Technological properties of potential probiotic lactobacillus strains isolated from traditional fermenting green olive
Open accessAbstract
The aim of the present study was to evaluate some technological properties and potential probiotic of 14 Lactobacillus strains isolated from brines of natural fermenting Moroccan Picholine green olive. The brine samples, collected from industrial environments, were analyzed for their Physico-chemical and microbiological properties. The Lactobacillus strains were characterized for their technological and physiological properties. The results obtained showed that the olive brines have an average pH of 4.32, an acidity of 0.61% and chloride contents of 6.42%. LAB and yeasts are the most dominant microorganisms in olive brine samples. The selected Lactobacillus (14 strains) showed low resistance to pH 2 and high resistance to bile salts (up to 2%), with values ranges from 1.98%-4.70% and 63.12%-86.48%, respectively. All the Lactobacillus strains displayed high levels of acidification and can produce β-glucosidase, protease, and cellulase in large amounts. The diacetyl production is detected in five Lactobacillus strains.
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The high acidification capacity of LAB is necessary to guarantee the biotransformation of olives and the inhibition of pathogenic microorganisms responsible for deterioration.
“The high acidification capacity of LAB is necessary to guarantee the biotransformation of the olives and the inhibiting pathogenic microorganisms responsible for deterioration [14].”
From Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives (2022) · cites this paper as [14]
Cites
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Abouloifa, H., Rokni, Y., Bellaouchi, R., Ghabbour, N., Karboune, S., Brasca, M., Salah, R. B., Chihib, N., Saalaoui, E., & Asehraou, A. (2019) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-019-09543-8 · Cited by 103 · see citing works
Self-citationProteolytic activity of probiotic strain Lactobacillus helveticus M92
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Simões, L., Fernandes, N., de Souza, A., dos Santos, L., Magnani, M., Abrunhosa, L., Teixeira, J., Schwan, R. F., & Dias, D. R. (2022) · Fermentation · doi:10.3390/fermentation8060277 · Cited by 23 · see citing works
Probiotics from fermented olives
Abouloifa, H., Rokni, Y., Ghabbour, N., Karboune, S., Brasca, M., D’hallewin, G., Ben Salah, R., Ktari, N., Saalaoui, E., & Asehraou, A. (2021) · Olives and Olive Oil in Health and Disease Prevention · doi:10.1016/b978-0-12-819528-4.00035-3 · Cited by 5 · see citing works
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- Authors
- Abouloifa, H., Rokni, Y., Bellaouchi, R., Hasnaoui, I., Gaamouche, S., Ghabbour, N., Chaoui, J., Brasca, M., Karboune, S., Salah, R. B., Saalaoui, E., & Asehraou, A.
- ORCID
- Venue
- Journal of Microbiology Biotechnology and Food Sciences
- Published
- 2021-03-11
- Volume
- 9
- Issue
- 5
- Pages
- 884-889
- ISSN
- 1338-5178 (ISSN-L)
- OpenAlex
- W3014382342
- Cited by
- 17
- References
- 4
- Citations by year
- 2026: 2 · 2025: 2 · 2024: 2 · 2023: 3 · 2022: 3 · 2021: 3 · 2020: 2
- FWCI
- 1.78
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Locations
- Journal of Microbiology Biotechnology and Food Sciences (publishedVersion, cc-by)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- Lactobacillus, probiotic potential, olive brine, bile salt tolerance, acid resistance, acidification, extracellular enzymes, β-glucosidase, proteolytic enzymes, cellulase, diacetyl production, lactic acid bacteria, yeast
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