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Some Contributions to the Study of Oenological Lactic Acid Bacteria through Their Interaction with Polyphenols
2016
Beverages
Probiotic features and the ability of two oenological lactic acid bacteria strains (Pediococcus pentosaceus CIAL-86 and Lactobacillus plantarum CIAL-121) and a reference probiotic strain (Lactobacillus plantarum CLC 17) to metabolize wine polyphenols are examined. After summarizing previous results regarding their resistance to lysozyme, gastric juice and bile salts, the three strains were assessed for their ability to release phenolic metabolites after their incubation with a wine phenolic
doi:10.3390/beverages2040027
fatcat:h4rkcm32sbhzlkjknzooetdnqe