Grasas y Aceites, Vol 62, No 1 (2011)

Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives


https://doi.org/10.3989/gya.055510

N. Ghabbour
Laboratory of Biology of Plants and Microorganisms, Department of Biology, Faculty of Sciences, University of Mohamed 1st, Morocco

Z. Lamzira
Laboratory of Biology of Plants and Microorganisms, Department of Biology, Faculty of Sciences, University of Mohamed 1st, Morocco

P. Thonart
Centre Wallon de Biologie Industrielle, Faculté universitaire des Sciences Agronomiques, Belgium

P. Cidalia
INIA/ITQB, New University of Lisbon, Portugal

M. Markaoui
Laboratory of Biochemistry, Department of Biology, Faculty of Sciences, University of Mohamed 1st, Morocco

A. Asehraou
Laboratory of Biology of Plants and Microorganisms, Department of Biology, Faculty of Sciences, University of Mohamed 1st, Morocco

Abstract


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.

Keywords


Fermentation; β-glucosidase; Lactic acid bacteria; Oleuropein; Olive

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