Growth inhibitory effect of grape phenolics against wine spoilage yeasts and acetic acid bacteria

• Published in: International journal of food microbiology 2013-02, Vol.161 (3), p.209-213
• Main Authors: Pastorkova, E., Zakova, T., Landa, P., Novakova, J., Vadlejch, J., Kokoska, L.
• Format: Article
• Language: English
• Subjects: Acetic Acid - metabolism; acetic acid bacteria; antibacterial properties; Antimicrobial activity; Bacteria - drug effects; Bacteria - growth & development; Biological and medical sciences; Fermented food industries; Flavonoids - pharmacology; Food Contamination - prevention & control; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; grapes; luteolin; Microbial Sensitivity Tests; myricetin; p-coumaric acid; Phenolic compound; Phenols - pharmacology; potassium metabisulfite; Prospective Studies; resveratrol; spoilage; Stilbene; Stilbenes - pharmacology; Sulfites - pharmacology; sulphur dioxide; Vitaceae; Vitis - chemistry; Wine - microbiology; Wine spoilage microorganism; wine yeasts; winemaking; wines; Wines and vinegars; Yeasts - drug effects; Yeasts - growth & development
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2012.12.018

This paper investigates the in vitro antimicrobial potential of 15 grape phenolic compounds of various chemical classes (phenolic acids, stilbenes and flavonoids) using the broth microdilution method against yeasts and acetic acid bacteria frequently occurring in deteriorated wine. Pterostilbene (MICs=32–128μg/mL), resveratrol (MICs=256–512μg/mL) and luteolin (MICs=256–512μg/mL) are among six active compounds that possessed the strongest inhibitory effects against all microorganisms tested. In the case of phenolic acids, myricetin, p-coumaric and ferulic acids exhibited selective antimicrobial activity (MICs=256–512μg/mL), depending upon yeasts and bacteria tested. In comparison with potassium metabisulphite, all microorganisms tested were more susceptible to the phenolics. The results revealed the antibacterial and antiyeast effects against wine spoilage microorganisms of several highly potent phenolics naturally occurring in grapes. These findings also provide arguments for further investigation of stilbenes as prospective compounds reducing the need for the use of sulphites in winemaking. ► Wine spoilage yeast and acetic acid bacteria inhibition by phenolics was described. ► Several phenolic acids, stilbenes, and flavonoids exhibited antimicrobial activity. ► First time, wine spoilage microorganism inhibition by pterostilbene was reported. ► Study identified stilbenes as compounds worthy of further investigation.