Cell membrane damage induced by phenolic acids on wine lactic acid bacteria

International Journal of Food Microbiology

Volumn 135, Issue 2, 2009, Pages 144-151

  Campos, F M ^a   Couto, J A ^a   Figueiredo, A R ^a   Toth I V ^a   Rangel, A O S S ^a   Hogg, T A ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

BacLight fluorescence kit; Biocides; Cell membrane; Fluorescence; Inactivation; Lactic acid bacteria; Lactobacillus hilgardii; Oenococcus oeni; Phenolic acids; Phosphate efflux; Potassium efflux; Wine

Indexed keywords

4 HYDROXYBENZOIC ACID; CAFFEIC ACID; FERULIC ACID; GALLIC ACID; PARA COUMARIC ACID; PHENOL DERIVATIVE; PHOSPHATE; POTASSIUM; PROTOCATECHUIC ACID; SYRINGIC ACID; VANILLIC ACID;

ARTICLE; BACTERIAL MEMBRANE; BACTERIAL VIABILITY; BACTERIUM CULTURE; CELL MEMBRANE PERMEABILITY; CHEMICAL STRUCTURE; CONTROLLED STUDY; LACTIC ACID BACTERIUM; LACTOBACILLUS HILGARDII; LIPOPHILICITY; NONHUMAN; OENOCOCCUS OENI; PHOSPHATE TRANSPORT; POTASSIUM TRANSPORT; PROTON TRANSPORT; WINE;

BACTERIAL STRUCTURES; BIOLOGICAL TRANSPORT; CELL MEMBRANE; COUMARIC ACIDS; FLUORESCENCE; HYDROGEN-ION CONCENTRATION; HYDROXYBENZOIC ACIDS; LACTOBACILLUS; MICROBIAL VIABILITY; OENOCOCCUS; PERMEABILITY; PHENOLS; POTASSIUM; WINE;

LACTOBACILLUS HILGARDII; OENOCOCCUS OENI;

EID: 70349201278     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.07.031     Document Type: Article

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