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Orientador(es)
Resumo(s)
The influence of phenolic (p-coumaric, caffeic, ferulic, gallic and protocatechuic) acids on glucose and
organic acid metabolism by two strains of wine lactic acid bacteria (Oenococcus oeni VF and Lactobacillus
hilgardii 5) was investigated. Cultures were grown in modified MRS medium supplemented
with different phenolic acids. Cellular growth was monitored and metabolite concentrations were
determined by HPLC-RI. Despite the strong inhibitory effect of most tested phenolic acids on the
growth of O. oeni VF, the malolactic activity of this strain was not considerably affected by these
compounds. While less affected in its growth, the capacity of L. hilgardii 5 to degrade malic acid was
clearly diminished. Except for gallic acid, the addition of phenolic acids delayed the metabolism of
glucose and citric acid in both strains tested. It was also found that the presence of hydroxycinnamic
acids (p-coumaric, caffeic and ferulic) increased the yield of lactic and acetic acid production from
glucose by O. oeni VF and not by L. hilgardii 5. The results show that important oenological characteristics
of wine lactic acid bacteria, such as the malolactic activity and the production of volatile
organic acids, may be differently affected by the presence of phenolic acids, depending on the
bacterial species or strain.
Descrição
Palavras-chave
Phenolic acids Lactic acid bacteria Oenococcus oeni Lactobacillus hilgardii Glucose metabolism Organic acid metabolism Malolactic fermentation Wine
Contexto Educativo
Citação
"Food Microbiology". ISSN 0740-0020. 26: 4 (2009) 409–414
Editora
Elsevier