Antimicrobial properties of phenolic compounds from berries

@article{PuupponenPimi2001AntimicrobialPO,
  title={Antimicrobial properties of phenolic compounds from berries},
  author={Riitta Puupponen-Pimi{\"a} and Liisa J. Nohynek and Claudia Meier and Marja P. K{\"a}hk{\"o}nen and Marina I. Heinonen and Anu I Hopia and Kirsi-Maja Oksman-Caldentey},
  journal={Journal of Applied Microbiology},
  year={2001},
  volume={90}
}
Aims: To investigate the antimicrobial properties of phenolic compounds present in Finnish berries against probiotic bacteria and other intestinal bacteria, including pathogenic species. 
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References

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TLDR
Several probiotic strains are used by the food and dairy industry and have some common documented properties, but each strain has to be studied at its own merit.
Effect of phenolic acids and anthocyanins on growth, viability and malolactic activity of a lactic acid bacterium☆
TLDR
Gallic acid and free anthocyanins activated cell growth and the rate of malic acid degradation, while vanillic acid showed a slight inhibiting effect, while protocatechuic acid had no effect.
Antimicrobial properties of tannins
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To the Editor: The consumption of cranberry juice has been recommended for the prevention of urinary tract infections, and a 1994 clinical study1 provides scientific validation of this claim. The e...
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TLDR
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