Growth inhibitory effect of grape phenolics against wine spoilage yeasts and acetic acid bacteria

0395455 - ÚEB 2014 RIV NL eng J - Journal Article
Pastorková, E. - Žáková, T. - Landa, Přemysl - Nováková, J. - Vadlejch, J. - Kokoška, L.
Growth inhibitory effect of grape phenolics against wine spoilage yeasts and acetic acid bacteria.
International Journal of Food Microbiology. Roč. 161, č. 3 (2013), s. 209-213. ISSN 0168-1605. E-ISSN 1879-3460
R&D Projects: GA MŠMT(CZ) LD11005
Institutional research plan: CEZ:AV0Z50380511
Keywords : Phenolic compound * Antimicrobial activity * Wine spoilage microorganism
Subject RIV: GM - Food Processing
Impact factor: 3.155, year: 2013

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.
Permanent Link: http://hdl.handle.net/11104/0223479