IN VITRO BIODEGRADATION OF OLEUROPEIN BY LACTOBACILLUS PLANTARUM FSO175 IN STRESS CONDITIONS (pH, NaCl AND GLUCOSE)

[1]  E. Medina,et al.  Optimization of the natural debittering of table olives , 2017 .

[2]  N. Ghabboura,et al.  Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading Lactobacilli strains , 2016 .

[3]  Vincenzo Macciola,et al.  Exploring enzyme and microbial technology for the preparation of green table olives , 2016, European Food Research and Technology.

[4]  P. Kotzekidou,et al.  Characteristics of oleuropeinolytic strains of Lactobacillus plantarum group and influence on phenolic compounds in table olives elaborated under reduced salt conditions. , 2015, Food microbiology.

[5]  F. Malcata,et al.  Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics , 2014 .

[6]  B. Lanza,et al.  Selection of Lactobacillus plantarum strains to use as starters in fermented table olives: Oleuropeinase activity and phage sensitivity. , 2013, Food microbiology.

[7]  N. Rozès,et al.  Lactic acid bacteria from fermented table olives. , 2012, Food microbiology.

[8]  M. Pintado,et al.  Bioconversion of oleuropein to hydroxytyrosol by lactic acid bacteria , 2012, World Journal of Microbiology and Biotechnology.

[9]  Mohamed M. Hassan,et al.  Purification and some kinetic properties of b- glucosidase from Aspergillus terreus NRRL 265 , 2011 .

[10]  S. Sayadi,et al.  Enzymatic hydrolysis of olive wastewater for hydroxytyrosol enrichment. , 2011, Bioresource technology.

[11]  P. Thonart,et al.  Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives , 2011 .

[12]  Nicholas A. Guziewicz,et al.  X-ray and Biochemical Analysis of N370S Mutant Human Acid β-Glucosidase , 2010, The Journal of Biological Chemistry.

[13]  A. Akpinar-Bayizit,et al.  The use of β-glucosidase enzyme in black table olives fermentation. , 2009 .

[14]  P. Thonart,et al.  Antioxidant phenolic compounds loss during the fermentation of Chétoui olives , 2009 .

[15]  J. Curiel,et al.  Food phenolics and lactic acid bacteria. , 2009, International journal of food microbiology.

[16]  A. Garrido-Fernández,et al.  Browning reactions in olives: Mechanism and polyphenols involved , 2009 .

[17]  J. Curiel,et al.  Study of the inhibitory activity of phenolic compounds found in olive products and their degradation by Lactobacillus plantarum strains , 2008 .

[18]  E. Gikas,et al.  Kinetic Study of the Acidic Hydrolysis of Oleuropein, the Major Bioactive Metabolite of Olive Oil , 2006 .

[19]  A. Saija,et al.  In vitro antimycoplasmal activity of oleuropein. , 2002, International journal of antimicrobial agents.

[20]  J J Ríos,et al.  Determination of phenols, flavones, and lignans in virgin olive oils by solid-phase extraction and high-performance liquid chromatography with diode array ultraviolet detection. , 2001, Journal of agricultural and food chemistry.

[21]  J. Espín,et al.  Synthesis of the antioxidant hydroxytyrosol using tyrosinase as biocatalyst. , 2001, Journal of agricultural and food chemistry.

[22]  A. Castro,et al.  Transformation of oleuropein and its hydrolysis products during Spanish‐style green olive processing , 1998 .

[23]  V. Marsilio,et al.  Characterisation of an oleuropein degrading strain of Lactobacillus plantarum. Combined effects of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity , 1998 .

[24]  A. Evidente,et al.  Production of glucose and bioactive aglycone by chemical and enzymatic hydrolysis of purified oleuropein fromOlea Europea , 1997 .

[25]  N. Rozès,et al.  Effect of oleuropein and sodium chloride on viability and metabolism of Lactobacillus plantarum , 1996, Applied Microbiology and Biotechnology.

[26]  V. Marsilio,et al.  Progress in table olive debittering: Degradationin vitro of oleuropein and its derivatives byLactobacillus plantarum , 1996 .

[27]  V. Marsilio,et al.  Hydrolysis of Oleuropein by Lactobacillus plantarum Strains Associated with Olive Fermentation , 1994, Applied and environmental microbiology.

[28]  A. Asehraou,et al.  Pure culture fermentation of green olives by lactobacilli strains , 1993 .

[29]  A. Garrido-Fernández,et al.  Bactericidal action of oleuropein extracted from green olives against Lactobacillus plantarum , 1991 .

[30]  J. L. Etchells,et al.  Antimicrobial properties of oleuropein and products of its hydrolysis from green olives. , 1973, Applied microbiology.