Encontrados 14 documentos, a visualizar página 1 de 2
Cell membrane damage induced by phenolic acids on wine lactic acid bacteria
Campos, F.M.; Couto, J.A.; Figueiredo, A.R.; Tóth, I.V.; Rangel, A.O.S.S.; Hogg, T.A.The aim of this work was to investigate the effect of phenolic acids on cell membrane permeability of lactic acid bacteria from wine. Several phenolic acids were tested for their effects on the cell membrane of Oenococcus oeni and Lactobacillus hilgardii by measuring potassium and phosphate efflux, proton influx and by assessing culture viability employing a fluorescence technique based on membrane integrity. T...
The influence of pH, malic acid and glucose on the production of volatile pheno...
Silva, I. S.; Campos, F. M.; Hogg, T. A.; Couto, J. A.
Cell membrane damage induced by phenolic acids on wine lactic acid bacteria
Campos, F. M.; Couto, J. A.; Figueiredo, A. R.; Tóth, I. V.; Rangel, A. O. S. S.; Hogg, T. A.
Use of chemical probes to detect cellular targets for phenolic acids in wine la...
Araújo, A. F.; Rocha, I. G.; Campos, F. M.; Couto, J. A.; Hogg, T. A.
Influence of phenolic compounds on glucose and organic acids metabolism of wine...
Bilé, T. I.; Sá, F. S.; Campos, F. M.; Figueiredo, A. R.; Couto, J. A.; Hogg, T. A.
Fluorimetric detection of cell membrane lesions in wine lactic acid bacteria ex...
Moreira, J. M.; Reis, O. A.; Campos, F. M.; Tóth, I. V.; Figueiredo, A. R.; Couto, J. A.; Rangel, A. O. S. S.; Hogg, T. A.
Studies on the production of 4-Ethylphenol by Dekkera spp. yeasts
Coelho, A.L.; Campos, F.M .; Ferreira, A.C.; Couto, J. A.; Hogg, T. A.
Influence of phenolic acids on growth and inactivation of Oenococcus oeni and L...
Campos, F.M.; Couto, J.A.; Hogg, T.A.Aims: To determine the effect of several wine-associated, phenolic acids on the growth and viability of strains of Oenococcus oeni and Lactobacillus hilgardii. Methods and Results: Growth was monitored in ethanol-containing medium supplemented with varying concentrations of hydroxybenzoic acids (p-hydroxybenzoic, protocatechuic, gallic, vanillic and syringic acids) and hydroxycinnamic acids (p-coumaric, caffeic...
Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces
Neves, F. M.; Queiroz, J. B.; Campos, F. M.; Hogg, T. A.; Couto, J. A.
Studies on the production of 4-Ethylphenol by Dekkera spp. yeasts
Coelho, A. L.; Silva, I. S.; Campos, F. M.; Ferreira, A. C. Silva; Couto, J. A.; Hogg, T. A.
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