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Artículo

Influence of wine phenolic compounds on viability and exopolysaccharide production by Pediococcus pentosaceus

Stivala, Maria GildaIcon ; Ledesma, Silvana CeciliaIcon ; Rubio, María Cristina; Fanzone, Martín Leandro; Jofre, Viviana Patricia; Aredes Fernández, Pedro AdriánIcon
Fecha de publicación: 04/2018
Editorial: Routledge
Revista: Journal of Wine Research
ISSN: 0957-1264
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Otras Biotecnología Agropecuaria; Otras Biotecnología Agropecuaria

Resumen

Low molecular weight phenolic fractions of Cabernet Sauvignon (LMF-C) and Malbec (LMF-M) wines from Colalao del Valle, Tucuman, Argentina, were isolated and chemically characterized. The effect of these phenolic fractions on viability and exopolysaccharide production of Pediococcus pentosaceus E2p, a wine spoilage bacterium, was examined in synthetic wine-like medium (SWM). The concentration of phenolic acids detected in LMF-C was 47.28% higher than that determined in LMF-M. The presence of LMF-C and LMF-M at concentration four times higher than detected in wine, produce a decrease in viable cells from the inoculum of 3.01 and 3.65 Log cfu mL-1, respectively and sometimes a significantly decrease in exopolysaccharide release was detected for both fractions. Considering the current trend in the search of potential and effective antimicrobial agents for total or partial replacement of sulfites in the winemaking process, these results could be of great interest, even thought that phenolic compounds can also add extra value to the final product, considering their recognized beneficial properties on human health.
Palabras clave: Lactic Acid Bacteria , Pediococcus Pentosaceus , Phenolic Compounds , Wine , Exopolysaccharides. , Wine
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info:eu-repo/semantics/openAccess 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)
Identificadores
URI: http://hdl.handle.net/11336/83328
URL: https://www.tandfonline.com/doi/full/10.1080/09571264.2018.1465901
DOI: https://doi.org/10.1080/09571264.2018.1465901
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Articulos(CCT - NOA SUR)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - NOA SUR
Citación
Stivala, Maria Gilda; Ledesma, Silvana Cecilia; Rubio, María Cristina; Fanzone, Martín Leandro; Jofre, Viviana Patricia; et al.; Influence of wine phenolic compounds on viability and exopolysaccharide production by Pediococcus pentosaceus ; Routledge; Journal of Wine Research; 29; 2; 4-2018; 143-150
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