EFFECT OF PHENOLIC-ACIDS AND ANTHOCYANINS ON GROWTH, VIABILITY AND MALOLACTIC ACTIVITY OF A LACTIC-ACID BACTERIUM

Authors
VIVAS N LONVAUDFUNEL A GLORIES Y
Citation
N. Vivas et al., EFFECT OF PHENOLIC-ACIDS AND ANTHOCYANINS ON GROWTH, VIABILITY AND MALOLACTIC ACTIVITY OF A LACTIC-ACID BACTERIUM, Food microbiology, 14(3), 1997, pp. 291-299
Citations number
32
Categorie Soggetti
Food Science & Tenology","Biothechnology & Applied Migrobiology",Microbiology
Journal title
Food microbiology → ACNP
ISSN journal
07400020
Volume
14
Issue
3
Year of publication
1997
Pages
291 - 299
Database
ISI
SICI code
0740-0020(1997)14:3<291:EOPAAO>2.0.ZU;2-9
Abstract
Phenolic compounds are important components of red wine and potentiall y affect malolactic fermentation. Growth and metabolism of Leuconostoc oenos may be influenced favourably or unfavourably The effect of phen olic acids and free anthocyanins was studied. Gallic acid and free ant hocyanins activated cell growth and the rate of malic acid degradation . Vanillic acid showed a slight inhibiting effect, while protocatechui c acid had no effect. Finally gallic acid and anthocyanins were metabo lized specially by growing cells. (C) 1997 Academic Press Limited.