title: Fermented Aloreña Table Olives as a Source of Potential ProbioticLactobacillus pentosusStrains.
abstract: A collection of 31Lactobacillus pentosusstrains isolated from naturally fermented Aloreña green table olives were screened in depth in the present study for their probiotic potential. Several strains could be considered promising probiotic candidates since they showed good growth capacity and survival under simulated gastro-intestinal conditions (acidic pH of 1.5, up to 4% of bile salts and 5 mM of nitrate), good ability to auto-aggregate which may facilitate their adhesion to host cells as multiple aggregates and the subsequent displacement of pathogens. Moreover, co-aggregation of lactobacilli with pathogenic bacteria was shown withListeria innocua, Staphylococcus aureus, Escherichia coli, andSalmonellaEnteritidis as good defense strategy against gut and food pathogens. Furthermore, they exhibited adherence to intestinal and vaginal cell lines, such property could be reinforced by their capacity of biofilm formation which is also important in food matrices such as the olive surface. Their antagonistic activity against pathogenic bacteria by means of acids and plantaricins, and also their different functional properties may determine their efficacy not only in the gastro-intestinal tract but also in food matrices. Besides their ability to ferment several prebiotics, the new evidence in the present study was their capacity to ferment lactose which reinforces their use in different food matrices including dairy as a dietary adjunct to improve lactose digestibility.Lactobacillus pentosusCF2-10N was selected to have the best probiotic profile being of great interest in further studies. In conclusion, spontaneous fermented Aloreña table olives are considered a natural source of potential probioticL. pentosusto be included as adjunct functional cultures in different fermented foods.
authors: Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén Jaén, Spain.
authors: Beatriz Pérez
authors: BP
authors: Montoro
authors: Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén Jaén, Spain.
authors: Nabil
authors: N
authors: Benomar
authors: Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén Jaén, Spain.
authors: Leyre
authors: L
authors: Lavilla Lerma
authors: Área de Estadística e Investigación Operativa, Departamento de Estadística e Investigación Operativa, Facultad de Ciencias Experimentales, Universidad de Jaén Jaén, Spain.
authors: Sonia
authors: S
authors: Castillo Gutiérrez
authors: Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén Jaén, Spain.
authors: Antonio
authors: A
authors: Gálvez
authors: Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén Jaén, Spain.
authors: Hikmate
authors: H
authors: Abriouel
keywords: Aloreña table olives; Lactobacillus pentosus; functional and technological properties; gut survival; probiotics