ArticleTheScientificWorldJournal
Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability.
Article in TheScientificWorldJournal. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed, 32 citations in OpenAlex.
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- Biosynthesis of Gamma-Aminobutyric Acid (GABA) byCurrent issues in molecular biology · 2023Review
- The Rising Role of Omics and Meta-Omics in Table Olive Research.Foods (Basel, Switzerland) · 2023Review
- Antioxidative Properties of Fermented Soymilk UsingAntioxidants (Basel, Switzerland) · 2023Article
- Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv.Molecules (Basel, Switzerland) · 2023Article
- Antimicrobial Activity from Putative Probiotic Lactic Acid Bacteria for the Biological Control of American and European Foulbrood Diseases.Veterinary sciences · 2022Article
- Metabolomic and Transcriptional Profiling of Oleuropein Bioconversion into Hydroxytyrosol during Table Olive Fermentation byApplied and environmental microbiology · 2022Article
- Selection ofMicroorganisms · 2022Article
- Progress in Colloid Delivery Systems for Protection and Delivery of Phenolic Bioactive Compounds: Two Study Cases-Hydroxytyrosol and Curcumin.Molecules (Basel, Switzerland) · 2022Review
- Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future.Frontiers in microbiology · 2021Review
- Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities ofMicroorganisms · 2020Article
- Antimicrobial Activity againstAntibiotics (Basel, Switzerland) · 2020Article
- Low-Fat and High-Quality Fermented Sausages.Microorganisms · 2020Article
- Efficacy of olive leaf extract (Heliyon · 2019Article
- Enzymatic Conversion of Sugar Beet Pulp: A Comparison of Simultaneous Saccharification and Fermentation and Separate Hydrolysis and Fermentation for Lactic Acid Production.Food technology and biotechnology · 2018Article
- Technologies and Trends to Improve Table Olive Quality and Safety.Frontiers in microbiology · 2018Review
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
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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