Wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria.

@article{Silva2011WinePC,
  title={Wine phenolic compounds influence the production of volatile phenols by wine-related lactic acid bacteria.},
  author={Isabelle S M Silva and Francisco Mora Campos and Tim A Hogg and Jos{\'e} Ant{\'o}nio Couto},
  journal={Journal of applied microbiology},
  year={2011},
  volume={111 2},
  pages={
          360-70
        }
}
AIMS To evaluate the effect of wine phenolic compounds on the production of volatile phenols (4-vinylphenol [4VP] and 4-ethylphenol [4EP]) from the metabolism of p-coumaric acid by lactic acid bacteria (LAB). METHODS AND RESULTS Lactobacillus plantarum, Lactobacillus collinoides and Pediococcus pentosaceus were grown in MRS medium supplemented with p-coumaric acid, in the presence of different phenolic compounds: nonflavonoids (hydroxycinnamic and benzoic acids) and flavonoids (flavonols and… CONTINUE READING
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