Availability of essential B-group vitamins to Lactobacillus plantarum in green olive fermentation brines

The availability throughout the traditional Spanish-style green olive fermentation of four vitamins that are essential for the growth of Lactobacillus plantarum was studied. It was found that nicotinic and pantothenic acids, biotin, and vitamin B6 were available in the fermentation brines within the...

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Bibliographic Details
Published inApplied and Environmental Microbiology Vol. 61; no. 4; pp. 1294 - 1297
Main Authors Ruiz-Barva, J.L. (Instituto de la Grasa, Consejo Superior de Investigaciones Cientificas, Seville, Spain.), Jimenez-Diaz, R
Format Journal Article
LanguageEnglish
Published Washington, DC American Society for Microbiology 01.04.1995
Subjects
ACEITUNA
ACIDE PANTOTHENIQUE
ACIDO PANTOTENICO
Bacteria
Biological and medical sciences
BIOSINTESIS
BIOSYNTHESE
Biotechnology
BIOTINA
BIOTINE
DISPONIBILIDAD DE NUTRIENTES
DISPONIBILITE D'ELEMENT NUTRITIF
ENDOMYCETALES
FERMENTACION
FERMENTATION
Fruits
Fundamental and applied biological sciences. Psychology
LACTOBACILLUS PLANTARUM
LEVADURA
LEVURE
Methods. Procedures. Technologies
Microbial engineering. Fermentation and microbial culture technology
NICOTIANA
Olea europaea
OLIVE
PIRIDOXINA
PYRIDOXINE
SALMUERA
SAUMURE
Vitamin B
Culture medium
Microorganism growth
Oleaceae
Lactobacillus plantarum
Olea europaea
Growth rate
Nicotinic acid
Brine
Biotin
Pyridoxine
Fermentation
Oil plant(vegetal)
Vegetal waste
Dicotyledones
Angiospermae
Concentration effect
Bacteria
Lactobacillaceae
Spermatophyta
Pantothenic acid
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Summary:The availability throughout the traditional Spanish-style green olive fermentation of four vitamins that are essential for the growth of Lactobacillus plantarum was studied. It was found that nicotinic and pantothenic acids, biotin, and vitamin B6 were available in the fermentation brines within the first few days of the process, and their levels throughout the fermentative process were well above those required by L. plantarum to grow at its maximum growth rate. In laboratory medium, various yeast strains isolated from the fermentations were found to produce these vitamins in amounts several times that required by L. plantarum. This finding suggests that some yeast species might play a role in encouraging the growth of L. plantarum in Spanish-style green olive fermentation
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ISSN:0099-2240
1098-5336
DOI:10.1128/aem.61.4.1294-1297.1995