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Bactericidal effect of phenolic compounds from green olives on Lactobacillus plantarum

AuthorsRuiz-Barba, José Luis CSIC ORCID ; Ríos, Rosa M. CSIC ORCID; Fedriani-Iriso, C.; Olías Jiménez, José Manuel; Ríos Martín, José Julián CSIC ORCID; Jiménez Díaz, Rufino
KeywordsLactobacillus plantarum
Green olives
Phenolic compounds
Bactericidal effect
Cell walls
Lactic acid bacteria
Issue Date1990
CitationSystematic and Applied Microbiology 13: 199-205 (1990)
AbstractBrines from non-alkali treated green olives were tested for their antimicrobial properties againstst Lactobacillus plantarum, the lactid acid bacterium involved in Spanish-type brined olive fermentation. They showed a marked bactericidal effect toward 10 L. plantarum strains tested. Aqueous solutions of the total phenolics extracted from these brines had the same bactericidal effect. Transmission electron microscope (TEM) and scanning electron microscope (SEM) preparations showed degradation of cell walls in lactobacilli inoculated in brines or in the total extract of phenolics. Other changes in the cell ultrastructure were observed, such as the presence of mesosomal membranes. Fluorescence microscopy showed adsorption of phenolics to both whole cells and isolated cell walls from L. plantarum. Phenolics in brines were isolated by preparative high-pressure liquid chromatography (HPLC) and identified by gas-liquid chromatography-mass spectrometry (GLC-MS). The degree of antibacterial action toward L. plantarumm depended on the phenolic compound.
Description7 pages, 5 figures, 2 tables.
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