Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics

• Tipo: Artigo em Revista Científica Internacional
• Data: 2014

Autores

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

Revista

Título: LWT - Food Science and Technology

Vol. 59 Nº 1

Páginas: 234-246

ISSN: 0023-6438

Editora: Elsevier

Indexação

ISI Web of Knowledge

ISI Web of Science

Scopus

Classificação Científica

FOS: Ciências da engenharia e tecnologias

Outras Informações

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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 13