Abstract:
:This paper investigates the in vitro antimicrobial potential of 15 grape phenolic compounds of various chemical classes (phenolic acids, stilbenes and flavonoids) using the broth microdilution method against yeasts and acetic acid bacteria frequently occurring in deteriorated wine. Pterostilbene (MICs=32-128 μg/mL), resveratrol (MICs=256-512 μg/mL) and luteolin (MICs=256-512 μg/mL) are among six active compounds that possessed the strongest inhibitory effects against all microorganisms tested. In the case of phenolic acids, myricetin, p-coumaric and ferulic acids exhibited selective antimicrobial activity (MICs=256-512 μg/mL), depending upon yeasts and bacteria tested. In comparison with potassium metabisulphite, all microorganisms tested were more susceptible to the phenolics. The results revealed the antibacterial and antiyeast effects against wine spoilage microorganisms of several highly potent phenolics naturally occurring in grapes. These findings also provide arguments for further investigation of stilbenes as prospective compounds reducing the need for the use of sulphites in winemaking.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Pastorkova E,Zakova T,Landa P,Novakova J,Vadlejch J,Kokoska Ldoi
10.1016/j.ijfoodmicro.2012.12.018subject
Has Abstractpub_date
2013-02-15 00:00:00pages
209-13issue
3eissn
0168-1605issn
1879-3460pii
S0168-1605(12)00659-9journal_volume
161pub_type
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