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dc.contributor.author
Rodriguez Vaquero, Maria Jose
dc.contributor.author
Alberto, Maria Rosa
dc.contributor.author
Manca, Maria Cristina
dc.date.available
2018-08-02T20:55:11Z
dc.date.issued
2007-02
dc.identifier.citation
Rodriguez Vaquero, Maria Jose; Alberto, Maria Rosa; Manca, Maria Cristina; Antibacterial effect of phenolic compounds from different wines; Elsevier; Food Control; 18; 2; 2-2007; 93-101
dc.identifier.issn
0956-7135
dc.identifier.uri
http://hdl.handle.net/11336/53997
dc.description.abstract
The antimicrobial properties of pure phenolic compounds and polyphenols of different wines against pathogens were investigated. It was observed that bacterial species exhibited different sensitivities towards the different concentrations of phenolic compounds. Escherichia coli was the most sensitive bacterium and Flavobacterium sp. was resistant against all phenolic compounds tested. All wine samples showed antimicrobial properties and the inhibition increased when the polyphenols concentration of wines increased. Clarified wines were inactive against all bacteria, indicating that polyphenolic compounds present in red wines, are responsible for the antimicrobial effects observed. The different concentrations of polyphenols in wines could have an important impact on consumers with the consequent increase in wine commercialization.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Antimicrobial Activity
dc.subject
Phenolic Compounds
dc.subject
Wine
dc.subject.classification
Otras Ciencias Biológicas
dc.subject.classification
Ciencias Biológicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Antibacterial effect of phenolic compounds from different wines
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-07-30T15:44:21Z
dc.journal.volume
18
dc.journal.number
2
dc.journal.pagination
93-101
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Rodriguez Vaquero, Maria Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Alberto, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.journal.title
Food Control
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodcont.2005.08.010
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S095671350500188X
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