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 in | Grasas y aceites (Sevilla) Vol. 62; no. 1; pp. 84 - 89 |
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Main Authors | , , , , , |
Format | Journal Article |
Language | Spanish |
Published |
01.03.2011
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Abstract | 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. |
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AbstractList | 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. |
Author | Cidalia, P Lamzira, Z Thonart, P Asehraou, A Markaoui, M Ghabbour, N |
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SubjectTerms | Biodegradation Fermentation High-performance liquid chromatography Lactic acid bacteria Lactobacillus brevis Lactobacillus pentosus Lactobacillus plantarum Leaves Olea Pediococcus pentosaceus |
Title | Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives |
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