CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
EFFECT OF PHENOLIC COMPOUNDS FROM ARGENTINEAN RED WINES ON PATHOGENIC BACTERIA IN A MEAT MODEL SYSTEM
RODRÍGUEZ VAQUERO, MARÍA JOSÉ; AREDES FERNANDEZ PEDRO A.; MANCA DE NADRA, MARÍA CRISTINA; STRASSER DE SAAD, ANA MARÍA
Journal of Food Biochemistry
Lugar: Florida; Año: 2011 p. 1 - 1
The aims of this work were to investigate the synergistic antibacterial effect of phenolic compounds combinations against Escherichia coli in nutrient medium and, the antibacterial effect of selected phenolic compounds combinations and polyphenols of Argentinean red wines varieties, using commercial meat as model food. In nutrient medium, the most effective combinations were gallic-caffeic acids, gallic-protocatechuic acids and rutin-quercetin; these combinations were selected to be probed in meat. In a meat system, gallic-caffeic acids and rutin-quercetin combinations and polyphenols of Malbec wines were the most effectives against E. coli viability, with the lowest time reduction times. So, phenolic compounds could be considered as an alternative to be used as natural preservative.