Microbial population dynamics during the processing of Arbequina table olives

Hurtado, Albert; Reguant, Cristina; Esteve-Zarzoso, Braulio; Bordons, Albert; Rozès, Nicolás

doi:10.1016/j.foodres.2008.05.007

Cited by 102 publications

(59 citation statements)

References 33 publications

(35 reference statements)

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“…3, identified after integration into the database. (19). The present study clearly demonstrates that MALDI-TOF MS can be used as a fast technique for the reliable identification of fungi.…”

Section: Discussionsupporting

confidence: 64%

Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry for Fast and Reliable Identification of Clinical Yeast Isolates

et al. 2009

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The clinical impact of severe infections with yeasts and yeast-like fungi has increased, especially in immunocompromised hosts. In recent years, new antifungal agents with different and partially species-specific activity patterns have become available. Therefore, rapid and reliable species identification is essential for antifungal treatment; however, conventional biochemical methods are time-consuming and require considerable expertise. We

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“…3, identified after integration into the database. (19). The present study clearly demonstrates that MALDI-TOF MS can be used as a fast technique for the reliable identification of fungi.…”

Section: Discussionsupporting

confidence: 64%

Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry for Fast and Reliable Identification of Clinical Yeast Isolates

et al. 2009

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“…The remaining 11 species did not exceed 8% in either variety. Candida diddensiae was found in Arbequina olive variety, and similar results were obtained by Hurtado et al (2008) who also isolated this species in Arbequina fruits. Nakazawaea holstii (formerly Pichia holstii) and Lachancea fermentati are yeasts associated with wastewater from continuous olive mills in Southern Italy and Spain (Barnett et al, 2000), while Meyerozyma caribbica (formely Pichia caribbica; anamorph: Candida fermentati) is involved in artisanal cachaca fermentation in Brazil and is found in soils in China (Barnett et al, 2000).…”

Section: Olive Oil Millssupporting

confidence: 84%

Yeasts Biodiversity and Its Significance: Case Studies in Natural and Human-Related Environments, Ex Situ Preservation, Applications and Challenges

Barriga¹,

Libkind²,

Briones³

et al. 2011

Changing Diversity in Changing Environment

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As everybody knows, the dynamic interactions between biotic and abiotic factors, as well as the anthropic ones, considerably affect global climate changes and consequently biology, ecology and distribution of life forms of our planet. These important natural events affect all ecosystems, causing important changes on biodiversity. Systematic and phylogenetic studies, biogeographic distribution analysis and evaluations of diversity richness are focal topics of this book written by international experts, some even considering economical effects and future perspectives on the managing and conservation plans.

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“…The biodegradation of oleuropein is based on the production of β-glucosidase, leading to the found to be composed of L. plantarum (44.63%), L. pentosus (25.99%), P. pentosaceus (19.77%) and L. brevis (9.61%). These species are naturally occurring in the natural fermentation of green olives (Fernandez Diez et al, 1985;Hurtado et al, 2008;Rodriguez et al, 2009). The species L. plantarum, L. pentosus and P. pentosaceus are highly desired in olive fermentation for their acidification capacity and their homofermentative metabolism lacking gas production (Kandler and Weiss, 1986).…”

Section: Detection Of Oleuropein Biodegradationmentioning

confidence: 99%

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

Ghabbour¹,

Lamzira²,

Thonart³

et al. 2011

Grasas y Aceites

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RESUMEN Selección de cepas de bacterias ácido lácticas que degradan oleuropeína aisladas en la fermentación de aceitunas verdes marroquíes.Un total de 177 cepas de bacterias ácido lácticas (LAB) fueron aisladas en las primeras etapas de la fermentación de aceitunas verdes marroquíes 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 extractos de hojas de olivo y oleuropeína. La mayoría de los aislados (85,3%) degradaron oleuropeína, cuando fueron evaluados usando oleuropeína o 5-Bromo-4-cloro-3-indolil β-D-glucuronido (X-Gluc) como sustrato. La capacidad de biodegradación de las cepas seleccionadas para cada especie fue confirmada mediante análisis por HPLC.PALABRAS CLAVE: Aceituna -Bacteria ácido láctica -Fermentación -β-glucosidasa -Oeluropeína. SUMMARY 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 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 β-D-glucuronide (X-Gluc) as substrates. The biodegradation capacity of the selected strains of each species was confirmed by HPLC analysis. KEY-WORDS:Fermentation -β-glucosidase -Lactic acid bacteria -Oleuropein -Olive.

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Microbial population dynamics during the processing of Arbequina table olives

Cited by 102 publications

References 33 publications

Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry for Fast and Reliable Identification of Clinical Yeast Isolates

Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry for Fast and Reliable Identification of Clinical Yeast Isolates

Yeasts Biodiversity and Its Significance: Case Studies in Natural and Human-Related Environments, Ex Situ Preservation, Applications and Challenges

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

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