Growth inhibitory effect of grape phenolics against wine spoilage yeasts and acetic acid bacteria

Pastorkova, E.; Zakova, Tereza; Landa, Přemysl; Nováková, Jitka; Vadlejch, Jaroslav; Kokoška, Ladislav

doi:10.1016/j.ijfoodmicro.2012.12.018

Cited by 58 publications

(35 citation statements)

References 28 publications

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“…With p-coumaric acid, a good inhibitory effect could also be achieved in some cases. This is consistent with the work of Pastorkova et al [12], who also observed a high sensitivity of wine-damaging yeasts for hydroxycinnamic acids. Harris et al [22] ruled out the possible application of ferulic acid as an antifungal agent for the control of Dekkera spp.…”

Section: Influence Of Phenolic Compounds On Yeast Growthsupporting

confidence: 93%

“…Considering the technological application of resveratrol in the process of wine stabilization, its concentration in wine is too low to effectively inhibit spoilage microorganisms (Table 1). Therefore, wine fortification by addition of pure stilbenes or plant extracts might be considered as prospective strategy [12]. Glycosylated resveratrol (polydatin) was ineffective in our study, whereas another derivate, pterostilbene, displayed up to four times stronger antimicrobial efficacy than resveratrol [12].…”

Section: Discussionmentioning

confidence: 65%

“…The same strain was inhibited by ferulic acid and resveratrol in investigations of Pastorkowa et al [12]. Syringaldehyde was not included their study.…”

Section: Influence Of Phenolic Compounds On the Growth Of Acetic Acidmentioning

confidence: 99%

“…In a similar approach, Pastorkova et al [12] investigated the antimicrobial potential of 15 grape phenolic compounds of various chemical classes (phenolic acids, stilbenes and flavonoids) against yeasts and acetic acid bacteria. Pterostilbene, resveratrol and luteolin were among six active compounds that possessed the strongest inhibitory effects against all microorganisms tested.…”

Section: Introductionmentioning

confidence: 99%

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Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria

et al. 2017

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Abstract:Microorganisms play an important role in the conversion of grape juice into wine. Yeasts belonging the genus Saccharomyces are mainly responsible for the production of ethanol, but members of other genera are known as producers of off-flavors, e.g., volatile phenols. Lactic acid and acetic acid bacteria also occur regularly in must and wine. They are mostly undesirable due to their capacity to produce wine-spoiling compounds (acetic acid, biogenic amines, N-heterocycles, diacetyl, etc.). In conventional winemaking, additions of sulfite or lysozyme are used to inhibit growth of spoilage microorganisms. However, there is increasing concern about the health risks connected with these enological additives and high interest in finding alternatives. Phenols are naturally occurring compounds in grapes and wine and are well known for their antimicrobial and health-promoting activities. In this study, we tested a selection of phenolic compounds for their effect on growth and viability of wine-associated yeasts and bacteria. Our investigations confirmed the antimicrobial activities of ferulic acid and resveratrol described in previous studies. In addition, we found syringaldehyde highly efficient against wine-spoiling bacteria at concentrations of 250-1000 µg/mL. The promising bioactive activities of this aromatic aldehyde and its potential for winemaking deserves further research.

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Section: Influence Of Phenolic Compounds On Yeast Growthsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 65%

“…The same strain was inhibited by ferulic acid and resveratrol in investigations of Pastorkowa et al [12]. Syringaldehyde was not included their study.…”

Section: Influence Of Phenolic Compounds On the Growth Of Acetic Acidmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria

et al. 2017

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“…Nesci and Etcheverry (2006) found bailii and Z. rouxii, respectively (data not shown). Pastorkova, Zakova, Landa, Novakova, Vadlejch, and Kokoska (2013) demonstrated that p-coumaric and FA exhibited selective inhibitory effects on Z. rouxii with MICs higher than or equal to 256 µg/mL. Recently, Rojo, Arroyo López, Lerena, Mercado, Torres, and Combina (2015) showed FA to be the most effective phenolic compound to prevent Z.…”

Section: Discussionmentioning

confidence: 99%

Study of different antifungal systems to preserve strawberry jams against fungi spoilage

Llop¹

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ACKNOWLEDGEMENTSTras muchas horas de esfuerzo y dedicación, ha llegado el momento de dar las gracias a todas y a cada una de esas personas que han formado parte de este gran viaje.En primer lugar, quiero agradecer a mis directores de tesis Jose Manuel Barat, Pau Talens y Ana Fuentes todo el apoyo recibido durante el desarrollo de la tesis.Gracias Jose por confiar en mí y darme la oportunidad de trabajar en un proyecto de investigación tan interesante. Gracias Pau por la ayuda que me has brindado en todo momento y, por todos los consejos que me has dado durante estos años.Y gracias Ana por estar ahí día a día, enseñándome y guiándome a lo largo de estos cuatro años. Eres una gran investigadora. Y ahora toca agradecer a mis chicas, a las del grupo de films, la miel y a la chica acrilamida, todo su apoyo. En especial a Amalia, Anna y Mariola. Gracias por estar en los buenos y malos momentos de este largo viaje. Vuestros consejos diarios, en calidad de amigas e investigadoras, han sido de gran ayuda durante estos cuatro años. Gracias por hacerme sentir como en casa incluso estando lejos. A mi familia. Gracias por creer en mí y, apoyarme en todas y cada una de las decisiones que he ido tomando a lo largo del tiempo. Sin vosotros nunca hubiera podido llegar tan lejos. En especial a Sara. Gracias por tu incondicional ayuda.A Jorge. Tu paciencia, apoyo y ayuda han sido la clave de este trabajo. Gracias por creer en mí y estar siempre ahí, en los buenos y en los malos momentos. Abstract ABSTRACTNew tendencies in the development of innovative food packages could affect product microbial stability during storage. In this sense, antifungal systems such as emulsions, nanoemulsions and mesoporous silica supports, may be promising alternatives to preserve the product quality without having to apply further thermal treatments.The formulation of stable antifungal systems and the optimisation of the methodology to be employed to prepare these systems play an important role in:i) their antifungal effectiveness; ii) bioactive compounds losses during their preparation; and iii) their impact on the food product's sensory profile.Nanoemulsions prepared with essential oils generally presented higher antifungal effect than free essential oils applied at the same concentrations.Furthermore, the emulsifier played a key role in the resulting antifungal activity.Whey protein isolated-based nanoemulsions were more effective in inhibiting mycelial mould growth and spore germination than Tween 80-based ones.The great in vitro effectiveness of nanoemulsions to control mould development allowed to check their application to food products, and strawberry jam was selected as the food matrix. To this end, clove and cinnamon leaf emulsions were incorporated into strawberry jams to control fungal decay.Although these emulsions were able to reduce jam spoilage, their incorporation negatively affected the aroma, taste and the overall acceptance of the jam.Regarding the methodology employed to prepare oil-in-water emulsions, the magnetic stirring and hi...

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Non‐flavonoid Phenolics

Waterhouse

Sacks

Jeffery³

2016

Understanding Wine Chemistry

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Growth inhibitory effect of grape phenolics against wine spoilage yeasts and acetic acid bacteria

Cited by 58 publications

References 28 publications

Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria

Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria

Study of different antifungal systems to preserve strawberry jams against fungi spoilage

Non‐flavonoid Phenolics

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