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Isolation and Characterization of Lactobacillus crispatus, Lactococcus lactis, and Carnobacterium divergens as Potential Probiotic Bacteria from Fermented Black and Green Olives (Olea europaea): An Exploratory Study

BACKGROUND: Table olives are becoming well recognized as a source of probiotic bacteria that might be used to create a health-promoting fermented food product by traditional procedures based on the activities of indigenous microbial consortia present in local environments. Methodology. In the presen...

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Autores principales: Saeed, Ayesha, Yasmin, Azra, Baig, Mehreen, Khan, Khalid, Heyat, Md Belal Bin, Akhtar, Faijan, Batool, Zahra, Kazmi, Abeer, Wahab, Abdul, Shahid, Muhammad, Ahmed, Muhammad Arslan, Abbas, Sidra, Muaad, Abdullah Y., Shahzad, Amir, Ahmad, Imtiaz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10156456/
https://www.ncbi.nlm.nih.gov/pubmed/37152587
http://dx.doi.org/10.1155/2023/8726320
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author Saeed, Ayesha
Yasmin, Azra
Baig, Mehreen
Khan, Khalid
Heyat, Md Belal Bin
Akhtar, Faijan
Batool, Zahra
Kazmi, Abeer
Wahab, Abdul
Shahid, Muhammad
Ahmed, Muhammad Arslan
Abbas, Sidra
Muaad, Abdullah Y.
Shahzad, Amir
Ahmad, Imtiaz
author_facet Saeed, Ayesha
Yasmin, Azra
Baig, Mehreen
Khan, Khalid
Heyat, Md Belal Bin
Akhtar, Faijan
Batool, Zahra
Kazmi, Abeer
Wahab, Abdul
Shahid, Muhammad
Ahmed, Muhammad Arslan
Abbas, Sidra
Muaad, Abdullah Y.
Shahzad, Amir
Ahmad, Imtiaz
author_sort Saeed, Ayesha
collection PubMed
description BACKGROUND: Table olives are becoming well recognized as a source of probiotic bacteria that might be used to create a health-promoting fermented food product by traditional procedures based on the activities of indigenous microbial consortia present in local environments. Methodology. In the present study, the characterization of probiotic bacteria isolated from mince, chunks, and brine of fermented green and black olives (Olea europaea) was done based on morphological, biochemical, and physiological characteristics. RESULTS: Bacterial isolates demonstrated excellent survival abilities at 25, 37, and 45°C and at a variable range of pH. However, the optimum temperature is 37 and the optimum pH is 7 for all three isolates. An antimicrobial susceptibility pattern was found among these isolates through the disc diffusion method. Most of the isolates were susceptible to streptomycin, imipenem, and chloramphenicol, whereas, amoxicillin showed resistance to these isolates, and variable results were recorded for the rest of the antibiotics tested. The growth of the isolates was optimum with the supplementation of 3% NaCl and 0.3% bile salt. The isolated bacteria were able to ferment skimmed milk into yogurt, hence making it capable of producing organic acid. CONCLUSION: Isolates of Lactobacillus crispatus MB417, Lactococcus lactis MB418 from black olives, and Carnobacterium divergens MB421 from green olives were characterized as potential candidates for use as starter cultures to induce fermentation of other probiotic food products.
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spelling pubmed-101564562023-05-04 Isolation and Characterization of Lactobacillus crispatus, Lactococcus lactis, and Carnobacterium divergens as Potential Probiotic Bacteria from Fermented Black and Green Olives (Olea europaea): An Exploratory Study Saeed, Ayesha Yasmin, Azra Baig, Mehreen Khan, Khalid Heyat, Md Belal Bin Akhtar, Faijan Batool, Zahra Kazmi, Abeer Wahab, Abdul Shahid, Muhammad Ahmed, Muhammad Arslan Abbas, Sidra Muaad, Abdullah Y. Shahzad, Amir Ahmad, Imtiaz Biomed Res Int Research Article BACKGROUND: Table olives are becoming well recognized as a source of probiotic bacteria that might be used to create a health-promoting fermented food product by traditional procedures based on the activities of indigenous microbial consortia present in local environments. Methodology. In the present study, the characterization of probiotic bacteria isolated from mince, chunks, and brine of fermented green and black olives (Olea europaea) was done based on morphological, biochemical, and physiological characteristics. RESULTS: Bacterial isolates demonstrated excellent survival abilities at 25, 37, and 45°C and at a variable range of pH. However, the optimum temperature is 37 and the optimum pH is 7 for all three isolates. An antimicrobial susceptibility pattern was found among these isolates through the disc diffusion method. Most of the isolates were susceptible to streptomycin, imipenem, and chloramphenicol, whereas, amoxicillin showed resistance to these isolates, and variable results were recorded for the rest of the antibiotics tested. The growth of the isolates was optimum with the supplementation of 3% NaCl and 0.3% bile salt. The isolated bacteria were able to ferment skimmed milk into yogurt, hence making it capable of producing organic acid. CONCLUSION: Isolates of Lactobacillus crispatus MB417, Lactococcus lactis MB418 from black olives, and Carnobacterium divergens MB421 from green olives were characterized as potential candidates for use as starter cultures to induce fermentation of other probiotic food products. Hindawi 2023-04-26 /pmc/articles/PMC10156456/ /pubmed/37152587 http://dx.doi.org/10.1155/2023/8726320 Text en Copyright © 2023 Ayesha Saeed et al. https://creativecommons.org/licenses/by/4.0/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.
spellingShingle Research Article
Saeed, Ayesha
Yasmin, Azra
Baig, Mehreen
Khan, Khalid
Heyat, Md Belal Bin
Akhtar, Faijan
Batool, Zahra
Kazmi, Abeer
Wahab, Abdul
Shahid, Muhammad
Ahmed, Muhammad Arslan
Abbas, Sidra
Muaad, Abdullah Y.
Shahzad, Amir
Ahmad, Imtiaz
Isolation and Characterization of Lactobacillus crispatus, Lactococcus lactis, and Carnobacterium divergens as Potential Probiotic Bacteria from Fermented Black and Green Olives (Olea europaea): An Exploratory Study
title Isolation and Characterization of Lactobacillus crispatus, Lactococcus lactis, and Carnobacterium divergens as Potential Probiotic Bacteria from Fermented Black and Green Olives (Olea europaea): An Exploratory Study
title_full Isolation and Characterization of Lactobacillus crispatus, Lactococcus lactis, and Carnobacterium divergens as Potential Probiotic Bacteria from Fermented Black and Green Olives (Olea europaea): An Exploratory Study
title_fullStr Isolation and Characterization of Lactobacillus crispatus, Lactococcus lactis, and Carnobacterium divergens as Potential Probiotic Bacteria from Fermented Black and Green Olives (Olea europaea): An Exploratory Study
title_full_unstemmed Isolation and Characterization of Lactobacillus crispatus, Lactococcus lactis, and Carnobacterium divergens as Potential Probiotic Bacteria from Fermented Black and Green Olives (Olea europaea): An Exploratory Study
title_short Isolation and Characterization of Lactobacillus crispatus, Lactococcus lactis, and Carnobacterium divergens as Potential Probiotic Bacteria from Fermented Black and Green Olives (Olea europaea): An Exploratory Study
title_sort isolation and characterization of lactobacillus crispatus, lactococcus lactis, and carnobacterium divergens as potential probiotic bacteria from fermented black and green olives (olea europaea): an exploratory study
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10156456/
https://www.ncbi.nlm.nih.gov/pubmed/37152587
http://dx.doi.org/10.1155/2023/8726320
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