Putrescine production from agmatine by Lactobacillus hilgardii:: Effect of phenolic compounds

被引：54
作者：
Alberto, Maria R.
Arena, Mario E.
de Nadra, Maria C. Manca
机构：
[1] UNT, Fac Bioquim Quim & Farm, RA-4000 San Miguel De Tucuman, Argentina
[2] CERELA, RA-4000 San Miguel De Tucuman, Argentina
[3] Consejo Nacl Invest Cient & Tecn, Res Ctr, RA-1033 Buenos Aires, DF, Argentina
来源：
FOOD CONTROL | 2007年 / 18卷 / 08期
关键词：
biogenic amines; phenolic compounds; Lactobacillus hilgardii;
D O I：
10.1016/j.foodcont.2006.05.006
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The influence of phenolic compounds on the growth of Lactobacillus hilgardii X1B and putrescine formation was assayed at concentrations normally present in wine. Agmatine degradation increased growth and survival of the microorganism and the alkalinity of the media. Bacterial growth was stimulated by phenolic compounds, except for gallic acid and quercetin. Putrescine formation from agmatine diminished in the presence of protocatechuic, vanillic and caffeic acids, and the flavonoids catechin and rutin. The concentration of phenolic compounds decreased after five days of incubation of L hilgardii X1B, except for gallic acid and quercetin. The results indicate that phenolic compounds, besides their already known beneficial properties to human health, seem to be a natural way of diminishing putrescine formation. (c) 2006 Elsevier Ltd. All rights reserved.
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收藏
页码：898 / 903
页数：6
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