Detalle de: Degradation of Phenolic Compounds Found in Olive Products by Lactobacillus plantarum Strains

Publisher Summary Lactic acid bacteria are recognized to play an important role in olive fermentation and Lactobacillus plantarum and Lactobacillus pentosus are, in fact, regarded as the main species leading this process, being often used as starters in guided olive fermentation. Although L. plantarum is present in small numbers in the fresh products, the traditional process consisting of lye treatment, washing, and brining of the fruits favors its rapid and predominant growth over other microorganisms in the brine. Olives have been recognized as a source of biophenols. Despite the great importance of phenolic compounds in the health-beneficial properties of olive products, and the prevalence of L. plantarum during olive fermentations, there are few reports studying the metabolism of olive phenolics by L. plantarum strains. The effect of olive phenolic compounds on L. plantarum growth have been studied by several authors. Brines from non-alkali-treated green olives were tested for their antimicrobial properties against L. plantarum. They showed a marked bactericidal effect toward L. plantarum. Aqueous solutions of the total phenolics extracted from these brines had the same bactericidal effect. It has been demonstrated that diffused olive polyphenols exerted a significant inhibitory growth effect on L. plantarum during brining only when they were associated with NaCl.