European Food Research and Technology

, Volume 221, Issue 1–2, pp 192–196 | Cite as

A new polymer inhibitor of lactobacillus growth in table olives

  • Antonio de Castro
  • Concepción Romero
  • Manuel BrenesEmail author
Original Paper


The bulky precipitate formed in the washwaters from the processing of Spanish-style green olives, as a consequence of HCl acidification, presented inhibitory activity against lactic acid bacteria growth, the intensity of the effect being influenced by the type of washwater, pH and inoculum size. The delay or complete inhibition of microorganism growth was confirmed for three strains of lactobacilli (Lactobacillus pentosus LP99, L. pentosus ATCC 8041 and L. plantarum ATCC 14917), and this phenomenon can allow growth of undesirable microorganisms during washwater fermentation. The inhibitory activity against lactobacilli in acidified washwaters disappeared when the bulky precipitate was eliminated by centrifugation or simply by sonicating the solutions. It seems that sonication modified the macromolecular structure of the precipitate and the biosorption of microorganisms in it did not occur. Also, the inhibitory activity of this precipitate was confirmed in brines of Spanish-style green olives. Therefore, this new lactobacillus growth inhibitor will have to be taken into account in the future for improving olive fermentation.


Olives Fermentation Inhibition Precipitate Washwater Sonication 



This investigation was supported by a grant from the CICYT (Spanish Government), project AGL2003-00826.


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Copyright information

© Springer-Verlag 2005

Authors and Affiliations

  • Antonio de Castro
    • 1
  • Concepción Romero
    • 1
  • Manuel Brenes
    • 1
    Email author
  1. 1.Food Biotechnology DepartmentInstituto de la Grasa (CSIC)SevilleSpain

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