Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Edif. B3, Universidad de Jaén, Campus Las Lagunillas s/n, 23071 Jaén, Spain.
Food Microbiol. 2012 Dec;32(2):308-16. doi: 10.1016/j.fm.2012.07.006. Epub 2012 Jul 31.
Manzanilla Aloreña (or Aloreña) table olives are naturally fermented traditional green olives with a denomination of protection (DOP). The aim of this study was to search for lactic acid bacteria (LAB) with technological properties of interest for possible inclusion in a starter or protective culture preparation or also as probiotics. A collection of 144 LAB obtained from Aloreña green table olives naturally-fermented by four small-medium enterprises (SMEs) from Málaga (Spain), including lactobacilli (81.94%), leuconostocs (10.42%) and pediococci (7.64%) were studied. REP-PCR clustering and further identification of strains by sequencing of phes and rpo genes revealed that all lactobacilli from the different SMEs were Lactobacillus pentosus. Pediococci were identified as Pediococcus parvulus (SME1) and leuconostocs as Leuconostoc pseudomesenteroides (SME1 and SME4). Genotyping revealed that strains were not clonally related and exhibited a considerable degree of genomic diversity specially for lactobacilli and also for leuconostocs. Some strains exhibit useful technological properties such as production of antimicrobial substances active against pathogenic bacteria such as Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Streptococcus mutans and Salmonella enterica, utilization of raffinose and stachyose, production of bile salt hydrolase, phytase and haeme-dependent catalase activities, growth at 10 °C and in the presence of 6.5% NaCl, good acidifying capacity and also resistance to freezing. However, none of the isolates showed protease or amylase activity, and also did not exhibit biogenic amine production from histidine, ornithine, cysteine or tyrosine. On the basis of data obtained, selected strains with potential traits were tested for their survival at low pH and their tolerance to bile salts, and the survival capacity demonstrated by some of the analysed strains are encouraging to further study their potential as probiotics.
曼萨尼拉罗雷纳（或罗雷纳）橄榄是一种具有保护产地名称（DOP）的天然发酵传统绿橄榄。本研究的目的是寻找具有潜在技术特性的乳酸菌（LAB），以便可能包含在发酵剂或保护培养物制剂中，或者作为益生菌。从马拉加（西班牙）的四个中小企业（SME）自然发酵的 144 种 LAB 进行了研究，包括乳杆菌（81.94%）、明串珠菌（10.42%）和肠球菌（7.64%）。通过 phe 和 rpo 基因测序对 REP-PCR 聚类和菌株进一步鉴定表明，来自不同 SME 的所有乳杆菌均为戊糖乳杆菌。肠球菌被鉴定为小葡萄球菌（SME1），明串珠菌被鉴定为肠膜明串珠菌（SME1 和 SME4）。基因分型表明，菌株之间没有克隆相关，表现出相当程度的基因组多样性，特别是对乳杆菌和明串珠菌也是如此。一些菌株表现出有用的技术特性，例如产生对李斯特菌、蜡样芽孢杆菌、金黄色葡萄球菌、变形链球菌和肠炎沙门氏菌等致病菌有活性的抗菌物质，利用棉子糖和水苏糖，产生胆汁盐水解酶、植酸酶和血红素依赖性过氧化氢酶活性，在 10°C 和 6.5%NaCl 存在下生长，具有良好的酸化能力，并且能够抵抗冷冻。然而，没有分离株显示蛋白酶或淀粉酶活性，也没有从组氨酸、鸟氨酸、半胱氨酸或酪氨酸产生生物胺。根据获得的数据，选择具有潜在特性的菌株进行低 pH 下的生存能力和胆汁盐耐受性测试，一些分析菌株的生存能力令人鼓舞，这为进一步研究它们作为益生菌的潜力提供了依据。
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