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| TI: | Wine is bactericidal to foodborne pathogens. |
| DA: | 31-Jan-2005 |
| DT: | Journal Article |
| AU: | Moretro, T.; Daeschel, M. A. |
| PY: | 2004 |
| AD: | Correspondence (Reprint) address, M. A. Daeschel, Dep. of Food Sci. & Tech., Oregon State Univ., Corvallis, OR 97331, USA. E-mail mark.daeschel@oregonstate.edu |
| SO: | Journal of Food Science 69 (9) M251–M257 |
| RF: | 37 ref. |
| LA: | English |
| SN: | 0022-1147 |
| AB: | Cabernet Sauvignon red wine (2000) and Chardonnay white wine (2001) without added sulfite were tested for antibacterial activity against stationary-phase grown cells of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium and Staphylococcus aureus. Wines exhibited bactericidal activity against all strains with red wine the most potent. Salmonella Typhimurium was most sensitive with a 6 log reduction after 10 min exposure to wine, whereas S. aureus appeared least sensitive. Disrupted mutants of bacteria with a gene encoding the alternative sigma factor were generally more sensitive to wine than their wild type counterparts. When different combinations of ethanol, organic acids and acidity were tested against the pathogens it was found that a composition of 0.15% malic acid, 0.6% tartaric acid, 15% ethanol at pH 3.0 had a strong bactericidal effect. Compounds in the mixture appeared to act synergistically against pathogens. The pathogens grew in 25–40% white wine diluted in brain heart infusion broth with S. aureus being able to grow at the highest concn. of wine. Preincubation of bacteria in sublethal concn. of wine and ethanol at pH 4.5 did not increase their tolerance to wine or the mixture of organic acids and ethanol. It is concluded that wine had an antibacterial effect against the pathogens tested. The synergistic effect of organic acids, ethanol and low pH appeared to be responsible for a major part of the antibacterial effect of wine. Alternative sigma factors may be involved in protecting bacteria against wine. |
| SC: | Alcoholic and non-alcoholic beverages |
| KW: | ANTIBACTERIAL ACTIVITY; BACTERIA; ESCHERICHIA; ESCHERICHIA COLI; INHIBITION; LISTERIA; LISTERIA MONOCYTOGENES; RED WINES; SALMONELLA; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS; WHITE WINES; WINES |
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