Work

Metabolism of Gallic Acid and Catechin by Lactobacillus hilgardii from Wine

Year: 2004

Type: article

Abstract: The ability of Lactobacillus hilgardii 5w to metabolize gallic acid and catechin was evaluated. It was grown in a complex medium containing gallic acid or catechin. The metabolites were analyzed by high-performance liquid chromatography and identified by comparing the retention times and spectral data with the standards of a database. In gallic acid-grown cultures, gallic acid, pyrogallol, catechol, protocatechuic acid, p-hydroxybenzoic acid, p-hydroxybenzaldehyde, and p-hydroxybenzyl alcohol were detected. In catechin-grown cultures, catechin, gallic acid, pyrogallol, catechol, p-hydroxybenzoic acid, acetovanillone, and homovanillic acid were detected. This work presents evidence of gallic acid and catechin degradation by L. hilgardii from wine.

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf049239f

Authors: María R. Alberto, Carmen Gómez-Cordovés, María C. Manca de Nadra

Institutions: National University of Tucumán, Instituto de Fermentaciones Industriales

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

Funder: Consejo Nacional de Investigaciones Científicas y Técnicas

OpenAlex ID: W2026275338

FWCI: 3.483

Cites: 27

Cited by: 77

Related to: 10