Journal of Probiotics & Health
Open Access
ISSN: 2329-8901
ISSN: 2329-8901
H Abriouel, M C Casado Mu�±oz, L Lavilla Lerma, B Perez Montoro, A G�¡lvez and N Benomar
Universidad de Jaen, Spain
Posters-Accepted Abstracts: J Prob Health
Lactobacilli isolated from brines of naturally fermented Alorena green table olives identified as Lactobacillus pentosus by molecular methods showed potential probiotic traits including inhibition of human pathogenic bacteria, survival at low pH (1.5) and bile salt tolerance (3%). Lactobacillus pentosus strains showed intrinsic resistance to some antibiotics but they were very sensitive to others. However, molecular methods revealed the absence of transferable antibiotic resistance determinants. In this study, the safety of lactobacilli was supported by the absence of DNase activity, gelatinase activity, haemolysis and biogenic amine production. On the other hand, molecular screening of virulence determinants commonly found in lactic acid bacteria and especially in Lactobacillus sp. revealed the absence of such determinants in all strains tested which confirm their safety under in vitro conditions. These results suggest that all lactobacilli isolated from naturally fermented Alorena green table olives are generally free from known virulence traits. Thus, taking into consideration their functional and technological properties besides their probiotic potential, lactobacilli strains could be proposed as good candidates to be used as starter cultures in several fermentations and also as probiotics. However, further in-depth analysis should be done screening the genome of selected strains for new virulence genes or genes coding for undesirable effects.
Hikmate Abriouel is a Professor of Microbiology at the University of Jaen, Spain. She carried out her PhD thesis at the University of Granada, Spain in 2000, studying the antibacterial effect of enterocin AS-48. She has then spent two Postdoctoral years at the Federal Research Centre for Nutrition (now Max Rubner-Institut) in Karlsruhe, Germany, where she has worked on molecular aspects of lactic acid bacteria isolated from foods. She has experience in Molecular Genetics of Microorganisms and Biotechnology, Antibiotic Resistance and Microbial Ecology with more than 120 publications. Presently, she is supervising a national project about probiotic lactobacilli of food origin.
Email: hikmate@ujaen.es