Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives

Ghabbour, Nabil; Lamzira, Z.; Thonart, Philippe; Cidalia, P.; Markaoui, M.; Asehraou, Abdeslam

doi:10.3989/gya.055510

Cited by 48 publications

(19 citation statements)

References 23 publications

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“…Strains developing colonies on the medium were considered tolerant of OLE. A negative control without OLE was included in the assay [21].…”

Section: Tolerance To Olive Leaf Extractmentioning

confidence: 99%

“…Modified MRS broth in which glucose was replaced with 1% (w/v) oleuropein (Applichem GmbH, Darmstadt, Germany) as the sole carbon source, was used for testing the oleuropein degradation ability of the microbial isolates and the SIE culture. The test was performed following a modified protocol of Ghabbour et al [21], inoculating the cultures in a final volume of 100 µL in micro-plates. Degradation ability was assessed by visual examination of microbial growth after 7 days of incubation at 30 • C. Microplates wells showing cellular precipitate (pellet) at the bottom were considered positive.…”

Section: Use Of Oleuropein As Substratementioning

confidence: 99%

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Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study

Paba

Chessa

Daga

et al. 2020

Foods

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Twenty-seven Lactobacillus pentosus strains, and the undefined starter for table olives from which they were isolated, were characterised for their technological properties: tolerance to low temperature, high salt concentration, alkaline pH, and olive leaf extract; acidifying ability; oleuropein degradation; hydrogen peroxide and lactic acid production. Two strains with appropriate technological properties were selected. Then, table olive fermentation in vats, with the original starter, the selected strains, and without starter (spontaneous fermentation) were compared. Starters affected some texture profile parameters. The undefined culture resulted in the most effective Enterobacteriaceae reduction, acidification and olive debittering, while the selected strains batch showed the lowest antioxidant activity. Our results show that the best candidate strains cannot guarantee better fermentation performance than the undefined biodiverse mix from which they originate.

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“…Strains developing colonies on the medium were considered tolerant of OLE. A negative control without OLE was included in the assay [21].…”

Section: Tolerance To Olive Leaf Extractmentioning

confidence: 99%

Section: Use Of Oleuropein As Substratementioning

confidence: 99%

Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study

Paba

Chessa

Daga

et al. 2020

Foods

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“…The starters were prepared with two separate lactobacilli strains (L. plantarum S175 and L. pentosus S100) previously selected for their in-vitro oleuropein bio-degradation capacity (Ghabbour et al, 2011). The strains were cultivated twice in MRS broth containing 5% (w/v) sodium chloride and incubated overnight at 30 °C.…”

Section: Starter Preparation and Olive Inoculationmentioning

confidence: 99%

“…In a previous work we have selected strains of L. plantarum and L. pentosus to show the in-vitro bio-degradation capacity of oleuropein (Ghabbour et al, 2011). Their application in un-debittered olive fermentation may improve the nutritional, organoleptic and functional properties of the end product by reducing the nutrient losses due to the de-bittering and washing of the olives, and producing fermented olives rich in LAB cells and their metabolism products.…”

Section: Introductionmentioning

confidence: 99%

Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading Lactobacilli strains

Ghabbour¹,

Rokni²,

Lamzira³

et al. 2016

Grasas y Aceites

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SUMMARY:The control of the spontaneous fermentation process of un-debittered Moroccan Picholine green olives was undertaken basing the inoculation with two lactobacilli strains (Lactobacillus plantarum S175 and Lactobacillus pentosus S100). These strains, previously selected in our laboratory for their oleuropein-degrading capacity, were inoculated in olives brined at 5% of NaCl, and then incubated at 30 °C. The physico-chemical parameters (pH, free acidity, reducing sugars, sodium chloride, oleuropein and its hydrolysis products), and the microbiological parameters (mesophilic aerobic bacteria, coliforms, Staphylococcus, lactic acid bacteria and yeasts and moulds), were regularly analyzed during the fermentation time. The results obtained showed the effectiveness of the lactic acid bacteria strains to develop suitable oleuropein biodegradation and controlled lactic fermentation processes more than the un-inoculated olives (control). This result was confirmed by the rapid elimination of coliforms and staphylococcus, the accumulation of hydroxytyrosol as a result of oleuropein biodegradation, and a drastic reduction in spoiled olives with good quality fermented olives. KEYWORDS:Fermentation; Green olives; Lactobacillus; Oleuropein; Starter RESUMEN: Fermentación controlada de aceitunas verdes picholine marroquí mediante cepas de lactobacilos degradantes de oleuropeína. Se llevó a cabo el control del proceso de fermentación espontánea de aceitunas verdes sin desamargar picholine marroquí basado en la inoculación con dos cepas de lactobacilos (Lactobacillus plantarum S175 y Lactobacillus pentosus S100). Estas cepas, seleccionadas previamente en nuestro laboratorio por su capacidad de degradar a la oleuropeína, se inocularon en las aceitunas en salmuera al 5 % de NaCl, y después se incubaron a 30 °C. Los parámetros físico-químicos (pH, acidez libre, reducción de azúcares, cloruro sódico, oleuropeína y sus productos de hidrólisis) y los parámetros microbiológicos (bacterias aerobias mesófi-las, coliformes, estafilococos, bacterias lácticas y levaduras y mohos), fueron analizados regularmente durante el tiempo de fermentación. Los resultados obtenidos mostraron la eficacia de las cepas de bacterias lácticas para desarrollar una adecuada biodegradación de la oleuropeina y los procesos de fermentación láctica controlados más que en el caso de las aceitunas no inoculadas (control). Estos resultados fueron confirmados por la rápida eliminación de coliformes y estafilococos, por la acumulación de hidroxitirosol como resultado de biodegradación de la oleuropeína, y por ladrástica reducción de aceitunas estropeadas y por la buena calidad de las aceitunas fermentadas.

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“…This enzymatic hydrolysis could be taken into consideration as an alternative processing method to replace lye and/or brine treatment [27,[44][45][46][47][48][49]. Lactic acid starters should be identified and selected according to their potential for biologically debittering fermented olives and improving their sensorial characteristics [27,45,50,51].…”

Section: Debittering Process For Table Olivesmentioning

confidence: 99%

Modern Techniques in the Production of Table Olives

Değirmencioğlu¹

2016

Products From Olive Tree

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The olive tree (Olea europaea L.) is one of the most important trees in the world, and olive oil and table olives are consumed extensively as a basic ingredient of the Mediterranean diet. Table olives are prepared from the fruit of a variety of cultivated olive trees, and, after removing their bitterness by several methods, they are preserved by natural fermentation or other methods before packing. Currently, scientists and consumers alike are interested in and prefer fresh and healthy table olives that have been minimally and safely processed. The aim of this chapter is to provide information about the modern food-processing techniques that are used to improve the quality characteristics of table olives.

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Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives

Cited by 48 publications

References 23 publications

Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study

Do Best-Selected Strains Perform Table Olive Fermentation Better than Undefined Biodiverse Starters? A Comparative Study

Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading Lactobacilli strains

Modern Techniques in the Production of Table Olives

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