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Stankovic M, Veljovic K, Popovic N, Kojic S, Dunjic Manevski S, Radojkovic D, Golic N. Lactobacillus brevis BGZLS10-17 and Lb. plantarum BGPKM22 Exhibit Anti-Inflammatory Effect by Attenuation of NF-κB and MAPK Signaling in Human Bronchial Epithelial Cells. Int J Mol Sci 2022; 23:ijms23105547. [PMID: 35628361 PMCID: PMC9146699 DOI: 10.3390/ijms23105547] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 05/12/2022] [Accepted: 05/12/2022] [Indexed: 12/28/2022] Open
Abstract
Bronchial epithelial cells are exposed to environmental influences, microbiota, and pathogens and also serve as a powerful effector that initiate and propagate inflammation by the release of pro-inflammatory mediators. Recent studies suggested that lung microbiota differ between inflammatory lung diseases and healthy lungs implicating their contribution in the modulation of lung immunity. Lactic acid bacteria (LAB) are natural inhabitants of healthy human lungs and also possess immunomodulatory effects, but so far, there are no studies investigating their anti-inflammatory potential in respiratory cells. In this study, we investigated immunomodulatory features of 21 natural LAB strains in lipopolysaccharide (LPS)-stimulated human bronchial epithelial cells (BEAS-2B). Our results show that several LAB strains reduced the expression of pro-inflammatory cytokine and chemokine genes. We also demonstrated that two LAB strains, Lactobacillus brevis BGZLS10-17 and Lb. plantarum BGPKM22, effectively attenuated LPS-induced nuclear factor-κB (NF-κB) nuclear translocation. Moreover, BGZLS10-17 and BGPKM22 reduced the activation of p38, extracellular signal-related kinase (ERK), and c-Jun amino-terminal kinase (JNK) signaling cascade resulting in a reduction of pro-inflammatory mediator expressions in BEAS-2B cells. Collectively, the LAB strains BGZLS10-17 and BGPKM22 exhibited anti-inflammatory effects in BEAS-2B cells and could be employed to balance immune response in lungs and replenish diminished lung microbiota in chronic lung diseases.
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Affiliation(s)
- Marija Stankovic
- Laboratory for Molecular Biology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, 11042 Belgrade, Serbia; (S.K.); (S.D.M.); (D.R.)
- Correspondence:
| | - Katarina Veljovic
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, 11042 Belgrade, Serbia; (K.V.); (N.P.); (N.G.)
| | - Nikola Popovic
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, 11042 Belgrade, Serbia; (K.V.); (N.P.); (N.G.)
| | - Snezana Kojic
- Laboratory for Molecular Biology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, 11042 Belgrade, Serbia; (S.K.); (S.D.M.); (D.R.)
| | - Sofija Dunjic Manevski
- Laboratory for Molecular Biology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, 11042 Belgrade, Serbia; (S.K.); (S.D.M.); (D.R.)
| | - Dragica Radojkovic
- Laboratory for Molecular Biology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, 11042 Belgrade, Serbia; (S.K.); (S.D.M.); (D.R.)
| | - Natasa Golic
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, 11042 Belgrade, Serbia; (K.V.); (N.P.); (N.G.)
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Zielińska D, Kolożyn-Krajewska D. Food-Origin Lactic Acid Bacteria May Exhibit Probiotic Properties: Review. BIOMED RESEARCH INTERNATIONAL 2018; 2018:5063185. [PMID: 30402482 PMCID: PMC6191956 DOI: 10.1155/2018/5063185] [Citation(s) in RCA: 90] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/30/2018] [Accepted: 09/10/2018] [Indexed: 01/07/2023]
Abstract
One of the most promising areas of development in the human nutritional field over the last two decades has been the use of probiotics and recognition of their role in human health and disease. Lactic acid-producing bacteria are the most commonly used probiotics in foods. It is well known that probiotics have a number of beneficial health effects in humans and animals. They play an important role in the protection of the host against harmful microorganisms and also strengthen the immune system. Some probiotics have also been found to improve feed digestibility and reduce metabolic disorders. They must be safe, acid and bile tolerant, and able to adhere and colonize the intestinal tract. The means by which probiotic bacteria elicit their health effects are not understood fully, but may include competitive exclusion of enteric pathogens, neutralization of dietary carcinogens, production of antimicrobial metabolites, and modulation of mucosal and systemic immune function. So far, lactic acid bacteria isolated only from the human gastrointestinal tract are recommended by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) for use as probiotics by humans. However, more and more studies suggest that strains considered to be probiotics could be isolated from fermented products of animal origin, as well as from non-dairy fermented products. Traditional fermented products are a rich source of microorganisms, some of which may exhibit probiotic properties. They conform to the FAO/WHO recommendation, with one exception; they have not been isolated from human gastrointestinal tract. In light of extensive new scientific evidence, should the possibility of changing the current FAO/WHO requirements for the definition of probiotic bacteria be considered?
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Affiliation(s)
- Dorota Zielińska
- Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Danuta Kolożyn-Krajewska
- Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159, 02-776 Warsaw, Poland
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Veljović K, Dinić M, Lukić J, Mihajlović S, Tolinački M, Živković M, Begović J, Mrvaljević I, Golić N, Terzić-Vidojević A. Promotion of Early Gut Colonization by Probiotic Intervention on Microbiota Diversity in Pregnant Sows. Front Microbiol 2017; 8:2028. [PMID: 29104563 PMCID: PMC5654949 DOI: 10.3389/fmicb.2017.02028] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2017] [Accepted: 10/04/2017] [Indexed: 01/29/2023] Open
Abstract
The aim of this work was to design a novel mixed probiotic culture for piglets and to evaluate its beneficial effect on the piglets' gut health. The possible mechanisms of probiotic activity, such as adhesion, competitive pathogen exclusion and influence on gut microbiota diversity were determined. Mixed probiotic starter culture is composed of three thermophilic lactic acid bacteria (LAB) strains: Lactobacillus helveticus BGRA43, Lactobacillus fermentum BGHI14 and Streptococcus thermophilus BGVLJ1-44. The strains BGVLJ1-44 and BGRA43 showed good technological properties (fast milk curdling, strong proteolytic activity). In addition, the strain BGVLJ1-44 produces exopolysaccharide (EPS), BGHI14 is heterofermentative LAB strain with significant immunomodulatory effect, while the strain BGRA43 showed strong antimicrobial activity against different pathogens and exhibited significantly higher level of adhesion to Caco-2 cells comparing to other two strains. Both lactobacilli strains BGRA43 and BGHI14 (p < 0.05), as well as probiotic combination (p < 0.01) significantly reduced the adhesion of Escherichia coli ATCC25922 to Caco-2 cells, while the strains BGVLJ1-44 (p < 0.01) and BGRA43 (p < 0.05) significantly reduced adhesion of Salmonella 654/7E (veterinary isolate). The results of farm trial revealed that treatment of sows with new fermented dairy probiotic influenced the piglets' gut colonization with beneficial bacteria and reduced the number of enterobacteriaceae in litters from some treated sows (no significant due to high variability among animals). Finally, this is the first study reporting that the treatment of sows with probiotic combination resulted in the improved microbiota diversity in neonatal piglets.
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Affiliation(s)
- Katarina Veljović
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Belgrade, Serbia
| | - Miroslav Dinić
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Belgrade, Serbia
- Centre for Development and Production, Veterinary Station “Koker”, Adaševci, Serbia
| | - Jovanka Lukić
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Belgrade, Serbia
| | - Sanja Mihajlović
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Belgrade, Serbia
| | - Maja Tolinački
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Belgrade, Serbia
| | - Milica Živković
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Belgrade, Serbia
| | - Jelena Begović
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Belgrade, Serbia
| | - Igor Mrvaljević
- Centre for Development and Production, Veterinary Station “Koker”, Adaševci, Serbia
| | - Nataša Golić
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Belgrade, Serbia
| | - Amarela Terzić-Vidojević
- Laboratory for Molecular Microbiology, Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Belgrade, Serbia
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κ-Casein as a source of short-chain bioactive peptides generated by Lactobacillus helveticus. Journal of Food Science and Technology 2017; 54:3679-3688. [PMID: 29051663 DOI: 10.1007/s13197-017-2830-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/10/2017] [Accepted: 08/23/2017] [Indexed: 02/06/2023]
Abstract
This paper explores the ability of Lactobacillus helveticus strains to release sequences of short biologically active peptides (containing 2-10 amino acid residues) from casein. The proteolytic enzymes of the tested strains exhibit different patterns of cleavage of CN fractions. The modification of κ-casein (κ-CN) with pyrrolidone carboxylic acid inhibits the proteolytic activity of strains L. helveticus 141 and the reference strain (DSMZ 20075), while the modification with phosphothreonine inhibits enzymes of all the tested bacteria. The peptide sequencing analysis indicated that the examined strains produced functional peptides very efficiently. κ-CN proved to be the main source of short peptides released by bacterial enzymes, and the hydrolysis of κ-CN yielded eighty-two bioactive peptides. The hydrolysis of αS2-casein, αS1-casein, and β-casein yielded six, two, and one short-chain bioactive peptides, respectively. The isolated bioactive peptides exhibited antioxidative, opioid, stimulating, hypotensive, immunomodulating, antibacterial, and antithrombotic activities. A vast majority of the isolated bioactive peptides caused inhibition of the angiotensin-converting enzyme and dipeptidyl peptidase IV. The role of hydrolysis products as neuropeptides is also pointed out. The highest number of cleavage sites in κ-casein and functional activities of short-chain peptides were obtained in hydrolyzates produced by L. helveticus strain T105.
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Golić N, Veljović K, Popović N, Djokić J, Strahinić I, Mrvaljević I, Terzić-Vidojević A. In vitro and in vivo antagonistic activity of new probiotic culture against Clostridium difficile and Clostridium perfringens. BMC Microbiol 2017; 17:108. [PMID: 28477627 PMCID: PMC5420405 DOI: 10.1186/s12866-017-1015-5] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Accepted: 04/26/2017] [Indexed: 12/31/2022] Open
Abstract
BACKGROUND Genus Clostridium accompanies more than 200 known species and at least 30 among them are associated with human and animal diseases. At the moment, the treatment of clostridial infections is based on use of antibiotics. However, due to the European ban on the use of antibiotics in livestock production, novel therapeutic strategies for treatment of these hardly curable infections have been evaluated. Hence, in this study the antimicrobial effect of newly designed probiotic culture consisted of natural isolates Lactobacillus helveticus BGRA43, Lactobacillus fermentum BGHI14 and Streptococcus thermophilus BGVLJ1-44 against Clostridium difficile and Clostridium perfringens was analyzed. RESULTS The probiotic culture showed strong in vitro antimicrobial effect on C. difficile (human clinical isolate). In addition, individual strains and the probiotic combination exhibited immunomodulatory activity. The probiotic combination significantly increased the proliferation of GALT lymphocytes. At the other hand, none of the bacterial treatments (individual strains and the combination) induced the production of proinflammatory cytokines IL-6 and IL-1β by intestinal epithelial cells, Caco-2. Interestingly, Caco-2 cells exposed to the probiotic combination produced significantly elevated amount of TGFβ pointing to potential protecting effect of the probiotic. In addition, the results of field trial on spontaneously infected goats revealed reduction of C. perfringens in goats (below the detection threshold) after the probiotic treatment. CONCLUSIONS The results of this study indicated that the novel probiotic deserves to be further investigated as a promising antimicrobial agent against C. difficile and C. perfringens.
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Affiliation(s)
- Nataša Golić
- 0000 0001 2166 9385grid.7149.bLaboratory for Molecular Microbiology (LMM), Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, P. O. Box 23, Belgrade, 11010 Serbia
| | - Katarina Veljović
- 0000 0001 2166 9385grid.7149.bLaboratory for Molecular Microbiology (LMM), Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, P. O. Box 23, Belgrade, 11010 Serbia
| | - Nikola Popović
- 0000 0001 2166 9385grid.7149.bLaboratory for Molecular Microbiology (LMM), Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, P. O. Box 23, Belgrade, 11010 Serbia
- Centre for Development and Production, Veterinary Station “Koker”, Adaševci, Serbia
| | - Jelena Djokić
- 0000 0001 2166 9385grid.7149.bLaboratory for Molecular Microbiology (LMM), Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, P. O. Box 23, Belgrade, 11010 Serbia
| | - Ivana Strahinić
- 0000 0001 2166 9385grid.7149.bLaboratory for Molecular Microbiology (LMM), Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, P. O. Box 23, Belgrade, 11010 Serbia
| | - Igor Mrvaljević
- Centre for Development and Production, Veterinary Station “Koker”, Adaševci, Serbia
| | - Amarela Terzić-Vidojević
- 0000 0001 2166 9385grid.7149.bLaboratory for Molecular Microbiology (LMM), Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, P. O. Box 23, Belgrade, 11010 Serbia
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Stefanovic E, Fitzgerald G, McAuliffe O. Advances in the genomics and metabolomics of dairy lactobacilli: A review. Food Microbiol 2017; 61:33-49. [DOI: 10.1016/j.fm.2016.08.009] [Citation(s) in RCA: 83] [Impact Index Per Article: 11.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2016] [Revised: 08/26/2016] [Accepted: 08/27/2016] [Indexed: 01/21/2023]
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Vukotic G, Matic I, Begovic J, Besu I, Kojic M, Djokic J, Juranic Z, Strahinic I. Lactobacilli hydrolysis of cows' milk proteins abrogates their humoral immunoreactivity in patients with immune-mediated diseases. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.07.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Ai J, Li AL, Su BX, Meng XC. Multi-Cereal Beverage Fermented by Lactobacillus Helveticus and Saccharomyces Cerevisiae. J Food Sci 2015; 80:M1259-65. [PMID: 25962443 DOI: 10.1111/1750-3841.12859] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2014] [Accepted: 03/02/2015] [Indexed: 11/27/2022]
Abstract
A novel multi-cereal-based fermented beverage with suitable aroma, flavor, and pH fermented by lactic acid bacteria and Saccharomyces cerevisiae was developed. Twenty-seven lactobacilli strains were screened for acid production (pH and titratable acidity) in a mixture of malt, rice, and maize substrates. It was found that Lactobacillus helveticus KLDS1.9204 had the greatest acid production among 27 lactobacilli tested. The fermentation performance of L. helveticus KLDS1.9204 was also assayed and the fermentation parameters were optimized using Plackett-Burman design and steepest ascent method. L. helveticus KLDS1.9204 showed good proteolytic capability, however, the strain could not utilize starch. The optimum substrate consisted of 50% malt (25 g/100 mL), 25% rice (20 g/100 mL), and 25% maize (30 g/100 mL). The inoculum was 5% with a ratio of S. cerevisiae to L. helveticus KLDS1.9204 of 2.5:1. The optimum temperature was 37 °C and the time was 22 h. Lastly, the quality of the multi-cereal-based fermented beverage was evaluated. This beverage was light yellow, transparent, and it tasted well with a pleasant acid and a unique flavor of cereals. The beverage was rich in free amino acids and organic acids. The pH and titratable acidity of the beverage were 3.5 and 29.86 °T, respectively. The soluble solids content of the beverage was 6.5 °Brix, and the alcohol content was 0.67%.
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Affiliation(s)
- Jing Ai
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural Univ, Harbin, 150030, China.,Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China
| | - Ai-Li Li
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural Univ, Harbin, 150030, China.,Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China
| | - Ben-Xian Su
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural Univ, Harbin, 150030, China.,Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China
| | - Xiang-Chen Meng
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural Univ, Harbin, 150030, China.,Synergetic Innovation Center of Food Safety and Nutrition, Northeast Agricultural Univ, Harbin, 150030, China
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In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria from the Gut of Labeo rohita and Catla catla. Probiotics Antimicrob Proteins 2015; 7:126-36. [DOI: 10.1007/s12602-015-9184-8] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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Chen Y, Zhao W, Wu R, Sun Z, Zhang W, Wang J, Bilige M, Zhang H. Proteome analysis of Lactobacillus helveticus H9 during growth in skim milk. J Dairy Sci 2014; 97:7413-25. [DOI: 10.3168/jds.2014-8520] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2014] [Accepted: 08/28/2014] [Indexed: 11/19/2022]
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Giraffa G. Lactobacillus helveticus: importance in food and health. Front Microbiol 2014; 5:338. [PMID: 25071750 PMCID: PMC4081610 DOI: 10.3389/fmicb.2014.00338] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2014] [Accepted: 06/18/2014] [Indexed: 12/03/2022] Open
Affiliation(s)
- Giorgio Giraffa
- Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per le Produzioni Foraggere e Lattiero-Casearie Lodi, Italy
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12
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Gene expression of proteolytic system of Lactobacillus helveticus H9 during milk fermentation. ANN MICROBIOL 2014. [DOI: 10.1007/s13213-014-0902-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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13
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Heperkan D. Microbiota of table olive fermentations and criteria of selection for their use as starters. Front Microbiol 2013; 4:143. [PMID: 23781216 PMCID: PMC3679444 DOI: 10.3389/fmicb.2013.00143] [Citation(s) in RCA: 62] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2012] [Accepted: 05/20/2013] [Indexed: 11/13/2022] Open
Abstract
Fermentation is one of the oldest methods for preserving of olives applied worldwide for thousands of years. However, olive processing is a speculative area where whether olives are fermented products or pickled products produced by organic acids and salt. Although lactobacilli and yeasts play a major role in the process, literature survey indicates that lactobacilli are less relevant at least in some types of natural green olives during fermentation. There have been significant advances recently in understanding the process to produce olives, especially the role of lactic acid bacteria and yeasts including biofilm formation on olive surfaces by these organisms. The purpose of this paper is to review the latest developments regarding the microbiota of olives on the basis of olive types, their role on the fermentation process, the interaction between both group of microorganisms and the olive surface, the possibility to use starter cultures and the criteria to select appropriate cultures.
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Affiliation(s)
- Dilek Heperkan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University Istanbul, Turkey
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