TY - JOUR AU - Ghabbour, N. AU - Lamzira, Z. AU - Thonart, P. AU - Cidalia, P. AU - Markaoui, M. AU - Asehraou, A. PY - 2011/03/30 Y2 - 2024/03/28 TI - Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives JF - Grasas y Aceites JA - Grasas aceites VL - 62 IS - 1 SE - Research DO - 10.3989/gya.055510 UR - https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1302 SP - 84-89 AB - A total of 177 strains of lactic acid bacteria (LAB) were isolated from early-stage Moroccan Picholine green olive fermentation, including <i>Lactobacillus plantarum</i> (44.63%), <i>Lactobacillus pentosus</i> (25.99%), <i>Lactobacillus brevis</i> (9.61%) and <i>Pediococcus pentosaceus</i> (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. ER -