Oleuropein biodegradation by lactic acid bacteria isolated from table olives

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Oleuropein is the main polyphenol natural compound present in olives causing their bitterness and known for its inhibitory effect on lactic microflora. Some lactic acid bacteria strains isolated from natural fermenting green olives were investigated for their tolerance to 1% of oleuropein. The selected strains were studied for their oleuropein (1%) biodegradation capacity. The biodegradation of oleuropein was confirmed using the HPLC technique. The results obtained showed a high level of tolerance (92.3%) of the lactic strains tested. Among the selected strains, 33% showed a biodegradation capacity of the oleuropein.
Original languageUnknown
Title of host publicationActa Horticulturae
Editors Sampaio, E. M. Pinheiro, C. A.
Place of PublicationÉvora
PublisherInternational Society for Horticultural Science
Pages533-536
ISBN (Print)978-90-66052-98-7
Publication statusPublished - 1 Jan 2012

Cite this

Peres, C. (2012). Oleuropein biodegradation by lactic acid bacteria isolated from table olives. In Sampaio, E. M. Pinheiro, & C. A. (Eds.), Acta Horticulturae (pp. 533-536). Évora: International Society for Horticultural Science.