Inhibitors of lactic acid fermentation in Spanish-style green olive brines of the Manzanilla variety

Food Chemistry

Volumn 110, Issue 4, 2008, Pages 932-937

  Medina, Eduardo ^a   Romero, Concepción ^a   de Castro, Antonio ^a   Brenes, Manuel ^a   García, Aranzazu ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Antimicrobial; dialdehydic form of decarboxymethyl elenolic acid; dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol; EDA; Elenolic acid; Fermentation; Hy EDA; LAB; lactic acid bacteria; Lactobacillus pentosus; Oleoside; Phenolic

Indexed keywords

DECARBOXYMETHYL ELENOLIC ACID; ESTER DERIVATIVE; HYDROXYTYROSOL; LACTIC ACID; OLEOSIDE 11 METHYL ESTER; SODIUM HYDROXIDE; TERPENE DERIVATIVE;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; CONTROLLED STUDY; FERMENTATION; LACTOBACILLUS; NONHUMAN;

LACTOBACILLUS PENTOSUS; OLEACEAE;

EID: 43449103070     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.084     Document Type: Article

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