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Pizzolante G, Durante M, Rizzo D, Di Salvo M, Tredici SM, Tufariello M, De Paolis A, Talà A, Mita G, Alifano P, De Benedetto GE. Characterization of two Pantoea strains isolated from extra-virgin olive oil. AMB Express 2018; 8:113. [PMID: 29992518 PMCID: PMC6039349 DOI: 10.1186/s13568-018-0642-z] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Accepted: 07/05/2018] [Indexed: 11/10/2022] Open
Abstract
The olive oil is an unfavorable substrate for microbial survival and growth. Only few microorganisms use olive oil fatty acids as carbon and energy sources, and survive in the presence of olive oil anti-microbial components. In this study, we have evaluated the occurrence of microorganisms in 1-year-stored extra-virgin olive oil samples. We detected the presence of bacterial and yeast species with a recurrence of the bacterium Stenotrophomonas rhizophila and yeast Sporobolomyces roseus. We then assayed the ability of all isolates to grow in a mineral medium supplemented with a commercial extra-virgin olive oil as a sole carbon and energy source, and analyzed the utilization of olive oil fatty acids during their growth. We finally focused on two bacterial isolates belonging to the species Pantoea septica. Both these isolates produce carotenoids, and one of them synthesizes bioemulsifiers enabling the bacteria to better survive/growth in this unfavorable substrate. Analyses point to a mixture of glycolipids with glucose, galactose and xylose as carbohydrate moieties whereas the lipid domain was constituted by C6-C10 β-hydroxy carboxylic acids.
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Affiliation(s)
- Graziano Pizzolante
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, Via Provinciale Monteroni 165, 73100 Lecce, Italy
| | - Miriana Durante
- Istituto di Scienze Delle Produzioni Alimentari-CNR, Via Provinciale Monteroni 165, 73100 Lecce, Italy
| | - Daniela Rizzo
- Laboratory of Analytical and Isotopic Mass Spectrometry, Department of Cultural Heritage, University of Salento, Lecce, Italy
| | - Marco Di Salvo
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, Via Provinciale Monteroni 165, 73100 Lecce, Italy
| | - Salvatore Maurizio Tredici
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, Via Provinciale Monteroni 165, 73100 Lecce, Italy
| | - Maria Tufariello
- Istituto di Scienze Delle Produzioni Alimentari-CNR, Via Provinciale Monteroni 165, 73100 Lecce, Italy
| | - Angelo De Paolis
- Istituto di Scienze Delle Produzioni Alimentari-CNR, Via Provinciale Monteroni 165, 73100 Lecce, Italy
| | - Adelfia Talà
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, Via Provinciale Monteroni 165, 73100 Lecce, Italy
| | - Giovanni Mita
- Istituto di Scienze Delle Produzioni Alimentari-CNR, Via Provinciale Monteroni 165, 73100 Lecce, Italy
| | - Pietro Alifano
- Department of Biological and Environmental Sciences and Technologies (DiSTeBA), University of Salento, Via Provinciale Monteroni 165, 73100 Lecce, Italy
| | - Giuseppe Egidio De Benedetto
- Laboratory of Analytical and Isotopic Mass Spectrometry, Department of Cultural Heritage, University of Salento, Lecce, Italy
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