Isolation of a bacterial inhibitor from green olives.
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.
Fleming
H P
HP
U.S. Food Fermentation Laboratory, Southern Utilization Research and Development Division, U.S. Department of Agriculture, North Carolina State University, Raleigh, North Carolina 27607.
Walter
W M
WM
Etchells
J L
JL