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Advisor(s)
Abstract(s)
The aim of this work was to investigate the effect of phenolic acids on cell membrane permeability of
lactic acid bacteria from wine. Several phenolic acids were tested for their effects on the cell membrane of
Oenococcus oeni and Lactobacillus hilgardii by measuring potassium and phosphate efflux, proton influx and
by assessing culture viability employing a fluorescence technique based on membrane integrity. The
experimental results indicate that hydroxycinnamic acids (p-coumaric, caffeic and ferulic acids) induce
greater ion leakages and higher proton influx than hydroxybenzoic acids (p-hydroxibenzoic, protocatechuic,
gallic, vanillic, and syringic acids). Among the hydroxycinnamic acids, p-coumaric acid showed the strongest
effect. Moreover, the exposure of cells to phenolic acids caused a significant decrease in cell culture viability,
as measured by the fluorescence assay, in both tested strains. The results agree with previous results
obtained in growth experiments with the same strains. Generally, phenolic acids increased the cell
membrane permeability in lactic acid bacteria from wine. The different effects of phenolic acids on
membrane permeability could be related to differences in their structure and lipophilic character.
Description
Keywords
Phenolic acids Lactic acid bacteria Wine Oenococcus oeni Lactobacillus hilgardii Inactivation Cell membrane Potassium efflux Phosphate efflux Fluorescence BacLight fluorescence kit Biocides
Citation
"International Journal of Food Microbiology." ISSN 0168-1605. 135: 2 (2009) 144–151
Publisher
Elsevier