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. 1969 Nov;18(5):856–860. doi: 10.1128/am.18.5.856-860.1969

Isolation of a Bacterial Inhibitor from Green Olives1

H P Fleming 1,2, W M Walter Jr 1,2, J L Etchells 1,2
PMCID: PMC378101  PMID: 16349868

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.

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Selected References

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  1. Etchells J. L., Borg A. F., Kittel I. D., Bell T. A., Fleming H. P. Pure culture fermentation of green olives. Appl Microbiol. 1966 Nov;14(6):1027–1041. doi: 10.1128/am.14.6.1027-1041.1966. [DOI] [PMC free article] [PubMed] [Google Scholar]
  2. Fleming H. P., Etchells J. L. Occurrence of an inhibitor of lactic Acid bacteria in green olives. Appl Microbiol. 1967 Sep;15(5):1178–1184. doi: 10.1128/am.15.5.1178-1184.1967. [DOI] [PMC free article] [PubMed] [Google Scholar]

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