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Bactericidal action of oleuropein extracted from green olives against Lactobacillus plantarum

AuthorsRuiz-Barba, José Luis ; Garrido Fernández, A. ; Jiménez Díaz, Rufino
Issue DateFeb-1991
PublisherSociety for Applied Microbiology
CitationLetters in Applied Microbiology 12(2): 65-68 (1991)
AbstractThe phenolic compound oleuropein extracted from green olives was shown to be bactericidal against nine strains of Lactobacillus plantarum isolated from green olive fermentation brines. Heat-treated oleuropein also demonstrated a strong bactericidal effect but not alkali-treated oleuropein, which allowed survival of most of the strains tested. The bactericidal effect was accompanied by changes in the typical bacillary structure and Gram-positive stain of L. plantarum.
Publisher version (URL)http://dx.doi.org/10.1111/j.1472-765X.1991.tb00505.x
Appears in Collections:(IG) Artículos
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