Oleuropein hydrolysis by lactic acid bacteria in natural green olives

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• 作者：Eva Ramí ; rez ; Manuel Brenes ; Antonio de Castro ; Concepció ; n Romero ; Eduardo Medina ; ^{emedina@ig.csic.es}
• 关键词：Table olives ; Phenolic ; Oleuropein ; Hydrolysis ; Lactic acid bacteria
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：165-171
• 全文大小：372 K
• 卷排序：78

文摘

A new natural green olives process was described. An Optimization of heat treatments and antimicrobial compound formation was studied. A Selection of lactic acid bacteria were carried out according to the oleuropeinolytic activity. An Inoculation of selected strains was performed in model solutions and in pilot scale.