title: Isolation of a bacterial inhibitor from green olives.
abstract: A compound inhibitory to lactic acid bacteria was isolated from green Manzanillo olives. The inhibitor is a phenolic compound, is devoid of acid-hydrolyzable reducing sugar, and has a bitter taste. Freezing the olives prior to extraction caused chemical changes which greatly increased the level of the inhibitor, whereas heating prior to freezing prevented its formation.
authors.affiliation: U.S. Food Fermentation Laboratory, Southern Utilization Research and Development Division, U.S. Department of Agriculture, North Carolina State University, Raleigh, North Carolina 27607.
authors.forename: H P
authors.initials: HP
authors.lastname: Fleming
authors.forename: W M
authors.initials: WM
authors.lastname: Walter
authors.forename: J L
authors.initials: JL
authors.lastname: Etchells