Bactericidal action of oleuropein extracted from green olives against Lactobacillus plantarum |
| |
| Authors: | J.L. Ruiz-Barba A. Garrido-Fernandez R. Jimenez-Diaz |
| |
| Affiliation: | Unidad Estructural de Biotecnologia de Alimentos, Instituto de la Grasa y sus Derivados (CSIC), Avda, Padre Garcia Tejero, 4, Apdo. 1078, 41012 Sevilla, Spain |
| |
| Abstract: | The phenolic compound oleuropein extracted from green olives was shown to be bactericidal against nine strains of Lactobacillus plantarum isolated from green olive fermentation brines. Heat-treated oleuropein also demonstrated a strong bactericidal effect but not alkali-treated oleuropein, which allowed survival of most of the strains tested. The bactericidal effect was accompanied by changes in the typical bacillary structure and Gram-positive stain of L. plantarum. |
| |
| Keywords: | |
|
|
