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

Autor: Massimo Iorizzo, Silvia Jane Lombardi, Vincenzo Macciola, Bruno Testa, Giuseppe Lustrato, Francesco Lopez, Antonella De Leonardis
Jazyk: angličtina
Rok vydání: 2016
Předmět:
Zdroj: The Scientific World Journal, Vol 2016 (2016)
Druh dokumentu: article
ISSN: 2356-6140
1537-744X
DOI: 10.1155/2016/1917592
Popis: 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.
Databáze: Directory of Open Access Journals
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