Recently the identification and characterization of new probiotic microorganisms from fermented foodstuffs gained the interest of scientific community. The main reason is the potential double role, technological and salutariness, of these autochthonous bacteria, which are supposedly more adapt to be reintroduced in the food of origin. Therefore, this study was aimed to identify potential probiotic strains of lactic acid bacteria (LAB) from table olives fermentations and subsequently, to reintroduce them in the same product, ready for the market. With this purpose 293 strains of LAB, isolated from industrial and laboratory fermentations of green table olives, were subjected to a simulation of human digestion process. This first screening allowed to collect a narrow group of strains, which were identify by species specific PCR and subsequently characterized by means of REP-PCR. The bacterial resistance toward 8 antibiotics was checked, as well as their not cytotoxicity versus human cells. In order to highlight the technological potentialities of the strains we evaluated their adhesiveness on abiotic surface first and after on the surface of table olives. Overall, 17 strains were chosen because able to survive to the simulation of human digestion. Fifteen of these selected strains belong to Lactobacillus (L.) plantarum species and showed a low intraspecific biodiversity. Three strains L. plantarum O1T90E, S11T3E and O2T60C showed a resistance to simulated digestion over 0,003 %, percentage significantly higher than the common probiotic strains L. rhamnosus GG (P<0.05). Moreover, the L. plantarum O2T60C and S11T3E, together with the strain O3T15B showed the greater adhesiveness on the table olives surface. It should be highlighted that all strains have been substantially recognized as not harmful for the human cells. In conclusion the strains O2T60C and S11T3E are the most suitable functional strains, because able to colonize olive surface and overcome alive the digestion process.

Identification and characterization of potential probiotic lactic acid bacteria from table olives: strategies to establish a new functional vegetable food

BOTTA, CRISTIAN;ZEPPA, Giuseppe;COCOLIN, Luca Simone
2013-01-01

Abstract

Recently the identification and characterization of new probiotic microorganisms from fermented foodstuffs gained the interest of scientific community. The main reason is the potential double role, technological and salutariness, of these autochthonous bacteria, which are supposedly more adapt to be reintroduced in the food of origin. Therefore, this study was aimed to identify potential probiotic strains of lactic acid bacteria (LAB) from table olives fermentations and subsequently, to reintroduce them in the same product, ready for the market. With this purpose 293 strains of LAB, isolated from industrial and laboratory fermentations of green table olives, were subjected to a simulation of human digestion process. This first screening allowed to collect a narrow group of strains, which were identify by species specific PCR and subsequently characterized by means of REP-PCR. The bacterial resistance toward 8 antibiotics was checked, as well as their not cytotoxicity versus human cells. In order to highlight the technological potentialities of the strains we evaluated their adhesiveness on abiotic surface first and after on the surface of table olives. Overall, 17 strains were chosen because able to survive to the simulation of human digestion. Fifteen of these selected strains belong to Lactobacillus (L.) plantarum species and showed a low intraspecific biodiversity. Three strains L. plantarum O1T90E, S11T3E and O2T60C showed a resistance to simulated digestion over 0,003 %, percentage significantly higher than the common probiotic strains L. rhamnosus GG (P<0.05). Moreover, the L. plantarum O2T60C and S11T3E, together with the strain O3T15B showed the greater adhesiveness on the table olives surface. It should be highlighted that all strains have been substantially recognized as not harmful for the human cells. In conclusion the strains O2T60C and S11T3E are the most suitable functional strains, because able to colonize olive surface and overcome alive the digestion process.
2013
2013 EFFoST annual meeting
Bologna
13-15/11/2013
2013 EFFoST Annual Meeting. Bio-based Technologies in the Context of European Food Innovation Systems
EFFoST European Federation of Food Science and Technology
1
8
C. Botta; T. Langerholc; G. Zeppa; L. Cocolin
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2318/151214
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