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

  • Ghabbour N
  • Lamzira Z
  • Thonart P
  • et al.
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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.

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Ghabbour, N., Lamzira, Z., Thonart, P., Cidalia, P., Markaoui, M., & Asehraou, A. (2011). Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives. Grasas y Aceites, 62(1), 84–89. https://doi.org/10.3989/gya.055510

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