CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
artículos
Título:
PUTRESCINE PRODUCTION FROM AGMATINE BY Lactobacillus hilgardii. EFFECT OF PHENOLIC COMPOUNDS
Autor/es:
ALBERTO M. R; ARENA M. E.; MANCA DE NADRA, M.C.
Revista:
FOOD CONTROL
Editorial:
Elsevier
Referencias:
Lugar: Estados Unidos; Año: 2007 vol. 18 p. 898 - 898
ISSN:
0956-7135
Resumen:
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.