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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/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject LACTIC ACID BACTERIA
dc.subject PEDIOCOCCUS PENTOSACEUS
dc.subject PHENOLIC COMPOUNDS
dc.subject WINE
dc.subject EXOPOLYSACCHARIDES.
dc.subject WINE
dc.subject.classification Otras Biotecnología Agropecuaria
dc.subject.classification 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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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)