Degradation of phenolic compounds found in olive products by Lactobacillus plantarum strains

2021 ◽  
pp. 133-144
Author(s):  
José María Landete ◽  
Héctor Rodríguez ◽  
José Antonio Curiel ◽  
Blanca de las Rivas ◽  
Félix López de Felipe ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Lactobacillus Plantarum

scholarly journals Study of the inhibitory activity of phenolic compounds found in olive products and their degradation by Lactobacillus plantarum strains

2008 ◽  
Vol 107 (1) ◽  
pp. 320-326 ◽  
Author(s):  
José María Landete ◽  
José Antonio Curiel ◽  
Héctor Rodríguez ◽  
Blanca de las Rivas ◽  
Rosario Muñoz
Keyword(s):  
Phenolic Compounds ◽  
Lactobacillus Plantarum ◽  
Inhibitory Activity

High-Added-Value Antioxidants Obtained from the Degradation of Wine Phenolics by Lactobacillus plantarum

2007 ◽  
Vol 70 (11) ◽  
pp. 2670-2675 ◽  
Author(s):  
JOSÉ MARÍA LANDETE ◽  
HÉCTOR RODRÍGUEZ ◽  
BLANCA DE LAS RIVAS ◽  
ROSARIO MUÑOZ
Keyword(s):  
Phenolic Compounds ◽  
Gallic Acid ◽  
Lactobacillus Plantarum ◽  
Antimicrobial Activities ◽  
Added Value ◽  
Methyl Gallate ◽  
Biotechnological Production ◽  
Wine Production ◽  
High Concentrations ◽  
Ferulic Acids

Disposal of the waste from wine production has long been a problem for wineries, mainly because of the presence of phenolic compounds. In this study, we analyzed the antimicrobial activities of 10 wine phenolic compounds against Lactobacillus plantarum strains. Inhibition increased in this order: catechin = gallic acid < epicatechin = salicylic acid < methyl gallate = caffeic acid < ferulic acid = tryptophol < p-coumaric acid. The obtained results indicated that L. plantarum is able to grow in the presence of high concentrations of some wine phenolic compounds. Of the 10 compounds analyzed, only the hydroxycinnamic acids, gallic acid, and methyl gallate were metabolized by the four L. plantarum strains studied. Results also revealed that 4-vinylphenol and 4-vinylguaiacol are originated from p-coumaric and ferulic acids. These phenolic compounds are valuable intermediates in the biotechnological production of new fragrances. In addition, gallic acid and its ester, methyl gallate, are metabolized to produce the powerful antioxidant pyrogallol. Therefore, it might be possible to use L. plantarum strains to obtain high-added-value antioxidants from the degradation of phenolic compounds found in wine wastes.

Improvement of antioxidant activity of olive mill wastewater phenolic compounds by Lactobacillus plantarum fermentation

2016 ◽  
Vol 57 (56) ◽  
pp. 27125-27137 ◽  
Author(s):  
Faten Kachouri ◽  
Khaoula Setti ◽  
Hamida Ksontini ◽  
Manel Mechmeche ◽  
Moktar Hamdi
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Lactobacillus Plantarum ◽  
Olive Mill Wastewater ◽  
Olive Mill

scholarly journals Aryl glycosidases from Lactobacillus plantarum increase antioxidant activity of phenolic compounds

2014 ◽  
Vol 7 ◽  
pp. 322-329 ◽  
Author(s):  
José María Landete ◽  
José Antonio Curiel ◽  
Héctor Rodríguez ◽  
Blanca de las Rivas ◽  
Rosario Muñoz
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Lactobacillus Plantarum

Bactericidal Effect of Phenolic Compounds from Green Olives on Lactobacillus plantarum

1990 ◽  
Vol 13 (2) ◽  
pp. 199-205 ◽  
Author(s):  
J.L. Ruiz-Barba ◽  
R.M. Rios-Sanchez ◽  
C. Fedriani-Iriso ◽  
J.M. Olias ◽  
J.L. Rios ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Lactobacillus Plantarum ◽  
Bactericidal Effect

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

2010 ◽  
pp. 387-396 ◽  
Author(s):  
José María Landete ◽  
Héctor Rodríguez ◽  
José Antonio Curiel ◽  
Blanca de las Rivas ◽  
Félix López de Felipe ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Lactobacillus Plantarum

scholarly journals Involvement of antioxidant activity of Lactobacillus plantarum on functional properties of olive phenolic compounds

2015 ◽  
Vol 52 (12) ◽  
pp. 7924-7933 ◽  
Author(s):  
Faten Kachouri ◽  
Hamida Ksontini ◽  
Manel Kraiem ◽  
Khaoula Setti ◽  
Manel Mechmeche ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Lactobacillus Plantarum ◽  
Functional Properties
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