Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni. (Articolo in rivista)

Type

• Articolo in rivista (Classe)
• Prodotto della ricerca (Classe)

Label

• Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni. (Articolo in rivista) (literal)

Anno

• 2010-01-01T00:00:00+01:00 (literal)

Alternative label

• Iorizzo M.; Lombardi S.J.; Di Renzo T.; Testa B.; Coppola R.; Sorrentino E. (2010)
  Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni.
  in Journal of biotechnology
  (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

• Iorizzo M.; Lombardi S.J.; Di Renzo T.; Testa B.; Coppola R.; Sorrentino E. (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume

• 150 (literal)

Rivista

• Journal of biotechnology (Rivista)

Note

• Google Scholar (literal)
• ISI Web of Science (WOS) (literal)
• Scopus (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

• Iorizzo , Lombardi ,Testa,Di renzo : DiSTAAM UNIMOL Coppola , Sorrentino : DiSTAAM UNIMOl, e ISA-CNR (literal)

Titolo

• Effect of phenolic compounds on the growth and L-malic acid metabolism of Oenococcus oeni. (literal)

Abstract

• In this work the effect of the most common phenol carboxylic acids, (gallic, caffeic and ferulic acids) and flavonoids (catechin and quercetin) on the growth and L-malic acid metbolism of Oenococcus oeni was investigated. A total of 143 strains, isolated from different wines, were assayed in a synthetic medium added with ethanol (12% v/v) and malic acid (5 g/L) and different amounts of each compound under analysis. The three carboxyl acids showed an inhibitory effect on growth of Oenococcus oeni at high concentrations; 1000 mg/L inhibited the growth, and inhibition by ferulic acid was greater than that registered for caffeic acid. As for gallic acid its presence in the medium at 500 mg/L stimulated the growth of assayed strains while higher concentrations, until 1000 mg/L did not inhibit the growth. Catechin had a stimulating effect, which increased with concentration. While quercetin showed a slight stimulating effect only at low concentrations. Flavonoids also stimulated the Malolactic fermentation. (literal)

Prodotto di

• Tecnologie, Tracciabilità e Sicurezza degli Alimenti (AG.P05.004.001) (Modulo)
• Institute of food sciences (ISA) (Istituto)

Autore CNR

• RAFFAELE COPPOLA (Persona)
• Elena Sorrentino (Persona)
• TIZIANA DI RENZO (Unità di personale interno)

Incoming links:

Prodotto

• Institute of food sciences (ISA) (Istituto)
• Tecnologie, Tracciabilità e Sicurezza degli Alimenti (AG.P05.004.001) (Modulo)

Autore CNR di

• Elena Sorrentino (Persona)
• RAFFAELE COPPOLA (Persona)
• TIZIANA DI RENZO (Unità di personale interno)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#rivistaDi

• Journal of biotechnology (Rivista)