The influence of grape anthocyanins on the growth of certain microorganisms
1987
Niksic, M. | Raskovic, V. | Stojanovic, M. | Bukvic, B. (Poljoprivredni fakultet, Beograd (Yugoslavia))
Anthocyanins from grapes, Malvidin and Delfinidin, have an inhibitory, stimulative and indifferent effect on microorganisms in solid and liquid environments. When on a solid base, they had an inhibitory effect on: Escherichia coli, Bacillus megaterium, Staphylococcus aureus and B. subtilis and a mild, stimulative effect on the yeast strain, Saccharomyces cerevisiae var. ellipsoideus. The inhibitory effect increases with an increase in the concentration of anthocyanins. In a liquid environment, the growth of microorganism strains slows down with an increase in the concentration of anthocyanins.
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