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

• Published in: Grasas 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
• Language: Spanish
• Published: 01.03.2011
• Subjects: Biodegradation; Fermentation; High-performance liquid chromatography; Lactic acid bacteria; Lactobacillus brevis; Lactobacillus pentosus; Lactobacillus plantarum; Leaves; Olea; Pediococcus pentosaceus
• ISSN: 0017-3495
• DOI: 10.3989/gya.055510

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 beta -D-glucuronide (X-Gluc) as substrates. The biodegradation capacity of the selected strains of each species was confirmed by HPLC analysis.Original Abstract: Un total de 177 cepas de bacterias acido lacticas (LAB) fueron aisladas en las primeras etapas de la fermentacion de aceitunas verdes marroquies Picholine, incluyendo Lactobacillus plantarum (44.63%), Lactobacillus pentosus (25.99%), Lactobacillus brevis (9.61%) y Pediococcus pentosaceus (19.77%). Todos los aislados fueron evaluados mediante su tolerancia a extracts de hojas de olivo y oleuropeina. La mayoria de los aislados (85,3%) degradaron oleuropeina, cuando fueron evaluados usando oleuropeina o 5-Bromo-4-cloro-3-indolil beta -D-glucuronido (X-Gluc) como sustrato. La capacidad de biodegradacion de las cepas seleccionadas para cada especie fue confirmada mediante analisis por HPLC.