Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives

A total of 177 strains of lactic acid bacteria (LAB) were isolated from early-stage Moroccan Picholine green olive fermentation, including Lactobacillus plantarum (44.63%), Lactobacillus pentosus (25.99%), Lactobacillus brevis (9.61%) and Pediococcus pentosaceus (19.77%). All the isolates were scree...

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Published inGrasas y aceites (Sevilla) Vol. 62; no. 1; pp. 84 - 89
Main Authors Ghabbour, N., Lamzira, Z., Thonart, P., Cidalia, P., Markaoui, M., Asehraou, A.
Format Journal Article Web Resource
LanguageEnglish
Published Instituto de la Grasa 01.01.2011
Consejo Superior de Investigaciones Científicas
Subjects
Biotechnologie
Biotechnology
fermentation
lactic acid bacteria
Life sciences
oleuropein
olive
Sciences du vivant
β-glucosidase
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Summary:A total of 177 strains of lactic acid bacteria (LAB) were isolated from early-stage Moroccan Picholine green olive fermentation, including Lactobacillus plantarum (44.63%), Lactobacillus pentosus (25.99%), Lactobacillus brevis (9.61%) and Pediococcus pentosaceus (19.77%). All the isolates were screened for their tolerance to olive leaf extract and oleuropein. Most of the isolates (85.3%) were found able to degrade oleuropein, when evaluated by either oleuropein or 5-Bromo- 4-chloro-3-indolyl β-D-glucuronide (X-Gluc) as substrates. The biodegradation capacity of the selected strains of each species was confirmed by HPLC analysis.
Bibliography:scopus-id:2-s2.0-79952286693
ISSN:0017-3495
1988-4214
1988-4214
DOI:10.3989/gya.055510