Adsorption and biotransformation of anthocyanin glucosides and quercetin glycosides by Oenococcus oeni and Lactobacillus plantarum in model wine solution.

Devi, Apramita; Konerira Aiyappaa, Anu-Appaiah; Waterhouse, Andrew L

Devi, Apramita; Konerira Aiyappaa, Anu-Appaiah; Waterhouse, Andrew L.

Affiliation

Devi A; Department of Viticulture and Enology, University of California, Davis, CA, USA.
Konerira Aiyappaa AA; Department of Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru, India.
Waterhouse AL; Academy of Scientific and Innovative Research (AcSIR), CSIR-CFTRI Campus, Mysuru, India.

J Sci Food Agric ; 100(5): 2110-2120, 2020 Mar 30.

Article in En | MEDLINE | ID: mdl-31875958

Subject(s)

Anthocyanins/analysis; Glucosides/analysis; Glycosides/analysis; Lactobacillus plantarum/metabolism; Oenococcus/metabolism; Quercetin/analysis; Wine/microbiology; Adsorption; Biotransformation; Fermentation; Flavonoids; Food Handling; Food Microbiology; Glucosidases/metabolism; Wine/analysis

Key words

aglycons; anthocyanone A; phloroglucinol aldehyde; residual sugar; ß-glycosidase

Fulltext

XML

PubMed Links

Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Quercetin / Wine / Lactobacillus plantarum / Oenococcus / Glucosides / Glycosides / Anthocyanins Language: En Journal: J Sci Food Agric Year: 2020 Type: Article Affiliation country: United States

Fulltext

XML

PubMed Links

Search on Google