Isolation of an anaerobic bacterial consortium degrading phenolic compounds—Assay in swine waste

Characterisation of an oleuropein degrad

Characterisation of an oleuropein degrading strain ofLactobacillus plantarum. Combined effects of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity

✍ Marsilio, Vincenzo; Lanza, Barbara 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 255 KB 👁 2 views

This study aims to examine the e †ects of glucose and NaCl on the ability of an oleuropein degrading strain of L actobacillus plantarum, strain B21, to grow in the presence of oleuropein, its degradation product, hydroxytyrosol, and p-coumaric acid. Oleuropein (10 g litre~1) and 2 g litre~1 hydroxyt