Influence of phenolic compounds on the physiology of OEnococcus oeni from wine

Abstract

This study shows that the growth of Oenococcus oeni CECT 4100 in a synthetic medium is affected by phenolic compounds in different ways, depending on their type and concentration. Generally they have no effects at low concentrations, but hydroxycinnamic acids are inhibitory at high concentrations. Malolactic fermentation was stimulated in the presence of catechin and quercetin, but increasingly delayed with increasing amounts of p-coumaric acid. Gallic acid appeared to delay or inhibit the formation of acetic acid from citric acid. This could lead to a better control of malolactic fermentation and suppress the increase in volatile acidity, which is undesirable in the wine-making process.

Saccharomyces cerevisiae, Non-Saccharomyces Yeasts and Lactic Acid Bacteria in Sequential Fermentations: Effect on Phenolics and Sensory Attributes of South African Syrah Wines

“…Phenolic compounds, in turn, can affect the growth and metabolism of LAB (Alberto et al, 2007) and also the occurrence and progression of MLF (Vivas et al, 1997a). Phenolic acids inhibit the growth of LAB (Reguant et al, 2000;Knoll et al, 2008), while flavan-3-ols and flavonols can stimulate the growth of specifically Oenococcus oeni (Vivas et al, 1997a;Rozès et al, 2003).…”

Antibacterial Activity of <i>Ulva fasciata</i> against Multidrug Resistant Bacterial Strains

“…Phenolic compounds may affect growth and metabolism of bacteria. They could have an activating or inhibiting effect on microbial growth according to their constitution and concentration (Reguant et al, 2000). Tannins are well known to possess general antimicrobial properties reported by Scalbert, (1991).…”

Antibacterial activity of selected marine macro algae against vancomycin

“…Phenolic compounds may affect growth and metabolism of bacteria. They could have an activating or inhibiting effect on microbial growth according to their constitution and concentration [22] . Zapata and McMillan reported that the phenolic compounds present in seagrasses could also enhance the antimicrobial activity [23] .…”