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

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F13%3A59807" target="_blank" >RIV/60460709:41210/13:59807 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/61389030:_____/13:00395455 RIV/60460709:41340/13:59807

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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 microdilutionmethod against yeasts and acetic acid bacteria frequently occurring in deteriorated wine. Pterostilbene (MICs=32?128 ?g/mL), resveratrol (MICs=256?512 ?g/mL) and luteolin (MICs=256?512 ?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 ?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 furthe

Název v anglickém jazyce

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

Popis výsledku anglicky

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 microdilutionmethod against yeasts and acetic acid bacteria frequently occurring in deteriorated wine. Pterostilbene (MICs=32?128 ?g/mL), resveratrol (MICs=256?512 ?g/mL) and luteolin (MICs=256?512 ?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 ?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 furthe

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/LD11005" target="_blank" >LD11005: Sledování diversity révy vinné na základě produkce zdraví prospěšných látek</a><br>

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2013

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

ISSN

0168-1605

e-ISSN

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Svazek periodika

161

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

5

Strana od-do

209-213

Kód UT WoS článku

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EID výsledku v databázi Scopus

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