Comparative study of the inhibitory effects of wine polyphenols on the growth of enological lactic acid bacteria

International Journal of Food Microbiology

Volumn 145, Issue 2-3, 2011, Pages 426-431

  García Ruiz, Almudena ^a   Moreno Arribas, M Victoria ^a   Martín Álvarez, Pedro J ^a   Bartolomé, Begoña ^a  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

Author keywords

Antimicrobial activity; Inactivation mechanism; Lactic acid bacteria; Lysozyme; Phenolic compounds; Sulphur dioxide; Wine

Indexed keywords

ALCOHOL DERIVATIVE; ANTIBIOTIC AGENT; CAFFEIC ACID; CATECHIN; COUMARIC ACID; ELLAGIC ACID; EPICATECHIN; FERULIC ACID; FLAVAN DERIVATIVE; FLAVONOL DERIVATIVE; GALLIC ACID; GALLIC ACID METHYL ESTER; HYDROXYBENZOIC ACID; ISORHAMNETIN; KAEMPFEROL; LYSOZYME; MORIN; MYRICETIN; PARA COUMARIC ACID; POLYPHENOL; POTASSIUM METABISULPHITE; QUERCETIN; RESVERATROL; SINAPIC ACID; STILBENE; SULFITE; TRYPTOPHOL; TYROSOL; UNCLASSIFIED DRUG;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; CELL MEMBRANE; COMPARATIVE STUDY; FERMENTATION; IC 50; LACTIC ACID BACTERIUM; LACTOBACILLUS HILGARDII; OENOCOCCUS OENI; PEDIOCOCCUS PENTOSACEUS; SCANNING ELECTRON MICROSCOPY; WINE;

CELL MEMBRANE; COUMARIC ACIDS; FERMENTATION; FLAVONOIDS; HYDROXYBENZOIC ACIDS; INHIBITORY CONCENTRATION 50; LACTIC ACID; LACTOBACILLUS; MICROBIAL SENSITIVITY TESTS; MICROSCOPY, ELECTRON, SCANNING; OENOCOCCUS; PEDIOCOCCUS; PHENOLS; STILBENES; SULFUR DIOXIDE; WINE;

LACTOBACILLUS HILGARDII; OENOCOCCUS OENI; PEDIOCOCCUS PENTOSACEUS;

EID: 79952191260     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.01.016     Document Type: Article

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