Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests

Argyri, Anthoula A.; Ζουμποπούλου, Γεωργία; Karatzas, Kimon-Andreas; Tsakalidou, Effie; Nychas, George‐John E.; Panagou, Efstathios Ζ.; Tassou, Chrysoula C.

doi:10.1016/j.fm.2012.10.005

Cited by 527 publications

(415 citation statements)

References 91 publications

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“…To confirm the bile salt tolerance, the method described earlier was adopted [18]. Briefly, bacterial pellet was adjusted to 0.1 optical density (OD) using phosphate-buffered saline and it was incubated with or without 0.5% bile salts for 2 hrs.…”

Section: Bile Salt Tolerancementioning

confidence: 99%

Quorum Quenching Potentials of Probiotic Enterococcus Durans Lab38 Against Methicillin Resistant Staphylococcus Aureus

Sivakumar

Boopathi²,

Selvakumar³

2017

Asian J Pharm Clin Res

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Objective: The focus of this study was to explore the nuance strategy to combat the virulence factors of the pathogens by probiotic Enterococcus durans LAB38.Methods: Probiotic attributes was determined by bile salt tolerance (0.5%) and Artemia gnotobiotic assay. Quorum sensing (QS) inhibitory activity of the supernatant and ethyl acetate (EA) extract of LAB38 was evaluated using the indicator strains, includes Chromobacterium violaceum CV026 (miniTn5 mutant of ATCC 31532), methicillin-resistant Staphylococcus aureus (MRSA) and Pseudomonas aeruginosa (PA). Reporter strains, Vibrio harveyi BB170 (luxN mutant), BB886 (luxP mutant) and Escherichia coli pSB401 (pACYC184-derived) were used for bioluminescence-based target specificity analysis. Gas chromatography-mass spectrometry (GC-MS) analysis of EA extract was performed using standard protocol.Results: LAB38 has shown bile salt tolerance and positive probiotic effect toward Artemia salina. In addition, 100 µg/ml EA extract has significantly reduced the violacein production (37±1.4%) in CV026, biofilm formation in MRSA (94±0.9 %) and PA (22±0.08%). Further, 200 µg/ml of EA extract has shown inhibition against both autoinducer-1 (AI-1) and AI-2 mediated QS system. Bioluminescence inhibition is directly proportional to the time of exposure. GC-MS result revealed that bromine, sulfur containing molecule and azulene derivative were found in the EA extract. Conclusion:This is the first report on probiotic E. durans for quorum quenching activity. Hence, the bacterium could be used for future therapeutics application.

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Section: Bile Salt Tolerancementioning

confidence: 99%

Quorum Quenching Potentials of Probiotic Enterococcus Durans Lab38 Against Methicillin Resistant Staphylococcus Aureus

Sivakumar

Boopathi²,

Selvakumar³

2017

Asian J Pharm Clin Res

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“…The use of these bacteria has been confined almost exclusively to the production of fermented dairy products such as yogurts. However, the increasing number of lactose intolerance cases worldwide, together with the adverse effect of cholesterol content in dairy products (Argyri et al, 2013) and the increased market for vegetarian consumers, has led to the need of plant based probiotic strains that could be used without any restrictions (Rodríguez-Gómez, RomeroGil, García-García, Garrido-Fernández, & Arroyo-López, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Thus, the table olives obtained through the natural fermentation process by lactic acid bacteria (LAB) and yeast (natural flora) could be a promising probiotic that can be used as a functional starter culture or as a good source of probiotic microorganism (Argyri et al, 2013). Sourabh, Kanwar, and Sharma (2011) referred that species involved in the fermentation process could be used as protective or probiotic cultures as probiotics are relatively safe for human consumption and are designated as GRAS (Generally Recognized as Safe).…”

Section: Introductionmentioning

confidence: 99%

“…Nevertheless, in the last years the search for probiotic microorganisms from olives fermentation has focused on LAB (Argyri et al, 2013;Bautista-Gallego et al, 2013;Pessione, Bianco, Mangiapane, Cirrincione, & Pessione, 2015;Rodríguez-Gómez et al, 2014). On the other hand, there are few studies on yeasts isolated from the fermentation of olives (Bautista-Gallego et al, 2011;Bonatsou, Benítez, Rodríguez-Gómez, Panagou, & Arroyo-López, 2015;Silva et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

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Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal

Oliveira

Ramalhosa

Nunes

et al. 2017

Innovative Food Science & Emerging Technologies

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A B S T R A C TThe aim of this study was to evaluate the probiotic potential of 16 yeast strains previously isolated during the natural fermentation of table olives Negrinha de Freixo cultivar, in relation to enzymatic activities; ability to grow at 37°C; antimicrobial activity; autoaggregation capacity; antioxidant activity and survival in gastrointestinal tract conditions. The highest antioxidant activity was observed for Saccharomyces cerevisiae, similar to the reference strain S. boulardii. Candida norvegica 7A and Galactomyces reessii 34A showed antifungal ability to the pathogenic microorganism Cryptococcus neoformans. Regarding the autoaggregation capacity, S. cerevisiae 15A, C. tropicalis 1A and C. norvegica 7A showed > 80% after 24 h. Pichia guilliermondii 25A and C. norvegica 7A were the most resistant to the simulated digestive conditions, similar to the reference strain (S. boulardii). Thus, these results suggest that some yeast strains involved in the fermentation of table olives have probiotic potential. Industrial relevance: In this study, we highlight the probiotic potential of yeast microbiota usually found in green table olives. These yeast strains could be used as culture starters for the development of new functional products.

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“…To attain the health benefits of probiotic foods, it should contain no less than 10 7 CFU of viable bacteria per gram. In this cotext, probiotic fermented or fortified foods have received wide interest in an expanding market (Argyri et al, 2013). For Lactobacillus strains to exert the expected benefits as probiotics, they should fulfill all or most of the criteria laid down for probiotics in general including ability to survive in the gastrointestinal tract, tolerate bile salts as well as adhesion and persistence to resist pathogens through production of antimicrobial substances and other means (Lee et al, 2011;Tulini et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Probiotic Characterization of Lactic Acid Bacteria Isolated From Local Fermented Vegetables (Makdoos)

Mahasneh¹,

Mahasneh²

2017

Int.J.Curr.Microbiol.App.Sci

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Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests

Cited by 527 publications

References 91 publications

Quorum Quenching Potentials of Probiotic Enterococcus Durans Lab38 Against Methicillin Resistant Staphylococcus Aureus

Quorum Quenching Potentials of Probiotic Enterococcus Durans Lab38 Against Methicillin Resistant Staphylococcus Aureus

Probiotic potential of indigenous yeasts isolated during the fermentation of table olives from Northeast of Portugal

Probiotic Characterization of Lactic Acid Bacteria Isolated From Local Fermented Vegetables (Makdoos)

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