Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds.

@article{Alberto2001EffectOG,
  title={Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds.},
  author={Mar{\'i}a Rosa Alberto and Marta E. Far{\'i}as and Mar{\'i}a Cristina Manca de Nadra},
  journal={Journal of agricultural and food chemistry},
  year={2001},
  volume={49 9},
  pages={4359-63}
}
The effects of different concentrations of (+)-catechin and gallic acid on the growth and metabolism of Lactobacillus hilgardii in different media were evaluated. These phenolic compounds at concentrations normally present in wine not only stimulated the growth rate but also resulted in greater cell densities during the stationary phase of growth in both media. During the first hours of growth both phenolic compounds activated the rate of glucose and fructose utilization and only catechin… CONTINUE READING

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