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Growth inhibitory effect of grape phenolics against wine spoilage yeasts and acetic acid bacteria
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SYSNO ASEP 0395455 Druh ASEP J - Článek v odborném periodiku Zařazení RIV J - Článek v odborném periodiku Poddruh J Článek ve WOS Název Growth inhibitory effect of grape phenolics against wine spoilage yeasts and acetic acid bacteria Tvůrce(i) Pastorková, E. (CZ)
Žáková, T. (CZ)
Landa, Přemysl (UEB-Q) RID, ORCID
Nováková, J. (CZ)
Vadlejch, J. (CZ)
Kokoška, L. (CZ)Zdroj.dok. International Journal of Food Microbiology. - : Elsevier - ISSN 0168-1605
Roč. 161, č. 3 (2013), s. 209-213Poč.str. 5 s. Jazyk dok. eng - angličtina Země vyd. NL - Nizozemsko Klíč. slova Phenolic compound ; Antimicrobial activity ; Wine spoilage microorganism Vědní obor RIV GM - Potravinářství CEP LD11005 GA MŠMT - Ministerstvo školství, mládeže a tělovýchovy CEZ AV0Z50380511 - UEB-Q (2005-2011) UT WOS 000315362800010 DOI 10.1016/j.ijfoodmicro.2012.12.018 Anotace This paper investigates the in vitro antimicrobial potential of 15 grape phenolic compounds of various chemical classes (phenolic acids, stilbenes and flavonoids) using the broth microdilution method against yeasts and acetic acid bacteria frequently occurring in deteriorated wine. Pterostilbene (MICs = 32-128 mu g/mL), resveratrol (MICs = 256-512 mu g/mL) and luteolin (MICs = 256-512 mu g/mL) are among six active compounds that possessed the strongest inhibitory effects against all microorganisms tested. In the case of phenolic acids, myricetin, p-coumaric and ferulic acids exhibited selective antimicrobial activity (MICs = 256-512 mu g/mL), depending upon yeasts and bacteria tested. In comparison with potassium metabisulphite, all microorganisms tested were more susceptible to the phenolics. The results revealed the antibacterial and antiyeast effects against wine spoilage microorganisms of several highly potent phenolics naturally occurring in grapes. These findings also provide arguments for further investigation of stilbenes as prospective compounds reducing the need for the use of sulphites in winemaking. Pracoviště Ústav experimentální botaniky Kontakt David Klier, knihovna@ueb.cas.cz, Tel.: 220 390 469 Rok sběru 2014
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