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

Overview

Journal ScientificWorldJournal

Publisher Wiley

Specialty Biology

Date 2016 Jul 23

PMID 27446986

Citations 15

Authors

Massimo Iorizzo

Silvia Jane Lombardi

Vincenzo Macciola

Bruno Testa

Giuseppe Lustrato

Francesco Lopez

Antonella De Leonardis

Affiliations

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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.

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