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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 t...
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| Publicado en: | Appl Microbiol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1969
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC378101/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16349868/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.18.5.856-860.1969 |
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