publication . Article . 2008

Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii

Ana R. Figueiredo; Francisco M. Campos; Victor de Freitas; Tim Hogg; José António Couto;
Open Access
  • Published: 01 Jul 2008 Journal: Food Microbiology, volume 25, pages 105-112 (issn: 0740-0020, Copyright policy)
  • Publisher: Elsevier BV
  • Country: Portugal
The aim of this work was to investigate the effect of wine phenolic aldehydes, flavonoids and tannins on growth and viability of strains of Oenococcus oeni and Lactobacillus hilgardii. Cultures were grown in ethanol-containing MRS/TJ medium supplemented with different concentrations of phenolic aldehydes or flavonoids and monitored spectrophotometrically. The effect of tannins was evaluated by monitoring the progressive inactivation of cells in ethanol-containing phosphate buffer supplemented with grape seed extracts with different molecular weight tannins. Of the phenolic aldehydes tested, sinapaldehyde, coniferaldehyde, p-hydroxybenzaldehyde, 3,4- dihydroxyben...
Persistent Identifiers
Medical Subject Headings: food and beverages
free text keywords: Lactic acid bacteria, Phenolic aldehydes, Flavonoids, Tannins, Wine, Phenols, chemistry.chemical_compound, chemistry, Polyphenol, Proanthocyanidin, Sinapaldehyde, Lactobacillus hilgardii, ved/biology.organism_classification_rank.species, ved/biology, Biochemistry, Tannin, chemistry.chemical_classification, Oenococcus oeni, biology.organism_classification, biology, Myricetin
Funded by
FCT| POCTI/AGG/40724/2001
The influence of phenolic compounds on growth and metabolism of wine lactic acid bacteria
  • Funder: Fundação para a Ciência e a Tecnologia, I.P. (FCT)
  • Project Code: 40724
  • Funding stream: POCI
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