Antibacterial effect of grape polyphenols against thermoacidophilic bacteria Alicyclobacillus acidoterrestris

Abstract

The growth of Alicyclobacillus acidoterrestris was inhibited by grape polyphenols of resveratrol (50 μg/ml), ferulic acid (150 μg/ml), p-coumalic acid (200 μg/ml), p-hydroxybenzoic acid, or "Kyoho" seed proanthocyanidine (900 μg/ ml). The combination of (-) -catechin-gallate and the proanthocyanidine displayed synergistic antibacterial effect. Resveratrol and p-hydroxybenzoic acid elevated the antibacterial activity of the mixed treatment with (-) -catechin-gallate and the proanthocyanidine.