Improved Method for Isolation of Bacterial Inhibitors from Oleuropein Hydrolysis-Reference-Cited by-同舟云学术

Improved Method for Isolation of Bacterial Inhibitors from Oleuropein Hydrolysis

Published:1983-08 Issue:2 Volume:46 Page:509-510
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Federici Federico¹,Bongi Guido¹

Affiliation:

1. Istituto di Biologia Vegetale, Sezione Microbiologia Agraria, and Centro di Studio per l'Olivicoltura (CNR), 2 University of Perugia, I-06100 Perugia, Italy

Abstract

A new high-pressure liquid chromatography multidetection quantitative method for the isolation of the products of oleuropein hydrolysis is described. A single analysis yields sufficient amounts of the compounds to test their inhibitory effect on bacterial growth.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/aem.46.2.509-510.1983

Reference6 articles.

1. Pure culture fermentation of green olives;Etchells J. L.;Appl. Microbiol.,1966

2. Isolation of a bacterial inhibitor from green olives;Fleming H. P.;Appl. Microbiol.,1969

3. Antimicrobial properties of oleuropein and products of its hydrolysis from green olives;Fleming H. P.;Appl. Microbiol.,1973

4. Utilization of oleuropein by microorganisms associated with olive fermentations;Garrido-Fernandez A.;Can. J. Microbiol.,1978

5. Stahl K. W. E. Schuppe and H. Potthast. 1973. GITFachreitschivft fur das Laboratorium p. 563-565. (DP 2329286).

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