Antibacterial effect of phenolic compounds from different wines

被引：323

作者：

Rodriguez Vaquero, M. J.

Alberto, M. R.

Manca de Nadra, M. C.

机构：

[1] Univ Nacl Tucuman, Fac Bioquim Quim & Farm, RA-4000 San Miguel De Tucuman, Argentina

[2] CERELA, RA-4000 San Miguel De Tucuman, Argentina

来源：

FOOD CONTROL | 2007年 / 18卷 / 02期

关键词：

phenolic compounds; wine; antimicrobial activity;

D O I：

10.1016/j.foodcont.2005.08.010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 [食品科学与工程];

摘要：

The antimicrobial properties of pure phenolic compounds and polyphenols of different wines against pathogens were investigated. It was observed that bacterial species exhibited different sensitivities towards the different concentrations of phenolic compounds. Escherichia coli was the most sensitive bacterium and Flavobacterium sp. was resistant against all phenolic compounds tested. All wine samples showed antimicrobial properties and the inhibition increased when the polyphenols concentration of wines increased. Clarified wines were inactive against all bacteria, indicating that polyphenolic compounds present in red wines, are responsible for the antimicrobial effects observed. The different concentrations of polyphenols in wines could have an important impact on consumers with the consequent increase in wine commercialization. (c) 2005 Elsevier Ltd. All rights reserved.

引用

页码：93 / 101

页数：9

共 19 条

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Alberto M.R., 2002, J FOOD PROTECT, V65, P148

[2]

Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds [J].