Lactobacillus casei, dominant species in naturally fermented Sicilian green olives

Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties

“…Isolate 16 which is depicted a bit away from the others (on positive side of factor 1 and negative of factor 2) presents intermediate values for all the parameters. According to PCA analysis, we conclude to seven isolates (1,2,3,4,11,12,16) having possibly promising possibly promising technological and probiotic attributes, as described above. …”

“…In another study [10], three strains of Enterococci were isolated from olives, belonged to the species E. faecium. Furthermore, a total number of 52 LAB have been isolated from naturally fermented green olives collected from different areas of Sicily [11]. Even though the majority of these strains belonged to the genus of Lactobacillus, some of them were identified as Enterococcus spp., as well.…”

Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China

“…Other species isolated with relatively low frequencies, including L. paracasei, L. sakei, L. spicheri, P. ethanolidurans, E. thailandicus, Leu. lactis. Lactabacillus brevis and L. plantarum, have been reported to be involved in many lactic acid fermented vegetable foods, including sauerkraut and cucumbers (Randazzo et al, 2004). Leuconostoc mesenteroides and L. plantarum are the most frequently isolated bacteria in kimchi in Korea (Lee and Lee, 2010).…”

Development of New Products: Probiotics and Probiotic Foods

“…Lactic acid bacteria including the probiotic strains that are included as components of the starter cultures for fermented fruits and vegetables have the ability to grow in the fruit matrix and the cell vitality depends on the strain, the type of the substrate, the final acidity of the product [73], their resistance to high concentrations of salt in the medium, their ability to grow at temperatures around 18ºC, to reproduce rapidly and to accumulate acids, which acidify the environment and inhibit the growth of extraneous microflora. Most of them belong to the genera Leuconostoc ( Leuconostoc mesenteroides), Lactobacillus ( Lactobacillus brevis, lactobacillus plantarum, Lactobacillus casei) and Pediococcus (Pediococcus pentosaceus) [161,162] and can be used as monocultures and as combinations. During its growth in vegetable juice Leuconostoc helps the growth of other lactobacilli and bifidobacteria by synthesis of dextranase [163].…”