PUTRESCINE PRODUCTION FROM AGMATINE BY Lactobacillus hilgardii. EFFECT OF PHENOLIC COMPOUNDS

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

FOOD CONTROL

Elsevier

Lugar: Estados Unidos; Año: 2007 vol. 18 p. 898 - 903

0956-7135

The influence of phenolic compounds on the growth of Lactobacillus hilgardii X1B and putrescine formation was assayed at concentrations normally present in wine. Agmatine degradation increased growth and survival of the microorganism and the alkalinity of the media. Bacterial growth was stimulated by phenolic compounds, except for gallic acid and quercetin. Putrescine formation from agmatine diminished in the presence of protocatechuic, vanillic and caffeic acids, and the flavonoids catechin and rutin. The concentration of phenolic compounds decreased after five days of incubation of L hilgardii X1B, except for gallic acid and quercetin. The results indicate that phenolic compounds, besides their already known beneficial properties to human health, seem to be a natural way of diminishing putrescine formation.