Characterisation of an oleuropein degrading strain of Lactobacillus plantarum. Combined effects of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity

Journal of the Science of Food and Agriculture

Volumn 76, Issue 4, 1998, Pages 520-524

  Marsilio, Vincenzo ^a   Lanza, Barbara ^a  

^a Istituto Sperimentale per l'Elaiotecnica   (Italy)

Author keywords

Debittering process; Lactic acid bacteria; Olea europaea L; Phenolic compounds; Table olives

Indexed keywords

CULTURE MEDIUM; ENZYME ACTIVITY; ENZYME INHIBITION; ENZYMIC DEGRADATION; HYDROXYTYROSOL; MICROBIAL DEGRADATION; OLEUROPEIN; PARA COUMARIC ACID; PHENOL; SODIUM CHLORIDE;

LACTOBACILLUS PLANTARUM;

EID: 0031899119     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199804)76:4<520::AID-JSFA982>3.0.CO;2-I     Document Type: Article

References (24)

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