Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus
Objectives: 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. Results: The phenolic...
| Autores principales: | , , , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2017
|
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/1643 https://link.springer.com/article/10.1007/s10529-015-1933-y https://doi.org/10.1007/s10529-015-1933-y |
| _version_ | 1855482917280546816 |
|---|---|
| author | Stivala, Maria Gilda Villeco, Margarita Beatriz Fanzone, Martín Leandro Jofre, Viviana Patricia Aredes Fernandez, Pedro Adrian |
| author_browse | Aredes Fernandez, Pedro Adrian Fanzone, Martín Leandro Jofre, Viviana Patricia Stivala, Maria Gilda Villeco, Margarita Beatriz |
| author_facet | Stivala, Maria Gilda Villeco, Margarita Beatriz Fanzone, Martín Leandro Jofre, Viviana Patricia Aredes Fernandez, Pedro Adrian |
| author_sort | Stivala, Maria Gilda |
| collection | INTA Digital |
| description | Objectives: 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. Results: 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. Conclusion: 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. |
| format | Artículo |
| id | INTA1643 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | INTA16432019-03-21T18:26:09Z Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus Stivala, Maria Gilda Villeco, Margarita Beatriz Fanzone, Martín Leandro Jofre, Viviana Patricia Aredes Fernandez, Pedro Adrian Vinos Pediococcus Pentosaceus Contenido Fenólico Antimicrobianos Polisacáridos Wines Phenolic Content Antimicrobials Polysaccharides Objectives: 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. Results: 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. Conclusion: 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. EEA Mendoza Fil: Stivala, Maria Gilda. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina Fil: Villeco, Margarita Beatriz. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina Fil: Fanzone, Martín Leandro. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Jofre, Viviana Patricia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Laboratorio de Aromas y Sustancias Naturales; Argentina Fil: Aredes Fernandez, Pedro Adrián. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina 2017-11-01T13:14:46Z 2017-11-01T13:14:46Z 2015-12 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/1643 https://link.springer.com/article/10.1007/s10529-015-1933-y 0141-5492 (Print) 1573-6776 (Online) https://doi.org/10.1007/s10529-015-1933-y eng info:eu-repo/semantics/restrictedAccess application/pdf Argentina (nation) Biotechnology letters 37 (12) : 2435–2444. (December 2015) |
| spellingShingle | Vinos Pediococcus Pentosaceus Contenido Fenólico Antimicrobianos Polisacáridos Wines Phenolic Content Antimicrobials Polysaccharides Stivala, Maria Gilda Villeco, Margarita Beatriz Fanzone, Martín Leandro Jofre, Viviana Patricia Aredes Fernandez, Pedro Adrian Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus |
| title | Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus |
| title_full | Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus |
| title_fullStr | Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus |
| title_full_unstemmed | Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus |
| title_short | Characterization of the phenolic fraction from Argentine wine and its effect on viability and polysaccharide production of Pediococcus pentosaceus |
| title_sort | characterization of the phenolic fraction from argentine wine and its effect on viability and polysaccharide production of pediococcus pentosaceus |
| topic | Vinos Pediococcus Pentosaceus Contenido Fenólico Antimicrobianos Polisacáridos Wines Phenolic Content Antimicrobials Polysaccharides |
| url | http://hdl.handle.net/20.500.12123/1643 https://link.springer.com/article/10.1007/s10529-015-1933-y https://doi.org/10.1007/s10529-015-1933-y |
| work_keys_str_mv | AT stivalamariagilda characterizationofthephenolicfractionfromargentinewineanditseffectonviabilityandpolysaccharideproductionofpediococcuspentosaceus AT villecomargaritabeatriz characterizationofthephenolicfractionfromargentinewineanditseffectonviabilityandpolysaccharideproductionofpediococcuspentosaceus AT fanzonemartinleandro characterizationofthephenolicfractionfromargentinewineanditseffectonviabilityandpolysaccharideproductionofpediococcuspentosaceus AT jofrevivianapatricia characterizationofthephenolicfractionfromargentinewineanditseffectonviabilityandpolysaccharideproductionofpediococcuspentosaceus AT aredesfernandezpedroadrian characterizationofthephenolicfractionfromargentinewineanditseffectonviabilityandpolysaccharideproductionofpediococcuspentosaceus |