Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics

• Type: Article in International Scientific Journal
• Date: 2014

Authors

Cátia M. Peres (Author) Other; Marta Alves (Author) Other; Adrián Hernandez-Mendoza (Author) Other; Liliana Moreira (Author) Other; Sandra Silva (Author) Other; Maria R. Bronze (Author) Other; Luís Vilas Boas (Author) Other; Cidália Peres (Author) Other; F. Xavier Malcata (Author) FEUP

Journal

Title: LWT - Food Science and Technology

Vol. 59 No. 1

Pages: 234-246

ISSN: 0023-6438

Publisher: Elsevier

Indexing

ISI Web of Knowledge

ISI Web of Science

Scopus

Scientific classification

FOS: Engineering and technology

Other information

DOI: 10.1016/j.lwt.2014.03.003

Abstract (EN): 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 e and bile salt tolerant, and exhibited survival rates up to 48%, following simulated digestion. All strains exhibited auto- (4e12%) and co-aggregation features (!30%), as well as hydrophobicity (5e20%) and exopolysaccharide-producing abilities, while no strain possessed haemolytic capacity or ability to hydrolyse mucin. Antibiotic resis- tance, oleuropein degradation, proteolytic activity and antimicrobial activity were strain-dependent features. Overall, 10 strains e belonging to Lactobacillus plantarum and Lactobacillus paraplantarum, appear to possess a probiotic value.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 13