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Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii

2003Journal article Open access
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dc.contributor.authorCampos, F.M.
dc.contributor.authorCouto, J.A.
dc.contributor.authorHogg, Tim
dc.date.accessioned2011-10-22T16:32:22Z
dc.date.available2011-10-22T16:32:22Z
dc.date.issued2003
dc.description.abstractAims: To determine the effect of several wine-associated, phenolic acids on the growth and viability of strains of Oenococcus oeni and Lactobacillus hilgardii. Methods and Results: Growth was monitored in ethanol-containing medium supplemented with varying concentrations of hydroxybenzoic acids (p-hydroxybenzoic, protocatechuic, gallic, vanillic and syringic acids) and hydroxycinnamic acids (p-coumaric, caffeic and ferulic acids). Progressive inactivation was monitored in ethanolcontaining phosphate buffer supplemented in a similar manner to the growth experiments. Hydroxycinnamic acids proved to be more inhibitory to the growth of O. oeni than hydroxybenzoic acids. On the other hand, some acids showed a beneficial effect on growth of Lact. hilgardii. p-Coumaric acid showed the strongest inhibitory effect on growth and survival of both bacteria. Conclusions: Most phenolic acids had a negative effect on growth of O. oeni, for Lact. hilgardii this effect was only noted for p-coumaric acid. Generally, O. oeni was more sensitive to phenolic acid inactivation than Lact. hilgardii. Significance and Impact of the Study: Eight wine-derived, phenolic acids were compared for their effects on wine lactic acid bacteria. Results indicate that phenolic acids have the capacity to influence growth and survival parameters. The differences found between phenolic compounds could be related to their different chemical structures.por
dc.identifier.citationCAMPOS, F.M. ; COUTO, J.A. ; HOGG, T.A. - Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii. Journal of Applied Microbiology. ISSN 1365-2672. Vol. 94, n.º 2 (2003) p. 167–174por
dc.identifier.urihttp://hdl.handle.net/10400.14/6846
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherWilley Blackwellpor
dc.relation.publisherversionThe definitive version is available at www3.interscience.wiley.compor
dc.subjectInactivationpor
dc.subjectLactic acid bacteriapor
dc.subjectLactobacillus hilgardiipor
dc.subjectOenococcus oenipor
dc.subjectPhenolic acidspor
dc.subjectWinepor
dc.titleInfluence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardiipor
dc.typejournal article
dspace.entity.typePublication
person.familyNameMorais Sarmento de Campos
person.familyNameCouto
person.familyNameHogg
person.givenNameFrancisco Manuel
person.givenNameJosé António
person.givenNameTim
person.identifier1393111
person.identifier.ciencia-id4815-6AA3-E339
person.identifier.ciencia-id0E19-CD42-2983
person.identifier.ciencia-idFF11-88CC-8BD4
person.identifier.orcid0000-0001-8332-5043
person.identifier.orcid0000-0002-3156-1412
person.identifier.orcid0000-0003-2017-4131
person.identifier.ridAAZ-2861-2021
person.identifier.ridJXY-0365-2024
person.identifier.scopus-author-id35614525200
person.identifier.scopus-author-id7005603860
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication20ee488f-803b-4ea9-a32c-13c4414a4d14
relation.isAuthorOfPublication6b001d48-8bde-41c3-afa0-d6473fe74edf
relation.isAuthorOfPublication12b8092d-fe59-408b-8058-47369a97d229
relation.isAuthorOfPublication.latestForDiscovery20ee488f-803b-4ea9-a32c-13c4414a4d14

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