Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii

Aims: To determine the effect of several wine-associated, phenolic acids on the growth and viability of strains of Oenococcus oeni and Lactobacillus hilgardii. Methods and Results: Growth was monitored in ethanol-containing medium supplemented with varying concentrations of hydroxybenzoic acids (p-h...

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Bibliographic Details
Main Author: Campos, F.M. (author)
Other Authors: Couto, J.A. (author), Hogg, Tim (author)
Format: article
Language:eng
Published: 2011
Subjects:
Inactivation
Lactic acid bacteria
Lactobacillus hilgardii
Oenococcus oeni
Phenolic acids
Wine
Online Access:http://hdl.handle.net/10400.14/6846
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/6846

Internet

http://hdl.handle.net/10400.14/6846

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