Guantario Barbara, Zinno Paola, Schifano Emily, Roselli Marianna, Perozzi Giuditta, Palleschi Claudio, Uccelletti Daniela, Devirgiliis Chiara
Food & Nutrition Research Centre, Council for Agricultural Research and Economics, Rome, Italy.
Department of Biology and Biotechnology "C. Darwin", Sapienza University of Rome, Italy.
Front Microbiol. 2018 Mar 28;9:595. doi: 10.3389/fmicb.2018.00595. eCollection 2018.
Table olives are increasingly recognized as a vehicle as well as a source of probiotic bacteria, especially those fermented with traditional procedures based on the activity of indigenous microbial consortia, originating from local environments. In the present study, we report characterization at the species level of 49 Lactic Acid Bacteria (LAB) strains deriving from Nocellara del Belice table olives fermented with the Spanish or Castelvetrano methods, recently isolated in our previous work. Ribosomal 16S DNA analysis allowed identification of 4 , 3 , 14 , 19 , 7 , and 2 . The and strains were subjected to further screening to evaluate their probiotic potential, using a combination of and approaches. The majority of them showed high survival rates under simulated gastro-intestinal conditions, and positive antimicrobial activity against serovar Typhimurium, and enterotoxigenic (ETEC) pathogens. Evaluation of antibiotic resistance to ampicillin, tetracycline, chloramphenicol, or erythromycin was also performed for all selected strains. Three strains were selected as very good performers in the initial testing screens, they were antibiotic susceptible, as well as capable of inhibiting pathogen growth . Parallel screening employing the simplified model organism , fed the strains as a food source, revealed that one and one strains significantly induced prolongevity effects and protection from pathogen-mediated infection. Moreover, both strains displayed adhesion to human intestinal epithelial Caco-2 cells and were able to outcompete foodborne pathogens for cell adhesion. Overall, these results are suggestive of beneficial features for novel LAB strains, which renders them promising candidates as starters for the manufacturing of fermented table olives with probiotic added value.
加工用橄榄越来越被认为是益生菌的载体和来源，尤其是那些采用基于当地环境中天然微生物群落活性的传统工艺发酵的橄榄。在本研究中，我们报告了从用西班牙或卡斯特尔韦特拉诺方法发酵的诺切拉·德尔·贝利切加工用橄榄中分离出的49株乳酸菌（LAB）菌株在种水平上的特征，这些菌株是我们之前的工作中最近分离得到的。核糖体16S DNA分析鉴定出了4种、3种、14种、19种、7种和2种。对其中的[具体菌株]和[具体菌株]进行了进一步筛选，采用[具体方法1]和[具体方法2]相结合的方法来评估它们的益生菌潜力。它们中的大多数在模拟胃肠道条件下显示出高存活率，并且对鼠伤寒沙门氏菌血清型、[具体病菌1]和产肠毒素的[具体病菌2]（ETEC）病原体具有积极的抗菌活性。还对所有选定菌株进行了对氨苄青霉素、四环素、氯霉素或红霉素的抗生素抗性评估。在初始[测试名称]筛选中，有3株[具体菌株]被选为表现非常好的菌株，它们对抗生素敏感，并且能够抑制病原体生长。采用简化模式生物[具体生物名称]进行平行筛选，以这些[具体菌株]作为食物来源喂食该模式生物，结果显示有1株[具体菌株]和1株[具体菌株]显著诱导了延长寿命的效果，并对病原体介导的感染具有保护作用。此外，这两种菌株都显示出对人肠道上皮Caco - 2细胞的粘附能力，并且能够在细胞粘附中胜过食源性病原体。总体而言，这些结果表明新型LAB菌株具有有益特性，这使其成为具有益生菌附加值的发酵加工用橄榄生产起始菌株的有前途的候选者。
