Antimicrobial Effect Of Wine On L. Monocytogenes

L. monocytogenes is a zoonoses pathogens. It can cause severe blood and tissue infection. Wine contains ethanol, organic acids and polyphenols, which have the antimicrobial effect. In order to study the antimicrobial effect of wine on L. monocytogenes, Organic acid and polyphenols in wine were determined by high performance liquid chromatograph, and the antimicrobial effect of wine and ethanol, mixture of acids, mixture of polyphenols in wine were also analyzed.The main results obtained were as follows:1. The determination results showed that it had a good linear relationship by high performance liquid chromatography to determine the 6 organic acids and 4 polyphenols in wine, Correlation coefficient was 0.99649-0.99993. Recovery rate was 99.33%-103.23%, 99.91%-101.37%, respectively, coefficient of variation was 0.45%-1.34%, 0.45%-3.40%, respectively, so the method has good repeatabilities and high accuracies.2. 12% ethanol had the antimicrobial effect, which caused a 1 log cycle survival reduction of L. monocytogenes. When the six organic acids were all be expanded 10 times, lactic acid, acetic acid, tartaric acid and citric acid led to a survival reduction of 2.5 log cycles, 2 log cycles, 1.5 log cycles and 1 log cycle, respectively, But malic acid and butanedioic acid had nearly no inhibitory effect. When malic acid and butanedioic acid were both expanded 100 times, malic acid caused a 1 log cycle survival reduction, while butanedioic acid only led to a less than 1 log cycle reduction. Lactic acid had the highest inhibitory effect, while butanedioic acid was the lowest in red wine.When the 4 polyphenols were all be expanded 100 times, gallic acid and vanillic acid were responsible for a reduction of 3.5 log cycles and 3 log cycles, respectively, and p-hydroxybenzoic acid and ferulic acid had nearly no inhibitory effect. When p-hydroxybenzoic acid and ferulic acid were both expanded 1000 times, p-hydroxybenzoic acid led to a 1.5 log cycles survival reduction, while ferulic acid only led to a 1 log cycle survival reduction. Gallic acid had the highest bactericidal effect, while p-hydroxybenzoic acid was the lowest in the four chosen polyphenols.Ethanol, mixture of acids and mixture of polyphenols had the pairwise synergistic antimicrobial effect, and the three substances had the triadic synergistic antimicrobial effect. In them ethanol and organic acids were dominant in the antimicrobial effect, the log cycle of L. monocytogenes survival reduction, caused by 12% ethanol+mixture, is lower than 0.5 by red wine.3. The antimicrobial effect of red wine was higher than white wine on L. monocytogenes. 100 mL red wine led to a decrease in cell viability of 2.5 log cycles, while 150 mL white wine only caused a 2 log cycles survival reduction.