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. 1969 Nov;18(5):856-60.
doi: 10.1128/am.18.5.856-860.1969.

Isolation of a bacterial inhibitor from green olives

H P Fleming  1 , W M Walter, J L Etchells
Affiliations

Isolation of a bacterial inhibitor from green olives

H P Fleming et al. Appl Microbiol. 1969 Nov.

Abstract

A compound inhibitory to lactic acid bacteria was isolated from green Manzanillo olives. The inhibitor is a phenolic compound, is devoid of acid-hydrolyzable reducing sugar, and has a bitter taste. Freezing the olives prior to extraction caused chemical changes which greatly increased the level of the inhibitor, whereas heating prior to freezing prevented its formation.

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References

    1. Appl Microbiol. 1967 Sep;15(5):1178-84 - PubMed
    1. Appl Microbiol. 1966 Nov;14(6):1027-41 - PubMed

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