Premium
Study of the anti‐lactic acid bacteria compounds in table olives
Author(s) -
Medina Eduardo,
García Aranzazu,
Romero Concepción,
De Castro Antonio,
Brenes Manuel
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.01950.x
Subject(s) - oleuropein , hydroxytyrosol , lactic acid , chemistry , bacteria , food science , fermentation , antimicrobial , lactobacillus , hydrolysis , bacterial growth , lactobacillaceae , biochemistry , biology , organic chemistry , olive oil , antioxidant , polyphenol , genetics
Summary The analysis and formation of anti‐lactic acid bacteria compounds in olive brines was performed for the main worldwide olive varieties intended for table olives. The results demonstrated that the growth of lactic acid bacteria in the brines of olives non‐treated with NaOH is, in some way, variety dependant. Likewise, the most active antimicrobial compound, the dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol, was not detected in fresh fruits but it was formed during brining from the hydrolysis of oleuropein and this reaction was enzymatically catalysed. Thus, the inactivation of the enzyme by heating the olives produced (i) an accumulation of oleuropein in olives and brines, (ii) the inhibition of the formation of antimicrobials and (iii) the growth of Lactobacillus pentosus in olive brines. These results provide tools for a full understanding of the growth or inhibition of lactic acid bacteria during fermentation of table olives.