Effect of wine phenolic compounds on Lactobacillus hilgardii 5w viability. |
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Authors: | María R Alberto Marta E Farías Maria C Manca de Nadra |
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Affiliation: | Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán and Centro de Referencia para Lactobacilos CERELA, Clhacabuco Tucuman, Argentina. |
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Abstract: | After 6 days of Lactobacillus hilgardii 5w incubation at 4 degrees C, the viable cell counts diminish 31.9, 45.6, and 89.0% when suspended in control wine (2,600 mg/liter gallic acid equivalents GAE]), three-fold concentrated wine (6,150 mg/liter GAE), and six-fold concentrated wine (13,000 mg/liter GAE), respectively. At 20 degrees C in the same conditions, the cell viabilities decrease 74.2, 80.5, and 100.0%, respectively. In decolorized wines, which result in tannin losses, the viable cell counts increase. There is a relationship between L. hilgardii 5w tannin binding and its viability loss. |
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