Effect of phenolic acids on glucose and organic acid metabolism by lactic acid bacteria from wine

Francisco M. Campos*, Ana R. Figueiredo, Tim A. Hogg, José A. Couto

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

33 Citations (Scopus)
19 Downloads

Abstract

The influence of phenolic (p-coumaric, caffeic, ferulic, gallic and protocatechuic) acids on glucose and organic acid metabolism by two strains of wine lactic acid bacteria (Oenococcus oeni VF and Lactobacillus hilgardii 5) was investigated. Cultures were grown in modified MRS medium supplemented with different phenolic acids. Cellular growth was monitored and metabolite concentrations were determined by HPLC-RI. Despite the strong inhibitory effect of most tested phenolic acids on the growth of O. oeni VF, the malolactic activity of this strain was not considerably affected by these compounds. While less affected in its growth, the capacity of L. hilgardii 5 to degrade malic acid was clearly diminished. Except for gallic acid, the addition of phenolic acids delayed the metabolism of glucose and citric acid in both strains tested. It was also found that the presence of hydroxycinnamic acids (p-coumaric, caffeic and ferulic) increased the yield of lactic and acetic acid production from glucose by O. oeni VF and not by L. hilgardii 5. The results show that important oenological characteristics of wine lactic acid bacteria, such as the malolactic activity and the production of volatile organic acids, may be differently affected by the presence of phenolic acids, depending on the bacterial species or strain.

Original languageEnglish
Pages (from-to)409-414
Number of pages6
JournalFood Microbiology
Volume26
Issue number4
DOIs
Publication statusPublished - Jun 2009

Keywords

  • Glucose metabolism
  • Lactic acid bacteria
  • Lactobacillus hilgardii
  • Malolactic fermentation
  • Oenococcus oeni
  • Organic acid metabolism
  • Phenolic acids
  • Wine

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