Study of Adhesion and Survival of Lactobacilli and Bifidobacteria on Table Olives with the Aim of Formulating a New Probiotic Food

Abstract

With the aim of developing new functional foods, a traditional product, the table olive, was used as a vehicle for incorporating probiotic bacterial species. Survival on table olives of Lactobacillus rhamnosus (three strains), Lactobacillus paracasei (two strains), Bifidobacterium bifidum (one strain), and Bifidobacterium longum (one strain) at room temperature was investigated. The results obtained using a selected olive sample demonstrated that bifidobacteria and one strain of L. rhamnosus (Lactobacillus GG) showed a good survival rate, with a recovery of about 10 6 CFU g ؊1 after 30 days. The Lactobacillus GG population remained unvaried until the end of the experiment, while a slight decline (to about 10 5 CFU g ؊1 ) was observed for bifidobacteria. High viability, with more than 10 7 CFU g ؊1 , was observed throughout the 3-month experiment for L. paracasei IMPC2.1. This strain, selected for its potential probiotic characteristics and for its lengthy survival on olives, was used to validate table olives as a carrier for transporting bacterial cells into the human gastrointestinal tract. L. paracasei IMPC2

In Vitro and In Vivo Survival and Transit Tolerance of Potentially Probiotic Strains Carried by Artichokes in the Gastrointestinal Tract

“…Apart from dairy products, other foods investigated as carriers for probiotic cultures include meat-and fish-based products, confectionery, table olives, soy-and cereal-based products, edible spreads, plant seed extracts, etc. (1,10). Cereal products have been shown to be suitable substrates for the growth of potentially probiotic lactobacilli, also due to the protective effects of soluble sugars (2,3,5,15,16).…”

Isolation and Characterization of Probiotic Lactobacillus spp. from Fermented Food Sources

“…Lactic acid bacteria exert strong antagonistic activity against many microorganisms, including food spoilage organisms and pathogens. The benefits derived from a regular intake of probiotic foods are also correlated to their ability to inhibit pathogens and protect humans from gastrointestinal diseases (Lavermicocca et al, 2005).…”

Dynamic Stresses of Lactic Acid Bacteria Associated to Fermentation Processes

“…Considering olives fermentation is possible to outline the characteristics of the product affecting LAB: while the brine provides a good environment for LAB growth, with glucose, fructose and mannitol as the main source of fermentable sugars, the presence of high levels phenols (such as oleuropein) exert an antimicrobial activity, inhibiting some strains and selecting the types of organisms that predominate during the fermentation [91][92][93]. These LAB have to be resistant not only to phenols, but also to lye treatments and water washes, that can be performed during the processing and increase the initial pH, reducing also the nutrients content on the olive surface.…”