Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrancosa Table Olives to Determine Their Probiotic Potential

• Type: Article in International Scientific Journal
• Date: 2022

Authors

F. Xavier Malcata (Author) FEUP; J. Coimbra-Gomes (Author) Other; P. J. M. reis (Author) Other; Tavares, T. (Author) FEUP; A. C. Macedo (Author) Other

Journal

Title: Foods

Vol. 11

Final page: 3050

Publisher: MDPI

Indexing

ISI Web of Knowledge - 0 Citations

ISI Web of Science

Scopus

Scientific classification

CORDIS: Technological sciences

FOS: Engineering and technology

Associated Projects

LEPABE - Financiamento Plurianual 2020-2023 da Unidade de I&D LEPABE - Laboratório de Engenharia de Processos, Ambiente, Biotecnologia e Energia

ALiCE - ALiCE - Laboratório Associado em Engenharia Química

Other information

Authenticus ID: P-00X-BX6

DOI: 10.3390/foods11193050

Abstract (EN): Current market trends point at increasing demand for functional foods, namely those carrying probiotics. In the case of table olives, presence of probiotics would convey a competitive advantage to Mediterranean-based diets, already established for their cultural heritage and gastronomic character. This work assessed the safety and resistance to gastrointestinal digestion of 19 native LAB strains from Cobrancosa table olives. Strains were identified via molecular sequencing (4 fingerprints/10 strains for Lactiplantibacillus pentosus, and 2 fingerprints/9 strains for L. paraplantarum), and exposed to simulated gastrointestinal fluids, as per the INFOGEST in vitro protocol with modifications. None of those strains proved dangerous for human consumption. Survivability to the gastrointestinal resistance test ranged from 29% to 70%, with strain-dependent variability. L. paraplantarum i18, i27, and i102, and L. pentosus i10 and i11 exhibited statistically lower survival rates (29-35%) than probiotic the Greek table olive reference strain L. pentosus B281 (53%). Among the other strains, L. paraplantarum i101 and L. pentosus i53 and i106 showed the highest survival rates but were not significantly different from the strain of Lacticaseibacillus casei isolated from commercial probiotic yoghurt (65-70%). In vitro results proved that strains retrieved from fermenting cultivar Cobrancosa possess the potential to be claimed as probiotics-thus deserving further attention toward the development of a specific starter culture.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 12