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Fermentation 2018, 4(2), 48; https://doi.org/10.3390/fermentation4020048

Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties

Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol 3036, Cyprus
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Received: 9 May 2018 / Revised: 2 June 2018 / Accepted: 8 June 2018 / Published: 20 June 2018
(This article belongs to the Special Issue Safety and Microbiological Quality)
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Abstract

Τable olive is one of the main fermented vegetable worldwide and can be processed as treated or natural product. Lactic Acid Bacteria (LAB) are responsible for the fermentation of treated olives. The aim of this work was to study the technological characteristics and the potential probiotic properties of LAB isolated from Cypriot green table olives. This is the first comprehensive report on the isolation and characterization of LAB isolates retrieved from Cypriot green table olives. From a collection of 92 isolates from spontaneously fermenting green olives, 64 g positive isolates were firstly identified to genus level using biochemical tests, and secondly to species level using multiplex species specific polymerase chain reaction (PCR) amplifications of the sodA gene. Moreover, each of our isolates were tested for their technological and probiotics properties, as well as for their safety characteristics, using biochemical and molecular methods, in order to be used as starter cultures. Finally, to discriminate the most promising isolates on the base of their technological and probiotics properties, Principal component analysis was used. All the isolates were identified as Enteroccocus faecium, having interesting technological properties, while pathogenicity determinants were absent. Principal component analysis showed that some isolates had a combination of the tested parameters. These findings demonstrate that enteroccoci from Cypriot table olives should be considered as a new source of potential starter cultures for fermented products, having possibly promising technological and probiotic attributes. View Full-Text
Keywords: table olives; Lactic Acid Bacteria; Enterococcus spp.; technological characteristics; Probiotics table olives; Lactic Acid Bacteria; Enterococcus spp.; technological characteristics; Probiotics
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Anagnostopoulos, D.A.; Bozoudi, D.; Tsaltas, D. Enterococci Isolated from Cypriot Green Table Olives as a New Source of Technological and Probiotic Properties. Fermentation 2018, 4, 48.

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