摘要
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.
摘要译文
米自然发酵橄榄和选择候选被用作益生菌起动器用于传统发酵工艺的改进和生产的新附加价值的功能性食品。七十一（71），乳酸菌株（17肠膜明串珠，1 LN。pseudomesenteroides，13植物乳杆菌，37 Lb的戊糖，1磅paraplantarum，和2 Lb的副干酪亚种。副干酪）从表橄榄分离，筛选其益生菌的潜力。磅.鼠李糖GG和Lb的干酪代田被用作参考株。体外试验包括生存在模拟胃肠道的条件下，抗微生物活性（抗李斯特菌，肠炎沙门氏菌，大肠杆菌O157：H7），的Caco-2表面的附着力，耐9抗生素和溶血活性。三（3）Lb的戊糖，4 Lb的植物和2 Lb上副干酪亚种。副干酪乳杆菌菌株表现出最高的最终人口（大多数所测试的菌株是耐胆汁盐甚至在暴露4小时，而5 Lb的植物和7 Lb上戊糖菌株显示部分胆盐水解酶的活性。无菌株的抑制所测试的病原体的生长。观察变量效率坚持Caco-2细胞。这是相同的菌株有关''''对不同抗生素的敏感性。无菌株的表现LB的植物和2株副干酪亚种。副干酪被发现具有期望以类似于或体外益生菌性质甚至比基准益生菌菌株Lb的更好干酪代田和Lb的鼠李糖GG。都与体内研究，以阐明其潜在的健康益处和橄榄树发酵过程ř进一步调查，以评估其技术性能，新颖的益生菌首发。
Anthoula A. Argyri[a]; Georgia Zoumpopoulou[b]; Kimon-Andreas G. Karatzas[c]; Effie Tsakalidou[b]; George-John E. Nychas[d]; Efstathios Z. Panagou[d]; Chrysoula C. Tassou[a]. Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests[J]. Food Microbiology, 2013,33(2): 282–291