Processing Wastewaters from Spanish-Style cv. Chalkidiki Green Olives: A Potential Source of Enterococcus casseliflavus and Hydroxytyrosol
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sampling
2.2. Fermentation Conditions of Spanish-Style Green Olive Processing Wastewaters
2.3. Enumeration and Isolation of Lactic Acid Bacteria
2.4. Characterization of Isolates
2.4.1. Phenotypic Characterization
2.4.2. Molecular Identification
2.5. Screening for Technological Characteristics
2.5.1. Bacterial Inoculum Preparation
2.5.2. Bioaugmentation Ability
2.5.3. Resistance to pH, Salinity and Temperature
2.5.4. Resistance to Oleuropein
2.6. Methods
2.6.1. Determination of Chemical Oxygen Demand and pH
2.6.2. Determination of Soluble Sugar and Nitrogen Content
2.6.3. Determination of Polar Phenolic Compound Content
2.7. Statistical Analysis
3. Results and Discussion
3.1. Growth of Lactic Acid Bacteria during Spontaneous Fermentation of Spanish-Style Green Olive Processing Wastewaters
3.2. Phenotypic Characterization and Molecular Identification of the Isolates
3.3. Technological Characteristics of Enterococcus casseliflavus Isolate
3.3.1. Bioaugmentation Ability in Spanish-Style Green Olive Processing Wastewaters
3.3.2. Resistance to pH, Salinity and Temperature
3.3.3. Resistance to Oleuropein
3.4. Changes in Hydroxytyrosol during Spontaneous Fermentation of Spanish-Style Green Olive Processing Wastewaters
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
Abbreviations
References
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Run | Factor | Response (Experimental 1/Predicted) | ||
---|---|---|---|---|
X1 | X2 | X3 | Y | |
1 | 7.8 | 10.0 | 47 | 0.175/0.228 |
2 | 10.5 | 5.0 | 40 | 1.582/1.490 |
3 | 7.8 | 10.0 | 30 | 0.481/0.514 |
4 | 5.0 | 15.0 | 20 | 0.107/0.172 |
5 | 10.5 | 5.0 | 20 | 1.306/1.281 |
6 | 7.8 | 10.0 | 30 | 0.565/0.514 |
7 | 7.8 | 10.0 | 30 | 0.579/0.514 |
8 | 7.8 | 1.6 | 30 | 1.370/1.356 |
9 | 5.0 | 15.0 | 40 | 0.119/0.116 |
10 | 7.8 | 18.4 | 30 | 0.152/0.205 |
11 | 3.1 | 10.0 | 30 | 0.105/−0.015 |
12 | 7.8 | 10.0 | 13 | 0.113/0.099 |
13 | 7.8 | 10.0 | 30 | 0.459/0.514 |
14 | 5.0 | 5.0 | 20 | 0.125/0.178 |
15 | 5.0 | 5.0 | 40 | 0.206/0.271 |
16 | 10.5 | 15.0 | 40 | 0.208/0.128 |
17 | 7.8 | 10.0 | 30 | 0.599/0.514 |
18 | 10.5 | 15.0 | 20 | 0.161/0.068 |
19 | 12.4 | 10.0 | 30 | 0.764/0.923 |
20 | 7.8 | 10.0 | 30 | 0.410/0.514 |
Fermentation Conditions | Number of Isolates (Group) | Phenotypic Characterization | Molecular Identification (16S rRNA, Database: EzBioCloud) | ||||
---|---|---|---|---|---|---|---|
Temperature | Initial pH Value | Cell Morphology | Gram Stain Test | Catalase Test | Reference Strain | Similarity | |
15 °C | 3.5 | 6 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 99% |
3 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 100% | ||
5.0 | 6 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 99% | |
4 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 99% | ||
11.5 | 6 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 99% | |
2 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 100% | ||
30 °C | 3.5 | 5 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 99% |
3 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 100% | ||
5.0 | 6 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 99% | |
4 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 100% | ||
11.5 | 6 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 100% | |
2 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 100% | ||
50 °C | 3.5 | 6 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 99% |
3 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 100% | ||
5.0 | 6 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 100% | |
2 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 100% | ||
11.5 | 7 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 99% | |
3 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 99% | ||
Room temperature | 3.5 | 6 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 99% |
3 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 99% | ||
5.0 | 6 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 99% | |
4 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 99% | ||
11.5 | 7 (A) | Cocci | + | – | Enterococcus casseliflavus ATCC 49996 | 100% | |
3 (B) | Rods | + | + | Bacillus amyloliquefaciens subsp. plantarum FZB42 | 100% |
Initial Oleuropein Content (mg/L) | Bacterial Population (log CFU/mL) | Residual Content of Oleuropein (mg/L) | Oleuropein Degradation (%) | ||
---|---|---|---|---|---|
E. casseliflavus | Control | E. casseliflavus | Control | ||
4005.1 ± 61.4 | 0.0 ± 0.0 a | 3923.8 ± 69.4 a | 3945.3 ± 75.2 a | 2.0 | 1.5 |
2093.5 ± 30.3 | 0.0 ± 0.0 a | 2051.9 ± 34.9 b | 2054.9 ± 24.0 b | 2.0 | 1.8 |
898.2 ± 12.9 | 0.0 ± 0.0 a | 884.0 ± 12.5 c | 878.0 ± 15.7 c | 1.6 | 2.3 |
806.7 ± 14.9 | 1.6 ± 0.1 b | 461.9 ± 13.3 d | 785.5 ± 19.1 d | 42.7 | 2.6 |
715.8 ± 10.3 | 4.6 ± 0.1 c | 303.5 ± 8.5 e | 704.9 ± 18.0 e | 57.6 | 1.5 |
603.3 ± 13.1 | 4.0 ± 0.1 d | 156.8 ± 5.1 f | 590.8 ± 10.9 f | 74.0 | 2.1 |
396.7 ± 8.1 | 3.4 ± 0.1 e | 50.9 ± 1.4 g | 391.4 ± 9.4 g | 87.2 | 1.3 |
198.3 ± 3.5 | 3.0 ± 0.1 f | 0.0 ± 0.0 h | 194.9 ± 4.3 h | 100.0 | 1.7 |
83.4 ± 1.2 | 2.7 ± 0.1 g | 0.0 ± 0.0 h | 81.6 ± 1.2 i | 100.0 | 2.2 |
Fermentation Conditions | Hydroxytyrosol Content (mg/L) 1 | |||||||||
---|---|---|---|---|---|---|---|---|---|---|
Temperature | Initial pH Value | Fermentation Time (d) | ||||||||
1 | 2 | 10 | 20 | 30 | 60 | 120 | 180 | 360 | ||
15 °C | 3.5 | 420.9 ± 26.7 a,A | 371.6 ± 16.8 b,A | 349.3 ± 15.4 bc,A | 328.0 ± 15.9 c,AF | 326.8 ± 15.4 c,A | 474.7 ± 24.5 d,A | 490.5 ± 16.8 d,A | 195.9 ± 11.3 e,A | 72.6 ± 5.1 f,A |
5.0 | 417.3 ± 17.5 a,AD | 356.6 ± 13.6 b,AF | 359.3 ± 12.5 b,A | 418.2 ± 18.8 a,B | 328.0 ± 16.1 c,A | 332.5 ± 11.5 bc,B | 501.2 ± 19.2 d,AH | 273.0 ± 12.6 e,B | 120.4 ± 9.2 f,B | |
11.5 | 234.0 ± 10.0 a,B | 135.6 ± 5.4 bc,B | 133.6 ± 9.5 b,B | 150.4 ± 8.2 bc,C | 152.9 ± 8.2 c,B | 238.0 ± 17.0 a,C | 222.5 ± 14.1 a,B | 35.6 ± 4.5 d,C | 2.2 ± 0.1 e,C | |
30 °C | 3.5 | 336.7 ± 13.5 a,C | 324.6 ± 13.0 a,C | 363.7 ± 19.7 b,A | 319.5 ± 13.5 a,A | 291.9 ± 9.9 c,C | 361.9 ± 15.4 b,D | 443.7 ± 17.4 d,C | 258.6 ± 12.7 e,B | 59.7 ± 2.1 f,D |
5.0 | 392.8 ± 15.1 ad,D | 332.5 ± 13.9 b,C | 431.5 ± 15.1 c,C | 433.1 ± 16.9 c,B | 377.1 ± 14.7 a,D | 409.6 ± 16.9 cd,E | 552.9 ± 26.9 e,D | 240.1 ± 19.3 f,D | 112.8 ± 7.7 g,E | |
11.5 | 231.0 ± 14.1 a,B | 210.1 ± 10.2 b,D | 207.2 ± 8.6 b,D | 254.0 ± 13.3 c,D | 259.9 ± 15.6 c,E | 266.8 ± 13.3 c,F | 206.8 ± 12.9 b,B | 45.5 ± 5.9 d,C | 13.2 ± 1.2 e,F | |
50 °C | 3.5 | 343.0 ± 16.1 a,C | 295.0 ± 15.4 b,E | 324.9 ± 12.9 a,E | 295.2 ± 13.8 b,E | 295.3 ± 12.2 b,C | 302.0 ± 14.0 b,G | 343.1 ± 16.1 a,E | 144.5 ± 7.0 c,E | 54.3 ± 1.7 d,D |
5.0 | 339.8 ± 16.7 a,C | 335.6 ± 14.5 a,CF | 308.0 ± 13.9 b,E | 346.2 ± 13.1 a,FH | 220.7 ± 10.8 c,F | 231.5 ± 11.1 c,C | 253.8 ± 8.6 d,F | 84.0 ± 5.8 e,F | 23.7 ± 0.9 f,G | |
11.5 | 194.1 ± 7.2 ab,E | 207.9 ± 7.6 a,D | 208.5 ± 9.6 a,D | 203.3 ± 9.5 ab,G | 189.4 ± 9.4 b,G | 133.0 ± 12.0 c,H | 139.6 ± 8.9 c,G | 7.5 ± 0.7 d,G | 0.0 ± 0.0 d,C | |
Room temperature | 3.5 | 323.4 ± 14.3 a,C | 267.9 ± 11.7 b,G | 418.5 ± 20.7 c,C | 432.7 ± 18.0 ce,B | 365.0 ± 16.6 d,D | 446.4 ± 15.0 e,I | 519.3 ± 16.8 f,H | 298.3 ± 14.2 a,H | 144.9 ± 6.9 g,H |
5.0 | 324.9 ± 17.4 a,C | 321.8 ± 14.8 a,C | 355.7 ± 17.6 b,A | 365.4 ± 15.2 b,H | 320.9 ± 11.7 a,A | 382.2 ± 14.3 b,D | 456.3 ± 19.4 c,C | 233.9 ± 13.9 d,D | 107.2 ± 4.2 e,E | |
11.5 | 203.5 ± 7.5 a,E | 241.0 ± 15.3 b,H | 175.2 ± 10.2 c,F | 159.4 ± 12.4 d,C | 63.1 ± 4.6 e,H | 0.0 ± 0.0 f,J | 0.0 ± 0.0 f,I | 0.0 ± 0.0 f,G | 0.0 ± 0.0 f,C |
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Papadaki, E.; Botsaris, G.; Athanasiadi, E.; Mantzouridou, F.T. Processing Wastewaters from Spanish-Style cv. Chalkidiki Green Olives: A Potential Source of Enterococcus casseliflavus and Hydroxytyrosol. Microorganisms 2020, 8, 1274. https://doi.org/10.3390/microorganisms8091274
Papadaki E, Botsaris G, Athanasiadi E, Mantzouridou FT. Processing Wastewaters from Spanish-Style cv. Chalkidiki Green Olives: A Potential Source of Enterococcus casseliflavus and Hydroxytyrosol. Microorganisms. 2020; 8(9):1274. https://doi.org/10.3390/microorganisms8091274
Chicago/Turabian StylePapadaki, Eugenia, George Botsaris, Eleftheria Athanasiadi, and Fani Th. Mantzouridou. 2020. "Processing Wastewaters from Spanish-Style cv. Chalkidiki Green Olives: A Potential Source of Enterococcus casseliflavus and Hydroxytyrosol" Microorganisms 8, no. 9: 1274. https://doi.org/10.3390/microorganisms8091274