Keywords
Abstract
The article presents the results of studies on growth activity of natural strains of lactic acid bacteria (LAB) over hydroxybenzoic acids (gallic and vanillic), hydroxycinnamic acids (p-coumaric, caffeic and trans-ferulic), (+)-catechin hydrate and technical tannin preparations. The objects of research were 13 LAB strains (9 strains of Oenococcus oeni, 3 strains of Lacticaseibacillus paracasei, and one strain of Lentilactobacillus hilgardii) from the working collection of Microbiology Laboratory of the Institute Magarach, which possess high activity to ferment L-malic acid. Growth activity of strains was assessed using the photoelectrocolorimetric method. High dependence of the effect of individual phenolic substances on growth LAB activity was shown, depending on both the strain, and the phenolic compound used. Vanillic, caffeic, p-coumaric and trans-ferulic acids had an influence of varying degree on a decrease in cell growth. Thus, p-coumaric acid completely suppressed the growth of all studied strains; caffeic and trans-ferulic acids had a significant effect on reducing the growth of strains; vanillic acid had a lower inhibitory effect compared to caffeic and trans-ferulic acids. Gallic acid stimulated the growth of strains; (+)-catechin hydrate had no effect. In general, hydroxybenzoic acids had lesser effect on the growth of strains than hydroxycinnamic acids. The study showed that tannin preparations used in winemaking, depending on their type, can also influence the development of LAB in wine, inhibiting or stimulating their growth. The results obtained indicate the advisability of assessing the resistance of LAB strains to individual phenolic compounds during the selection activity.