Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential
By J. Bautista-Gallego, F. N. Arroyo-López, K. Rantsiou, R. Jiménez-Díaz, A. Garrido-Fernández, L. Cocolin. 2013
205 citations recorded by the source corpus.
article i nfo The aim of this work was to study the potential probiotic properties of lactobacilli associated with table olives. From a total of 111 isolates from spontaneously fermented green olive brines, 109 were identified at species level by multiplex PCR amplifications of the recA gene. One hundred and seven of these were iden- tified as Lactobacillus pentosus, one as Lactobacillus plantarum, and another as Lactobacillus paraplantarum. Repetitive bacterial DNA element fingerprinting (rep-PCR) with GTG5 primer revealed a higher variability within the L. pentosus isolates and nine different clusters were obtained. Most of them showed high autoaggregation ability, low hydrophobicity properties, and lower survival to gastric than to pancreatic digestion; however, no isolate showed bacteriocin, haemolytic or bile salt hydrolase activities. A multivariate analysis based on results from phenotypic tests led to the segregation of some L. pentosus isolates with prom- ising potential probiotic characteristics, which are even better than probiotic reference strains. Due to the autochthonous origin of the strains, their use as starter cultures may contribute to improving natural fermen- tation and the nutritional characteristics of table olives.
Subfields: Food Science, Organic Chemistry, Plant Science
View Paper: https://www.semanticscholar.org/paper/dfec0a744d8a8a2799783a348bb200a0b5ed73d9
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In Food Science
Citations in the corpus
- Probiotics in Fish Nutrition—Long-Standing Household Remedy or Native Nutraceuticals? (2021, background): “As a screening criterion, hydrophobicity is a desirable trait of probiotics that should generally be used in the analysis [72,73].”
- In vitro assessment of safety and probiotic potential characteristics of Lactobacillus strains isolated from water buffalo mozzarella cheese (2017, methodology): “Nevertheless, no recovery in cell viability was observed for any of the strains in the subsequent treatment with enteric juice, which was in contrast to reports by other authors (Corsetti et al. 2008; Bautista-Gallego et al. 2013).”