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Inhibition of Lactobacillus plantarum by polyphenols extracted from two different kinds of olive brine

1993; Wiley; Volume: 74; Issue: 1 Linguagem: Inglês

10.1111/j.1365-2672.1993.tb02990.x

2056-5232

José Luis Ruiz-Barba, Manuel Brenes, Rufino Jiménez-Dı́az, Pedro Garcı́a, António Garrido,

Microbial Metabolites in Food Biotechnology

The characteristic phenolic content of NaOH‐treated and untreated olive brines is reported. Detection, quantification and isolation of the phenolic compounds were carried out by HPLC. Viability of Lactobacillus plantarum in the presence of single or combined fractions of these isolated compounds was tested. When assayed at the concentrations found in brines, only the single phenolic fraction containing hydroxytyrosol strongly inhibited Lact. plantarum. However, inhibition of Lact. plantarum was also observed when double phenolic fractions (e.g. the glucosides, oleuropein and verbascoside) were used; this showed a combined effect in the inhibition. The different permeability of fruit for polyphenols and organic compounds is discussed as the primary cause of the rapid fermentation of alkaline‐treated, but not of untreated, olives.