Probiotic table olives: Microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant

Bellis, Palmira De; Valerio, Francesca; Sisto, Angelo; Lonigro, Stella Lisa; Lavermicocca, Paola

doi:10.1016/j.ijfoodmicro.2010.02.024

Cited by 145 publications

(125 citation statements)

References 38 publications

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“…Enterococci isolated from olive fermentations mostly belong to the Enterococcus casseliflavus group (De Castro et al, 2002;De Bellis et al, 2010).…”

mentioning

confidence: 99%

Enterococcus olivae sp. nov., isolated from Spanish-style green-olive fermentations

Lucena-Padrós

González

Caballero-Guerrero

et al. 2014

International Journal of Systematic and Evolutionary Microbiology

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Six strains of a hitherto unknown, Gram-stain-positive coccus were recovered from samples of Spanish-style green-olive fermentations. The 16S rRNA gene sequences from these isolates shared 98.7 % and 98.5 % of their nucleotide positions with those from Enterococcus saccharolyticus subsp. taiwanensis 812 T and from E. saccharolyticus subsp. saccharolyticus ATCC 43076 T , respectively. The sequence of the rpoA gene in the isolates was 95 % similar to that of E. saccharolyticus CECT 4309 T (5ATCC 43076 T ). The 16S rRNA and rpoA gene phylogenies revealed that the isolates grouped in a statistically well-supported cluster separate from E. saccharolyticus. Enzyme activity profiles as well as fermentation patterns differentiated the novel bacteria from other members of the Enterococcus genus. Finally, phenotypic, genotypic and phylogenetic data supported the identification of a novel species of the genus Enterococcus, for which the name Enterococcus olivae sp. nov. is proposed. The type strain is IGG16.11 T (5CECT Enterococci are Gram-positive cocci belonging to the lactic acid bacteria (LAB) group and are ubiquitous in nature. They are commensal inhabitants of the gastrointestinal tract of mammalians and are also found in fermented foods, dairy products, plants, soil or water (Baele et al., 2000;Devriese et al., 1992;Devriese & Pot, 1995;Franz et al., 1999;Klein, 2003). Enterococci can be involved in human nosocomial infections (Teixeira & Facklam, 2003), but they are also considered beneficial and safe in fermented products (Giraffa, 2002). At the time of this writing, according to the List of Prokaryotic names with Standing in Nomenclature (LPSN; http://www.bacterio.net), the genus Enterococcus consisted of 53 species and 2 subspecies.Spanish-style green-olive fermentations appear to be dominated by Lactobacillus pentosus strains (Ruiz-Barba & Jiménez-Díaz, 2012), but enterococci seem to have a role at the crucial initial stage of these fermentations because of their tolerance to high pH and their LAB characteristics (De Castro et al., 2002;Corsetti et al., 2012). Enterococci isolated from olive fermentations mostly belong to the Enterococcus casseliflavus group (De Castro et al., 2002;De Bellis et al., 2010).During the characterization of the microbiota associated to Spanish-style green-olive fermentations in two large tableolive manufacturing companies (4,000 to 8,000 tonnes of olives handled per season) in the province of Sevilla, southwestern Spain, samples of the fermenting brines of ten 10-tonne fermenters were taken along the different fermentation stages at each fermentation yard (data not shown). These samples were analysed through culture-dependent techniques. The samples were serially diluted and spread on plates of de Man-Rogosa-Sharpe (MRS; Biokar Diagnostics) agar supplemented with 0.02 g bromophenol blue l 21 (AppliChem) and 0.05 % (w/v) L-cysteine (MRS-BPB; Lee & Lee, 2008), and on brain heart infusion (BHI; Biokar Diagnostics) agar supplemented with 0.05 % (w/v) L-cysteine. Plates were incubated an...

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“…Enterococci isolated from olive fermentations mostly belong to the Enterococcus casseliflavus group (De Castro et al, 2002;De Bellis et al, 2010).…”

mentioning

confidence: 99%

Enterococcus olivae sp. nov., isolated from Spanish-style green-olive fermentations

Lucena-Padrós

González

Caballero-Guerrero

et al. 2014

International Journal of Systematic and Evolutionary Microbiology

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“…Accordingly, several ranges of non-dairy probiotic products have been developed and marketed in the last two decades. The market available non-dairy probiotic products include: fruits and vegetable, juices, non-dairy beverages, cereal based products, chocolate based products, meat…etc [88,[90][91][92][93].…”

Section: Non-dairy Probiotic Productsmentioning

confidence: 99%

“…Moreover, fresh apple slices supplemented with L. rhamnosus GG was reported to represent a good vehicle for probiotic bacteria, as the probiotic bacteria maintained viability for 10 days at 2-4•C [104]. Also, fermented table olive represents a potential carrier for delivery of L. paracasei IMPC 2.1 [91].…”

Section: Fruits and Vegetables Probiotic Productsmentioning

confidence: 99%

Probiotic Food Products Classes, Types, and Processing

Awaisheh¹

2012

Probiotics

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“…These processes are unpredictable and can lead to low-quality products. Many studies have focused on standardizing the quality of products through the use of starter cultures composed of lactic acid bacteria (LAB) and yeasts (3)(4)(5)(6)(7)(8). Among yeasts, the species proposed as starters are Candida diddensiae (3), Saccharomyces cerevisiae (9), and Debaryomyces hansenii (10).…”

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confidence: 99%

Identification of Critical Genes for Growth in Olive Brine by Transposon Mutagenesis of Lactobacillus pentosus C11

Perpetuini

Scornec

Tofalo

et al. 2013

Appl Environ Microbiol

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Olive brine represents a stressful environment due to the high NaCl concentration, presence of phenolic compounds known as antimicrobials, and low availability of nutrients. Thus, only a few strains of lactic acid bacteria (LAB) are adapted to grow in and ferment table olives. To identify the mechanisms by which these few strains are able to grow in olive brine, Lactobacillus pentosus C11, a particularly resistant strain isolated from naturally fermented table olives, was mutagenized by random transposition using the P junc -TpaseIS1223 system (H. Licandro-Seraut, S. Brinster, M. van de Guchte, H. Scornec, E. Maguin, P. Sansonetti, J. F. Cavin, and P. Serror, Appl. Environ. Microbiol. 78:5417-5423, 2012). A library of 6,000 mutants was generated and screened for adaptation and subsequent growth in a medium, named BSM (brine screening medium), which presents the stressful conditions encountered in olive brine. Five transposition mutants impaired in growth on BSM were identified. Transposition occurred in two open reading frames and in three transcription terminators affecting stability of transcripts. Thus, several essential genes for adaptation and growth of L. pentosus C11 in olive brine were identified.

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Probiotic table olives: Microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant

Cited by 145 publications

References 38 publications

Enterococcus olivae sp. nov., isolated from Spanish-style green-olive fermentations

Enterococcus olivae sp. nov., isolated from Spanish-style green-olive fermentations

Probiotic Food Products Classes, Types, and Processing

Identification of Critical Genes for Growth in Olive Brine by Transposon Mutagenesis of Lactobacillus pentosus C11

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