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Study Findings from Agricultural University Provide New Insights into LactoBacillus plantarum (Inoculated fermentation of green olives with potential...

August 19, 2014



Study Findings from Agricultural University Provide New Insights into LactoBacillus plantarum (Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from ...)

By a News Reporter-Staff News Editor at Life Science Weekly -- Investigators publish new report on Gram-Positive Bacteria. According to news reporting from Athens, Greece, by NewsRx journalists, research stated, "The performance of two strains of lactic acid bacteria (LAB), namely Lactobacillus pentosus B281 and Lactobacillus plantarum B282, previously isolated from industrially fermented table olives and screened in vitro for probiotic potential, was investigated as starter cultures in Spanish style fermentation of cv. Halkidiki green olives. Fermentation was undertaken at room temperature in two different initial salt concentrations (8% and 10%, w/v, NaCl) in the brines."

The news correspondents obtained a quote from the research from Agricultural University, "The strains were inoculated as single and combined cultures and the dynamics of their population on the surface of olives was monitored for a period of 114 days. The survival of inoculated strains on olives was determined using Pulsed Field Gel Electrophoresis (PFGE). Both probiotic strains successfully colonized the olive surface at populations ranged from 6.0 to 7.0 log CFU/g throughout fermentation. PFGE analysis revealed that L. pentosus B281 presented higher colonization in both salt levels at the end of fermentation (81.2% and 93.3% in 8% and 10% NaCl brines, respectively). For L. plantarum B282 a high survival rate (83.3%) was observed in 8% NaCl brines, but in 10% NaCl the strain could not colonize the surface of olives. L. pentosus B281 also dominated over L. plantarum B282 in inoculated fermentations when the two strains were used as combined culture."

According to the news reporters, the research concluded: "The biochemical profile (pH, organic acids, volatile compounds) attained during fermentation and the sensory analysis of the final product indicated a typical lactic acid fermentation process of green olives."

For more information on this research see: Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives. Food Microbiology, 2014;38():208-18. (Elsevier - www.elsevier.com; Food Microbiology - www.elsevier.com/wps/product/cws_home/622833)

Our news journalists report that additional information may be obtained by contacting V.A. Blana, Laboratory of Microbiology and Biotechnology of Foods, Dept. of Food Science and Technology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece. Additional authors for this research include A. Grounta, C.C. Tassou, G.J. Nychas and E.Z Panagou (see also Gram-Positive Bacteria).

Keywords for this news article include: Athens, Greece, Europe, Lactobacillales, Lactobacillaceae, Gram Positive Rods, Gram Positive Bacteria, Gram-Positive Bacteria, Lactobacillus plantarum, Gram Positive Asporogenous Rods.

Our reports deliver fact-based news of research and discoveries from around the world. Copyright 2014, NewsRx LLC


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Source: Life Science Weekly


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