BACTERICIDAL ACTION OF OLEUROPEIN EXTRACTED FROM GREEN OLIVES AGAINST LACTOBACILLUS-PLANTARUM

被引：39

作者：

RUIZBARBA, JL ^{[1
]}

GARRIDOFERNANDEZ, A ^{[1
]}

JIMENEZDIAZ, R ^{[1
]}

机构：

[1] CSIC,INST GRASA & DERIVADOS,UNIDAD ESTRUCTURAL BIOTECNOL ALIMENTOS,AVDA PADRE GARCIA TEJERO 4,E-41012 SEVILLE,SPAIN

来源：

LETTERS IN APPLIED MICROBIOLOGY | 1991年 / 12卷 / 02期

关键词：

D O I：

10.1111/j.1472-765X.1991.tb00505.x

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The 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.

引用

页码：65 / 68

页数：4

共 15 条

[11]

Ruiz-Barba J.L., 1989, GRASAS ACEITES, V40, P102

[12] BACTERICIDAL EFFECT OF PHENOLIC-COMPOUNDS FROM GREEN OLIVES ON LACTOBACILLUS-PLANTARUM [J].