Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics |
| |
| Authors: | Cátia M Peres Marta Alves Adrián Hernandez-Mendoza Liliana Moreira Sandra Silva Maria R Bronze Luís Vilas-Boas Cidália Peres F Xavier Malcata |
| |
| Affiliation: | 1. INIAV, IP, Avenida da República, EAN, P-2780-157 Oeiras, Portugal;2. Instituto de Tecnologia Química e Biológica, Universidade Nova de Lisboa, Avenida da República, P-2780-157 Oeiras, Portugal;3. CIAD – Centro de Investigación en Alimentación y Desarrollo, A. C. Hermosillo, Son., México;4. Faculdade de Farmácia da Universidade de Lisboa, Avenida Professor Gama Pinto, 1649-003 Lisboa, Portugal;5. LEPABE – Laboratory for Process Engineering, Environment, Biotechnology and Energy, University of Porto, Rua Dr. Roberto Frias, P-4200-465 Porto, Portugal;6. Department of Chemical Engineering, University of Porto, Rua Dr. Roberto Frias, P-4200-465 Porto, Portugal |
| |
| Abstract: | The purpose of this work was to screen for and characterize the potential probiotic features of strains of lactic acid bacteria isolated from Galega cultivar fermented olives, to eventually develop an improved probiotic food from plant origin. From 156 isolated strains, 10 were acid – and bile salt tolerant, and exhibited survival rates up to 48%, following simulated digestion. All strains exhibited auto- (4–12%) and co-aggregation features (≥30%), as well as hydrophobicity (5–20%) and exopolysaccharide-producing abilities, while no strain possessed haemolytic capacity or ability to hydrolyse mucin. Antibiotic resistance, oleuropein degradation, proteolytic activity and antimicrobial activity were strain-dependent features. Overall, 10 strains – belonging to Lactobacillus plantarum and Lactobacillus paraplantarum, appear to possess a probiotic value. |
| |
| Keywords: | Table olive fermentation Lactobacillus spp Digestion resistance Antibiotic resistance Oleuropein degradation |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
