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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 Document Type J - Journal Article R&D Document Type Journal Article Subsidiary J Článek ve WOS Title Growth inhibitory effect of grape phenolics against wine spoilage yeasts and acetic acid bacteria Author(s) Pastorková, E. (CZ)
Žáková, T. (CZ)
Landa, Přemysl (UEB-Q) RID, ORCID
Nováková, J. (CZ)
Vadlejch, J. (CZ)
Kokoška, L. (CZ)Source Title International Journal of Food Microbiology. - : Elsevier - ISSN 0168-1605
Roč. 161, č. 3 (2013), s. 209-213Number of pages 5 s. Language eng - English Country NL - Netherlands Keywords Phenolic compound ; Antimicrobial activity ; Wine spoilage microorganism Subject RIV GM - Food Processing R&D Projects LD11005 GA MŠMT - Ministry of Education, Youth and Sports (MEYS) CEZ AV0Z50380511 - UEB-Q (2005-2011) UT WOS 000315362800010 DOI 10.1016/j.ijfoodmicro.2012.12.018 Annotation 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. Workplace Institute of Experimental Botany Contact David Klier, knihovna@ueb.cas.cz, Tel.: 220 390 469 Year of Publishing 2014
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