Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds

Autores
Alberto, Maria Rosa; Farias, Marta Elena; Manca, Maria Cristina
Año de publicación
2001
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effects of different concentrations of (+)-catechin and gallic acid on the growth and metabolism of Lactobacillus hilgardii in different media were evaluated. These phenolic compounds at concentrations normally present in wine not only stimulated the growth rate but also resulted in greater cell densities during the stationary phase of growth in both media. During the first hours of growth both phenolic compounds activated the rate of glucose and fructose utilization and only catechin increased the malic acid consumption rate. Gallic acid and catechin were consumed from the beginning of L. hilgardii growth. All cited effects Were increased when the cells were precultivated in the presence of phenolic compounds, especially in the FT80 medium. As stimulating agents of L. hilgardii 5w growth, gallic acid and catechin could increase the risk of spoilage lactic acid bacteria in wine.
Fil: Alberto, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Farias, Marta Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Materia
Catechin
Gallic Acid
Lactobacillus Hilgardii
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/38195
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compoundsAlberto, Maria RosaFarias, Marta ElenaManca, Maria CristinaCatechinGallic AcidLactobacillus Hilgardiihttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effects of different concentrations of (+)-catechin and gallic acid on the growth and metabolism of Lactobacillus hilgardii in different media were evaluated. These phenolic compounds at concentrations normally present in wine not only stimulated the growth rate but also resulted in greater cell densities during the stationary phase of growth in both media. During the first hours of growth both phenolic compounds activated the rate of glucose and fructose utilization and only catechin increased the malic acid consumption rate. Gallic acid and catechin were consumed from the beginning of L. hilgardii growth. All cited effects Were increased when the cells were precultivated in the presence of phenolic compounds, especially in the FT80 medium. As stimulating agents of L. hilgardii 5w growth, gallic acid and catechin could increase the risk of spoilage lactic acid bacteria in wine.Fil: Alberto, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Farias, Marta Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaAmerican Chemical Society2001-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/38195Alberto, Maria Rosa; Farias, Marta Elena; Manca, Maria Cristina; Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds; American Chemical Society; Journal of Agricultural and Food Chemistry; 49; 9; 8-2001; 4359-43630021-8561CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1021/jf0101915info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/abs/10.1021/jf0101915info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T10:47:31Zoai:ri.conicet.gov.ar:11336/38195instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 10:47:32.233CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds
title Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds
spellingShingle Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds
Alberto, Maria Rosa
Catechin
Gallic Acid
Lactobacillus Hilgardii
title_short Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds
title_full Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds
title_fullStr Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds
title_full_unstemmed Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds
title_sort Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds
dc.creator.none.fl_str_mv Alberto, Maria Rosa
Farias, Marta Elena
Manca, Maria Cristina
author Alberto, Maria Rosa
author_facet Alberto, Maria Rosa
Farias, Marta Elena
Manca, Maria Cristina
author_role author
author2 Farias, Marta Elena
Manca, Maria Cristina
author2_role author
author
dc.subject.none.fl_str_mv Catechin
Gallic Acid
Lactobacillus Hilgardii
topic Catechin
Gallic Acid
Lactobacillus Hilgardii
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effects of different concentrations of (+)-catechin and gallic acid on the growth and metabolism of Lactobacillus hilgardii in different media were evaluated. These phenolic compounds at concentrations normally present in wine not only stimulated the growth rate but also resulted in greater cell densities during the stationary phase of growth in both media. During the first hours of growth both phenolic compounds activated the rate of glucose and fructose utilization and only catechin increased the malic acid consumption rate. Gallic acid and catechin were consumed from the beginning of L. hilgardii growth. All cited effects Were increased when the cells were precultivated in the presence of phenolic compounds, especially in the FT80 medium. As stimulating agents of L. hilgardii 5w growth, gallic acid and catechin could increase the risk of spoilage lactic acid bacteria in wine.
Fil: Alberto, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Farias, Marta Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
Fil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina
description The effects of different concentrations of (+)-catechin and gallic acid on the growth and metabolism of Lactobacillus hilgardii in different media were evaluated. These phenolic compounds at concentrations normally present in wine not only stimulated the growth rate but also resulted in greater cell densities during the stationary phase of growth in both media. During the first hours of growth both phenolic compounds activated the rate of glucose and fructose utilization and only catechin increased the malic acid consumption rate. Gallic acid and catechin were consumed from the beginning of L. hilgardii growth. All cited effects Were increased when the cells were precultivated in the presence of phenolic compounds, especially in the FT80 medium. As stimulating agents of L. hilgardii 5w growth, gallic acid and catechin could increase the risk of spoilage lactic acid bacteria in wine.
publishDate 2001
dc.date.none.fl_str_mv 2001-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/38195
Alberto, Maria Rosa; Farias, Marta Elena; Manca, Maria Cristina; Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds; American Chemical Society; Journal of Agricultural and Food Chemistry; 49; 9; 8-2001; 4359-4363
0021-8561
CONICET Digital
CONICET
url http://hdl.handle.net/11336/38195
identifier_str_mv Alberto, Maria Rosa; Farias, Marta Elena; Manca, Maria Cristina; Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds; American Chemical Society; Journal of Agricultural and Food Chemistry; 49; 9; 8-2001; 4359-4363
0021-8561
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1021/jf0101915
info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/abs/10.1021/jf0101915
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.001348

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