ArticleFood science & nutrition2024
Effects of Phenolic Compounds on Biofilm Formation by Table Olive-Related Microorganisms.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The process of biofilm formation during table olive fermentation is crucial to turning this fermented vegetable into a probiotic food. Some phenolic compounds have been described as important quorum-sensing molecules during biofilm development. The present in vitro study examined the effects of three phenolic compounds widely found in table olive fermentations (Oleuropein 0-3000 ppm, Hydroxytyrosol 0-3000 ppm, and Tyrosol 0-300 ppm) on the development of single biofilm by diverse microorganisms isolated from table olives (
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