Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential

Bautista-Gallego, J.; Arroyo‐López, Francisco Noé; Rantsiou, Kalliopi; Jiménez-Dı́az, Rufino; Garrido‐Fernández, Antonio; Cocolin, Luca Simone

doi:10.1016/j.foodres.2012.10.004

Cited by 171 publications

(144 citation statements)

References 38 publications

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“…Furthermore, the principal component analysis (PCA) was employed to investigate relationships among samples. The input matrix used for HCA and PCA consisted of the total area under growth/decline curves of LAB, yeasts, enterobacteria, pseudomonads, CPS, as well as pH values (Bautista-Gallego et al, 2011;Blana et al, 2014). Areas were calculated by integration using the OriginPro 7.5 software (OriginLab Corporation, Northampton, USA).…”

Section: Statistical and Explorative Multivariate Analysismentioning

confidence: 99%

“…Areas were calculated by integration using the OriginPro 7.5 software (OriginLab Corporation, Northampton, USA). In addition, other relevant indexes of pH and microbial changes were taken into account as follows: maximum and minimum values of pH, maximum and minimum values of microbial populations (Bautista-Gallego et al, 2011).…”

Section: Statistical and Explorative Multivariate Analysismentioning

confidence: 99%

“…This because the starter strains prevail over the native microflora (Aponte et al, 2012). For this reason, the use of selected autochthonous strains is becoming a common practise for table olive fermentation (Aponte et al, 2010(Aponte et al, , 2012Bautista-Gallego et al, 2013;Di Cagno et al, 2013), but the microbial diversity that contributes to the expression of the varietal notes in the final products is extremely reduced.…”

Section: Introductionmentioning

confidence: 99%

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Section: Statistical and Explorative Multivariate Analysismentioning

confidence: 99%

Section: Statistical and Explorative Multivariate Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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An innovative method to produce green table olives based on “pied de cuve” technology

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“…The nucleic acids were extracted by a NucleoSpin ® tissue kit (Macherey-Nagel, Germany) according to the protocols provided by the manufacturer. DNA fragments were amplified by using primer 27 F (5ʹ-AGAGTTTGATCCTGGCTCAG-3ʹ) and primer 1492 R (5ʹ-GGTTACCTTGTTACGACTT-3ʹ) (Bautista-Gallego et al, 2013). The PCR products were purified using a PureLink TM PCR purification kit (Invitrogen, USA) according to the manufacture's protocol and the purified PCR product was sequenced using a 3130 genetic analyser (Applied Biosystems, Japan).…”

Section: Identification Of the Probiotic Strainsmentioning

confidence: 99%

Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermentedBambangan(Mangifera pajang)

Koon

Padam

et al. 2015

CyTA - Journal of Food

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Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermented Bambangan (Mangifera pajang)Evaluación del potencial probiótico de bacterias acido-lácticas aisladas del tradicional Bambangan malasio fermentado (Mangifera pajang) This study aims to evaluate the probiotic and technological properties of lactic acid bacteria (LAB) isolated from an indigenous fermentation of Bambangan (Mangifera pajang). The LAB were evaluated for their tolerance to low pH, bile salt, antimicrobial potential, auto-aggregation ability, microbial adhesion to solvents, tolerance to high temperature and osmotic pressure. Approximately 36% of the isolated LAB strains displayed excellent survival at pH 3.0 with at least 4 log CFU/ml after 24 hours at 2.0% bile salt. A high aggregation activity (>20%) was found in most of the LAB strains. Five Lactobacillus plantarum strains showed at least 70% viability at 60°C for 10 minutes while one L. brevis and three L. plantarum strains were tolerant to 6% sodium chloride. Furthermore, the maximum β-galactosidase activity was found in four L. plantarum strains. In conclusion, these LAB strains could serve as promising probiotic candidates for the preparation of functional food products.Keywords: auto-aggregation; acid tolerance; Mangifera pajang; probiotic potential El objetivo de este estudio es evaluar las propiedades probióticas y tecnológicas de las bacterias ácido-lácticas (BAL) aisladas de una fermentación indígena de Bambangan (Mangifera pajang). Las BAL fueron evaluadas por su bajo nivel de pH, sales biliares, potencial antimicrobiano, habilidad de auto-agregación, adhesión microbiana a los solventes, tolerancia a las altas temperaturas y presión osmótica. Un valor aproximado de 36% de las cepas de BAL aisladas mostraron una excelente supervivencia a pH 3,0 con al menos 4 log CFU/ml después de 24 horas a 2,0% de sales biliares. Se encontró un alto nivel de actividad de agregación (>20%) en la mayoría de las cepas de BAL. Cinco cepas de Lactobacillus plantarum mostraron al menos un 70% de viabilidad a 60°C durante 10 minutos mientras que una cepa de L. brevis y tres de L. plantarum resultaron tolerantes en un 6% al cloruro de sodio. Además, la máxima actividad de β-galactosidasa se encontró en cuatro cepas de L. plantarum. En conclusión, estas cepas de BAL podrían servir como prometedoras candidatas probióticas para la preparación de productos alimentarios funcionales.

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“…Autoaggregation and hydrophobicity has been applied as a measurement of the ability of bacteria to adhere to cell monolayers (Bautista-Gallego et al, 2013). In same direction, a correlation between hydrophobicity and adhesion ability has been observed (Ehrmann et al, 2002), while some reports has concluded that hydrophobicity values do not correlate with adhesion properties (Ramos et al, 2013).…”

Section: Molecular Identificationmentioning

confidence: 99%

Identification and Characterization of Bile Salt Hydrolyzing Lactobacillus Isolates

Sharma¹,

Kumar²,

Dhingra³

2017

Int.J.Curr.Microbiol.App.Sci

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Screening of lactic acid bacteria isolated from fermented table olives with probiotic potential

Cited by 171 publications

References 38 publications

An innovative method to produce green table olives based on “pied de cuve” technology

An innovative method to produce green table olives based on “pied de cuve” technology

Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermentedBambangan(Mangifera pajang)

Identification and Characterization of Bile Salt Hydrolyzing Lactobacillus Isolates

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