Affiliation:
1. U.S. Food Fermentation Laboratory, Southern Utilization Research and Development Division, and Department of Food Science, North Carolina State University, Raleigh, North Carolina 27607
Abstract
Green olives were found to contain an inhibitor(s) of several species of lactic acid bacteria usually associated with the Spanish-type brined olive fermentation. The inhibitor was demonstrated by the presence of inhibition zones surrounding tissue which had been cut from frozen olives and implanted in a seeded nutritive agar medium. Relative potencies of aqueous extracts of frozen olives were determined by a paper disc assay method. The Mission variety of olive contained the most inhibitor, and the Manzanillo and Ascolano, about 50 and 40% as much as the Mission variety, respectively. Sevillano and Barouni varieties contained comparatively little inhibitor. Effects of the inhibitor on growth rates of lactic acid bacteria were determined by adding various amounts of a concentrated aqueous extract of olives to a nutritive broth medium contained in screw-capped tubes. Of the four species of lactic acid bacteria tested,
Leuconostoc mesenteroides
was the most sensitive, and
Lactobacillus plantarum
was the least sensitive;
Pediococcus cerevisiae
and
Lactobacillus brevis
were intermediate in sensitivity. Extracts possessed a bactericidal property, as evidenced by their effect on
L. mesenteroides
. Sodium chloride, especially at concentrations of about 5% and higher, greatly increased the effectiveness of the inhibitor. The inhibitor was ethyl alcohol-soluble and was stable when heated at 100 C in aqueous solution. Potencies of extracts were reduced greatly by adjustment to
p
H 10, but no appreciable effect was noted by adjustment to
p
H 0.8.
Images
Fig. 1
Publisher
American Society for Microbiology
Subject
General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine
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