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Ghabbour N, Rokni Y, Abouloifa H, Bellaouchi R, Hasnaoui I, Gaamouche S, Houmy N, El Yamani M, Ben Salah R, Ktari N, Saalaoui E, Asehraou A. Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives. GRASAS Y ACEITES 2023. [DOI: 10.3989/gya.0890211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
The present work reports the controlled fermentation of heat-shocked, unsalted and inoculated green olives. The effects of heat-shock (60, 70 and 80 °C three times for 5 min), inoculation with the oleuropeinolytic strain of L. plantarum FSO175 (L.p-FSO175) and the addition of Cell-Free Supernatant of C. pelliculosa L18 (CFS of C.p-L18) on the fermentation process of unsalted green olives were examined. The results showed a drastic reduction in the initial indigenous Enterobacteria, and an improvement in the acidification of heat-shocked olives at 70 and 80 °C, when compared to 60 °C. The inoculation with L.p-FSO175 and addition of CFS of C.p-L18 enhanced the fermentation and preservation of unsalted green olives, indicated by a significant decrease in pH, increase in free acidity and total disappearance of Enterobacteria. The heat-shock treatment at high temperature (80 °C), inoculation with L.p-FSO175 and addition of CFS of C.p-L18 led to the best reduction in bitterness, and favorable color changes (L, a, and b) in fermented olives. This sequential method led to more appreciated sensory characteristics (mainly bitterness and color) of fermented olives, lower spoilage incidence in olives, and reduced fermentation time to 50 days, and therefore may be suitable to control the fermentation of unsalted green olives of the Moroccan picholine variety.
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Rokni Y, Abouloifa H, Bellaouchi R, Hasnaoui I, Gaamouche S, Lamzira Z, Salah RBEN, Saalaoui E, Ghabbour N, Asehraou A. Characterization of β-glucosidase of Lactobacillus plantarum FSO1 and Candida pelliculosa L18 isolated from traditional fermented green olive. J Genet Eng Biotechnol 2021; 19:117. [PMID: 34370148 PMCID: PMC8353020 DOI: 10.1186/s43141-021-00213-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Accepted: 07/21/2021] [Indexed: 11/22/2022]
Abstract
Background Oleuropein, the main bitter phenolic glucoside responsible for green olive bitterness, may be degraded by the β-glucosidase enzyme to release glucose and phenolic compounds. Results Lactobacillus plantarum FSO1 and Candida pelliculosa L18 strains, isolated from natural fermented green olives, were tested for their β-glucosidase production and activity at different initial pH, NaCl concentrations, and temperature. The results showed that strains produced extracellular and induced β-glucosidase, with a molecular weight of 60 kD. The strains demonstrated their biodegradation capacity of oleuropein, associated with the accumulation of hydroxytyrosol and other phenolic compounds, resulting in antioxidant activity values significantly higher than that of ascorbic acid. The highest production value of β-glucosidase was 0.91 U/ml obtained at pH 5 and pH 6, respectively for L. plantarum FSO1 and C. pelliculosa L18. The increase of NaCl concentration, from 0 to 10% (w/v), inhibited the production of β-glucosidase for both strains. However, the β-glucosidase was activated with an increase of NaCl concentration, with a maximum activity obtained at 8% NaCl (w/v). The enzyme activity was optimal at pH 5 for both strains, while the optimum temperature was 45 °C for L. plantarum FSO1 and 35 °C for C. pelliculosa L18. Conclusions L. plantarum FSO1 and C. pelliculosa L18 strains showed their ability to produce an extracellular and induced β-glucosidase enzyme with promising traits for application in the biological processing of table olives.
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Affiliation(s)
- Yahya Rokni
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco.
| | - Houssam Abouloifa
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
| | - Reda Bellaouchi
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
| | - Ismail Hasnaoui
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
| | - Sara Gaamouche
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
| | - Zahra Lamzira
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
| | - Riadh B E N Salah
- Laboratory of Microorganisms and Biomolecules, Centre of Biotechnology of Sfax, BP: 1177, 3018, Sfax, Tunisia
| | - Ennouamane Saalaoui
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
| | - Nabil Ghabbour
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
| | - Abdeslam Asehraou
- Laboratory of Bioresources, Biotechnology, Ethnopharmacology and Health, Faculty of Sciences, Mohammed Premier University, BP 717, Oujda, Morocco
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Abouloifa H, Rokni Y, Bellaouchi R, Ghabbour N, Karboune S, Brasca M, Ben Salah R, Chihib NE, Saalaoui E, Asehraou A. Characterization of Probiotic Properties of Antifungal Lactobacillus Strains Isolated from Traditional Fermenting Green Olives. Probiotics Antimicrob Proteins 2021; 12:683-696. [PMID: 30929140 DOI: 10.1007/s12602-019-09543-8] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
The aim of this work is to characterize the potential probiotic properties of 14 antifungal Lactobacillus strains isolated from traditional fermenting Moroccan green olives. The molecular identification of strains indicated that they are composed of five Lactobacillus brevis, two Lactobacillus pentosus, and seven Lactobacillus plantarum. In combination with bile (0.3%), all the strains showed survival rates (SRs) of 83.19-56.51% at pH 3, while 10 strains showed SRs of 31.67-64.44% at pH 2.5. All the strains demonstrated high tolerance to phenol (0.6%) and produced exopolysaccharides. The autoaggregation, hydrophobicity, antioxidant activities, and surface tension value ranges of the strains were 10.29-41.34%, 15.07-34.67%, 43.11-52.99%, and 36.23-40.27 mN/m, respectively. Bacterial cultures exhibited high antifungal activity against Penicillium sp. The cell-free supernatant (CFS) of the cultures showed important inhibition zones against Candida pelliculosa (18.2-24.85 mm), as well as an antibacterial effect against some gram-positive and gram-negative bacteria (10.1-14.1 mm). The neutralized cell-free supernatant of the cultures displayed considerable inhibitory activity against C. pelliculosa (11.2-16.4 mm). None of the strains showed acquired or horizontally transferable antibiotic resistance or mucin degradation or DNase, hemolytic, or gelatinase activities. Lactobacillus brevis S82, Lactobacillus pentosus S75, and Lactobacillus plantarum S62 showed aminopeptidase, β-galactosidase, and β-glucosidase activities, while the other enzymes of API-ZYM were not detected. The results obtained revealed that the selected antifungal Lactobacillus strains are considered suitable candidates for use both as probiotic cultures for human consumption and for starters and as biopreservative cultures in agriculture, food, and pharmaceutical industries.
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Affiliation(s)
- Houssam Abouloifa
- Laboratory of Biochemistry and Biotechnology, Faculty of Sciences, Mohammed Premier University, 60000, Oujda, Morocco.
| | - Yahya Rokni
- Laboratory of Biochemistry and Biotechnology, Faculty of Sciences, Mohammed Premier University, 60000, Oujda, Morocco
| | - Reda Bellaouchi
- Laboratory of Biochemistry and Biotechnology, Faculty of Sciences, Mohammed Premier University, 60000, Oujda, Morocco
| | - Nabil Ghabbour
- Laboratory of Biochemistry and Biotechnology, Faculty of Sciences, Mohammed Premier University, 60000, Oujda, Morocco
| | - Salwa Karboune
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21,111 Lakeshore, Ste Anne de Bellevue, Montreal, Quebec, H9X 3V9, Canada
| | - Milena Brasca
- Institute of Sciences of Food Production, National Research Council, Via Celoria 2, 20133, Milan, Italy
| | - Riadh Ben Salah
- Laboratory of Microorganisms and Biomolecules, Centre of Biotechnology of Sfax, BP: 1177, 3018, Sfax, Tunisia
| | - Nour Eddine Chihib
- INRA-UMR UMET 8207- PIHM team, CNRS-INRA, University of Lille, 369 rue Jules Guesde, BP20039, 59651, Villeneuve d'Ascq Cedex, France
| | - Ennouamane Saalaoui
- Laboratory of Biochemistry and Biotechnology, Faculty of Sciences, Mohammed Premier University, 60000, Oujda, Morocco
| | - Abdeslam Asehraou
- Laboratory of Biochemistry and Biotechnology, Faculty of Sciences, Mohammed Premier University, 60000, Oujda, Morocco
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Mercha I, Lakram N, Kabbour MR, Bouksaim M, Zkhiri F, El Maadoudi EH. Probiotic and technological features of Enterococcus and Weissella isolates from camel milk characterised by an Argane feeding regimen. Arch Microbiol 2020; 202:2207-2219. [PMID: 32524178 DOI: 10.1007/s00203-020-01944-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 05/29/2020] [Accepted: 06/04/2020] [Indexed: 11/30/2022]
Abstract
The objectives of this study were to isolate lactic acid bacteria (LAB) from a raw Moroccan camel milk collected after the incorporation of a specific Argane by-products diet, and to investigate their technological properties as well as their probiotic features. The molecular identification of the isolates indicated that they belong to Weissella confusa, Weissella cibaria or Enterococcus durans species. Our results revealed that the tested isolates have a fast acidifying ability (values ranging between 0.045 ± 0.01 to 0.93 ± 0.01 after only 4 h incubation), important proteolysis, autolysis, lipolytic activities and an important diacetyl and exopolysaccharides production. All these isolates demonstrated a high tolerance to gastrointestinal conditions, namely to gastric simulated juice (survival rate ranged between 75.05 ± 7.88 and 85.55 ± 1.77%) and to bile salts (survival rate between 42.79 ± 1.11 and 82.75 ± 1.01%). The autoaggregation, hydrophobicity and antioxidant activity mean values of the isolates were 13.26-41.16%, 13.23-54.47% and 47.57-63.31%, respectively. Importantly, LAB cultures exhibited antibacterial activity against Gram-negative and Gram-positive pathogenic bacteria and none of the tested isolates presented antibiotic resistance, haemolytic or DNase activities. This study revealed interesting properties for LAB isolated and supported their utilization as autochthone starters for camel milk fermentation that represent a challenge process. These results presented as well the probiotic potential for a possible human consumption.
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Affiliation(s)
- Ikram Mercha
- Laboratory of Virology, Microbiology and Quality, Biotechnology/Eco-Toxicology and Biodiversity, University Hassan II Casablanca, Faculty of Science and Techniques of Mohammedia, PB 146, 20650, Mohammedia, Morocco. .,RU Animal Production and Forage, Food Technology Laboratory, INRA, RCAR-Rabat, Institutes Rabat, PB 6570, 10101, Rabat, Morocco.
| | - Nazha Lakram
- RU Animal Production and Forage, Food Technology Laboratory, INRA, RCAR-Rabat, Institutes Rabat, PB 6570, 10101, Rabat, Morocco
| | - Mohammed Rachid Kabbour
- RU Animal Production and Forage, Food Technology Laboratory, INRA, RCAR-Rabat, Institutes Rabat, PB 6570, 10101, Rabat, Morocco
| | - Mohammed Bouksaim
- RU Animal Production and Forage, Food Technology Laboratory, INRA, RCAR-Rabat, Institutes Rabat, PB 6570, 10101, Rabat, Morocco
| | - Fouzia Zkhiri
- Laboratory of Virology, Microbiology and Quality, Biotechnology/Eco-Toxicology and Biodiversity, University Hassan II Casablanca, Faculty of Science and Techniques of Mohammedia, PB 146, 20650, Mohammedia, Morocco
| | - El Haj El Maadoudi
- RU Animal Production and Forage, Food Technology Laboratory, INRA, RCAR-Rabat, Institutes Rabat, PB 6570, 10101, Rabat, Morocco
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