DIFFERENTIAL EFFECT OF NON FLAVONOIDS PHENOLIC COMPOUNDS ON A WINE SPOILAGE LACTIC ACID BACTERIA

RODRIGUEZ VAQUERO, M.J.; ALBERTO, M.R.; MANCA DE NADRA, M.C.

BIOCELL

INCA

Lugar: Mendoza; Año: 2004 vol. 28 p. 139 - 139

0327-9545

Lactobacillus hilgardii is a wine lactic acid bacteria that could alters it. The phenolic composition of wines is complex and includes phenolic acids, flavonoids and tannins. The concentrations depend to the grape variety and vinification process. In this work, four phenolic compounds (gallic, vanillic, protocatechuic and caffeic acids) were tested for their effects on the growth of Lb. hilgardii 5w isolated from Argentinean wines. Growth experiments were performed in MRS + 15% JT + 10% ethanol, pH 5.5 medium supplemented with phenolic acids (0, 10, 50, 100 and 500 mg/l) during six days of incubation at 30ºC. 10 mg/l of the phenolic acids studied did no affect the growth of Lb. hilgardii. With 50 mg/l the growth rate and final cell density increased 10% and 8%, respectively. At concentrations of 100 mg/l, the growth rate and the final biomass increased 42.8% and 12% with gallic acid. At the same concentration, caffeic acid increased 11%, the cell density; vanillic acid no modified the growth and protocatechuic acid caused a decrease of 57.1 % in growth rate and 20% in cell. At 500 mg/l all phenolic acids were inhibitory for the growth of Lb. hilgardii. The results indicated that phenolic acids have a stimulating or inhibiting effect on Lb. hilgardii growth depending of their chemical structure and concentration.