CERELA 05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
artículos
Título:
ANTIBACTERIAL EFFECT OF PHENOLIC COMPOUNDS FROM DIFFERENT WINES
Autor/es:
M.J. RODRÍGUEZ VAQUERO; M.R. ALBERTO; M.C.MANCA DE NADRA
Revista:
FOOD CONTROL
Editorial:
Elsevier
Referencias:
Año: 2007 vol. 18 p. 98 - 101
ISSN:
0956-7135
Resumen:
The antimicrobial properties of pure phenolic compounds and polyphenols of different wines against pathogens were investigated. It was observed that bacterial species exhibited different sensitivities towards the different concentrations of phenolic compounds. Escherichia coli was the most sensitive bacterium and Flavobacterium sp. was resistant against all phenolic compounds tested. All wine samples showed antimicrobial properties and the inhibition increased when the polyphenols concentration of wines increased. Clarified wines were inactive against all bacteria, indicating that polyphenolic compounds present in red wines, are responsible for the antimicrobial effects observed. The different concentrations of polyphenols in wines could have an important impact on consumers with the consequent increase in wine commercialization.
