Grasas y Aceites · 2011 · 54 citations · 20 references
AgricultureFood ScienceMicrobiologyFermentation ScienceFood MicrobiologyMicrobial EcologyBiodegradationLactic Acid BacteriaLactic Acid FermentationMicrobial Strain SelectionVegetable FermentationVegetable MicrobiologyBiodegradation AssaysLactobacillus Strain SelectionMicrobial BiodegradationOlive Fermentation
A total of 177 strains of lactic acid bacteria (LAB) were isolated from early-stage Moroccan Picholine green olive fermentation, including Lactobacillus plantarum (44.63%), Lactobacillus pentosus (25.99%), Lactobacillus brevis (9.61%) and Pediococcus pentosaceus (19.77%). All the isolates were screened for their tolerance to olive leaf extract and oleuropein. Most of the isolates (85.3%) were found able to degrade oleuropein, when evaluated by either oleuropein or 5-Bromo- 4-chloro-3-indolyl β-D-glucuronide (X-Gluc) as substrates. The biodegradation capacity of the selected strains of each species was confirmed by HPLC analysis.
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Raquel Mateos, Josè L. Espartero, Mariana Trujillo et al. · Journal of Agricultural and Food Chemistry · 2001 · 471 citations
Metabolism of food phenolic acids by Lactobacillus plantarum CECT 748T
Héctor Rodrı́guez, José María Landete, Blanca de las Rivas et al. · Food Chemistry · 2007 · 179 citations