Effect of Gallic Acid and Catechin on Lactobacillus hilgardii 5w Growth and Metabolism of Organic Compounds
Open accessAbstract
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 increased the malic acid consumption rate. Gallic acid and catechin were consumed from the beginning of L. hilgardii growth. All cited effects were increased when the cells were precultivated in the presence of phenolic compounds, especially in the FT80 medium. As stimulating agents of L. hilgardii 5w growth, gallic acid and catechin could increase the risk of spoilage lactic acid bacteria in wine.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Catechin and gallic acid, which were metabolised by Lactobacillus hilgardii strain 5w, stimulated growth.
“On the other hand, catechin and gallic acid, which were metabolised by Lactobacillus hilgardii strain 5w, stimulated growth (Alberto et al. 2001(Alberto et al. , 2004)).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Alberto et al. 2001
Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852 · see citing works
A medium for the cultivation of lactobacilli
De MAN, J. C., ROGOSA, M., & SHARPE, M. E. (1960) · Journal of Applied Bacteriology · doi:10.1111/j.1365-2672.1960.tb00188.x · Cited by 5,311 · see citing works
Antimicrobial properties of tannins
Scalbert, A. (1991) · Phytochemistry · doi:10.1016/0031-9422(91)83426-l · Cited by 2,321 · see citing works
Frankel, E. N., Waterhouse, A. L., & Teissèdre, P. (1995) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00052a008 · Cited by 873 · see citing works
Methods for Analysis of Musts and Wines
Dyer, R. H. (1981) · Journal of AOAC INTERNATIONAL · doi:10.1093/jaoac/64.3.776d · Cited by 596 · see citing works
Natural antioxidants in grapes and wines
Kanner, J., Frankel, E. N., Granit, R., German, B. J., & Kinsella, J. (1994) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00037a010 · Cited by 495 · see citing works
Barthelmebs, L., Diviès, C., & Cavin, J. (2000) · Applied and Environmental Microbiology · doi:10.1128/aem.66.8.3368-3375.2000 · Cited by 165 · see citing works
Influence of phenolic compounds on the physiology of OEnococcus oeni from wine
Reguant, C., Bordons, A., Arola, L., & Rozés, N. (2000) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2000.01075.x · Cited by 139 · see citing works
Ability of Wine Lactic Acid Bacteria to Metabolize Phenol Carboxylic Acids
Cavin, J. F., Andioc, V., Etievant, P. X., & Divies, C. (1993) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1993.44.1.76 · Cited by 137 · see citing works
Vivas, N., Lonvaud‐Funel, A., & Glories, Y. (1997) · Food Microbiology · doi:10.1006/fmic.1996.0086 · Cited by 132 · see citing works
Metabolism of gallate and phloroglucinol in Eubacterium oxidoreducens via 3-hydroxy-5-oxohexanoate
Krumholz, L. R., Crawford, R. L., Hemling, M. E., & Bryant, M. P. (1987) · Journal of Bacteriology · doi:10.1128/jb.169.5.1886-1890.1987 · Cited by 110 · see citing works
Zoeckelin, B. (1990) · Cited by 103 · see citing works
The effect of hydroxycinnamic acids on the growth of wine‐spoilage lactic acid bacteria
Stead, D. (1993) · Journal of Applied Bacteriology · doi:10.1111/j.1365-2672.1993.tb02758.x · Cited by 77 · see citing works
2-pyrone-4,6-dicarboxylic acid, a catabolite of gallic acids in Pseudomonas species
Kersten, P. J., Dagley, S., Whittaker, J. W., Arciero, D. M., & Lipscomb, J. D. (1982) · Journal of Bacteriology · doi:10.1128/jb.152.3.1154-1162.1982 · Cited by 75 · see citing works
Barthelmebs, L., Diviès, C., & Cavin, J. (2001) · Le Lait · doi:10.1051/lait:2001120 · Cited by 39 · see citing works
Stead, D. (1994) · Letters in Applied Microbiology · doi:10.1111/j.1472-765x.1994.tb00819.x · Cited by 24 · see citing works
Rodriguez, A. V., & de Nadra, M. C. M. (1995) · FEMS Microbiology Letters · doi:10.1016/0378-1097(95)00083-h · Cited by 20 · see citing works
Rodriguez, A. V., & de Nadra, M. C. M. (1995) · Current Microbiology · doi:10.1007/bf00294519 · Cited by 15 · see citing works
Histidine decarboxylase production by Lactobacillus hilgardii: Effect of organic acids
Far�as, M. E., de Nadra, M. C. M., Roll�n, G. C., & de Saad, A. M. S. (1995) · Current Microbiology · doi:10.1007/bf00294627 · Cited by 11 · see citing works
Self-citation
Flagged first, then by citations
Cited by
Sorted by citations
Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
Food phenolics and lactic acid bacteria
Rodrı́guez, H., Curiel, J. A., Landete, J. M., Rivas, B. D. L., de Felipe, F. L., Gómez‐Cordovés, C., Mancheño, J. M., & Múñoz, R. (2009) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2009.03.025 · Cited by 691 · see citing works
Antibacterial effect of phenolic compounds from different wines
Vaquero, M. J. R., Alberto, M. R., & de Nadra, M. C. M. (2005) · Food Control · doi:10.1016/j.foodcont.2005.08.010 · Cited by 456 · see citing works
Self-citationCyclodextrins as encapsulation agents for plant bioactive compounds
Pinho, E., Grootveld, M. C., Soares, G. M. B., & Henriques, M. (2013) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2013.08.078 · Cited by 425 · see citing works
Applications of Wine Pomace in the Food Industry: Approaches and Functions
García‐Lomillo, J., & José, M. (2016) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12238 · Cited by 407 · see citing works
Vandeputte, O. M., Kiendrébeogo, M., Rajaonson, S., Diallo, B., Mol, A., Jaziri, M. E., & Baucher, M. (2009) · Applied and Environmental Microbiology · doi:10.1128/aem.01059-09 · Cited by 328 · see citing works
Malolactic fermentation in wine - beyond deacidification
Liu, S. (2002) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2002.01589.x · Cited by 312 · see citing works
Bioactive berry compounds?novel tools against human pathogens
Puupponen‐Pimiä, R., Nohynek, L. J., Alakomi, H., & Oksman‐Caldentey, K. (2004) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-004-1817-x · Cited by 301 · see citing works
Cell membrane damage induced by phenolic acids on wine lactic acid bacteria
Campos, F. M., Couto, J. A., Figueiredo, A. R., Tóth, I. V., Rangel, A. O. S. S., & Hogg, T. A. (2009) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2009.07.031 · Cited by 288 · see citing works
Dietary Polyphenols and Human Gut Microbiota: a Review
Hervert-Hernández, D., & Goñi, I. (2010) · Food Reviews International · doi:10.1080/87559129.2010.535233 · Cited by 257 · see citing works
Journal of Pharmaceutical and Biomedical Sciences
(2016) · Journal of Pharmaceutical and Biomedical Sciences · doi:10.20936/jpbms · Cited by 193 · see citing works
Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth
Hervert-Hernández, D., Pintado, C., Rotger, R., & Goñi, I. (2009) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2009.09.016 · Cited by 179 · see citing works
Solubility of Gallic Acid in Methanol, Ethanol, Water, and Ethyl Acetate
Daneshfar, A., Ghaziaskar, H. S., & Homayoun, N. (2008) · Journal of Chemical & Engineering Data · doi:10.1021/je700633w · Cited by 166 · see citing works
Potential of phenolic compounds for controlling lactic acid bacteria growth in wine
García‐Ruiz, A., Bartolomé, B., Martínez-Rodríguez, A. J., Pueyo, E., Martín-Álvarez, P. J., & Moreno-Arribas, M. V. (2007) · Food Control · doi:10.1016/j.foodcont.2007.08.018 · Cited by 152 · see citing works
Moubayed, N. M. S., Al Houri, H. J., Al Khulaifi, M. M., & Al Farraj, D. A. (2017) · Saudi Journal of Biological Sciences · doi:10.1016/j.sjbs.2016.05.018 · Cited by 145 · see citing works
Alternative Methods to SO 2 for Microbiological Stabilization of Wine
Lisanti, M. T., Blaiotta, G., Nioi, C., & Luigi Moio, B. (2019) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12422 · Cited by 138 · see citing works
Biogenic amines in wine: Understanding the headache
Smit, A. Y., du Toit, W. J., & du Toit, M. (2008) · South African Journal of Enology and Viticulture · doi:10.21548/29-2-1444 · Cited by 126 · see citing works
Antimicrobial effect of polyphenols from apple skins on human bacterial pathogens
Alberto, M. R., Canavosio, M. A. R., & de Nadra, M. C. M. (2006) · Electronic Journal of Biotechnology · doi:10.2225/vol9-issue3-fulltext-1 · Cited by 116 · see citing works
Self-citationZerdani, I., Abouda, Z., Kalalou, I., Faïd, M., & Ahami, M. (2011) · Research Journal of Microbiology · doi:10.3923/jm.2011.376.384 · Cited by 114 · see citing works
García‐Lomillo, J., González-SanJosé, M. L., Pino‐García, R. D., Rivero-Perez, M. D., & Múñiz, P. (2014) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf5042678 · Cited by 113 · see citing works
Drinking yoghurts with berry polyphenols added before and after fermentation
Sun‐Waterhouse, D., Zhou, J., & Wadhwa, S. S. (2013) · Food Control · doi:10.1016/j.foodcont.2013.01.011 · Cited by 108 · see citing works
Caponio, G. R., Noviello, M., Calabrese, F. M., Gambacorta, G., Giannelli, G., & Angelis, M. D. (2022) · Antioxidants · doi:10.3390/antiox11030567 · Cited by 102 · see citing works
Iorizzo, M., Testa, B., Lombardi, S. J., García‐Ruiz, A., Muñoz‐González, C., Bartolomé, B., & Moreno-Arribas, M. V. (2016) · LWT · doi:10.1016/j.lwt.2016.06.062 · Cited by 101 · see citing works
Influence of phenolic compounds from wines on the growth of Listeria monocytogenes
Vaquero, M. J. R., Alberto, M. R., & de Nadra, M. C. M. (2006) · Food Control · doi:10.1016/j.foodcont.2006.02.005 · Cited by 100 · see citing works
Self-citationFifen, J. J., Nsangou, M., Dhaouadi, Z., Motapon, O., & Jaidane, N.-E. (2011) · Computational and Theoretical Chemistry · doi:10.1016/j.comptc.2011.03.006 · Cited by 98 · see citing works
Wine Features Related to Safety and Consumer Health: An Integrated Perspective
Pozo‐Bayón, M. Á., Monagas, M., Bartolomé, B., & Moreno-Arribas, M. V. (2011) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2010.489398 · Cited by 98 · see citing works
In vitro and in vivo evaluation of the prebiotic activity of water-soluble blueberry extracts
Molan, A. L., Lila, M. A., Mawson, A. J., & De, S. (2009) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-009-0011-9 · Cited by 98 · see citing works
Investigation of Gallic Acid Induced Anticancer Effect in Human Breast Carcinoma MCF‐7 Cells
Wang, K., Zhu, X., Zhang, K., Zhu, L., & Zhou, F. (2014) · Journal of Biochemical and Molecular Toxicology · doi:10.1002/jbt.21575 · Cited by 93 · see citing works
Impact of plant derivatives on the growth of foodborne pathogens and the functionality of probiotics
Gyawali, R., & Ibrahim, S. A. (2012) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-012-4117-x · Cited by 90 · see citing works
Zerrifi, S. E. A., Khalloufi, F. E., Oudra, B., & Vasconcelos, V. M. (2018) · Marine Drugs · doi:10.3390/md16020055 · Cited by 89 · see citing works
Biodegradation of natural phenolic compounds as single and mixed substrates by Fusarium flocciferum
Mendonça, E., Martins, A., & Anselmo, A. M. (2004) · Electronic Journal of Biotechnology · doi:10.2225/vol7-issue1-fulltext-3 · Cited by 84 · see citing works
Figueiredo, A. R., Campos, F. M., de Freitas, V. A. P., Hogg, T. A., & Couto, J. A. (2007) · Food Microbiology · doi:10.1016/j.fm.2007.07.004 · Cited by 80 · see citing works
da Silva, D. F., Tenório, N., Gomes, R. G., Pozza, M. S. D. S., Britten, M., & Matumoto‐Pintro, P. T. (2017) · Journal of Food Science and Technology · doi:10.1007/s13197-017-2592-x · Cited by 78 · see citing works
Ianni, A., & Martino, G. (2020) · Foods · doi:10.3390/foods9020168 · Cited by 77 · see citing works
Metabolism of Gallic Acid and Catechin by <i>Lactobacillus hilgardii</i> from Wine
Alberto, M. R., Gómez-Cordovés, C., & Manca de Nadra, M. C. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf049239f · Cited by 77 · see citing works
Self-citationPutrescine production from agmatine by Lactobacillus hilgardii: Effect of phenolic compounds
Alberto, M. R., Arena, M. E., & de Nadra, M. C. M. (2006) · Food Control · doi:10.1016/j.foodcont.2006.05.006 · Cited by 72 · see citing works
Self-citationChan, C.-L., Gan, R., Shah, N. P., & Corke, H. (2018) · Food Bioscience · doi:10.1016/j.fbio.2018.10.016 · Cited by 72 · see citing works
Sun‐Waterhouse, D., Zhou, J., & Wadhwa, S. S. (2011) · Food and Bioprocess Technology · doi:10.1007/s11947-011-0563-1 · Cited by 70 · see citing works
Ilie, C.-I., Oprea, E., Geană, E., Spoială, A., Buleandră, M., Pîrcălăbioru, G. G., Badea, I. A., Ficai, D., Andronescu, E., Ficai, A., et al. (2022) · Antioxidants · doi:10.3390/antiox11050959 · Cited by 65 · see citing works
Sabel, A., Bredefeld, S., Schlander, M., & Claus, H. (2017) · Beverages · doi:10.3390/beverages3030029 · Cited by 65 · see citing works
Ianni, A., Maio, G. D., Pittia, P., Grotta, L., Perpetuini, G., Tofalo, R., Cichelli, A., & Martino, G. (2019) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.9584 · Cited by 60 · see citing works
Potential anti-inflammatory, antioxidant and antimicrobial activities of Sambucus australis
Bahiense, J. B., Marques, F. M., Figueira, M. M., Vargas, T. S., Kondratyuk, T. P., Endringer, D. C., Scherer, R., & Fronza, M. (2017) · Pharmaceutical Biology · doi:10.1080/13880209.2017.1285324 · Cited by 59 · see citing works
Nazzaro, F., Caliendo, G., Arnesi, G., Veronesi, A., Sarzi, P., & Fratianni, F. (2009) · Journal of Food Biochemistry · doi:10.1111/j.1745-4514.2009.00259.x · Cited by 58 · see citing works
Taha, F. S., Mohamed, G. F., Mohamed, S. H. S., Mohamed, S. S., & Kamil, M. M. (2011) · American Journal of Food Technology · doi:10.3923/ajft.2011.1002.1020 · Cited by 57 · see citing works
García‐Ruiz, A., Bartolomé, B., Cueva, C., Martín-Álvarez, P. J., & Moreno-Arribas, M. V. (2009) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2009.04287.x · Cited by 53 · see citing works
Collombel, I., Campos, F. M., & Hogg, T. A. (2018) · Fermentation · doi:10.3390/fermentation5010001 · Cited by 51 · see citing works
Effect of phenolic acids on glucose and organic acid metabolism by lactic acid bacteria from wine
Campos, F. M., Figueiredo, A. R., Hogg, T. A., & Couto, J. A. (2009) · Food Microbiology · doi:10.1016/j.fm.2009.01.006 · Cited by 45 · see citing works
Kumar, V., Kumar, S., Chauhan, P. K., Verma, M., Bahuguna, V., Joshi, H. C., Ahmad, W., Negi, P., Sharma, R., Ramola, B., et al. (2019) · Scientific Reports · doi:10.1038/s41598-019-47664-w · Cited by 45 · see citing works
Díez, L., Guadalupe, Z., Ayestarán, B., & Ruiz‐Larrea, F. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf100199n · Cited by 45 · see citing works
Fratianni, F., Sada, A., Cipriano, L., Masucci, A., & Nazzaro, F. (2007) · The Open Food Science Journal · doi:10.2174/1874256400701010010 · Cited by 43 · see citing works
Uptake and Reduction of Hexavalent Chromium by Aspergillus Niger and Aspergillus Parasiticus
Shugaba, A., & Buba, F. (2012) · Journal of Petroleum & Environmental Biotechnology · doi:10.4172/2157-7463.1000119 · Cited by 43 · see citing works
Arginine metabolism by wine Lactobacilli isolated from wine
Tonon, T., & Lonvaud‐Funel, A. (2002) · Food Microbiology · doi:10.1006/fmic.2002.0502 · Cited by 42 · see citing works
Gupta, N., Bhagat, S., Singh, M., Jangid, A. K., Bansal, V., Singh, S., Pooja, D., & Kulhari, H. (2020) · Materials Science and Engineering C · doi:10.1016/j.msec.2020.110884 · Cited by 40 · see citing works
Deepak, P., Balasubramanian, B., Park, S., Sowmiya, R., Balasubramani, G., Aiswarya, D., Amutha, V., & Perumal, P. (2018) · South African Journal of Botany · doi:10.1016/j.sajb.2018.11.011 · Cited by 39 · see citing works
Šantek, M. I., Grubišić, M., Perečinec, M. G., Beluhan, S., & Šantek, B. (2021) · Process Biochemistry · doi:10.1016/j.procbio.2021.06.021 · Cited by 39 · see citing works
Tedesco, F., Siesto, G., Pietrafesa, R., Romano, P., Salvia, R., Scieuzo, C., Falabella, P., & Capece, A. (2022) · Beverages · doi:10.3390/beverages8030058 · Cited by 39 · see citing works
DFT study of the structure of hydroxybenzoic acids and their reactions with OH and O 2 - radicals
Nsangou, M., Dhaouadi, Z., Jaidane, N.-E., & Lakhdar, Z. B. (2007) · Journal of Molecular Structure THEOCHEM · doi:10.1016/j.theochem.2007.10.032 · Cited by 39 · see citing works
Chaikham, P., Apichartsrangkoon, A., Worametrachanon, S., Supraditareporn, W., Chokiatirote, E., & de Wiele, T. V. (2012) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.6030 · Cited by 37 · see citing works
Zahid, H. F., Ali, A., Ranadheera, C. S., Fang, Z., & Ajlouni, S. (2023) · International Journal of Molecular Sciences · doi:10.3390/ijms24021514 · Cited by 36 · see citing works
Silva, I., Campos, F. M., Hogg, T. A., & Couto, J. A. (2011) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2011.05052.x · Cited by 36 · see citing works
Evaluation of antimicrobial activity of Malus domestica fruit extract from Kashan area.
Jelodarian, S., Ebrahimabadi, A. H., Khalighi, A., & Batooli, H. (2012) · Europe PMC (PubMed Central) · Cited by 34 · see citing works
Bennour, N., Mighri, H., Bouhamda, T., Mabrouk, M. A., Apohan, E., Yeşilada, Ö., Küçükbay, H., & Akrout, A. (2021) · Preparative Biochemistry & Biotechnology · doi:10.1080/10826068.2021.1891550 · Cited by 33 · see citing works
El-Sayed, S. M., El-Sayed, H. S., Elgamily, H. M., & Youssef, A. M. (2022) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.16713 · Cited by 32 · see citing works
THE EFFECT OF ANTIOXIDANTS ON LACTOBACILLUS CASEI CULTURES
Duda‐Chodak, A., Tarko, T., & Statek, M. (2008) · Acta Scientiarum Polonorum Technologia Alimentaria · Cited by 32 · see citing works
Evaluating the influence of maceration practices on biogenic amine formation in wine
Smit, A. Y., du Toit, W. J., Stander, M. A., & du Toit, M. (2013) · LWT · doi:10.1016/j.lwt.2013.01.006 · Cited by 32 · see citing works
Asli, M. Y., Khorshidian, N., Mortazavian, A. M., & Hosseini, H. (2017) · Current Nutrition & Food Science · doi:10.2174/1573401312666161017143415 · Cited by 31 · see citing works
Evaluation of the biological activity of sunflower hull extracts
Taha, F. S., Wagdy, S. M., Hassanein, M. M. M., & Hamed, S. F. (2012) · Grasas y Aceites · doi:10.3989/gya.072111 · Cited by 30 · see citing works
Czyżowska, A., Kucharska, A. Z., Nowak, A., Sokół‐Łętowska, A., Motyl, I., & Piórecki, N. (2017) · Journal of Food Science and Technology · doi:10.1007/s13197-017-2732-3 · Cited by 30 · see citing works
de Felipe, F. L., Rivas, B. D. L., & Múñoz, R. (2021) · Antioxidants · doi:10.3390/antiox11010018 · Cited by 30 · see citing works
The Usefulness of Non-Toxic Plant Metabolites in the Control of Bacterial Proliferation
Gutiérrez, S., Morán, A., Martı́nez-Blanco, H., Ferrero, M. Á. M., & Rodrı́guez-Aparicio, L. B. (2017) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-017-9259-9 · Cited by 28 · see citing works
Hydrogen atom transfer in the reaction of hydroxycinnamic acids with OH and HO2 radicals: DFT study
Nsangou, M., Fifen, J. J., Dhaouadi, Z., & Lahmar, S. (2008) · Journal of Molecular Structure THEOCHEM · doi:10.1016/j.theochem.2008.04.028 · Cited by 27 · see citing works
Szwajgier, D., & Jakubczyk, A. (2010) · Acta Scientiarum Polonorum Technologia Alimentaria · Cited by 27 · see citing works
Modi, M., Nutan, N., Pancholi, B., Kulshrestha, S., Rawat, A. K. S., Malhotra, S., & Sk, G. (2013) · BMC Complementary and Alternative Medicine · doi:10.1186/1472-6882-13-158 · Cited by 26 · see citing works
Khalil, R. K. S. (2010) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-010-0393-8 · Cited by 26 · see citing works
Pulido-Mateos, E. C., Lessard‐Lord, J., Guyonnet, D., Desjardins, Y., & Roy, D. (2022) · Scientific Reports · doi:10.1038/s41598-022-26005-4 · Cited by 25 · see citing works
Ammar, N. M., El-Kassem, L. T. A., El-Sayed, N. H., Calabria, L. M., & Mabry, T. J. (2009) · Cited by 25 · see citing works
Breniaux, M., Dutilh, L., Petrel, M., Gontier, É., Campbell-Sills, H., Bou, M. D., Krieger, S., Teissèdre, P., Jourdes, M., Reguant, C., et al. (2018) · Journal of Applied Microbiology · doi:10.1111/jam.13946 · Cited by 25 · see citing works
Khalifa, I., Barakat, H., El‐Mansy, H. A., & Soliman, S. A. (2016) · Journal of Food Chemistry and Nanotechnology · doi:10.17756/jfcn.2016-027 · Cited by 23 · see citing works
Niedźwiedź, I., Juzwa, W., Skrzypiec, K., Skrzypek, T., Waśko, A., Kwiatkowski, M. P., Pawłat, J., & Polak‐Berecka, M. (2020) · Scientific Reports · doi:10.1038/s41598-020-76053-x · Cited by 22 · see citing works
de Felipe, F. L., Curiel, J. A., & Múñoz, R. (2010) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2010.04696.x · Cited by 22 · see citing works
Alberto, M. R., de Nadra, M. C. M., & Arena, M. E. (2012) · Brazilian Journal of Microbiology · doi:10.1590/s1517-83822012000100018 · Cited by 22 · see citing works
Self-citationAntiradical and antimicrobial properties of fermented red chicory (Cichorium intybus L.) by-products
Kagkli, D. M., Corich, V., Bovo, B., Lante, A., & Giacomini, A. (2016) · Annals of Microbiology · doi:10.1007/s13213-016-1225-3 · Cited by 21 · see citing works
Mishra, N. N., Kesharwani, A., Agarwal, A., Polachira, S. K., Nair, R., & Sk, G. (2018) · Viruses · doi:10.3390/v10110580 · Cited by 21 · see citing works
Caffeic Acid Loading Wound Dressing: Physicochemical and Biological Characterization
Pinho, E., Henriques, M., & Soares, G. M. B. (2014) · Therapeutic Delivery · doi:10.4155/tde.14.77 · Cited by 21 · see citing works
Szajnar, K., Pawlos, M., & Znamirowska, A. (2021) · International Journal of Food Science · doi:10.1155/2021/7928745 · Cited by 20 · see citing works
Fifen, J. J., Nsangou, M., Dhaouadi, Z., Motapon, O., & Lahmar, S. (2009) · Journal of Molecular Structure THEOCHEM · doi:10.1016/j.theochem.2008.12.046 · Cited by 20 · see citing works
Ravi, S., Siva, D., & Nawas, P. M. A. (2019) · World Scientific News · Cited by 19 · see citing works
Romero, S. M., Alberto, M. R., de Nadra, M. C. M., & Vaamonde, G. (2009) · Mycotoxin Research · doi:10.1007/s12550-009-0026-y · Cited by 19 · see citing works
Self-citationAntoniewicz, J., Jakubczyk, K., Kwiatkowski, P. A., Maciejewska, D., Kochman, J., Rębacz‐Maron, E., & Janda, K. (2021) · Molecules · doi:10.3390/molecules26164727 · Cited by 18 · see citing works
Hunaefi, D., Akumo, D. N., Riedel, H., & Smetanska, I. (2012) · Antioxidants · doi:10.3390/antiox1010004 · Cited by 18 · see citing works
Influence of Phenolic Compounds on Activity of Nisin and Pediocin PA-1
Knoll, C., Divol, B., & du Toit, M. (2008) · American Journal of Enology and Viticulture · doi:10.5344/ajev.2008.59.4.418 · Cited by 17 · see citing works
Applications of Recovered Bioactive Compounds in Food Products
Lavelli, V., KERR, W. L., García‐Lomillo, J., & José, M. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-809870-7.00010-7 · Cited by 17 · see citing works
Lau, A. T. Y., Barbut, S., Ross, K. A., Diarra, M. S., & Balamurugan, S. (2019) · LWT · doi:10.1016/j.lwt.2019.108452 · Cited by 17 · see citing works
Dali, I., Aydi, A., Alberto, C. C., Zibetti, A. W., & Abderrabba, M. (2016) · Journal of Molecular Liquids · doi:10.1016/j.molliq.2016.07.063 · Cited by 16 · see citing works
Effects of methanolic extract of sour cherry (Prunus cerasus L.) on microbial growth
Coccia, A., Carraturo, A., Mosca, L., Masci, A., Bellini, A., Campagnaro, M., & Lendaro, E. (2012) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2012.03012.x · Cited by 16 · see citing works
Yang, Y., Ye, Z., Qin, Y., Pathirana, S., Araújo, L. D., Culley, N. J., & Kilmartin, P. A. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.138976 · Cited by 14 · see citing works
Fahimi, N., Brandam, C., & Taillandier, P. (2014) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-014-1743-8 · Cited by 14 · see citing works
Bharath, B., Pavithra, A. N., Divya, A., & Perinbam, K. (2020) · Russian Journal of Marine Biology · doi:10.1134/s1063074020050041 · Cited by 14 · see citing works
Antimicrobial Compounds in Wine
Todorov, S. D., Alves, V. F., Popov, I. V., Weeks, R. M., Pinto, U. M., Petrov, N., Иванова, И., & Chikindas, M. L. (2023) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-023-10177-0 · Cited by 13 · see citing works
Ivanović, M., Razboršek, M. I., & Kolar, M. (2016) · Acta chimica slovenica · doi:10.17344/acsi.2016.2534 · Cited by 13 · see citing works
- Authors
- Alberto, M. R., Farías, M. E., & Manca de Nadra, M. C.
- Affiliations
- National University of Tucumán (AR)
- Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán and Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145, 4000 Tucumán, Argentina
- ORCID
- Alberto, María R.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2001-08-08
- Volume
- 49
- Issue
- 9
- Pages
- 4359-4363
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2070404680
- Cited by
- 140
- References
- 19
- Citations by year
- 2026: 4 · 2025: 4 · 2024: 2 · 2023: 2 · 2022: 6 · 2021: 5 · 2020: 9 · 2019: 7 · 2018: 8 · 2017: 11 · 2016: 11 · 2015: 2 · 2014: 4 · 2013: 8 · 2012: 12
- FWCI
- 2.43
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- cc-by-nc-sa
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- CONICET Digital (CONICET) (submittedVersion, cc-by-nc-sa)
- Funders
- Consejo Nacional de Investigaciones Científicas y Técnicas
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial metabolism and enzyme function
- Keywords
- gallic acid, catechins, Lactobacillus hilgardii, phenolic compounds, wine spoilage, lactic acid bacteria, bacterial growth, carbohydrate metabolism
- MeSH terms
- Catechin, Cell Count, Culture Media, Food Preservation, Gallic Acid, Lactobacillus, Wine
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
