Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/19278
Title: Processing Wastewaters from Spanish-Style cv. Chalkidiki Green Olives: A Potential Source of Enterococcus casseliflavus and Hydroxytyrosol
Authors: Papadaki, Eugenia 
Botsaris, George 
Athanasiadi, Athanasiadi 
Mantzouridou, Fani Th. 
Major Field of Science: Agricultural Sciences
Field Category: Agricultural Biotechnology
Keywords: Table olive wastewaters;Lactic acid bacteria;Enterococcus casseliflavus;Bacillus amyloliquefaciens subsp. plantarum;16S rRNA gene sequencing;Bioaugmentation;Oleuropein hydrolysis;Hydroxytyrosol
Issue Date: Sep-2020
Source: Microorganisms, 2020, vol. 8, no. 9, articl. no. 1274
Volume: 8
Issue: 9
Journal: Microorganisms 
Abstract: The purpose of this study was to examine the isolation of indigenous lactic acid bacteria (LAB) with functional properties from Spanish-style cv. Chalkidiki green olive processing wastewaters (GOW). Predominant indigenous LAB could serve as bioaugmentation agents/starter culture for table olives production and protected designation of origin specification. Spontaneous fermentation of fresh GOW over different temperatures (15 °C to 50 °C) and pH values (3.5 to 11.5) for 30 d enabled the isolation/molecular identification of the lactic acid bacterium Enterococcus casseliflavus and the plant-associated bacterium Bacillus amyloliquefaciens subsp. plantarum. E. casseliflavus was found to reduce chemical oxygen demand by 72%. Its resistance to extreme pH values, salinity, and temperature was successfully modeled and the minimum inhibitory concentration of oleuropein against the bacterial growth was determined (0.9 g/L). Furthermore, hydroxytyrosol content was doubled (up to 553 mg/L) after GOW spontaneous fermentation under acidic conditions at 15 °C to 30 °C for 120 d, creating an additional source of input. These results highlight the significance and potential of E. casseliflavus in Spanish-style cv. Chalkidiki green olive processing.
URI: https://hdl.handle.net/20.500.14279/19278
ISSN: 20762607
DOI: 10.3390/microorganisms8091274
Rights: © by the authors.
Attribution-NonCommercial-NoDerivatives 4.0 International
Type: Article
Affiliation : Aristotle University of Thessaloniki 
Cyprus University of Technology 
Publication Type: Peer Reviewed
Appears in Collections:Άρθρα/Articles

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