Availability of Essential B-Group Vitamins to Lactobacillus plantarum in Green Olive Fermentation Brines.

Applied and Environmental Microbiology
José Luis Ruiz-Barba, Rufino Jiménez-Díaz

Abstract

The availability throughout the traditional Spanish-style green olive fermentation of four vitamins that are essential for the growth of Lactobacillus plantarum was studied. It was found that nicotinic and pantothenic acids, biotin, and vitamin B(inf6) were available in the fermentation brines within the first few days of the process, and their levels throughout the fermentative process were well above those required by L. plantarum to grow at its maximum growth rate. In laboratory medium, various yeast strains isolated from the fermentations were found to produce these vitamins in amounts several times that required by L. plantarum. This finding suggests that some yeast species might play a role in encouraging the growth of L. plantarum in Spanish-style green olive fermentation.

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Citations

Jun 19, 2004·Journal of Industrial Microbiology & Biotechnology·Sophie Colombié, Jean-Marie Sablayrolles
Oct 29, 2004·Journal of Food Protection·Cinzia CaggiaPaolo Giudici
Jun 11, 2014·Critical Reviews in Food Science and Nutrition·A K SinghGagan Jyot
Aug 7, 2008·Journal of Food Protection·Efstathios Z PanagouGeorge-John E Nychas
Nov 13, 2007·Journal of Food Science·K A Segovia-BravoA Garrido-Fernández
Jan 13, 2015·International Journal of Food Sciences and Nutrition·Antonio BevilacquaMaria Rosaria Corbo
Nov 15, 2015·Applied and Environmental Microbiology·Ángela León-RomeroRufino Jiménez-Díaz
Mar 28, 2013·Environmental Technology·Imen FendriSlim Abdelkafi
Mar 12, 2021·Journal of Applied Microbiology·L A SimõesD R Dias
Apr 21, 2021·Food Microbiology·Alfredo MontañoJosé Luis Ruiz-Barba

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