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Studies on the Antimicrobial Activity of Olive Phenolic Compounds
Author(s) -
Juven B.,
Henis Y.
Publication year - 1970
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1970.tb02255.x
Subject(s) - oleuropein , chemistry , food science , geotrichum , lactic acid , antimicrobial , bacteria , fermentation , lactobacillus plantarum , ethyl acetate , antibacterial activity , organic chemistry , biology , olive oil , genetics
Summary. Treatment of green olives for 2 min with dilute hot alkali before brining increased the release of sugars, B complex vitamins, amino acids and phenolic compounds, and enhanced the establishment of lactic acid bacteria in the brine. Two components of the ethyl acetate extract of green olives, which showed an antibacterial activity, were isolated and identified as the glycoside oleuropein and its phenolic aglycone. The inhibition of Lactobacillus plantarum by the ethyl acetate extract or by oleuropein was augmented by reducing the concentration of organic nitrogenous compounds, increasing the NaCl concentration in the assay medium and decreasing the inoculum size. Besides its activity towards various bacteria, oleuropein inhibited the growth of Geotrichum candidum Link, Rhizopus sp. and Rhizoctonia solani Kühn. On the basis of these findings, an explanation for some problems in the lactic fermentation of green olives is suggested.