Campos Francisco M, Figueiredo Ana R, Hogg Tim A, Couto José A
Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.
Food Microbiol. 2009 Jun;26(4):409-14. doi: 10.1016/j.fm.2009.01.006. Epub 2009 Feb 7.
The influence of phenolic (p-coumaric, caffeic, ferulic, gallic and protocatechuic) acids on glucose and organic acid metabolism by two strains of wine lactic acid bacteria (Oenococcus oeni VF and Lactobacillus hilgardii 5) was investigated. Cultures were grown in modified MRS medium supplemented with different phenolic acids. Cellular growth was monitored and metabolite concentrations were determined by HPLC-RI. Despite the strong inhibitory effect of most tested phenolic acids on the growth of O. oeni VF, the malolactic activity of this strain was not considerably affected by these compounds. While less affected in its growth, the capacity of L. hilgardii 5 to degrade malic acid was clearly diminished. Except for gallic acid, the addition of phenolic acids delayed the metabolism of glucose and citric acid in both strains tested. It was also found that the presence of hydroxycinnamic acids (p-coumaric, caffeic and ferulic) increased the yield of lactic and acetic acid production from glucose by O. oeni VF and not by L. hilgardii 5. The results show that important oenological characteristics of wine lactic acid bacteria, such as the malolactic activity and the production of volatile organic acids, may be differently affected by the presence of phenolic acids, depending on the bacterial species or strain.
研究了酚酸（对香豆酸、咖啡酸、阿魏酸、没食子酸和原儿茶酸）对两株葡萄酒乳酸菌（酒酒球菌VF和希氏乳杆菌5）葡萄糖和有机酸代谢的影响。将培养物在添加不同酚酸的改良MRS培养基中培养。通过监测细胞生长情况，并采用高效液相色谱-示差折光检测法（HPLC-RI）测定代谢物浓度。尽管大多数受试酚酸对酒酒球菌VF的生长具有强烈抑制作用，但该菌株的苹果酸-乳酸发酵活性并未受到这些化合物的显著影响。希氏乳杆菌5的生长受影响较小，但其降解苹果酸的能力明显下降。除没食子酸外，添加酚酸会延迟受试的两株菌株中葡萄糖和柠檬酸的代谢。还发现，羟基肉桂酸（对香豆酸、咖啡酸和阿魏酸）的存在提高了酒酒球菌VF由葡萄糖产生乳酸和乙酸的产量，而希氏乳杆菌5则未出现这种情况。结果表明，葡萄酒乳酸菌的重要酿酒学特性，如苹果酸-乳酸发酵活性和挥发性有机酸的产生，可能会因酚酸的存在而受到不同影响，这取决于细菌的种类或菌株。
