Abstract
Probiotic bacteria are generally available for consumers as concentrated preparations or incorporated in milk-based foods. Due to an increased interest of the market for probiotic foods as well as to meet a demand of industry for innovation, a new kind of probiotic food has been developed using table olives as a carrier. Green table olives, produced according to the Spanish-style, are obtained by a fermentation which can be carried out by spontaneous microflora, even if the use of starter cultures is desirable to obtain a more controlled process. In this regard, the selected strain Lactobacillus paracasei IMPC 2.1 of human origin was used in the dual role of starter and probiotic culture, and here we describe the different aspects which have been evaluated and solved to utilize that strain for the development of a new table olive-based probiotic food. These aspects include selection of the strain on the basis of its probiotic properties, molecular characterization, compatibility with the carrier food, and efficacy as starter. The final product meets commercial and functional requirements throughout its shelf-life.
Highlights
Reviewed by: Maria Guadalupe Vizoso Pinto, Max von Pettenkofer Institute of the Ludwig Maximilian University of Munich, Germany Francisco Noé Arroyo López, Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), Spain Luca Settanni, Università degli Studi di Palermo, Italy Svetoslav Todorov, University of Sao Paulo, Brazil
The selected strain Lactobacillus paracasei IMPC 2.1 of human origin was used in the dual role of starter and probiotic culture, and here we describe the different aspects which have been evaluated and solved to utilize that strain for the development of a new table olive-based probiotic food
The protective effect of metabolizable sugars was confirmed by Corcoran et al (2005) who found that the presence of glucose and fructose highly increased the survival of some strains of L. rhamnosus, L. gasseri, and L. paracasei treated with simulated gastric juice and that viability varied among species. These results demonstrate that, when the final aim is the formulation of a new probiotic food, the interaction between the probiotic strain and the carrier food has to be taken into account in evaluating the compatibility between the strain and the carrier food as well as the potential protective action of the carrier under GI conditions
Summary
Green table olives, produced according to the Spanish-style, are obtained by a fermentation which can be carried out by spontaneous microflora, even if the use of starter cultures is desirable to obtain a more controlled process. In this regard, the selected strain Lactobacillus paracasei IMPC 2.1 of human origin was used in the dual role of starter and probiotic culture, and here we describe the different aspects which have been evaluated and solved to utilize that strain for the development of a new table olive-based probiotic food.
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