Technological Potential ofLactobacillusStrains Isolated from Fermented Green Olives:In VitroStudies with Emphasis on Oleuropein-Degrading Capability

Abstract

Technological properties of two strains ofLactobacillus plantarum(B3 and B11) and one ofLactobacillus pentosus(B4), previously isolated from natural fermented green olives, have been studiedin vitro. Acidifying ability, salt, temperature, and pH tolerances of all strains were found in the range reported for similar strains produced in Italy and optimal growth conditions were found to be 6.0–8.0 pH, 15–30°C temperature, and less than 6% NaCl. Moreover, all strains showed very good tolerance to common olive phenol content (0.3% total phenol) and high oleuropein-degrading capability. It was found that medium composition affected the bacterial oleuropein degradation. B11 strain grown in a nutrient-rich medium showed a lower oleuropein-degrading action than when it was cultivated in nutrient-poor medium. Furthermore, enzymatic activity assays revealed that oleuropein depletion did not correspond to an increase of hydroxytyrosol, evidencing that bacterial strains could efficiently degrade oleuropein via a mechanism different from hydrolysis.