Table 3.
Bacterial population and oleuropein degradation percentage after exposure of the Enterococcus casseliflavus isolate on a substrate, containing the polar extract of the olive fruit (without or after appropriate dilutions) and bacterial growth factors (fermentation time: 3 d).
| Initial Oleuropein Content (mg/L) | Bacterial Population (log CFU/mL) | Residual Content of Oleuropein (mg/L) |
Oleuropein Degradation (%) |
||
|---|---|---|---|---|---|
| E. casseliflavus | Control | E. casseliflavus | Control | ||
| 4005.1 ± 61.4 | 0.0 ± 0.0 a | 3923.8 ± 69.4 a | 3945.3 ± 75.2 a | 2.0 | 1.5 |
| 2093.5 ± 30.3 | 0.0 ± 0.0 a | 2051.9 ± 34.9 b | 2054.9 ± 24.0 b | 2.0 | 1.8 |
| 898.2 ± 12.9 | 0.0 ± 0.0 a | 884.0 ± 12.5 c | 878.0 ± 15.7 c | 1.6 | 2.3 |
| 806.7 ± 14.9 | 1.6 ± 0.1 b | 461.9 ± 13.3 d | 785.5 ± 19.1 d | 42.7 | 2.6 |
| 715.8 ± 10.3 | 4.6 ± 0.1 c | 303.5 ± 8.5 e | 704.9 ± 18.0 e | 57.6 | 1.5 |
| 603.3 ± 13.1 | 4.0 ± 0.1 d | 156.8 ± 5.1 f | 590.8 ± 10.9 f | 74.0 | 2.1 |
| 396.7 ± 8.1 | 3.4 ± 0.1 e | 50.9 ± 1.4 g | 391.4 ± 9.4 g | 87.2 | 1.3 |
| 198.3 ± 3.5 | 3.0 ± 0.1 f | 0.0 ± 0.0 h | 194.9 ± 4.3 h | 100.0 | 1.7 |
| 83.4 ± 1.2 | 2.7 ± 0.1 g | 0.0 ± 0.0 h | 81.6 ± 1.2 i | 100.0 | 2.2 |
Data are the mean ± standard deviation (n = 3). Different lowercase letters in the same column represent significant differences in values (p < 0.05). Control: Non-inoculated substrate.