Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds

The effects of different concentrations of W-catechin and gallic acid on th e growth and metabolism of Lactobacillus hilgardii in different media were evaluated. These phenolic compounds at concentrations normally present in w ine not only stimulated the growth rate but also resulted in greater cell d ensities during the stationary phase of growth in both media. During the fi rst hours of growth both phenolic compounds activated the rate of glucose a nd fructose utilization and only catechin increased the malic acid consumpt ion rate. Gallic acid and catechin were consumed from the beginning of L. h ilgardii growth. All cited effects were increased when the cells were precu ltivated in the presence of phenolic compounds, especially in the FT80 medi um. As stimulating agents of L. hilgardii 5w growth, gallic acid and catech in could increase the risk of spoilage lactic acid bacteria in wine.