Bioconversion of oleuropein to hydroxytyrosol by lactic acid bacteria

The aim of this work is to study the conversion of oleuropein—a polyphenol present in olives and olive oil by-products—into hydroxytyrosol, a polyphenol with antioxidant and antibacterial properties. The hydrolysis reaction is performed by lactic acid bacteria. Six bacterial strains (Lactobacillus p...

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Bibliographic Details
Main Author: Santos, M. M. (author)
Other Authors: Piccirillo, C. (author), Castro, Paula M. L. (author), Kalogerakis, N. (author), Pintado, M. E. (author)
Format: article
Language:eng
Published: 2013
Subjects:
Oleuropein
Hydroxytyrosol
Lactic acid
b-Glucosidase
Enzymatic hydrolysis
Olives
Online Access:http://hdl.handle.net/10400.14/10009
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/10009

Internet

http://hdl.handle.net/10400.14/10009

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