Cellulolytic Bacteria Associated with Sloughing Spoilage of California Ripe Olives

Lactic acid bacteria associated with the spoilage of fish products

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Isolation of Cellulolytic Bacteria

Ultrahigh-pressure liquid chromatography triple-quadrupole tandem mass spectrometry quantitation of polyphenols and secoiridoids in california-style black ripe olives and dry salt-cured olives.

The chemical composition of finished table olive products is influenced by the olive variety and the processing method used to debitter or cure table olives. Herein, a rapid ultrahigh-pressure liquid chromatography triple-quadrupole tandem mass spectrometry method, using dynamic multiple reaction monitoring, was developed for the quantitation of 12 predominant phenolic and secoiridoid compounds...

Characteristics of Coliform Bacteria from Olives.

Coliform bacteria have long been associated with a "gassy" deterioration of olives. This deterioration may be characterized by the formation of blisters, resulting from accumulation of gases which separate the skin from the flesh of the olives or by the formation of fissures directly under the skin which may extend to the pit of the fruit as shown in Plate 1. The decomposition is not confined t...

Cellulolytic and non-cellulolytic bacteria in rat gastrointestinal tracts.

Lactobacillus and Bifidobacterium species were the predominant organisms isolated from small intestinal (jejunal) contents of rats, and lactic acid was the only organic acid detected. The numbers of cellulolytic bacteria in small intestines were low (approximately 10(3)/g). The fermentation in ceca was different from that in intestines, as, in addition to small amounts of lactic acid, high conc...