FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (21): 177-182.doi: 10.7506/spkx1002-6630-201321037

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Mechanism Underlying the Effect of Ferulic Acid on the Growth of Oenococcus oeni

LÜ Zhen,YANG Rui,LI Kai,ZHU Cheng-long,LIU Shu-wen   

  1. 1. College of Enology, Northwest A&F University, Yangling 712100, China;
    2. Shaanxi Engineering Research Center for Viti-viniculture, Yangling 712100, China
  • Received:2012-11-12 Revised:2013-09-23 Online:2013-11-15 Published:2013-10-28

Abstract:

The study aimed to explore the mechanism behind the effect of ferulic acid on the growth of Oenococcus oeni
through determining plasma membrane protein content and H+-ATPase activity. The results showed that ferulic acid was
able to inhibit microbial growth by destroying the cell membrane structure of Oenococcus oeni, especially elevating plasma
membrane protein content and reducing H+-ATPase activity. Ferulic acid at 50 mg/L strongly suppressed the growth of
Oenococcus oeni in a dose-dependent manner. Different strains made varying responses to different levels of ferulic acid.
The inhibition effect of ferulic acid on the three strains tested decreased in the following order: O. oeni SD-2a > O. oeni
SD-2gf > O. oeni HB-2b.

Key words: ferulic acid, Oenococcus oeni, inhibition, plasma membrane protein, H+-ATPase

CLC Number: