2012
DOI: 10.1590/s1517-83822012000100018
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Abstract: The influence of seven phenolic compounds, normally present in wine, on the growth and arginine deiminase system (ADI) of Lactobacillus hilgardii X1B, a wine lactic acid bacterium, was established. This system provides energy for bacterial growth and produces citrulline that reacts with ethanol forming the carcinogen ethyl carbamate (EC), found in some wines. The influence of phenolic compounds on bacterial growth was compound dependent. Growth and final pH values increased in presence of arginine. Arginine co… Show more

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Cited by 21 publications
(15 citation statements)
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“…Many phenolic compounds have antioxidant (oxygen radical scavenger) properties, which might be involved in stimulation of microbial growth (Campos et al, 2003;Alberto et al, 2012). For example, bacterial populations were found to positively correlate with concentrations of total tannins and condensed tannins in leaves (Jayanagara et al, 2011).…”
Section: Discussionmentioning
confidence: 99%
“…Many phenolic compounds have antioxidant (oxygen radical scavenger) properties, which might be involved in stimulation of microbial growth (Campos et al, 2003;Alberto et al, 2012). For example, bacterial populations were found to positively correlate with concentrations of total tannins and condensed tannins in leaves (Jayanagara et al, 2011).…”
Section: Discussionmentioning
confidence: 99%
“…Citrulline has been described as the main ethyl carbamate precursor produced by several Lactobacillus species (Mira de Orduña et al, 2000;Azevedo et al, 2002). Methods have been adopted to eliminate citrulline, for example protocatechuic acid seems to be a natural inhibitor of the synthesis of citrulline (Alberto et al, 2012). In terms of this point, we also analysed citrulline concentration during the fermentation of Chinese rice wine with the replacement of the traditional starter by S. cerevisiae ZJU.…”
Section: Comparative Analysis Of Main Precursors In Ec Formationmentioning
confidence: 99%
“…The growth of Lactobacillus hilgardii and final pH values increased in the presence of arginine (Alberto et al . ). A previous study suggested that arginine increased the growth of wine lactic acid bacteria (Tonon and Lonvaud‐Funel ).…”
Section: Introductionmentioning
confidence: 97%