Occurrence of an Inhibitor of Lactic Acid Bacteria in Green Olives1

摘要: Green olives were found to contain an inhibitor(s) of several species lactic acid bacteria usually associated with the Spanish-type brined olive fermentation. The inhibitor was demonstrated by presence inhibition zones surrounding tissue which had been cut from frozen and implanted in a seeded nutritive agar medium. Relative potencies aqueous extracts determined paper disc assay method. Mission variety contained most inhibitor, Manzanillo Ascolano, about 50 40% as much variety, respectively. Sevillano Barouni varieties comparatively little inhibitor. Effects on growth rates adding various amounts concentrated extract broth medium screw-capped tubes. Of four tested, Leuconostoc mesenteroides sensitive, Lactobacillus plantarum least sensitive; Pediococcus cerevisiae brevis intermediate sensitivity. Extracts possessed bactericidal property, evidenced their effect L. mesenteroides. Sodium chloride, especially at concentrations 5% higher, greatly increased effectiveness ethyl alcohol-soluble stable when heated 100 C solution. Potencies reduced adjustment pH 10, but no appreciable noted 0.8.