CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
ANTIBACTERIAL PROPERTIES OF WINE PHENOLIC COMPOUNDS AGAINST PATHOGENIC BACTERIA.
RODRÍGUEZ VAQUERO M. J.; ALBERTO, M. R.; MANCA DE NADRA M. C.
Año: 2006 vol. 30 p. 173 - 173
The antimicrobial properties of pure phenolic compounds, non-flavonoids gallic, protocatechuic, vanillic and caffeic acids; flavonoids, rutin, quercetin and catechin and total polyphenols of different argentinean wines, Cabernet Sauvignon, Malbec and Merlot against Escherichia coli ATCC 35218 and 25922, Staphylococcus aureus ATCC 25923 and 29213 and Pseudomona aeruginosa ATCC 27853 were investigated. The Staph. aureus 25923 strain was resistant to all pure non-flavonoid compounds and E. coli ATCC 35218 and 25922 strains were inhibited by all of them. Caffeic acid was the most effective nonflavonoid compound. Ps. aeruginosa ATCC 27853 was the most sensitive to flavonoid compounds and E. coli ATCC 25922 was the most resistant. Quercetin was the only flavonoid which exhibited antibacterial effect against all bacteria assayed. All wine samples showed antimicrobial properties and the inhibition increased when the polyphenols concentration increased. The lowest antimicrobial activity observed with Cabernet Sauvignon wine could be related with its lower phenolic concentration. Clarified wines were inactive against all bacteria, indicating that polyphenolic compounds present in red wines, are responsible for the antimicrobial effects observed.