title: Effect of phenolic compounds and oleuropein on the germination of Bacillus cereus T spores.
abstract: The phenolic compounds extracted from olives with ethyl acetate inhibited germination and outgrowth of Bacillus cereus T spores. Purified oleuropein, a well-characterized component of olive extract, inhibited these processes also. The addition of oleuropein and olive extracts 3 or 5 min after germination began, immediately decreased the rate of change of phase bright to phase dark spores and delayed significantly outgrowth.
authors.affiliation: Institute of Food Technology, Ministry of Agriculture, Athens, Greece.
authors.forename: C C
authors.initials: CC
authors.lastname: Tassou
authors.forename: G J
authors.initials: GJ
authors.lastname: Nychas
authors.forename: R G
authors.initials: RG
authors.lastname: Board
mesh_terms: D001409:Bacillus cereus / Q000187:drug effects* / Q000502:physiology; D005638:Fruit / Q000032:analysis; D057888:Iridoid Glucosides; D039823:Iridoids; D010636:Phenols / Q000302:isolation & purification / Q000494:pharmacology*; D011714:Pyrans / Q000494:pharmacology*; D013172:Spores, Fungal / Q000187:drug effects / Q000502:physiology
chemical_list: D057888:Iridoid Glucosides; D039823:Iridoids; D010636:Phenols; D011714:Pyrans; C002769:oleuropein