## 4 Discussion

\begin{tabular}{l c c c c c c c} \hline \hline \multirow{2}{*}{**S**} & \multicolumn{8}{c}{**Peeel Extracts**} & \multicolumn{8}{c}{**Seed Extracts**} \\  & & & **(mg GAE/mL)** & & & & **(mg GAE/mL)** \\ \cline{2-10}  & & **GPA** & **SPA** & **KPA** & **GPB** & **SPB** & **KPB** & **GSC** & **SSC** & **KSC** \\ \hline _Pseudomonas aeruginosa_ & MIC & 10 & 10 & 10 & 10 & 10 & 10 & 30 & 30 & 30 \\ ATCC 27853 & MBC & 30 & 30 & 30 & 30 & 30 & 30 & 60 & 60 & 30 \\ \hline _Escherichia coli_ & MIC & 30 & 30 & 30 & 30 & 30 & 30 & 30 & 30 & 30 \\ ATCC 25922 & MBC & 60 & 60 & 60 & 60 & 60 & 60 & 60 & 60 & 60 \\ \hline _S Shigella dysenteriae_ & MIC & 120 & 120 & 120 & 60 & 60 & 60 & 120 & 120 & 120 \\ ATCC 13313 & MBC & \textgreater{}240 However, the antimicrobial efficacy of these extracts depends on various factors, including plant part, phenological stage, cultivar, extraction method, season and other still-unknown variables [16; 21; 22; 23; 24]. As mentioned above, while some studies have demonstrated the antibacterial potential of mango extracts, most have focused on a limited number of clinically relevant bacterial species, with few addressing the strains involved in food spoilage [25]. This is significant, as many foods currently rely on synthetic preservatives to inhibit microbial growth and extend shelf life [26]. However, such preservatives have been associated with adverse health effects, including allergies, asthma, gastrointestinal issues and even carcinogenicity [27; 28; 29; 30]. As a result, natural plant extracts are increasingly viewed as safer alternatives for food preservation. In response, the pharmaceutical and food industries are actively exploring natural preservatives to replace synthetic ones due to their potential health risks [31; 32; 33]. A common example of AAB spoilage occurs in wine, where their growth during maturation or storage leads to the production of acetic acid, acetaldehyde and ethyl acetate--compounds that negatively affect wine quality and pose a significant commercial issue [34; 35]. Traditionally, sulfur dioxide has been used to control spoilage microorganisms, though natural alternatives like lysozyme and bacteriocins are also effective [34]. Moreover, certain phenolic compounds have demonstrated antibacterial and antifungal activity, influencing bacterial growth in wine [36; 37]. Nevertheless, few studies have evaluated the effects of polyphenols on AAB growth. In this sense, [PERSON] et al. [35] tested oenological wood extracts against _A. aceti_ and _G. oxydans_, while [PERSON] et al. [38] and [PERSON] et al. [39] used commercial phenolic compounds against _A. aceti_, _G. oxydans_, _A. oeni_ and _A. pasteurians_. Similarly, [PERSON] et al. [40] assessed five commercial phenolics (gallic acid, ferulic acid, sinapic acid, resveratrol and syringaldehyde) against _G. cerinus_ 9533 and _A. aceti_ 3508 from the DSMZ collection. In our work, we report the in vitro ability of mango by-products to inhibit the growth of six AAB species (13 genotypes) of enological origin (microwinifications of red and white grapes) and demonstrate the wide range of sensitivity between the different AAB species, ranging from species with high sensitivity, such as _A. cerevisiae_, to species resistant to high concentrations of phenols, such as _G. saccharitorans_. Several works support the antimicrobial activity of ellagic acid and its derivates. This compound can be present in its free form or as derivatives, principally as complex polymers called ellagitannins [41; 42]. The mechanism of action described for ellagic acid is related to its ability to bind to proteins in bacterial cell walls and, in other cases, its capacity to inhibit gyrase activity which is associated with the cleavage of DNA strands during the replication process [41]. Likewise, other authors describe a strong influence of the extraction process on obtaining extracts rich in antibacterial compounds [43]. In our work, the extracts with a high content of gallates and gallotannins showed the highest antibacterial activity against _A.