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Inhibition of Lactobacillus plantarum by polyphenols extracted from two different kinds of olive brine
Author(s) -
RuizBarba J.L.,
BrenesBalbuena M.,
JiménezDíaz R.,
GarcíaGarcía P.,
GarridoFernández A.
Publication year - 1993
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.1365-2672.1993.tb02990.x
Subject(s) - hydroxytyrosol , oleuropein , lactobacillus plantarum , chemistry , verbascoside , food science , polyphenol , tyrosol , fermentation , brine , phenols , chromatography , high performance liquid chromatography , bacteria , biochemistry , antioxidant , lactic acid , olive oil , biology , organic chemistry , glycoside , genetics
The characteristic phenolic content of NaOH‐treated and untreated olive brines is reported. Detection, quantification and isolation of the phenolic compounds were carried out by HPLC. Viability of Lactobacillus plantarum in the presence of single or combined fractions of these isolated compounds was tested. When assayed at the concentrations found in brines, only the single phenolic fraction containing hydroxytyrosol strongly inhibited Lact. plantarum. However, inhibition of Lact. plantarum was also observed when double phenolic fractions (e.g. the glucosides, oleuropein and verbascoside) were used; this showed a combined effect in the inhibition. The different permeability of fruit for polyphenols and organic compounds is discussed as the primary cause of the rapid fermentation of alkaline‐treated, but not of untreated, olives.