title: Effect of wine phenolic compounds on Lactobacillus hilgardii 5w viability.
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.
authors.affiliation: Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán and Centro de Referencia para Lactobacilos CERELA, Clhacabuco Tucuman, Argentina.
authors.forename: María R
authors.initials: MR
authors.lastname: Alberto
authors.forename: Marta E
authors.initials: ME
authors.lastname: Farías
authors.forename: Maria C
authors.initials: MC
authors.lastname: Manca de Nadra
mesh_terms: D003116:Color; D005511:Food Handling / Q000379:methods; D007778:Lactobacillus / Q000254:growth & development*; D010636:Phenols / Q000009:adverse effects*; D013696:Temperature; D013997:Time Factors; D014920:Wine / Q000382:microbiology*
chemical_list: D010636:Phenols