Year: 2003
Type: conference-paper
Abstract: Four phenolic acids that occur naturally in wine (p-coumaric, caffeic, ferulic and protocatechuic acids), which were previously found to affect growth of Lactobacillus hilgardii, were tested for their effects on glucose and malic acid metabolism by this bacteria.Growth experiments were performed in modified MRS medium supplemented with phenolic acids.Bacterial growth was monitored spectrophotometrically and the medium glucose and organic acids (citric, malic, lactic and acetic) concentrations were determined by HPLC-UV-IR.Experimental results obtained indicated that all tested phenolic acids caused a decrease in malolactic fermentation rate.Ferulic and caffeic acids reduced both the malolactic fermentation and acetic acid production rates, and increased the final cell density.p-Coumaric acid had an inhibitory effect on growth, thereby affecting malolactic fermentation.Glucose metabolism was not significatively affected by the presence of phenolic acids in the growth medium, except for p-coumaric acid.
Institution: Universidade Católica Portuguesa
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W1525612619