Benítez-Cabello Antonio, Calero-Delgado Beatriz, Rodríguez-Gómez Francisco, Garrido-Fernández Antonio, Jiménez-Díaz Rufino, Arroyo-López Francisco Noé
Department of Food Biotechnology, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas, Pablo de Olavide University, Seville, Spain.
Front Microbiol. 2019 Apr 17;10:836. doi: 10.3389/fmicb.2019.00836. eCollection 2019.
In the present study, a total of 554 lactic acid bacteria (LAB) isolates were obtained from the olive surface of Manzanilla, Gordal, and Aloreña cultivars processed as green Spanish-style or directly brined (natural) olives. The isolates obtained from industrial processes were genotyped by rep-PCR with primer GTG, collecting a total of 79 different genotypes. The α-biodiversity indexes showed that the LAB diversity was higher in the biofilms on the fruits which followed the Spanish-style process than in those just brined. Sixteen genotypes had a frequency higher >1% and were identified, by multiplex PCR gene and 16S gene sequencing, as belonging to ( = 13) and ( = 3) species. A multivariate analysis based on a dataset with 89,744 cells, including technological (resistance to salt and pH, production of lactic acid, auto and co-aggregation with yeast species, β-glucosidase and esterase activities), and potential probiotic characteristics (survival to gastric and pancreatic digestions, resistance to antibiotics, inhibition of pathogens, presence of genes, cholesterol removal, hemolytic, α-glucosidase, β-galactosidase, and phytase activities) showed that the 16 genotypes could be grouped into 3 great phenotypes. Thus, the genotype biodiversity in table olive biofilms was limited but, at phenotype level, it was even lower since predominated clearly (80.15% isolates). Lp13 was the genotype with the most promising characteristics for its use as a multifunctional starter, with this strain being and ubiquitous microorganism present in both natural and lye-treated olive fermentations.
在本研究中，从加工成西班牙绿橄榄风格或直接腌制（天然）橄榄的曼萨尼拉、戈尔达尔和阿洛雷尼亚品种的橄榄表面共获得了554株乳酸菌（LAB）分离株。通过使用引物GTG的rep-PCR对从工业加工过程中获得的分离株进行基因分型，共收集到79种不同的基因型。α-生物多样性指数表明，采用西班牙风格加工的果实生物膜中的LAB多样性高于直接腌制的果实生物膜。16种基因型的频率高于1%，通过多重PCR基因和16S基因测序鉴定，它们属于13个种的植物乳杆菌和3个种的戊糖片球菌。基于包含89744个细胞的数据集进行的多变量分析，包括技术特性（耐盐性和pH值、乳酸产生、与酵母菌种的自聚集和共聚集、β-葡萄糖苷酶和酯酶活性）以及潜在的益生菌特性（在胃和胰消化中的存活率、对抗生素的抗性、对病原体的抑制、存在特定基因、胆固醇去除、溶血、α-葡萄糖苷酶、β-半乳糖苷酶和植酸酶活性）表明，这16种基因型可分为3种主要表型。因此，油橄榄生物膜中的基因型生物多样性有限，但在表型水平上更低，因为植物乳杆菌明显占主导地位（80.15%的分离株）。Lp13是最有潜力用作多功能发酵剂的基因型，该菌株是天然和碱处理橄榄发酵中普遍存在的微生物。
