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Influence of epigallocatechin gallate and phenolic compounds from green tea on the growth of Oenococcus oeni
Author(s) -
Theobald S.,
Pfeiffer P.,
Zuber U.,
König H.
Publication year - 2008
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2007.03584.x
Subject(s) - oenococcus oeni , wine , food science , chemistry , epigallocatechin gallate , polyphenol , strain (injury) , growth inhibition , malolactic fermentation , biology , biochemistry , antioxidant , bacteria , cell growth , lactic acid , genetics , anatomy
Aims: To investigate the effect of phenolic compounds on the growth of Oenococcus oeni . Methods and Results: Oenococci are usually grown in media often supplemented with complex additives such as tomato juice. In order to improve our knowledge about the growth requirements of oenococci, we added several juices and leaf extracts such as green tea to the culture media and screened them for growth‐stimulating substances to substitute complex supplements such as juices by more defined components. We found that also green tea could cause a growth stimulation of Oenococcus oeni strain B2. Conclusions: Further experiments showed that the stimulating effect was as a result of the phenolic compounds of green tea, especially epigallocatechin gallate (EGCG). On the other hand, EGCG could also inhibit the growth of O. oeni strain B2 just depending on its concentration. Significance and Impact of the Study: Individual catechins should have a minor influence on the growth of oenococci during wine making as their concentration in grapes is <30 mg kg −1 grape. Whether there is a synergistic effect of the different catechins in wine has to be investigated.