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dc.contributor.author
Stivala, Maria Gilda
dc.contributor.author
Ledesma, Silvana Cecilia
dc.contributor.author
Rubio, María Cristina
dc.contributor.author
Fanzone, Martín Leandro
dc.contributor.author
Jofre, Viviana Patricia
dc.contributor.author
Aredes Fernández, Pedro Adrián
dc.date.available
2019-09-11T13:56:50Z
dc.date.issued
2018-04
dc.identifier.citation
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
dc.identifier.issn
0957-1264
dc.identifier.uri
http://hdl.handle.net/11336/83328
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Routledge
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Lactic Acid Bacteria
dc.subject
Pediococcus Pentosaceus
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Phenolic Compounds
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Wine
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Exopolysaccharides.
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Wine
dc.subject.classification
Otras Biotecnología Agropecuaria
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Biotecnología Agropecuaria
dc.subject.classification
CIENCIAS AGRÍCOLAS
dc.subject.classification
Otras Biotecnología Agropecuaria
dc.subject.classification
Biotecnología Agropecuaria
dc.subject.classification
CIENCIAS AGRÍCOLAS
dc.title
Influence of wine phenolic compounds on viability and exopolysaccharide production by 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
2019-08-30T14:27:22Z
dc.journal.volume
29
dc.journal.number
2
dc.journal.pagination
143-150
dc.journal.pais
Canadá
dc.journal.ciudad
Toronto
dc.description.fil
Fil: Stivala, Maria Gilda. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
dc.description.fil
Fil: Ledesma, Silvana Cecilia. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
dc.description.fil
Fil: Rubio, María Cristina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina
dc.description.fil
Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
dc.description.fil
Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria 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. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - Tucumán. Unidad Ejecutora Lillo; Argentina
dc.journal.title
Journal of Wine Research
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/09571264.2018.1465901
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1080/09571264.2018.1465901
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