Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria
Abstract
:1. Introduction
2. Materials and Methods
2.1. Microorganisms and Culture Conditions
2.2. Chemicals
2.3. Influence of Ethanol and DMSO on Yeast Growth
2.4. Influence of Phenols on Growth of Microorganisms
2.4.1. Method 1
2.4.2. Method 2
2.5. Influence of Laccase Oxidation on the Inhibition Effect of Phenolic Compounds
3. Results
3.1. Effect of Solvents
3.2. Influence of Phenols on Yeast Growth
3.3. Influence of Phenols on Growth of Lactic Acid Bacteria
3.4. Influence of Phenols on Growth of Acetic Acid Bacteria
3.5. Effects of Enzymatic Oxidation
4. Discussion
4.1. Influence of Phenolic Compounds on Yeast Growth
4.2. Influence of Phenolic Compounds on the Growth of Lactic Acid Bacteria
4.3. Influence of Phenolic Compounds on the Growth of Acetic Acid Bacteria
4.4. Mode of Antimicrobial Action
4.5. Enyzmatic Oxidations
5. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Chemical Class | Representative Structures | Examples | Mean Contents [µg/mL] 1 in | |
---|---|---|---|---|
Red Wine | White Wine | |||
Hydroxybenzoic acids | Gallic acid | 35.9 | 2.2 | |
Vanillic acid | 3.2 | 0.4 | ||
4-Hydroxybenzoic acid | 5.5 | 0.2 | ||
Syringic acid | 2.7 | <0.01 | ||
Ethylgallate | 15.3 | nd | ||
Cinnamic acids | p-Coumaric acid | 5.5 | 1.5 | |
Caffeic acid | 18.8 | 2.4 | ||
Ferulic acid | 0.8 | 0.9 | ||
Sinapic acid | 0.7 | 0.6 | ||
Stilbenes | cis-Resveratrol | 1.3 | 0.2 | |
Trans-Resveratrol | 1.8 | 0.4 | ||
trans-Resveratrol-3-O-glucoside | 4.1 | 1.7 | ||
Hydroxybenz-aldehydes | Syringaldehyde | 6.6 | <0.01 |
Species | Caffeic Acid | Gallic Acid | Resveratrol | Polydatin | 3,4-di-HB | Ferulic Acid | Sinapic Acid | Syring-Aldehyde | Ethyl-gallate |
---|---|---|---|---|---|---|---|---|---|
S. cerevisiae | +4.29 | −3.98 | +2.30 | −103.00 | +3.94 | +5.51 | −9.37 | +9.63 | +4.36 |
S. bayanus | +24.23 | +7.77 | ±0 | −106.00 | −3.72 | +3.98 | −7.00 | +2.07 | −5.77 |
D. hansenii | +7.11 | −15.58 | −4.74 | −14.29 | −19.94 | +1.04 | −4.12 | −8.75 | −32.30 |
W. anomalus | +9.19 | −0.89 | +6.17 | −88.13 | −9.36 | −4.98 | −7.12 | −1.58 | −5.37 |
L. hilgardii | +5.01 | +3.71 | −8.37 | +15.57 | +7.99 | +1.49 | +21.93 | +0.49 | +3.29 |
L. plantarum | +10.00 | +2.36 | −4.41 | −11.17 | −7.94 | +8.77 | +23.12 | −2.14 | +5.06 |
P. parvulus | +1.51 | +8.16 | ± 0 | +0.68 | +16.01 | +8.34 | +37.18 | −31.65 | +29.22 |
O. oeni | +19.21 | +115.74 | +9.79 | +40.63 | +47.38 | +12.20 | +25.37 | +3.01 | +30.15 |
(A) Yeasts 1 | |||||
Compound | S. cerevisiae | S. bayanus | S. c. × S. k. × S. b. | W. anomalus | D. hansenii |
Caffeic acid | >1000 | >1000 | nd | >1000 | >1000 |
p-Coumaric acid | >1000 | 500 | 1000 | 1000 | >1000 |
Ferulic acid | 1000 | 250–500 | 1000 | 1000 | 500 |
Sinapic acid | >1000 | >1000 | nd | >1000 | 1000 |
Gallic acid | >1000 | >1000 | 1000 | >1000 | >1000 |
Vanillic acid | >1000 | 1000 | 1000 | >1000 | >1000 |
Hydroxybenzoic acid | >1000 | >1000 | nd | >1000 | 1000 |
Syringaldehyde | 250–1000 | 250–500 | 250 | 250 | 250–1000 |
Resveratrol | 250 | 250 | 250 | 250–500 | 250 |
Polydatin | >1000 | >1000 | nd | >1000 | >1000 |
Potassium sulfite | 250–500 | 500–1000 | 500 | 250 | 250 |
(B) Lactic Acid Bacteria | |||||
Compound | L. hilgardii | L. plantarum | P. parvulus | O. oeni | |
Caffeic acid | 250 | >1000 | 250 | 250 | |
Ferulic acid | 250 | 250 | 250 | 250 | |
Sinapic acid | 250 | 250 | 250 | 250 | |
Gallic acid | >1000 | >1000 | >1000 | >1000 | |
Hydroxybenzoic acid | 250 | >1000 | 1000 | 500 | |
Syringaldehyde | 250 | 250 | 1000 | 250 | |
Resveratrol | 250 | 250 | 250 | 250 | |
Polydatin | >1000 | >1000 | >1000 | >1000 | |
Potassium sulfite | 250 | 250 | 250 | 250 | |
(C) Acetic Acid Bacteria | |||||
Compound | G. cerinus | A. acetii | |||
Ferulic acid | >1000 | 1000 | |||
Sinapic acid | >1000 | >1000 | |||
Gallic acid | >1000 | 1000 | |||
Syringaldehyde | 250 | 1000 | |||
Resveratrol | >1000 | 250 | |||
Potassium sulfite | 250 | 250 |
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Sabel, A.; Bredefeld, S.; Schlander, M.; Claus, H. Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria. Beverages 2017, 3, 29. https://doi.org/10.3390/beverages3030029
Sabel A, Bredefeld S, Schlander M, Claus H. Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria. Beverages. 2017; 3(3):29. https://doi.org/10.3390/beverages3030029
Chicago/Turabian StyleSabel, Andrea, Simone Bredefeld, Martina Schlander, and Harald Claus. 2017. "Wine Phenolic Compounds: Antimicrobial Properties against Yeasts, Lactic Acid and Acetic Acid Bacteria" Beverages 3, no. 3: 29. https://doi.org/10.3390/beverages3030029