The inhibitory effects of wine phenolics on lysozyme activity against lactic acid bacteria

International Journal of Food Microbiology

Volumn 148, Issue 3, 2011, Pages 184-190

  Guzzo, F ^a   Cappello, M S ^b   Azzolini, M ^c   Tosi, E ^c   Zapparoli, G ^a  

^a UNIVERSITY OF VERONA   (Italy)

^b INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^c Provincia di Verona   (Italy)

Author keywords

Grape pomace; Lactic acid bacteria; Lysozyme; Proanthocyanidins; Wine phenolics

Indexed keywords

ANTHOCYANIN; CATECHIN; DIMER; FLAVAN DERIVATIVE; FLAVANOL DERIVATIVE; GELATIN; LYSOZYME; PHENOL DERIVATIVE; POLYPHENOL DERIVATIVE; PROANTHOCYANIDIN DERIVATIVE; TANNIN DERIVATIVE;

ARTICLE; BACTERIAL CELL; BACTERIAL STRAIN; BERRY; CONTROLLED STUDY; CULTURE MEDIUM; CYTOLYSIS; ENZYME ACTIVITY; GRAPE; GRAPE POMACE; LACTIC ACID BACTERIUM; LACTOBACILLUS HILGARDII; LACTOBACILLUS PLANTARUM; LACTOBACILLUS UVARUM; MICROCOCCUS LUTEUS; NONHUMAN; OENOCOCCCUS OENI; PEDIOCOCCUS PARVULUS; PLANT SEED; WINE;

ANTHOCYANINS; FLAVONOIDS; FRUIT; LACTOBACILLACEAE; MOLECULAR WEIGHT; MURAMIDASE; PHENOLS; PROANTHOCYANIDINS; VITIS; WINE;

LACTOBACILLUS; LACTOBACILLUS HILGARDII; LACTOBACILLUS PLANTARUM; MICROCOCCUS LUTEUS; PEDIOCOCCUS PARVULUS; VITACEAE;

EID: 79959936260     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.05.023     Document Type: Article

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