Effect of phenolyc compounds on the growth and activity of lactic acid bacteria

Abstract

Fenolni spojevi su relativno velika grupa organskih spojeva koji u svojoj strukturi imaju jedan ili više benzenskih prstenova. Razgradnja ovih spojeva, izoliranih iz biljnih materijala ili dobivenih tijekom različitih industrijskih procesa, slabo je istražena. Metabolički kapacitet bakterija mliječne kiseline obuhvaća i pregradnju fenolnih spojeva u reakcijama oksidoredukcije, dekarboksilacije i hidrolize. Negativni učinci fenolnih spojeva podrazumijevaju: narušavanje strukture i funkcije citoplazmatske membrane stanica bakterija mliječne kiseline, snižavanje pH vrijednosti i denaturaciju proteina u citoplazmi, gubitak iona kalija iz stanice te smrt stanice zbog nesmetanog prolaza otopljenih molekula iz okoline stanice u stanicu i u obrnutom smjeru. Neke vrste bakterija mliječne kiseline iz roda Lactobacillus i Oenococcus mogu se primjeniti u obradi otpadnih voda koje sadrže fenolne spojeve, npr. otpadnog materijala iz proizvodnje vina i maslinovog ulja.Phenolyc compounds represents relatively large group of organic compounds which have one or more benzene rings in their structure. Degradation of those compounds, isolated from plant materials or synthesized during different industrial processes, has not been investigated in details. Metabolic capacity of lactic acid bacteria comprises also conversion of phenolyc compounds in oxido-reductive, decarboxylative and hydrolytic reactions. Negative effects of phenolyc compounds on the cells of lactic acid bacteria include: structural rearrangements of cytoplasmic membrane and its function, lowering of pH value and denaturation of proteins in cytoplasm, loss of potassium ions and death of the cell due to undisturbed transport of soluble molecules from extracellular space into cell and vice versa. Certain species of lactic acid bacteria from genera Lactobacillus and Oenococcus can be implemented in wastewater treatment. The wastewater with phenolyc compounds have been generated during production of e.g. wine or olive oil