Antimicrobial Properties of Oleuropein and Products of Its Hydrolysis from Green Olives
Oleuropein, the bitter glucoside in green olives, and products of its hydrolysis were tested for antibacterial action against certain species of lactic acid bacteria involved in the brine fermentation of olives. Oleuropein was not inhibitory, but two of its hydrolysis products, the aglycone and elen...
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| Publicat a: | Appl Microbiol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1973
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC379901/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4762397/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.26.5.777-782.1973 |
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