ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Amino acid profiles of olive brine were investigated by high-performance liquid chromatography (HPLC) before and after inoculation with selected microorganisms important in green olive fermentation (Enterobacter cloacae G973, Leuconostoc mesenteroides Lm51, and Lactobacillus pentosus CECT5138). Unfermented olive brine contained about 1000 mg/L of total amino acids, with 80% as free amino acids. A significant (p 〈 0.05) decrease in free amino acids was found between 0 and 7 d of fermentation (40%, 23%, and 36% decreases for E. cloacae G973, L. mesenteroides Lm51, and L. pentosus CECT5138, respectively). E. cloacae G973 consumed a large amount of arginine, but this amino acid was not utilized by the 2 lactic acid bacteria. Glycine and alanine were not metabolized.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2000.tb09410.x
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