Influence of wine phenolic compounds on viability and exopolysaccharide production by Pediococcus pentosaceus

Autores
Stivala, Maria Gilda; Ledesma, Silvana Cecilia; Rubio, María Cristina; Fanzone, Martín Leandro; Jofre, Viviana Patricia; Aredes Fernández, Pedro Adrián
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Low molecular weight phenolic fractions of Cabernet Sauvignon (LMF-C) and Malbec (LMF-M) wines from Colalao del Valle, Tucuman, Argentina, were isolated and chemically characterized. The effect of these phenolic fractions on viability and exopolysaccharide production of Pediococcus pentosaceus E2p, a wine spoilage bacterium, was examined in synthetic wine-like medium (SWM). The concentration of phenolic acids detected in LMF-C was 47.28% higher than that determined in LMF-M. The presence of LMF-C and LMF-M at concentration four times higher than detected in wine, produce a decrease in viable cells from the inoculum of 3.01 and 3.65 Log cfu mL-1, respectively and sometimes a significantly decrease in exopolysaccharide release was detected for both fractions. Considering the current trend in the search of potential and effective antimicrobial agents for total or partial replacement of sulfites in the winemaking process, these results could be of great interest, even thought that phenolic compounds can also add extra value to the final product, considering their recognized beneficial properties on human health.
Fil: Stivala, Maria Gilda. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
Fil: Ledesma, Silvana Cecilia. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
Fil: Rubio, María Cristina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina
Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Aredes Fernández, Pedro Adrián. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - Tucumán. Unidad Ejecutora Lillo; Argentina
Materia
Lactic Acid Bacteria
Pediococcus Pentosaceus
Phenolic Compounds
Wine
Exopolysaccharides.
Wine
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:11336/83328
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/83328
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of wine phenolic compounds on viability and exopolysaccharide production by Pediococcus pentosaceusStivala, Maria GildaLedesma, Silvana CeciliaRubio, María CristinaFanzone, Martín LeandroJofre, Viviana PatriciaAredes Fernández, Pedro AdriánLactic Acid BacteriaPediococcus PentosaceusPhenolic CompoundsWineExopolysaccharides.Winehttps://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4https://purl.org/becyt/ford/4.4https://purl.org/becyt/ford/4Low molecular weight phenolic fractions of Cabernet Sauvignon (LMF-C) and Malbec (LMF-M) wines from Colalao del Valle, Tucuman, Argentina, were isolated and chemically characterized. The effect of these phenolic fractions on viability and exopolysaccharide production of Pediococcus pentosaceus E2p, a wine spoilage bacterium, was examined in synthetic wine-like medium (SWM). The concentration of phenolic acids detected in LMF-C was 47.28% higher than that determined in LMF-M. The presence of LMF-C and LMF-M at concentration four times higher than detected in wine, produce a decrease in viable cells from the inoculum of 3.01 and 3.65 Log cfu mL-1, respectively and sometimes a significantly decrease in exopolysaccharide release was detected for both fractions. Considering the current trend in the search of potential and effective antimicrobial agents for total or partial replacement of sulfites in the winemaking process, these results could be of great interest, even thought that phenolic compounds can also add extra value to the final product, considering their recognized beneficial properties on human health.Fil: Stivala, Maria Gilda. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; ArgentinaFil: Ledesma, Silvana Cecilia. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; ArgentinaFil: Rubio, María Cristina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; ArgentinaFil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; ArgentinaFil: Aredes Fernández, Pedro Adrián. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - Tucumán. Unidad Ejecutora Lillo; ArgentinaRoutledge2018-04info: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/11336/83328Stivala, Maria Gilda; Ledesma, Silvana Cecilia; Rubio, María Cristina; Fanzone, Martín Leandro; Jofre, Viviana Patricia; et al.; Influence of wine phenolic compounds on viability and exopolysaccharide production by Pediococcus pentosaceus ; Routledge; Journal of Wine Research; 29; 2; 4-2018; 143-1500957-1264CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/09571264.2018.1465901info:eu-repo/semantics/altIdentifier/doi/10.1080/09571264.2018.1465901info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:22:17Zoai:ri.conicet.gov.ar:11336/83328instacron: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:34982025-10-15 14:22:17.999CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of wine phenolic compounds on viability and exopolysaccharide production by Pediococcus pentosaceus
title Influence of wine phenolic compounds on viability and exopolysaccharide production by Pediococcus pentosaceus
spellingShingle Influence of wine phenolic compounds on viability and exopolysaccharide production by Pediococcus pentosaceus
Stivala, Maria Gilda
Lactic Acid Bacteria
Pediococcus Pentosaceus
Phenolic Compounds
Wine
Exopolysaccharides.
Wine
title_short Influence of wine phenolic compounds on viability and exopolysaccharide production by Pediococcus pentosaceus
title_full Influence of wine phenolic compounds on viability and exopolysaccharide production by Pediococcus pentosaceus
title_fullStr Influence of wine phenolic compounds on viability and exopolysaccharide production by Pediococcus pentosaceus
title_full_unstemmed Influence of wine phenolic compounds on viability and exopolysaccharide production by Pediococcus pentosaceus
title_sort Influence of wine phenolic compounds on viability and exopolysaccharide production by Pediococcus pentosaceus
dc.creator.none.fl_str_mv Stivala, Maria Gilda
Ledesma, Silvana Cecilia
Rubio, María Cristina
Fanzone, Martín Leandro
Jofre, Viviana Patricia
Aredes Fernández, Pedro Adrián
author Stivala, Maria Gilda
author_facet Stivala, Maria Gilda
Ledesma, Silvana Cecilia
Rubio, María Cristina
Fanzone, Martín Leandro
Jofre, Viviana Patricia
Aredes Fernández, Pedro Adrián
author_role author
author2 Ledesma, Silvana Cecilia
Rubio, María Cristina
Fanzone, Martín Leandro
Jofre, Viviana Patricia
Aredes Fernández, Pedro Adrián
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Lactic Acid Bacteria
Pediococcus Pentosaceus
Phenolic Compounds
Wine
Exopolysaccharides.
Wine
topic Lactic Acid Bacteria
Pediococcus Pentosaceus
Phenolic Compounds
Wine
Exopolysaccharides.
Wine
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
https://purl.org/becyt/ford/4.4
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv Low molecular weight phenolic fractions of Cabernet Sauvignon (LMF-C) and Malbec (LMF-M) wines from Colalao del Valle, Tucuman, Argentina, were isolated and chemically characterized. The effect of these phenolic fractions on viability and exopolysaccharide production of Pediococcus pentosaceus E2p, a wine spoilage bacterium, was examined in synthetic wine-like medium (SWM). The concentration of phenolic acids detected in LMF-C was 47.28% higher than that determined in LMF-M. The presence of LMF-C and LMF-M at concentration four times higher than detected in wine, produce a decrease in viable cells from the inoculum of 3.01 and 3.65 Log cfu mL-1, respectively and sometimes a significantly decrease in exopolysaccharide release was detected for both fractions. Considering the current trend in the search of potential and effective antimicrobial agents for total or partial replacement of sulfites in the winemaking process, these results could be of great interest, even thought that phenolic compounds can also add extra value to the final product, considering their recognized beneficial properties on human health.
Fil: Stivala, Maria Gilda. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
Fil: Ledesma, Silvana Cecilia. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán; Argentina
Fil: Rubio, María Cristina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina
Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina
Fil: Aredes Fernández, Pedro Adrián. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - Tucumán. Unidad Ejecutora Lillo; Argentina
description Low molecular weight phenolic fractions of Cabernet Sauvignon (LMF-C) and Malbec (LMF-M) wines from Colalao del Valle, Tucuman, Argentina, were isolated and chemically characterized. The effect of these phenolic fractions on viability and exopolysaccharide production of Pediococcus pentosaceus E2p, a wine spoilage bacterium, was examined in synthetic wine-like medium (SWM). The concentration of phenolic acids detected in LMF-C was 47.28% higher than that determined in LMF-M. The presence of LMF-C and LMF-M at concentration four times higher than detected in wine, produce a decrease in viable cells from the inoculum of 3.01 and 3.65 Log cfu mL-1, respectively and sometimes a significantly decrease in exopolysaccharide release was detected for both fractions. Considering the current trend in the search of potential and effective antimicrobial agents for total or partial replacement of sulfites in the winemaking process, these results could be of great interest, even thought that phenolic compounds can also add extra value to the final product, considering their recognized beneficial properties on human health.
publishDate 2018
dc.date.none.fl_str_mv 2018-04
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/11336/83328
Stivala, Maria Gilda; Ledesma, Silvana Cecilia; Rubio, María Cristina; Fanzone, Martín Leandro; Jofre, Viviana Patricia; et al.; Influence of wine phenolic compounds on viability and exopolysaccharide production by Pediococcus pentosaceus ; Routledge; Journal of Wine Research; 29; 2; 4-2018; 143-150
0957-1264
CONICET Digital
CONICET
url http://hdl.handle.net/11336/83328
identifier_str_mv Stivala, Maria Gilda; Ledesma, Silvana Cecilia; Rubio, María Cristina; Fanzone, Martín Leandro; Jofre, Viviana Patricia; et al.; Influence of wine phenolic compounds on viability and exopolysaccharide production by Pediococcus pentosaceus ; Routledge; Journal of Wine Research; 29; 2; 4-2018; 143-150
0957-1264
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.tandfonline.com/doi/full/10.1080/09571264.2018.1465901
info:eu-repo/semantics/altIdentifier/doi/10.1080/09571264.2018.1465901
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 Routledge
publisher.none.fl_str_mv Routledge
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 13.22299

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