Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading CapabilityReportar como inadecuado




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The Scientific World Journal - Volume 2016 2016, Article ID 1917592, 11 pages -

Research Article

Department of Agriculture, Environmental and Food Sciences DiAAA, University of Molise, Via De Sanctis, 86100 Campobasso, Italy

Department of Biosciences and Territory DiBT, University of Molise, Contrada Lappone, Pesche, 86090 Isernia, Italy

Received 6 April 2016; Revised 13 May 2016; Accepted 1 June 2016

Academic Editor: Aldo Corsetti

Copyright © 2016 Massimo Iorizzo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Technological properties of two strains of Lactobacillus plantarum B3 and B11 and one of Lactobacillus pentosus B4, previously isolated from natural fermented green olives, have been studied in vitro. Acidifying ability, salt, temperature, and pH tolerances of all strains were found in the range reported for similar strains produced in Italy and optimal growth conditions were found to be 6.0–8.0 pH, 15–30°C temperature, and less than 6% NaCl. Moreover, all strains showed very good tolerance to common olive phenol content 0.3% total phenol and high oleuropein-degrading capability. It was found that medium composition affected the bacterial oleuropein degradation. B11 strain grown in a nutrient-rich medium showed a lower oleuropein-degrading action than when it was cultivated in nutrient-poor medium. Furthermore, enzymatic activity assays revealed that oleuropein depletion did not correspond to an increase of hydroxytyrosol, evidencing that bacterial strains could efficiently degrade oleuropein via a mechanism different from hydrolysis.





Autor: Massimo Iorizzo, Silvia Jane Lombardi, Vincenzo Macciola, Bruno Testa, Giuseppe Lustrato, Francesco Lopez, and Antonella De

Fuente: https://www.hindawi.com/



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