Effect of phenolic acids and anthocyanins on growth, viability and malolactic activity of a lactic acid bacterium

Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification

“…Gallic acid and anthocyanins, metabolized by growing cells, have a positive effect on growth and malolactic activity, whereas tannins are inhibitory (288). Other workers have observed that growth of O. oeni is inhibited by phenolic acids, including p-coumaric, caffeic, ferulic, p-hydroxybenzoic, protocatechuic, gallic, vanillic, and syringic acids, while growth of Lactobacillus hilgardii was stimulated (31).…”

Biogenic Amines in Wine: Understanding the Headache

“…They are involved in oxidation reactions (they are strong antioxidants), and influence the flavour and colour of wine. Even though it has been known for some time that phenolic compounds may have an effect (inhibiting or stimulatory) on the growth, metabolism and malolactic activity of lactic acid bacteria (Vivas et al, 1997;Alberto et al, 2001Alberto et al, , 2007, the first study to ascertain whether phenolic compounds can affect biogenic amine production by wine lactic acid bacteria was done in 2007 by Alberto et al with specific focus on the influence of phenolic compounds on agmatine metabolism of L. hilgardii X 1 B. The formation of putrescine from agmatine does not involve amino acid decarboxylase.…”

Impact of malolactic fermentation on low molecular weight phenolic compounds

“…Spontaneous MLF commonly occurs after alcoholic fermentation when wine conditions are favourable for the growth of lactic acid bacteria, however spontaneous MLF is unpredictable, hence the importance of using commercial starters. Regarding low molecular weight phenolic compounds it is known that some phenolic acids can inhibit the growth of lactic acid bacteria [9] while others can stimulate malolactic fermentation carried out by Oenococus oeni [10][11][12]. During this process hydroxycinnamic acids and their derivatives are the main compounds modified.…”