Utilization of oleuropein by microorganisms associated with olive fermentations

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Abstract
Oleuropein, the bitter glucoside of olives, and its hydrolysis products can possess antibacterial action. However, there is no information on the possible utilization of this polyphenolic compound; therefore studies have been made to assess its utilization as a major source of carbon, Various microorganisms associated with fermentation of olives (both desirable lactic acid bacteria and spoilage organisms) did use oleuropein, many without a significant delay in growth resulting in the appearance of a strong visible turbidity. Although the increase in oleuropein from 0.2 to 0.4% (w/v) had little or no effect on the spoilage organisms, the additional glucoside caused a delay in development of growth with some of the lactic acid bacteria. However, all of the latter cultures tested eventually grew and developed strong visible turbidity.