Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus
- 410 Downloads
To qualitatively and quantitatively characterize a low molecular weight phenolic fraction (LMF) of Malbec wine from Cafayate, Argentina, and evaluate its effect on viability and exopolysaccharide production of Pediococcus pentosaceus 12p, a wine spoilage bacterium.
The phenolic compounds detected were, in general, comparable to data previously reported but hydroxycinnamic acids were detected at higher concentrations than determined in other studies. Addition of LMF at identical concentrations present in wine or a four times concentrated LMF mixture to a synthetic wine-like medium produced a diminution in bacterial viability and exopolysaccharide production in the supernatant culture. Transmission electron microscopy revealed damage of bacterial cell integrity after 96 h of incubation only in the presence of four times concentrated LMF.
This is the first time a low molecular weight phenolic fraction has been characterized in Cafayate wine and it has demonstrated a marked antimicrobial effect on an exopolysaccharide-producing wine spoilage bacterium.
KeywordsAntimicrobial activity Exopolysaccharide Low molecular weight phenolic fraction Pediococcus pentosaceus Wine
The authors wish to thank the Agencia Nacional de Promoción Científica y Técnica (ANPCYT) and Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET).
- Aredes Fernandez PA, Saguir FM, Manca de Nadra MC (2003) Effect of amino acids and peptides on growth of Pediococcus pentosaceus from wine. Lat Am Appl Reser 33:135–139Google Scholar
- Fanzone M, Zamora F, Jofré V, Assof M, Gómez Cordovés C, Peña Neira A (2011) Phenolic characterization of red wines from different grape varieties cultivated in Mendoza province (Argentina). J Sci Food Agric 24:154–159Google Scholar
- Karnovsky MJA (1965) Formaldehyde glutaraldehyde fixative of high osmolality for use in electron microscopy. J Cell Biol 27:137–138Google Scholar
- Ribéreau-Gayon P, Dubourdieu D, Doneche B, Lonvaud A (2006) Handbook of enology-volume 1- the microbiology of wine and vinifications, 2nd edn. Wiley, ChichesterGoogle Scholar
- Strasser de Saad AM, Manca de Nadra MC (1987) Isolation and identification of the lactic acid bacteria from Cafayate (Argentina) wines. Microbiol Aliments Nutr 5:45–49Google Scholar