Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability
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...
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| Format: | Article |
| Language: | English |
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Wiley
2016-01-01
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| Series: | The Scientific World Journal |
| Online Access: | http://dx.doi.org/10.1155/2016/1917592 |
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| author | Massimo Iorizzo Silvia Jane Lombardi Vincenzo Macciola Bruno Testa Giuseppe Lustrato Francesco Lopez Antonella De Leonardis |
| author_facet | Massimo Iorizzo Silvia Jane Lombardi Vincenzo Macciola Bruno Testa Giuseppe Lustrato Francesco Lopez Antonella De Leonardis |
| author_sort | Massimo Iorizzo |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-1b00f805505149ff99534e501ff85096 |
| institution | Kabale University |
| issn | 2356-6140 1537-744X |
| language | English |
| publishDate | 2016-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | The Scientific World Journal |
| spelling | doaj-art-1b00f805505149ff99534e501ff850962025-02-03T06:11:47ZengWileyThe Scientific World Journal2356-61401537-744X2016-01-01201610.1155/2016/19175921917592Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading CapabilityMassimo Iorizzo0Silvia Jane Lombardi1Vincenzo Macciola2Bruno Testa3Giuseppe Lustrato4Francesco Lopez5Antonella De Leonardis6Department of Agriculture, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, ItalyDepartment of Agriculture, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, ItalyDepartment of Agriculture, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, ItalyDepartment of Agriculture, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, ItalyDepartment of Biosciences and Territory (DiBT), University of Molise, Contrada Lappone, Pesche, 86090 Isernia, ItalyDepartment of Agriculture, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, ItalyDepartment of Agriculture, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, ItalyTechnological 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.http://dx.doi.org/10.1155/2016/1917592 |
| spellingShingle | Massimo Iorizzo Silvia Jane Lombardi Vincenzo Macciola Bruno Testa Giuseppe Lustrato Francesco Lopez Antonella De Leonardis Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability The Scientific World Journal |
| title | Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability |
| title_full | Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability |
| title_fullStr | Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability |
| title_full_unstemmed | Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability |
| title_short | Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability |
| title_sort | technological potential of lactobacillus strains isolated from fermented green olives in vitro studies with emphasis on oleuropein degrading capability |
| url | http://dx.doi.org/10.1155/2016/1917592 |
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