Probiotic table olives: Microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant

International Journal of Food Microbiology

Volumn 140, Issue 1, 2010, Pages 6-13

  De Bellis, Palmira ^a   Valerio, Francesca ^a   Sisto, Angelo ^a   Lonigro, Stella Lisa ^a   Lavermicocca, Paola ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

Author keywords

16S rRNA gene sequencing; Characterization of microbial communities; Lactic acid bacteria; Leuconostoc and Lactobacillus species; Probiotic vegetable foods

Indexed keywords

PROBIOTIC AGENT; SODIUM CHLORIDE;

ARTICLE; BACTERIAL COLONIZATION; BACTERIUM ADHERENCE; BACTERIUM ISOLATION; CONTROLLED STUDY; ENTEROCOCCUS CASSELIFLAVUS; ENTEROCOCCUS ITALICUS; FERMENTATION TECHNIQUE; FOOD MICROBIOTECHNOLOGY; GENETIC VARIABILITY; LACTIC ACID BACTERIUM; LACTOBACILLUS BREVIS; LACTOBACILLUS CASEI; LACTOBACILLUS CORYNIFORMIS; LACTOBACILLUS MALI; LACTOBACILLUS PARACASEI; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; LACTOBACILLUS VACCINOSTERCUS; LACTOCOCCUS LACTIS; LEUCONOSTOC MESENTEROIDES; LEUCONOSTOC PSEUDOMESENTEROIDES; MICROBIAL DIVERSITY; MICROBIAL POPULATION DYNAMICS; NONHUMAN; OLIVE; PH; ROOM TEMPERATURE; WEISSELLA CIBARIA; WEISSELLA PARAMESENTEROIDES;

BIODIVERSITY; ENTEROBACTERIACEAE; FERMENTATION; FOOD MICROBIOLOGY; GENOTYPE; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MALI; OLEA; PROBIOTICS; RNA, RIBOSOMAL, 16S; SODIUM CHLORIDE; TEMPERATURE; YEASTS;

ENTEROBACTERIACEAE; ENTEROCOCCUS CASSELIFLAVUS; LACTOBACILLUS; LACTOBACILLUS BREVIS; LACTOBACILLUS CASEI; LACTOBACILLUS CORYNIFORMIS; LACTOBACILLUS MALI; LACTOBACILLUS PARACASEI; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; LACTOBACILLUS VACCINOSTERCUS; LACTOCOCCUS LACTIS; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES; OLEACEAE; WEISSELLA PARAMESENTEROIDES;

EID: 77952288824     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.02.024     Document Type: Article

References (44)

1. Ahrnè S., Nobaek S., Jeppsson B., Adlerberth I., Wold A.E., Molin G. The normal Lactobacillus flora of healthy human rectal and oral mucosa. Journal of Applied Microbiology 1998, 85:88-94.
2. Arroyo-López F.N., Querol A., Bautista-Gallego J., Garrido-Fernández A. Role of yeasts in table olive production. International Journal of Food Microbiology 2008, 128:189-196.
3. Carr F.J., Chill D., Maida N. The lactic acid bacteria: a literature survey. Critical Reviews in Microbiology 2002, 28:281-370.
4. Castro A., Montaño A., Casado F.J., Sánchez A.H., Rejano L. Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation. Food Microbiology 2002, 19:637-644.
5. Champagne C.P., Gardner N.J. Challenges in the addition of probiotic cultures to foods. Critical Reviews in Food Science and Nutrition 2005, 45:61-84.
6. Charalampopoulos D., Pandiella S.S., Webb C. Evaluation of the effect of malt, wheat and barley extracts on the viability of potentially probiotic lactic acid bacteria under acidic conditions. International Journal of Food Microbiology 2003, 82:133-141.
7. Chorianopoulos N.G., Boziaris I.S., Stamatiou A., Nuchas G.-J.E. Microbial association and acidity development of unheated and pasteurised green table olives fermented using glucose or sucrose supplements at various levels. Food Microbiology 2005, 22:117-124.
8. Corcoran B.M., Stanton C., Fitzgerald G.F., Ross R.P. Survival of probiotic lactobacilli in acidic environments is enhanced in the presence of metabolizable sugars. Applied and Environmental Microbiology 2005, 71:3060-3067.
9. Di Cello F.P., Bevivino A., Chiarini L., Fani R., Paffetti D., Tabacchioni S., Dalmastri C. Biodiversity of a Burkholderia cepacia population isolated from maize rhizosphere at different plant growth stages. Applied and Environmental Microbiology 1997, 63:4485-4493.
10. Durán Quintana M.C., García García P., Garrido Fernández A. Establishment of conditions for green olive fermentation at low temperature. International Journal of Food Microbiology 1999, 51:133-143.
11. Ercolini D., Villani F., Aponte M., Mauriello G. Fluorescence in situ hybridisation detection of Lactobacillus plantarum group on olives to be used in natural fermentations. International Journal of Food Microbiology 2006, 112:291-296.
12. FAO/WHO, 2001. Report on Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria. ftp://ftp.fao.org/es/esn/food/probio_report_en.pdf.
13. FAO/WHO Report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food 2002, Ontario, Canada, London.
14. Fitzsimons N.A., Cogan T.M., Condon S., Beresford T. Phenotypic and genotypic characterization of non-starter lactic acid bacteria in mature cheddar cheese. Applied and Environmental Microbiology 1999, 65(8):3418-3426.
15. Garrido-Fernández A., Fernández-Diaz M.J., Adams M.R. Table Olives: Production and Processing 1997, Chapman & Hall, London, UK.
16. Heidebach T., Först P., Kulozik U. Microencapsulation of probiotic cells by means of rennet-gelation of milk proteins. Food Hydrocolloids 2009, 23:1670-1677.
17. Hopzapfel W.H. Appropriate starter culture technologies for small-scale fermentation in developing countries. International Journal of Food Microbiology 2001, 75:197-212.
18. Hyytiä-Trees E., Lyhs U., Korkeala H., Björkroth J. Characterisation of ropy slime-producing Lactobacillus sakei using repetitive element sequence-based PCR. International Journal of Food Microbiology 1999, 50:215-219.
19. Lagacè L., Pitre M., Jacques M., Roy D. Identification of the bacterial community of maple sap by using amplified ribosomal DNA (rDNA) restriction analysis and amplified rDNA sequencing. Applied and Environmental Microbiology 2004, 70(4):2052-2060.
20. Lavermicocca P., Valerio F., Lonigro S.L., De Angelis M., Morelli L., Callegari M.L., Rizzello C.G., Visconti A. Adhesion and survival of Lactobacilli and Bifidobacteria on table olives with the aim of formulating a new probiotic food. Applied and Environmental Microbiology 2005, 71:4233-4240.
21. Lavermicocca P. Highlights on new food research. Digestive and Liver Disease 2006, 38:S295-S299.
22. Lavermicocca P., Lonigro S.L., Visconti A., De Angelis M., Valerio F., Morelli L., 2009. Patent: Table Olives Containing Probiotic Microorganisms. Priority date: 5.12.2003 no. MI2003A002391. European Patent EP1843664 (granted 8.7.09).
23. Lavermicocca P., Rossi M., Russo F., Srirajaskanthan R., 2010. Table olives: a carrier for delivering probiotic bacteria to humans. In: Olives and Olive Oil in Health and Disease Prevention (Preedy V. R. and Watson R. R. eds.) Elsevier, San Diego, CA. pp. 735-743.
24. Leal-Sánchez M.V., Ruiz-Barba J.L., Sánchez A.H., Rejano L., Jiménez-Diaz R., Garrido A. Fermentation profile and optimization of green olive fermentation using Lactobacillus plantarum LPCO10 as a starter culture. Food Microbiology 2003, 20:421-430.
25. López-López A., Jiménez-Araujo A., García-García P., Garrido-Fernández A. Multivariate analysis for the evaluation of fiber, sugars, and organic acids in commercial presentations of table olives. Journal of Agricultural and Food Chemistry 2007, 55:10,803-10,811.
26. Mattila-Sandholm T., Myllärinen P., Crittenden R., Mogensen G., Fondén R., Saarela M. Technological challenges for future probiotic foods. International Dairy Journal 2002, 12:173-182.
27. Maukonen J., Alakomi H.L., Nohynek L., Hallamaa K., Leppämäki S., Mättö J., Saarela M. Suitability of the fluorescent techniques for the enumeration of probiotic bacteria in commercial non-dairy drinks and in pharmaceutical products. Food Research International 2006, 39:22-32.
28. Ohlson, K., Björneholm, S., Fondén R., Svensson, U., 2002. Lactobacillus F19 - a probiotic strain suitable for consumer products. Microbial Ecology in Health and Disease14(1), 27-32.
29. Panagou E.Z., Tassou C.C., Katsaboxakis C.Z. Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar by Lactobacillus pentosus. Journal of the Science of Food and Agriculture 2003, 83(7):667-674.
30. Panagou E.Z., Tassou C.C., Saravanos E.K.A., Nychas G.J. Application of neural networks to simulate the growth profile of lactic acid bacteria in green olive fermentation. Journal of Food Protection 2007, 70(8):1909-1916.
31. Panagou E.Z., Schillingerb U., Franz C.M.A.P., Nychas G.J.E. Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria. Food Microbiology 2008, 25:348-358.
32. Perdigon G., de Macias M.E., Alvarez S., Oliver G., de Ruiz H. Systemic augmentation of the immune response in mice by feeding fermented milks with Lactobacillus casei and Lactobacillus acidophilus. Immunology 1988, 63:17-23.
33. Picard C., Fioramonti J., Francois A., Robinson T., Neant F., Matuchansky C. Review article: bifidobacteria as probiotic agents-physiological effects and clinical benefits. Alimentary Pharmacology & Therapeutics 2005, 22:495-512.
34. Randazzo C.L., Restuccia C., Romano A.D., Caggia C. Lactobacillus casei, dominant species in naturally fermented Sicilian green olives. International Journal of Food Microbiology 2004, 90:9-14.
35. Ruiz-Barba J.L., Cathcart D.P., Warner P.J., Jiménez-Diáz R. Use of Lactobacillus plantarum LPC010, a bacteriocin producer, as a starter culture in Spanish style green olive fermentation. Applied and Environmental Microbiology 1994, 60:2059-2064.
36. Sánchez A.H., Rejano L., Montaño A., de Castro A. Utilisation at high pH of starter cultures of lactobacilli for Spanish-style green olive fermentation. International Journal of Food Microbiology 2001, 67:115-122.
37. Saravanos E., Kagli D., Zoumpopoulou G., Panagou E.Z., Tassou C.C. Use of Probiotic Lactic Acid Bacteria as Starter Cultures in Spanish-Style Green Olive Fermentation and Determination of Their Survival Using PFGE. Food Micro 2008, 1-4 September, Aberdeen, UK 2008.
38. Sisto A., De Bellis P., Visconti A., Morelli L., Lavermicocca P. Development of a PCR assay for the strain-specific identification of the probiotic strain Lactobacillus paracasei IMPC2.1. International Journal of Food Microbiology 2009, 136:59-65.
39. Torriani S., Felis G.E., Dellaglio F. Differentiation of Lactobacillus plantarum, L. pentosus, and L. paraplantarum by recA gene sequence analysis and multiplex PCR assay with recA gene-derived primers. Applied and Environmental Microbiology 2001, 67:3450-3454.
40. Valerio F., De Bellis P., Lonigro S.L., Morelli L., Visconti A., Lavermicocca P. In vitro and in vivo survival and transit tolerance of potentially probiotic strains carried by artichokes in the gastrointestinal tract. Applied and Environmental Microbiology 2006, 72:3042-3045.
41. Valerio F., Russo F., de Candia S., Riezzo G., Orlando A., Lonigro S.L., Lavermicocca P., in press. Effects of probiotic Lactobacillus paracasei-enriched artichokes on constipated subjects: a pilot study. Journal of Clinical Gastroenterology. doi:10.1097/MCG.0b013e3181d2dca4.
42. Van den Berg D.J.C., Smits A., Pot B., Ledeboer A.M., Kesters K., Verbakel J.M.A., Verrips C.T. Isolation, screening and identification of lactic acid bacteria from traditional food fermentation processes and culture collections. Food Biotechnology 1993, 7:189-205.
43. Ventura M., Canchaya C., Meylan V., Klaenhammer T.R., Zink R. Analysis, characterization, and loci of the tuf genes in Lactobacillus and Bifidobacterium species and their direct application for species identification. Applied and Environmental Microbiology 2003, 69:6908-6922.
44. Versalovic J., Koeuth T., Lupski J.R. Distribution of repetitive DNA sequences in eubacteria and application to fingerprinting of bacterial genomes. Nucleic Acids Research 1991, 19:6823-6831.