STUDIES ON ANTIBACTERIAL ACTIVITY OF WASTE-WATERS FROM OLIVE OIL MILLS (ALPECHIN) - INHIBITORY ACTIVITY OF PHENOLIC AND FATTY-ACIDS

In order to have a clearer understanding of the nature of the substances responsible for the antibacterial activity of alpechin, the inhibitory effect of the phenolic acids found in the alpechin and of the fatty acids present in olive oil were investigated. The antibacterial activity of the phenolic acids (tested separately or in mixtures, at the stated concentrations) when they are tested against Bacillus megaterium ATCC 33085 and against a collection of bacteria isolated from unpolluted soil and alpechin polluted soil, does not coincide with the inhibitory effect of the alpechin. On the other hand, although antibacterial activity has not been detected in olive oil, linoleic, oleic, linolenic, lauric and myristic acids are capable of inhibiting the growth of Bacillus megaterium ATCC 33085. © 1990.