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dc.contributor.author Stivala, Maria Gilda
dc.contributor.author Villecco, Margarita
dc.contributor.author Fanzone, Martín
dc.contributor.author Jofré, Viviana
dc.contributor.author Aredes Fernández, Pedro Adrián
dc.date.available 2017-02-08T21:15:44Z
dc.date.issued 2015-12
dc.identifier.citation Stivala, Maria Gilda; Villecco, Margarita; Fanzone, Martín; Jofré, Viviana; Aredes Fernández, Pedro Adrián; Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus; Springer; Biotechnology Letters; 37; 12; 12-2015; 2435-2444
dc.identifier.issn 0141-5492
dc.identifier.uri http://hdl.handle.net/11336/12754
dc.description.abstract Objectives: To qualitatively and quantitatively characterize a low molecular weight phenolic fraction (LMF) of Malbec wine from Cafayate, Argentina, and evaluate its effect on viability and exopolysaccharide production of Pediococcus pentosaceus 12p, a wine spoilage bacterium. Results: The phenolic compounds detected were, in general, comparable to data previously reported but hydroxycinnamic acids were detected at higher concentrations than determined in other studies. Addition of LMF at identical concentrations present in wine or a four times concentrated LMF mixture to a synthetic wine-like medium produced a diminution in bacterial viability and exopolysaccharide production in the supernatant culture. Transmission electron microscopy revealed damage of bacterial cell integrity after 96 h of incubation only in the presence of four times concentrated LMF. Conclusion: This is the first time a low molecular weight phenolic fraction has been characterized in Cafayate wine and it has demonstrated a marked antimicrobial effect on an exopolysaccharide-producing wine spoilage bacterium.
dc.format application/pdf
dc.language.iso eng
dc.publisher Springer
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject Antimicrobial activity
dc.subject Exopolysaccharide
dc.subject Low molecular weight fraction
dc.subject Wine
dc.subject Pediococcus pentosaceus
dc.subject.classification Biotecnología Agrícola y Biotecnología Alimentaria
dc.subject.classification Biotecnología Agropecuaria
dc.subject.classification CIENCIAS AGRÍCOLAS
dc.title Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus
dc.type info:eu-repo/semantics/article
dc.type info:ar-repo/semantics/artículo
dc.type info:eu-repo/semantics/publishedVersion
dc.date.updated 2017-02-07T17:50:47Z
dc.identifier.eissn 1573-6776
dc.journal.volume 37
dc.journal.number 12
dc.journal.pagination 2435-2444
dc.journal.pais Países Bajos
dc.journal.ciudad Amsterdam
dc.description.fil Fil: Stivala, Maria Gilda. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil Fil: Villecco, Margarita. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.description.fil Fil: Fanzone, Martín. Instituto Nacional de Tecnologia Agropecuaria. Centro Reg.cuyo Mendoza-san Juan. Estacion Exptal.agrop.mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
dc.description.fil Fil: Jofré, Viviana. Instituto Nacional de Tecnologia Agropecuaria. Centro Reg.cuyo Mendoza-san Juan. Estacion Exptal.agrop.mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
dc.description.fil Fil: Aredes Fernández, Pedro Adrián. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.journal.title Biotechnology Letters
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/url/http://dx.doi.org/10.1007/s10529-015-1933-y
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs10529-015-1933-y


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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)