scholarly journals Antimicrobial activity of L. plantarum, isolated from a traditional lactic acid fermentation of table olives

2001 ◽  
Vol 81 (1-2) ◽  
pp. 203-215 ◽  
Author(s):  
Am�lia Delgado ◽  
Dulce Brito ◽  
Pedro Fevereiro ◽  
Cid�lia Peres ◽  
Jos� Figueiredo Marques
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Table Olives ◽  
Acid Fermentation

scholarly journals Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds

2019 ◽  
Vol 7 (12) ◽  
pp. 607 ◽  
Author(s):  
Annalisa Ricci ◽  
Valentina Bernini ◽  
Antonietta Maoloni ◽  
Martina Cirlini ◽  
Gianni Galaverna ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Life Extension ◽  
Salmonella Spp ◽  
Acid Fermentation ◽  
E Coli ◽  
Effective Activity ◽  
Agar Well Diffusion Assay ◽  
By Products

Background: One of the main objectives of the food industry is the shelf life extension of food products, taking into account the safety requirements and the preference of consumers attracted by a simple and clear label. Following this direction, many researchers look to find out antimicrobials from natural sources. Methods: Tomato, carrot, and melon by-products were used as substrates for lactic acid fermentation using seven strains belonging to the Lactobacillus genus, L. plantarum, L. casei, L. paracasei, and L. rhamnosus. The obtained fermented by-products were then extracted and the antimicrobial activity toward fourteen pathogenic strains of Listeria monocytogenes, Salmonella spp., Escherichia coli, Staphylococcus Aureus, and Bacillus cereus was tested through agar well diffusion assay. Results: All the extracts obtained after fermentation had highlighted antimicrobial activity against each pathogen tested. In particular, a more effective activity was observed against Salmonella spp., L. monocytogenes, S. aureus, and B. cereus, while a lower activity was observed against E. coli. Conclusion: Lactic acid fermentation of vegetable by-products can be a good strategy to obtain antimicrobials useful in food biopreservation.

Main variables affecting the lactic acid fermentation of table olives

2010 ◽  
Vol 45 (6) ◽  
pp. 1291-1296 ◽  
Author(s):  
Eduardo Medina ◽  
Chiara Gori ◽  
Maurizio Servili ◽  
Antonio De Castro ◽  
Concepción Romero ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Table Olives ◽  
Acid Fermentation

EFFECT OF LACTIC ACID FERMENTATION ON CELL WALL POLYSACCHARIDES OF GREEN TABLE OLIVES

1999 ◽  
pp. 595-600
Author(s):  
M.A. Coimbra ◽  
M.R. Rodrigues ◽  
E. Garcia ◽  
C. Peres ◽  
L.D. Catulo
Keyword(s):  
Cell Wall ◽  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Table Olives ◽  
Cell Wall Polysaccharides ◽  
Acid Fermentation

4-Hydroxycyclohexanecarboxylic Acid as a Substrate for Cyclohexanecarboxylic Acid Production during the “Zapatera” Spoilage of Spanish-Style Green Table Olives

1996 ◽  
Vol 59 (6) ◽  
pp. 657-662 ◽  
Author(s):  
ALFREDO MONTAÑO ◽  
ANTONIO de CASTRO ◽  
LUIS REJANO ◽  
MANUEL BRENES
Keyword(s):  
Lactic Acid ◽  
Acid Production ◽  
Synthetic Medium ◽  
Lactic Acid Fermentation ◽  
Table Olives ◽  
Acid Fermentation ◽  
Cyclohexanecarboxylic Acid ◽  
Green Olive ◽  
Microbial Suspension

Zapatera spoilage was reproduced in Spanish-style green olive brines adjusted to pH 5 and with a concentration of 5% (wt/vol) NaCl. A relationship between the formation of the compound responsible for the zapatera off odor, cyclohexanecarboxylic acid, and consumption of a new compound isolated from olive brines, 4-hydroxycyclohexanecarboxylic acid, was established. When the latter compound was added to a synthetic medium inoculated with a concentrated microbial suspension from a zapatera brine, cyclohexanecarboxylic acid was formed. 4-Hydroxy-cyclohexanecarboxylic acid was not detected in fresh olives, NaOH solutions, or water washes. In normal fermentation brines it was not detected after 30 days of brining, its concentration increasing in a progressive manner thereafter during typical lactic acid fermentation of Spanish-style green olives.

Conversion of hydrophilic constituents from Mercurialis perennis L. by lactic acid fermentation

Planta Medica ◽  
2010 ◽  
Vol 76 (12) ◽  
Author(s):  
P Lorenz ◽  
S Duckstein ◽  
J Bertrams ◽  
U Meyer ◽  
F Stintzing
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation

Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates

LWT ◽  
2021 ◽  
pp. 111927
Author(s):  
Yuan Shi ◽  
Anika Singh ◽  
David Kitts ◽  
Anubhav Pratap-Singh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Fermentation ◽  
Acid Fermentation ◽  
Protein Isolates ◽  
Pea Protein ◽  
Novel Approach
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