Affiliation:
1. Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán and Centro de Referencia para Lactobacilos (CERELA), Chacabuco 145 (4000) Tucumán, Argentina
Abstract
After 6 days of Lactobacillus hilgardii 5w incubation at 4°C, the viable cell counts diminish 31.9, 45.6, and 89.0% when suspended in control wine (2,600 mg/liter gallic acid equivalents [GAE]), three-fold concentrated wine (6,150 mg/liter GAE), and six-fold concentrated wine (13,000 mg/liter GAE), respectively. At 20°C in the same conditions, the cell viabilities decrease 74.2, 80.5, and 100.0%, respectively. In decolorized wines, which result in tannin losses, the viable cell counts increase. There is a relationship between L. hilgardii 5w tannin binding and its viability loss.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
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