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

João Fernandes, Francisco Gomes, José António Couto*, Tim Hogg

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

22 Citations (Scopus)

Abstract

A model stomach, containing a food matrix and a synthetic gastric fluid, was used to study the bactericidal effect 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 influence of ethanol and organic acids, wine constituents with known antimicrobial properties, was investigated. Ethanol exhibited a higher bactericidal effect than the mixture of the main wine organic acids. When testing the organic acids separately, malic and lactic acids were found to have the strongest effect. The combination of ethanol with the organic acids acted synergistically but to a lesser extent than wine itself. The results suggest that the ingestion of wine during a meal may diminish the quantity of Listeria persisting further in the alimentary tract.

Original languageEnglish
Pages (from-to)1477-1483
Number of pages7
JournalFood Control
Volume18
Issue number12
DOIs
Publication statusPublished - Dec 2007

Keywords

  • Cell inactivation
  • Listeria
  • Wine

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