The aim of this work was to investigate the effect of phenolic acids on cell membrane permeability
of lactic acid bacteria from wine. Several phenolic acids were tested for their effects on …

Aims: To determine the effect of several wine‐associated, phenolic acids on the growth and
viability of strains of Oenococcus oeni and Lactobacillus hilgardii. Methods and Results: …

The native bacteria and yeasts present in Portuguese kefir grains stored under four distinct
sets of environmental conditions have been isolated and identified on the basis of …

… hilgardii, the predominant ethanol tolerant species found in Port wine (Couto and Hogg
1994), assayed in this study did not show decarboxylation or reduction activity, which agrees …

The microflora of Serra cheese was monitored during a 35 d ripening period at three
different periods within the ewe's lactation season. After 7 d ripening, the numbers of micro‐…

Differences in colour and phenolic composition during the maturation of port in oak wood,
stainless steel and glass were examined for a period of 311 days at 18 C. Principal component …

Fortified wines which suffer extended periods of wood ageing develop characteristics which
in many cases define the product. An important component of this style is contributed by the …

Ninety cheeses of the type Picante da Beira Baixa (a hard, highly salted, and spicy traditional
cheese produced in Portugal from a mixture of goat's and ewe's milks) were manufactured …

β-Carotene and six xanthophylls (lutein, neoxanthin, violaxanthin, luteoxanthin, cryptoxanthin,
and echinenone) have been identified and semiquantitatively or quantitatively determined …

The influence of phenolic (p-coumaric, caffeic, ferulic, gallic and protocatechuic) acids on
glucose and organic acid metabolism by two strains of wine lactic acid bacteria (Oenococcus …