Effect of phenolic acids and anthocyanins on growth, viability and malolactic activity of a lactic acid bacterium

被引：92

作者：

Vivas, N

LonvaudFunel, A

Glories, Y

机构：

[1] Tonnellerie DEMPTOS S.A. Fac. d'O., Université de Bordeaux II, 33405 Talence

[2] Faculté d'OEnologie, Université de Bordeaux II, 33405 Talence

[3] Faculté d'OEnologie, F-33405 Talence

来源：

FOOD MICROBIOLOGY | 1997年 / 14卷 / 03期

关键词：

D O I：

10.1006/fmic.1996.0086

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Phenolic compounds are important components of red wine and potentially affect malolactic fermentation. Growth and metabolism of Leuconostoc oenos may be influenced favourably or unfavourably The effect of phenolic acids and free anthocyanins was studied. Gallic acid and free anthocyanins activated cell growth and the rate of malic acid degradation. Vanillic acid showed a slight inhibiting effect, while protocatechuic acid had no effect. Finally gallic acid and anthocyanins were metabolized specially by growing cells. (C) 1997 Academic Press Limited.

引用

页码：291 / 299

页数：9

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