After 6 days of Lactobacillus hilgardii 5w incubation at 4°C, the viable cell counts diminish 31.9, 45.6, and 89.0% when suspended in control wine (2,600 mg/liter gallic acid equivalents [GAE]), three-fold concentrated wine (6,150 mg/liter GAE), and six-fold concentrated wine (13,000 mg/liter GAE), respectively. At 20°C in the same conditions, the cell viabilities decrease 74.2, 80.5, and 100.0%, respectively. In decolorized wines, which result in tannin losses, the viable cell counts increase. There is a relationship between L. hilgardii 5w tannin binding and its viability loss.
Effect of Wine Phenolic Compounds on Lactobacillus hilgardii 5w Viability
- Views Icon Views
- PDF LinkPDF
- Share Icon Share
- Search Site
MARÍA R. ALBERTO, MARTA E. FARÍAS, MARÍA C. MANCA de NADRA; Effect of Wine Phenolic Compounds on Lactobacillus hilgardii 5w Viability. J Food Prot 1 January 2002; 65 (1): 211–213. doi: https://doi.org/10.4315/0362-028X-65.1.211
Download citation file: