Bacteriocins have been evaluated as biopreservatives in wine. However, in red wine the phenolic compounds might have negative effects on the activity and stability of bacteriocins and consequently limit the application of bacteriocins in the wine. This study investigated the influence of phenolic compounds and polyphenols on the activity of nisin and pediocin PA-1. No influence on the bacteriocin activity was detected. Furthermore, synergistic effects between phenolic compounds and bacteriocins on the survival of Pediococcus pentosaceus NCDO 813 were observed. Results showed that the combination of bacteriocin with phenolic compounds or polyphenols decreased bacterial cell numbers between 3 and 6 log units.
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