title: Utilization of oleuropein by microorganisms associated with olive fermentations.
abstract: Oleuropein, the bitter glucoside of olives, and its hydrolysis products can possess antibacterial action. However, there is no information on the possible utilization of this polyphenolic compound; therefore studies have been made to assess its utilization as a major source of carbon. Various microorganisms associated with fermentation of olives (both desirable lactic acid bacteria and spoilage organisms) did use oleuropein, many without a significant delay in growth resulting in the appearance of a strong visible turbidity. Although the increase in oleuropein from 0.2 to 0.4% (w/v) had little or no effect on the spoilage organisms, the additional glucoside caused a delay in development of growth with some of the lactic acid bacteria. However, all of the latter cultures tested eventually grew and developed strong visible turbidity.
mesh_terms: D001419:Bacteria / Q000254:growth & development / Q000378:metabolism*; D005285:Fermentation; D005516:Food Microbiology; D005638:Fruit; D005947:Glucose / Q000378:metabolism; D006027:Glycosides / Q000378:metabolism*; D013045:Species Specificity; D015003:Yeasts / Q000254:growth & development / Q000378:metabolism*
chemical_list: D006027:Glycosides; D005947:Glucose