Effect of phenolic compounds and oleuropein on the germination of Bacillus cereus T spores |
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| Authors: | C C Tassou G J Nychas R G Board |
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| Institution: | Institute of Food Technology, Ministry of Agriculture, Athens, Greece. |
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| Abstract: | The phenolic compounds extracted from olives with ethyl acetate inhibited germination and outgrowth of Bacillus cereus T spores. Purified oleuropein, a well-characterized component of olive extract, inhibited these processes also. The addition of oleuropein and olive extracts 3 or 5 min after germination began, immediately decreased the rate of change of phase bright to phase dark spores and delayed significantly outgrowth. |
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