EFFECTS OF PHENOLIC-COMPOUNDS ON THE GROWTH AND THE FATTY-ACID COMPOSITION OF LACTOBACILLUS-PLANTARUM

The effects of different phenolic compound concentrations on the fatty acid composition of Lactobacillus plantarum isolated from traditional home-made olive brines were determined. Increasing amounts of caffeic and ferulic acids induced a gradual increase in the amounts of myrist ic, palmitoleic, stearic and 9,10-methylenehexadecanoic (C17 Delta, wh ere Delta represents the cyclopropane group) acid with a concomitant d ecrease of lactobacillic acid (C(19)Delta). On the other hand, the add ition of tannins induced an increase in the C(19)Delta level at the ex pense of vaccenic acid content. The presence of acidic phenols and tan nins also affected bacterial growth, inducing the most obvious effect with tannin at 1 g l(-1).