Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives
A total of 177 strains of lactic acid bacteria (LAB) were isolated from early-stage Moroccan Picholine green olive fermentation, including Lactobacillus plantarum (44.63%), Lactobacillus pentosus (25.99%), Lactobacillus brevis (9.61%) and Pediococcus pentosaceus (19.77%). All the isolates were scree...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2011-03-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1302 |
| _version_ | 1818862947637657600 |
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| author | N. Ghabbour Z. Lamzira P. Thonart P. Cidalia M. Markaoui A. Asehraou |
| author_facet | N. Ghabbour Z. Lamzira P. Thonart P. Cidalia M. Markaoui A. Asehraou |
| author_sort | N. Ghabbour |
| collection | DOAJ |
| description | A total of 177 strains of lactic acid bacteria (LAB) were isolated from early-stage Moroccan Picholine green olive fermentation, including Lactobacillus plantarum (44.63%), Lactobacillus pentosus (25.99%), Lactobacillus brevis (9.61%) and Pediococcus pentosaceus (19.77%). All the isolates were screened for their tolerance to olive leaf extract and oleuropein. Most of the isolates (85.3%) were found able to degrade oleuropein, when evaluated by either oleuropein or 5-Bromo- 4-chloro-3-indolyl β-D-glucuronide (X-Gluc) as substrates. The biodegradation capacity of the selected strains of each species was confirmed by HPLC analysis. |
| first_indexed | 2024-12-19T10:07:58Z |
| format | Article |
| id | doaj.art-21bb946dc6444331851322ac434b7d02 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-19T10:07:58Z |
| publishDate | 2011-03-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-21bb946dc6444331851322ac434b7d022022-12-21T20:26:27ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142011-03-01621848910.3989/gya.0555101274Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olivesN. Ghabbour0Z. Lamzira1P. Thonart2P. Cidalia3M. Markaoui4A. Asehraou5Laboratory of Biology of Plants and Microorganisms, Department of Biology, Faculty of Sciences, University of Mohamed 1stLaboratory of Biology of Plants and Microorganisms, Department of Biology, Faculty of Sciences, University of Mohamed 1stCentre Wallon de Biologie Industrielle, Faculté universitaire des Sciences AgronomiquesINIA/ITQB, New University of LisbonLaboratory of Biochemistry, Department of Biology, Faculty of Sciences, University of Mohamed 1stLaboratory of Biology of Plants and Microorganisms, Department of Biology, Faculty of Sciences, University of Mohamed 1stA total of 177 strains of lactic acid bacteria (LAB) were isolated from early-stage Moroccan Picholine green olive fermentation, including Lactobacillus plantarum (44.63%), Lactobacillus pentosus (25.99%), Lactobacillus brevis (9.61%) and Pediococcus pentosaceus (19.77%). All the isolates were screened for their tolerance to olive leaf extract and oleuropein. Most of the isolates (85.3%) were found able to degrade oleuropein, when evaluated by either oleuropein or 5-Bromo- 4-chloro-3-indolyl β-D-glucuronide (X-Gluc) as substrates. The biodegradation capacity of the selected strains of each species was confirmed by HPLC analysis.http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1302fermentationβ-glucosidaselactic acid bacteriaoleuropeinolive |
| spellingShingle | N. Ghabbour Z. Lamzira P. Thonart P. Cidalia M. Markaoui A. Asehraou Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives Grasas y Aceites fermentation β-glucosidase lactic acid bacteria oleuropein olive |
| title | Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives |
| title_full | Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives |
| title_fullStr | Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives |
| title_full_unstemmed | Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives |
| title_short | Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives |
| title_sort | selection of oleuropein degrading lactic acid bacteria strains isolated from fermenting moroccan green olives |
| topic | fermentation β-glucosidase lactic acid bacteria oleuropein olive |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1302 |
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