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Antimicrobial Effects of Wine on Escherichia coli O157:H7 and Salmonella typhimurium in a Model Stomach System
Author(s) -
Just J.R.,
Daeschel M.A.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb14154.x
Subject(s) - wine , salmonella , escherichia coli , antimicrobial , food science , wine fault , bacteria , malolactic fermentation , chemistry , microbiology and biotechnology , white wine , enterobacteriaceae , biology , lactic acid , biochemistry , genetics , gene
Survival of Escherichia coli O157:H7 and Salmonella spp. was evaluated in grape juice and wine. Bacteria were inactivated in wine within 60 min but survived up to 16 d in juice. A model stomach system containing food and synthetic gastric fluid (SGF) was designed to investigate the antibacterial effect of wine when consumed with a meal. In this system, wine had little effect on E. coli O157:H7 survival whereas Salmonella was undetectable after 120 min. A nonvolatile wine fraction (containing acids) was more effective in killing Salmonella than a volatile wine fraction (containing alcohol), suggesting that antibacterial activity of wine is primarily acid dependent.