Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.provenance | CONICET | - |
| dc.creator | Rodriguez Vaquero, Maria Jose | - |
| dc.creator | Alberto, Maria Rosa | - |
| dc.creator | Manca, Maria Cristina | - |
| dc.date | 2018-08-02T20:55:11Z | - |
| dc.date | 2018-08-02T20:55:11Z | - |
| dc.date | 2007-02 | - |
| dc.date | 2018-07-30T15:44:21Z | - |
| dc.date.accessioned | 2019-04-29T15:53:21Z | - |
| dc.date.available | 2019-04-29T15:53:21Z | - |
| dc.date.issued | 2007-02 | - |
| dc.identifier | Rodriguez Vaquero, Maria Jose; Alberto, Maria Rosa; Manca, Maria Cristina; Antibacterial effect of phenolic compounds from different wines; Elsevier; Food Control; 18; 2; 2-2007; 93-101 | - |
| dc.identifier | 0956-7135 | - |
| dc.identifier | http://hdl.handle.net/11336/53997 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/304714 | - |
| dc.description | The antimicrobial properties of pure phenolic compounds and polyphenols of different wines against pathogens were investigated. It was observed that bacterial species exhibited different sensitivities towards the different concentrations of phenolic compounds. Escherichia coli was the most sensitive bacterium and Flavobacterium sp. was resistant against all phenolic compounds tested. All wine samples showed antimicrobial properties and the inhibition increased when the polyphenols concentration of wines increased. Clarified wines were inactive against all bacteria, indicating that polyphenolic compounds present in red wines, are responsible for the antimicrobial effects observed. The different concentrations of polyphenols in wines could have an important impact on consumers with the consequent increase in wine commercialization. | - |
| dc.description | Fil: Rodriguez Vaquero, Maria Jose. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina | - |
| dc.description | Fil: Alberto, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina | - |
| dc.description | Fil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Elsevier | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodcont.2005.08.010 | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S095671350500188X | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-nd/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.source.uri | http://hdl.handle.net/11336/53997 | - |
| dc.subject | ANTIMICROBIAL ACTIVITY | - |
| dc.subject | PHENOLIC COMPOUNDS | - |
| dc.subject | WINE | - |
| dc.subject | Otras Ciencias Biológicas | - |
| dc.subject | Ciencias Biológicas | - |
| dc.subject | CIENCIAS NATURALES Y EXACTAS | - |
| dc.title | Antibacterial effect of phenolic compounds from different wines | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
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