Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests

dc.contributor.author	Argyri, AA	en
dc.contributor.author	Zoumpopoulou, G	en
dc.contributor.author	Karatzas, KAG	en
dc.contributor.author	Tsakalidou, E	en
dc.contributor.author	Nychas, GJE	en
dc.contributor.author	Panagou, EZ	en
dc.contributor.author	Tassou, CC	en
dc.date.accessioned	2014-06-06T06:52:48Z
dc.date.available	2014-06-06T06:52:48Z
dc.date.issued	2013	en
dc.identifier.issn	07400020	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.fm.2012.10.005	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/6188
dc.subject	Lactic acid bacteria	en
dc.subject	Olive fermentation	en
dc.subject	Probiotic	en
dc.subject	Starters	en
dc.subject.other	antiinfective agent	en
dc.subject.other	bile acid	en
dc.subject.other	lactic acid	en
dc.subject.other	probiotic agent	en
dc.subject.other	article	en
dc.subject.other	bacterium adherence	en
dc.subject.other	biological model	en
dc.subject.other	cell strain CACO 2	en
dc.subject.other	classification	en
dc.subject.other	drug effect	en
dc.subject.other	fermentation	en
dc.subject.other	genetics	en
dc.subject.other	human	en
dc.subject.other	intestine	en
dc.subject.other	isolation and purification	en
dc.subject.other	Lactobacillaceae	en
dc.subject.other	metabolism	en
dc.subject.other	microbial viability	en
dc.subject.other	microbiology	en
dc.subject.other	molecular genetics	en
dc.subject.other	olive tree	en
dc.subject.other	phylogeny	en
dc.subject.other	physiology	en
dc.subject.other	Anti-Bacterial Agents	en
dc.subject.other	Bacterial Adhesion	en
dc.subject.other	Bile Acids and Salts	en
dc.subject.other	Caco-2 Cells	en
dc.subject.other	Fermentation	en
dc.subject.other	Humans	en
dc.subject.other	Intestines	en
dc.subject.other	Lactic Acid	en
dc.subject.other	Lactobacillaceae	en
dc.subject.other	Microbial Viability	en
dc.subject.other	Models, Biological	en
dc.subject.other	Molecular Sequence Data	en
dc.subject.other	Olea	en
dc.subject.other	Phylogeny	en
dc.subject.other	Probiotics	en
dc.subject.other	Bacteria (microorganisms)	en
dc.subject.other	Escherichia coli	en
dc.subject.other	Lactobacillus plantarum	en
dc.subject.other	Leuconostoc mesenteroides	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	Oleaceae	en
dc.subject.other	Salmonella enteritidis	en
dc.title	Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.fm.2012.10.005	en
heal.publicationDate	2013	en
heal.abstract	The present study aims to evaluate the probiotic potential of lactic acid bacteria (LAB) isolated from naturally fermented olives and select candidates to be used as probiotic starters for the improvement of the traditional fermentation process and the production of newly added value functional foods. Seventy one (71) lactic acid bacterial strains (17 Leuconostoc mesenteroides, 1 Ln. pseudomesenteroides, 13 Lactobacillus plantarum, 37 Lb. pentosus, 1 Lb. paraplantarum, and 2 Lb. paracasei subsp. paracasei) isolated from table olives were screened for their probiotic potential. Lb. rhamnosus GG and Lb. casei Shirota were used as reference strains. The in vitro tests included survival in simulated gastrointestinal tract conditions, antimicrobial activity (against Listeria monocytogenes, Salmonella Enteritidis., Escherichia coli O157:H7), Caco-2 surface adhesion, resistance to 9 antibiotics and haemolytic activity. Three (3) Lb. pentosus, 4 Lb. plantarum and 2 Lb. paracasei subsp. paracasei strains demonstrated the highest final population (>8 log cfu/ml) after 3 h of exposure at low pH. The majority of the tested strains were resistant to bile salts even after 4 h of exposure, while 5 Lb. plantarum and 7 Lb. pentosus strains exhibited partial bile salt hydrolase activity. None of the strains inhibited the growth of the pathogens tested. Variable efficiency to adhere to Caco-2 cells was observed. This was the same regarding strains' susceptibility towards different antibiotics. None of the strains exhibited β-haemolytic activity. As a whole, 4 strains of Lb. pentosus, 3 strains of Lb. plantarum and 2 strains of Lb. paracasei subsp. paracasei were found to possess desirable in vitro probiotic properties similar to or even better than the reference probiotic strains Lb. casei Shirota and Lb. rhamnosus GG. These strains are good candidates for further investigation both with in vivo studies to elucidate their potential health benefits and in olive fermentation processes to assess their technological performance as novel probiotic starters. © 2012 Elsevier Ltd.	en
heal.journalName	Food Microbiology	en
dc.identifier.issue	2	en
dc.identifier.volume	33	en
dc.identifier.doi	10.1016/j.fm.2012.10.005	en
dc.identifier.spage	282	en
dc.identifier.epage	291	en