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Phenolic extract from olives: inhibition of Staphylococcus aureus
Author(s) -
Nychas G. J. E.,
Tassou Soula C.,
Board R. G.
Publication year - 1990
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1990.tb01337.x
Subject(s) - staphylococcus aureus , secretion , microbiology and biotechnology , micrococcaceae , chemistry , bacteria , biology , biochemistry , food science , genetics
The presence of olive extract in different media with or without glucose retarded staphylococcal growth and accentuated the secretion of protein into the media. Moreover the extract influenced the electrophoretic patterns of proteins secretion into the culture supernatant fluid.