Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability.

Item request has been placed! ×
Item request cannot be made. ×
loading   Processing Request
Read More Add to Saved list
  • Additional Information
    • Source:
      Publisher: Hindawi Publishing Corporation Country of Publication: United States NLM ID: 101131163 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1537-744X (Electronic) Linking ISSN: 1537744X NLM ISO Abbreviation: ScientificWorldJournal Subsets: MEDLINE
    • Publication Information:
      Publication: New York : Hindawi Publishing Corporation
      Original Publication: Boynton Beach, FL : Scientific World, Inc., c2001-
    • Subject Terms:
      Fermentation* ; Lactobacillus*; Iridoids/*metabolism ; Olea/*microbiology; Industrial Microbiology ; Iridoid Glucosides ; Italy
    • Abstract:
      Technological properties of two strains of Lactobacillus plantarum (B3 and B11) and one of Lactobacillus pentosus (B4), previously isolated from natural fermented green olives, have been studied in vitro. Acidifying ability, salt, temperature, and pH tolerances of all strains were found in the range reported for similar strains produced in Italy and optimal growth conditions were found to be 6.0-8.0 pH, 15-30°C temperature, and less than 6% NaCl. Moreover, all strains showed very good tolerance to common olive phenol content (0.3% total phenol) and high oleuropein-degrading capability. It was found that medium composition affected the bacterial oleuropein degradation. B11 strain grown in a nutrient-rich medium showed a lower oleuropein-degrading action than when it was cultivated in nutrient-poor medium. Furthermore, enzymatic activity assays revealed that oleuropein depletion did not correspond to an increase of hydroxytyrosol, evidencing that bacterial strains could efficiently degrade oleuropein via a mechanism different from hydrolysis.
    • References:
      Food Chem. 2015 May 15;175:568-74. (PMID: 25577121)
      Int J Food Microbiol. 2007 Mar 20;114(3):342-51. (PMID: 17188771)
      Int J Food Microbiol. 2009 Jun 30;132(2-3):79-90. (PMID: 19419788)
      Food Microbiol. 2013 May;34(1):81-7. (PMID: 23498181)
      Front Microbiol. 2012 Jul 19;3:248. (PMID: 22833739)
      J Agric Food Chem. 2014 Oct 1;62(39):9569-75. (PMID: 25209163)
      Int J Food Microbiol. 2008 Dec 10;128(2):395-400. (PMID: 18937991)
      J Agric Food Chem. 2004 Feb 11;52(3):479-84. (PMID: 14759136)
      World J Microbiol Biotechnol. 2014 Aug;30(8):2299-305. (PMID: 24817564)
      Food Microbiol. 2015 Jun;48:58-62. (PMID: 25790992)
      Food Microbiol. 2012 Aug;31(1):1-8. (PMID: 22475936)
      Biotechnol Prog. 2014 Mar-Apr;30(2):360-6. (PMID: 24585724)
      J Food Sci. 2010 Oct;75(8):M536-44. (PMID: 21535510)
      Food Microbiol. 2012 May;30(1):8-16. (PMID: 22265277)
      Food Chem. 2015 Nov 1;186:271-6. (PMID: 25976821)
      Food Chem. 2016 Sep 1;206:204-9. (PMID: 27041317)
      Int J Food Microbiol. 2001 Jul 20;67(1-2):115-22. (PMID: 11482559)
      J Agric Food Chem. 2004 Oct 6;52(20):6300-5. (PMID: 15453704)
      J Agric Food Chem. 2006 May 31;54(11):3869-75. (PMID: 16719508)
      Int J Food Sci Nutr. 2015 Mar;66(2):127-31. (PMID: 25578760)
      Antonie Van Leeuwenhoek. 2012 Jun;102(1):121-31. (PMID: 22430765)
      Food Microbiol. 2010 Feb;27(1):162-70. (PMID: 19913708)
    • Accession Number:
      0 (Iridoid Glucosides)
      0 (Iridoids)
      2O4553545L (oleuropein)
    • Publication Date:
      Date Created: 20160723 Date Completed: 20171108 Latest Revision: 20211204
    • Publication Date:
      20240829
    • Accession Number:
      PMC4944063
    • Accession Number:
      10.1155/2016/1917592
    • Accession Number:
      27446986