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dc.contributor.author
Stivala, Maria Gilda  
dc.contributor.author
Villecco, Margarita Beatriz  
dc.contributor.author
Enriz, Ricardo Daniel  
dc.contributor.author
Aredes Fernández, Pedro Adrián  
dc.date.available
2018-12-27T18:05:09Z  
dc.date.issued
2017-04  
dc.identifier.citation
Stivala, Maria Gilda; Villecco, Margarita Beatriz; Enriz, Ricardo Daniel; Aredes Fernández, Pedro Adrián; Effect of Phenolic Compounds on Viability of Wine Spoilage Lactic Acid Bacteria: A Structure-Activity Relationship Study; American Society for Enology and Viticulture; American Journal of Enology and Viticulture; 68; 2; 4-2017; 228-233  
dc.identifier.issn
0002-9254  
dc.identifier.uri
http://hdl.handle.net/11336/67082  
dc.description.abstract
The effects of wine phenolic compounds (PCs), hydroxybenzoic acids, hydroxycinnamic acids, and a flavanol, on the growth of Lactobacillus hilgardii and Pediococcus pentosaceus, both isolated from Argentine red wine, were assayed in synthetic winelike medium for the first time. The greatest inhibition of L. hilgardii 6F, L. hilgardii X1B, and P. pentosaceus 12p occurred with 400 mg/L of either trans-caffeic or trans-p-coumaric acid and 96 hr of incubation. P. pentosaceus was the most sensitive to PCs. A structure-antibacterial activity relationship study of the PCs revealed that trans-caffeic and trans-p-coumaric acid have similar electron distributions with interatomic distances of 8 Å between the catechol hydroxyls and the carboxyl group. These minimum structural requirements (pharmacophore pattern) present in the molecule of the phenolic compounds are necessary to produce antibacterial activity against wine spoilage lactic acid bacteria.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
American Society for Enology and Viticulture  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Antibacterial Activity  
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Hydroxycinnamic Acid  
dc.subject
Lactic Acid Bacteria  
dc.subject
Polyphenol  
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Structure-Activity Relationship  
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Wine  
dc.subject.classification
Otras Ciencias Químicas  
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Ciencias Químicas  
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CIENCIAS NATURALES Y EXACTAS  
dc.title
Effect of Phenolic Compounds on Viability of Wine Spoilage Lactic Acid Bacteria: A Structure-Activity Relationship Study  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-10-23T17:38:58Z  
dc.journal.volume
68  
dc.journal.number
2  
dc.journal.pagination
228-233  
dc.journal.pais
Estados Unidos  
dc.journal.ciudad
California  
dc.description.fil
Fil: Stivala, Maria Gilda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina  
dc.description.fil
Fil: Villecco, Margarita Beatriz. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina  
dc.description.fil
Fil: Enriz, Ricardo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis. Universidad Nacional de San Luis. Facultad de Ciencias Físico Matemáticas y Naturales. Instituto Multidisciplinario de Investigaciones Biológicas de San Luis; Argentina  
dc.description.fil
Fil: Aredes Fernández, Pedro Adrián. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina  
dc.journal.title
American Journal of Enology and Viticulture  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.5344/ajev.2016.16084  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.ajevonline.org/content/68/2/228