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The influence of phenolic compounds on the growth of Lactobacillus hilgardii X 1 B and putrescine formation was assayed at concentrations normally present in wine. Agmatine degradation increased growth and survival of the microorganism and the alkalinity of the media. Bacterial growth was stimulated by phenolic compounds, except for gallic acid and quercetin. Putrescine formation from agmatine...
The growth of Lactobacillus hilgardii X 1 B and Pediococcus pentosaceus 12p, isolated from Argentinian wines, were studied in pure and mixed cultures. In the mixed culture, an amensalistic growth response was observed: Pediococcus pentosaceus growth was inhibited until 24 h; after this time, no viable cells were detected. In pure and mixed cultures,Lactobacillus hilgardii produced hydrogen...
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