Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability
Joint Authors
Lopez, Francesco
Iorizzo, Massimo
Lombardi, Silvia Jane
Macciola, Vincenzo
Testa, Bruno
Lustrato, Giuseppe
De Leonardis, Antonella
Source
Issue
Vol. 2016, Issue 2016 (31 Dec. 2016), pp.1-11, 11 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2016-06-30
Country of Publication
Egypt
No. of Pages
11
Main Subjects
Medicine
Information Technology and Computer Science
Abstract EN
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.
American Psychological Association (APA)
Iorizzo, Massimo& Lombardi, Silvia Jane& Macciola, Vincenzo& Testa, Bruno& Lustrato, Giuseppe& Lopez, Francesco…[et al.]. 2016. Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability. The Scientific World Journal،Vol. 2016, no. 2016, pp.1-11.
https://search.emarefa.net/detail/BIM-1120329
Modern Language Association (MLA)
Iorizzo, Massimo…[et al.]. Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability. The Scientific World Journal No. 2016 (2016), pp.1-11.
https://search.emarefa.net/detail/BIM-1120329
American Medical Association (AMA)
Iorizzo, Massimo& Lombardi, Silvia Jane& Macciola, Vincenzo& Testa, Bruno& Lustrato, Giuseppe& Lopez, Francesco…[et al.]. Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability. The Scientific World Journal. 2016. Vol. 2016, no. 2016, pp.1-11.
https://search.emarefa.net/detail/BIM-1120329
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1120329