc oenos, 8413). J Sci Food Agric 80, 1675 1678.