Naslov
Effects of short term aging on antibacterial activity of young red wine

Autori
Grga Mia ; Tonkić Marija ; Boban Nataša ; Milat Ana Marija ; Mudnić Ivana ; Volarević Josip ; Boban Mladen

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts. 8th Croatian Congress of Pharmacology with International Participation / - , 2016, 87-87

Skup
8th Croatian Congress of Pharmacology with International Participation

Mjesto i datum
Split, Hrvatska, 15.09.2016. - 18.09.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Podatak o recenziji nije dostupan

Ključne riječi
Red Wine, Antibacterial Activity, Salmonella, Escherichia

Sažetak
Introduction: Important biological property of wine is its potent antimicrobial activity including human foodborne, medical and oral pathogens. Although the exact mechanisms responsible for the antimicrobial activity of wine are not fully understood, organic acids, ethanol, low pH and wine phenolics have been proposed to play a major role. Production technology and wine aging may influence its biochemical properties and biological effects, including antibacterial activity. Materials and methods: The organisms studied included standard Escherichia coli American Type Culture Collection (ATCC 25922) and Salmonella enterica serovar Enteritidis (ATCC 13076). Aliquots of 200 μL of the bacterial suspension were added to 3.8 mL of red wine yielding an initial concentration of 105 to 106 colony forming units/ml. 0.01 mL of that suspension was then at fixed times inoculated on blood agar. Plates were incubated for 24 hours at 35ºC at ambient atmosphere. Bacterial growth was determined as the number of colonies seen with the naked eye. The test wine was 17 and 21 months old, Plavac mali SYRTIS, “Vinogradi Volarevic” winery. Results: The minimal incubation time of the bacterial suspension with the 17-month old wine, necessary for prevention of bacterial growth, was 50 min and 30 minutes for E. coli and Salmonella, respectively. The suspension time needed for prevention of the bacterial growth with the same wine 4 months later, markedly shortened to 15 and 7 minutes for E. coli and Salmonella, respectively. Conclusion: Our results indicate that even short periods of aging of young immature red wine may alter its antibacterial activity.

Izvorni jezik
Engleski

Znanstvena područja
Temeljne medicinske znanosti, Nutricionizam, Biotehnologija u biomedicini (prirodno područje, biomedicina i zdravstvo, biotehničko područje)

POVEZANOST RADA