title: Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability.
abstract: Technological properties of two strains of Lactobacillus plantarum (B3 and B11) and one of Lactobacillus pentosus (B4), previously isolated from natural fermented green olives, have been studied in vitro. Acidifying ability, salt, temperature, and pH tolerances of all strains were found in the range reported for similar strains produced in Italy and optimal growth conditions were found to be 6.0-8.0 pH, 15-30°C temperature, and less than 6% NaCl. Moreover, all strains showed very good tolerance to common olive phenol content (0.3% total phenol) and high oleuropein-degrading capability. It was found that medium composition affected the bacterial oleuropein degradation. B11 strain grown in a nutrient-rich medium showed a lower oleuropein-degrading action than when it was cultivated in nutrient-poor medium. Furthermore, enzymatic activity assays revealed that oleuropein depletion did not correspond to an increase of hydroxytyrosol, evidencing that bacterial strains could efficiently degrade oleuropein via a mechanism different from hydrolysis.
authors.affiliation: Department of Agriculture, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy.
authors.forename: Massimo
authors.identifier: 0000-0001-8515-900X
authors.initials: M
authors.lastname: Iorizzo
authors.affiliation: Department of Agriculture, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy.
authors.forename: Silvia Jane
authors.initials: SJ
authors.lastname: Lombardi
authors.affiliation: Department of Agriculture, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy.
authors.forename: Vincenzo
authors.identifier: 0000-0001-9190-7609
authors.initials: V
authors.lastname: Macciola
authors.affiliation: Department of Agriculture, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy.
authors.forename: Bruno
authors.initials: B
authors.lastname: Testa
authors.affiliation: Department of Biosciences and Territory (DiBT), University of Molise, Contrada Lappone, Pesche, 86090 Isernia, Italy.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Lustrato
authors.affiliation: Department of Agriculture, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy.
authors.forename: Francesco
authors.identifier: 0000-0003-4807-831X
authors.initials: F
authors.lastname: Lopez
authors.affiliation: Department of Agriculture, Environmental and Food Sciences (DiAAA), University of Molise, Via De Sanctis, 86100 Campobasso, Italy.
authors.forename: Antonella
authors.identifier: 0000-0002-5027-8137
authors.initials: A
authors.lastname: De Leonardis
mesh_terms: D005285:Fermentation; D007218:Industrial Microbiology; D057888:Iridoid Glucosides; D039823:Iridoids / Q000378:metabolism*; D007558:Italy; D007778:Lactobacillus; D031658:Olea / Q000382:microbiology*
chemical_list: D057888:Iridoid Glucosides; D039823:Iridoids; C002769:oleuropein