Literature DB >> 16349868

Isolation of a bacterial inhibitor from green olives.

H P Fleming1, W M Walter, J L Etchells.   

Abstract

A compound inhibitory to lactic acid bacteria was isolated from green Manzanillo olives. The inhibitor is a phenolic compound, is devoid of acid-hydrolyzable reducing sugar, and has a bitter taste. Freezing the olives prior to extraction caused chemical changes which greatly increased the level of the inhibitor, whereas heating prior to freezing prevented its formation.

Entities:  

Year:  1969        PMID： 16349868      PMCID： PMC378101          DOI： 10.1128/am.18.5.856-860.1969

Source DB:  PubMed          Journal:  Appl Microbiol        ISSN： 0003-6919


  2 in total

1.  Occurrence of an inhibitor of lactic Acid bacteria in green olives.

Authors:  H P Fleming; J L Etchells
Journal:  Appl Microbiol       Date:  1967-09

2.  Pure culture fermentation of green olives.

Authors:  J L Etchells; A F Borg; I D Kittel; T A Bell; H P Fleming
Journal:  Appl Microbiol       Date:  1966-11
  2 in total
  4 in total

1.  Improved method for isolation of bacterial inhibitors from oleuropein hydrolysis.

Authors:  F Federici; G Bongi
Journal:  Appl Environ Microbiol       Date:  1983-08       Impact factor: 4.792

2.  Effects of fermentation and its control on the sensory characteristics of conservolea variety green olives.

Authors:  G Balatsouras; A Tsibri; T Dalles; G Doutsias
Journal:  Appl Environ Microbiol       Date:  1983-07       Impact factor: 4.792

3.  Preparation of antimicrobial compounds by hydrolysis of oleuropein from green olives.

Authors:  W M Walter; H P Fleming; J L Etchells
Journal:  Appl Microbiol       Date:  1973-11

4.  Antimicrobial properties of oleuropein and products of its hydrolysis from green olives.

Authors:  H P Fleming; W M Walter; J L Etchells
Journal:  Appl Microbiol       Date:  1973-11
  4 in total

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