EFFECT OF WINE PHENOLIC COMPOUNDS ON Lactobacillus hilgardii 5 w VIABILITY

ALBERTO M.R.; FARIAS, M.E; MANCA DE NADRA, M.C.

JOURNAL OF FOOD PROTECTION

International Association for Food Protection

Lugar: Des Moines, Iowa; Año: 2002 vol. 65 p. 211 - 213

0362-028X

After 6 days of Lactobacillus hilgardii 5w incubation at 4°C, the viable cell counts diminish 31.9, 45.6 and 89.0% when suspended in control wine, (2,600 mg/liter gallic acid equivalents [GAE]) three-fold concentrated wine (6,150 mg/liter GAE) and six-fold concentrated wine (13,000 mg/liter GAE), respectively. At 20°C in the same conditions, the cells viability decrease 74.2%, 80.5% and 100.0%, respectively. In decolorized wines, which result in tannins losses, the viable cell counts increase. There is a relationship between L. hilgardii 5w tannin binding and its viability loss.