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The antimicrobial effect of pulsed electric fields (pef) against brettanomyces/...

Factors influencing the production of volatile phenols by wine lactic acid bact...

This work aimed to evaluate the effect of certain factors on the production of volatile phenols from the metabolism of p-coumaric acid by lactic acid bacteria (LAB) (Lactobacillus plantarum, L. collinoides and Pediococcus pentosaceus). The studied factors were: pH, L-malic acid concentration, glucose and fructose concentrations and aerobic/anaerobic conditions. It was found that, in the pH range of 3.5 to 4.5, ...

Activity of wine against campylobacter jejuni

This study focuses on the activity of wine against the important food-borne pathogen Campylobacter jejuni. The kinetics of inactivation of two strains of C. jejuni (one food-borne and one clinical) were characterised in various scenarios of exposure to wine and wine components. Undiluted wine was found to rapidly inactivate C. jejuni (>6D inactivation within 30 s); further inactivation data were obtained from e...

Effect of phenolic aldehydes and flavonoids on growth and inactivation of Oenoc...

The aim of this work was to investigate the effect of wine phenolic aldehydes, flavonoids and tannins on growth and viability of strains of Oenococcus oeni and Lactobacillus hilgardii. Cultures were grown in ethanol-containing MRS/TJ medium supplemented with different concentrations of phenolic aldehydes or flavonoids and monitored spectrophotometrically. The effect of tannins was evaluated by monitoring the pr...

The concentration of glucose and fructose influences the production of volatile...

The antimicrobial effect of wine on Listeria innocua in a model stomach system

A model stomach, containing a food matrix and a synthetic gastric Xuid, was used to study the bactericidal eVect of ingested wine on Listeria innocua. Volumes of wine equivalent to the ingestion of one glass and half a bottle, led, over a period of less than 2 h, to a reduction of 3 and 4 logarithmic cycles of the initial population respectively. The inXuence of ethanol and organic acids, wine constituents with...

Thermal inactivation of the wine spoilage yeasts dekkera/brettanomyces

The heat resistance of three strains of Dekkera/Brettanomyces (Dekkera anomala PYCC 5153, Dekkera bruxellensis PYCC 4801 and Dekkera/Brettanomyces 093) was evaluated at different temperatures between 32.5 and 55ºC. Thermal inactivation tests were performed in tartrate buffer solution (pH 4.0) and in wines. In the studies employing buffer as the heating menstruum, measurable thermal inactivation began only at te...

Effect of phenolic acids on glucose and malic acid metabolism of Lactobacillus ...

Influence of phenolic acids on growth and inactivation of wine lactic acid bact...

Influence of phenolic acids on growth and inactivation of some wine lactic acid...