Probiotic Properties and Physicochemical Potential of Lactic Acid Bacteria Isolated from Moroccan Table Olives
Journal Title: Journal of Food Quality and Hazards Control - Year 2022, Vol 9, Issue 3
Abstract
Background: Lactic Acid Bacteria are a group of Gram-positive bacteria which are widely used in the food industry as organic ferments called starter cultures. In this study, Enterococcus faecium, Leuconostoc mesenteroides, Lactococcus lactis, Weissella paramesenteroides, and Lactiplantibacillus plantarum isolated from Moroccan table olives were tested for their acquisition of probiotic and technological properties. Methods: The 5 strains were previously isolated from table olives in 2017. Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometer (MALDI-TOF MS) and intergenic space sequencing were used for molecular identification. Following that, probiotic and physicochemical properties were evaluated, including growth at different pH levels (2, 3, and 10), temperatures (7, 45, and 50 °C), and sodium chloride (NaCl) concentrations (6.5 and 18% m/v). Antibacterial activity was tested out against Gram-positive and Gram-negatives bacteria. Results: The 5 strains (E. faecium 168, L. lactis 9, L. plantarum 11, L. mesenteroides 62, and W. paramesenteroides 36) showed an ability to grow at low temperatures (7 °C). L. lactis 9 and L. plantarum 11 showed higher acid (pH 2) and salt (18% NaCl) tolerances. In addition, L. lactis 9 and L. plantarum 11 exhibited the highest level of free radical scavenging activity after 48 h of incubation, respectively). L. plantarum 11 and E. faecium 168 showed the highest antibacterial capacity. However, E. faecium 168 and W. paramesenteroides 36 demonstrated better and more rapid acid production capabilities. Conclusion: L. plantarum 11, E. faecium 168, and W. paramesenteroides 36 were considered the best candidates as probiotic cultures for further in vivo studies and functional food product development. DOI: 10.18502/jfqhc.9.3.11155
Authors and Affiliations
K. El Issaoui,N. S. Senhaji,A. Wieme,J. Abrini,E. O. Khay,
Keywords
Related Articles
- EP ID EP711041
- DOI -
- Views 42
- Downloads 0
Prevalence, Antimicrobial Resistance, and Molecular Characterization of Escherichia coli Isolated from Food Contact Surfaces in Seafood Pre-Processing Plants (India)
Background: The survival of pathogens in biofilms poses a threat to food safety. The aim of this study was to determine prevalence, antimicrobial resistance, and molecular characterization of Escherichia coli strains. Me...
Risk Assessment of Toxic Heavy Metals Concentration of Fish and Drinking Water in Nsukka Metropolis, South East, Nigeria
Background: Toxic Heavy Metals (THMs) threaten food safety and result in human poisonings. It seems to be few studies on THMs contamination in food chain in developing countries. Current investigation determine the conce...
The Relationship between Food-Borne Parasites and Cardiovascular Diseases
This article has no abstract. DOI: 10.18502/jfqhc.11.1.14990
Changes in Physicochemical Properties of Wild and Cultivated Blackberry during Postharvest Cold Storage
Background: Blackberry is a seasonal harvested fruit that is also very fragile and perishes quickly. A comparative study was conducted to find out influence of cold storage on physicochemical parameters of wild and culti...
The Effect of Fatty Acids and Meat Oils Combustion on PAH Formation in Smoke during Grilling Process
Background: Oil droplets from foods can cause the formation of Polycyclic Aromatic Hydrocarbons (PAHs) in smoke and contaminate grilled food. The aim of this research was to examine the effect of the number of carbon ato...