INFLUENCE OF PHENOLIC COMPOUNDS ON PUTRESCINE FORMATION BY Lactobacillus hilgardii

摘要: Putrescine is the most prevalent amine in wine; although its origin is still controversial. Lactobacillus hilgardii X1B, isolated form wine is able to produce putrescine from agmatine. The bacterial metabolism is affected by the medium composition. Red wines contain large amounts of phenolic compounds that are able to modify the growth and metabolism of wine lactic acid bacteria. In this work we study the influence of the non-flavonoids phenolic compounds, gallic acid, vanillic acid, protocatechuic acid and caffeic acid and flavonoids phenolic compounds, rutin, quercetin and catechin, on growth and putrescine formation by Lactobacillus hilgardii.Addition of agmatine to the basal culture medium increased both the growth and survival. When this medium was added with the phenolic compounds, except for gallic acid and quercetin, all of them stimulated the bacterial growth. Maximun stimulatory effect was observed in the presence of catechin and rutin. Putrescine formation from agmatine, detected by HPLC, diminished in the presence of protocatechuic, vanillic and caffeic acids, and the flavonoids catechin and rutin. The biogenic amine production from agmatine involved energy and ammonia formation. Glucose consumption diminished in the presence of agmatine, probably as a consequence of the additional energy produced by the decarboxylation of N-carbamoyl putrescine to produce putrescine. On the other hand, the media alkalization by ammonia production could play an important role in the higher survival of Lactobacillus hilgardii. As the potentiality to produce biogenic amines is a behavior that has toxicological significance, the inhibitory …