作者: Faten Kachouri , Moktar Hamdi
DOI: 10.1016/S0032-9592(03)00189-4
关键词: Polyphenol 、 Food science 、 Lactobacillus plantarum 、 Chemistry 、 Depolymerization 、 Wastewater 、 Tyrosol 、 Olive oil 、 Fermentation 、 Oleuropein
摘要: Abstract The effect of olive mill wastewater (OMW) phenolic compounds with low and high molecular weight depolymerisation by Lactobacillus plantarum on the transport phenolics from OMW to oil was studied. Incubation samples fermented L. caused polyphenols decrease in increase multiple biological effects. lower total content 845 mg/l comparison control 1247 resulted depolymerization plantarum. Fermentation induced reductive which are more soluble oil. simple mixed higher (703 mg/l) than an (112 mg/l). Simple increased when added OMW, especially for oleuropein, p-hydroxyphenylacetic, vanillic ferulic acids tyrosol.