EurekaMag.com logo
+ Site Statistics
References:
52,725,316
Abstracts:
28,411,598
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Lactobacillus plantarum, the cause of yeast spots on olives






Applied Microbiology 1(2): 82-85

Lactobacillus plantarum, the cause of yeast spots on olives

Microscopic and cultural study of the blemish of olives commonly known as "yeast spots" revealed the abnormality is caused by bacteria rather than by yeasts. The bacteria which could be isolated were identified as representatives of L. plantarum.


Accession: 024933344

PMID: 13031512



Related references

Blana, V.A.; Grounta, A.; Tassou, C.C.; Nychas, G-John.E.; Panagou, E.Z., 2014: Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives. The performance of two strains of lactic acid bacteria (LAB), namely Lactobacillus pentosus B281 and Lactobacillus plantarum B282, previously isolated from industrially fermented table olives and screened in vitro for probiotic potential, was inv...

A.B.vilacqua; M.R.C.rbo; M.M.stromatteo; M.S.nigaglia, 2008: Combined effects of pH, yeast extract, carbohydrates and di-ammonium hydrogen citrate on the biomass production and acidifying ability of a probiotic Lactobacillus plantarum strain, isolated from table olives, in a batch system. World Journal of Microbiology and Biotechnology 24(9): 1721-1729

Ruiz Barba J.L.; Jimenez Diaz R., 1989: Antibacterial activity of green olives brines on lactobacillus plantarum. Brines from non-lye treated as well as from heat treated green olives variety Hojiblanca do not allow survival of Lactobacillus plantarum strains. Abnormal lactobacilli in both shape and size can be noticed when innoculated in these brines. Nitrog...

Duran, M.C.; Garcia, P.; Brenes, M.; Garrido, A., 1994: Lactobacillus plantarum survival in aerobic, directly brined olives. Storage at 20 degree C improved Lactobacillus plantarum survival in directly brined olives. The best inoculation dates were on the first and fifth days after brining for Cacerena and Hojiblanca cultivars respectively. Lb. plantarum was present thr...

Ruiz Barba J.L.; Rios Sanchez R.M.; Fedriani Iriso C.; Olias J.M.; Rios J.L.; Jimenez Diaz R., 1990: Bactericidal effect of phenolic compounds from green olives on lactobacillus plantarum. Brines from non-alkali treated green olives were tested for their antimicrobial properties against Lactobacillus plantarum, the lactic acid bacterium involved in Spanish-type brined olive fermentation. They showed a marked bactericidal effect towa...

Faten, K.; Hamida, K.; Soumya, E.Abed.; Saad, I.Souda.Koraichi.; Hasna, M.; Hassan, L.; Moktar, H., 2016: Lactobacillus plantarum: Effect of a protective biofilm on the surface of olives during storage. The aim of the present study was to investigate the effect of Lactobacillus plantarum adhesion to the surface of olives during storage through studying the interaction between the surfaces of the olives and L. plantarum. The results showed that th...

Ruiz-Barba, J.; Garrido-Fernandez, A.J.menez-Diaz, R., 1991: Bactericidal action of oleuropein extracted from green olives against Lactobacillus plantarum. Letters in applied microbiology 12(2): 65-68

Sabatini,N.; Mucciarella,M.R.; Marsilio,V., 2008: Volatile compounds in uninoculated and inoculated table olives with Lactobacillus plantarum. Table olives' flavour plays an important role in consumer's acceptability and it depends on various factors such as varieties, intrinsic characteristics, ripening of fruit and processing technologies. Flavour biogenesis is also influence...

Lynch, J.P.; O'Kiely, P.; Waters, S.M.; Doyle, E.M., 2012: Conservation characteristics of corn ears and stover ensiled with the addition of Lactobacillus plantarum MTD-1, Lactobacillus plantarum 30114, or Lactobacillus buchneri 11A44. The aim of this study was to investigate the effects of inoculating 3 contrasting lactic acid bacteria on the fermentation profile, estimated nutritive value, and aerobic stability of corn ears and stover produced under marginal growing conditions...

Marsilio, V.L.nza, B.L.mbardi, D., 1999: Quality improvement of table olives by use of an oleuropein degrading strain of Lactobacillus plantarum. Acta Horticulturae 474: 601-604