Bacterial Biodiversity of Extra Virgin Olive Oils and Their Potential Biotechnological Exploitation
Bacterial diversity of 15 extra virgin olive oils, obtained from different Italian varieties, including Frantoio, Coratina, Bosana, and Semidana, was analyzed in this study. All bacterial isolates were genotyped using RAPD and REP-PCR method and grouped by means of cluster analyses. Sequencing of 16...
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doaj-587928a3fc5d431881968ed21972dc8c2020-11-25T01:45:18ZengMDPI AGMicroorganisms2076-26072020-01-01819710.3390/microorganisms8010097microorganisms8010097Bacterial Biodiversity of Extra Virgin Olive Oils and Their Potential Biotechnological ExploitationFrancesco Fancello0Chiara Multineddu1Mario Santona2Pierfrancesco Deiana3Giacomo Zara4Ilaria Mannazzu5Marilena Budroni6Sandro Dettori7Severino Zara8Dipartimento di Agraria, Viale Italia 39, University of Sassari, 07100 Sassari, ItalyDipartimento di Agraria, Viale Italia 39, University of Sassari, 07100 Sassari, ItalyDipartimento di Agraria, Viale Italia 39, University of Sassari, 07100 Sassari, ItalyDipartimento di Agraria, Viale Italia 39, University of Sassari, 07100 Sassari, ItalyDipartimento di Agraria, Viale Italia 39, University of Sassari, 07100 Sassari, ItalyDipartimento di Agraria, Viale Italia 39, University of Sassari, 07100 Sassari, ItalyDipartimento di Agraria, Viale Italia 39, University of Sassari, 07100 Sassari, ItalyDipartimento di Agraria, Viale Italia 39, University of Sassari, 07100 Sassari, ItalyDipartimento di Agraria, Viale Italia 39, University of Sassari, 07100 Sassari, ItalyBacterial diversity of 15 extra virgin olive oils, obtained from different Italian varieties, including Frantoio, Coratina, Bosana, and Semidana, was analyzed in this study. All bacterial isolates were genotyped using RAPD and REP-PCR method and grouped by means of cluster analyses. Sequencing of 16S rDNA of 51 isolates, representative of 36 clusters, led to the identification of <i>Bacillus</i> spp., <i>Brevibacillus</i> spp., <i>Micrococcus</i> spp., <i>Staphylococcus</i> spp., <i>Pantoea</i> spp., <i>Kocuria</i> spp., <i>Lysinbacillus</i> spp., and <i>Lactobacillus</i> spp., most of which reported for first time in olive oils. Phenotypic characterization of the 51 isolates, some of which ascribed to potentially probiotic species, indicate that two of them have beta-glucosidase activity while 37% present lipolytic activity. Preliminary evaluation of probiotic potential indicates that 31% of the isolates show biofilm formation ability, 29% acidic pH resistance, and 25% bile salt resistance. Finally, 29% of the isolates were sensitive to antibiotics while the remaining 71%, that include bacterial species well-recognized for their ability to disseminate resistance genes in the environment, showed a variable pattern of antibiotic resistance. The results obtained underline that microbial diversity of extra virgin olive oils represents an unexpected sink of microbial diversity and poses safety issues on the possible biotechnological exploitation of this microbial biodiversity.https://www.mdpi.com/2076-2607/8/1/97<i>bacillus</i> spp.<i>l. rhamnosus</i>antimicrobial resistanceextra virgin olive oil (evoo) |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Francesco Fancello Chiara Multineddu Mario Santona Pierfrancesco Deiana Giacomo Zara Ilaria Mannazzu Marilena Budroni Sandro Dettori Severino Zara |
spellingShingle |
Francesco Fancello Chiara Multineddu Mario Santona Pierfrancesco Deiana Giacomo Zara Ilaria Mannazzu Marilena Budroni Sandro Dettori Severino Zara Bacterial Biodiversity of Extra Virgin Olive Oils and Their Potential Biotechnological Exploitation Microorganisms <i>bacillus</i> spp. <i>l. rhamnosus</i> antimicrobial resistance extra virgin olive oil (evoo) |
author_facet |
Francesco Fancello Chiara Multineddu Mario Santona Pierfrancesco Deiana Giacomo Zara Ilaria Mannazzu Marilena Budroni Sandro Dettori Severino Zara |
author_sort |
Francesco Fancello |
title |
Bacterial Biodiversity of Extra Virgin Olive Oils and Their Potential Biotechnological Exploitation |
title_short |
Bacterial Biodiversity of Extra Virgin Olive Oils and Their Potential Biotechnological Exploitation |
title_full |
Bacterial Biodiversity of Extra Virgin Olive Oils and Their Potential Biotechnological Exploitation |
title_fullStr |
Bacterial Biodiversity of Extra Virgin Olive Oils and Their Potential Biotechnological Exploitation |
title_full_unstemmed |
Bacterial Biodiversity of Extra Virgin Olive Oils and Their Potential Biotechnological Exploitation |
title_sort |
bacterial biodiversity of extra virgin olive oils and their potential biotechnological exploitation |
publisher |
MDPI AG |
series |
Microorganisms |
issn |
2076-2607 |
publishDate |
2020-01-01 |
description |
Bacterial diversity of 15 extra virgin olive oils, obtained from different Italian varieties, including Frantoio, Coratina, Bosana, and Semidana, was analyzed in this study. All bacterial isolates were genotyped using RAPD and REP-PCR method and grouped by means of cluster analyses. Sequencing of 16S rDNA of 51 isolates, representative of 36 clusters, led to the identification of <i>Bacillus</i> spp., <i>Brevibacillus</i> spp., <i>Micrococcus</i> spp., <i>Staphylococcus</i> spp., <i>Pantoea</i> spp., <i>Kocuria</i> spp., <i>Lysinbacillus</i> spp., and <i>Lactobacillus</i> spp., most of which reported for first time in olive oils. Phenotypic characterization of the 51 isolates, some of which ascribed to potentially probiotic species, indicate that two of them have beta-glucosidase activity while 37% present lipolytic activity. Preliminary evaluation of probiotic potential indicates that 31% of the isolates show biofilm formation ability, 29% acidic pH resistance, and 25% bile salt resistance. Finally, 29% of the isolates were sensitive to antibiotics while the remaining 71%, that include bacterial species well-recognized for their ability to disseminate resistance genes in the environment, showed a variable pattern of antibiotic resistance. The results obtained underline that microbial diversity of extra virgin olive oils represents an unexpected sink of microbial diversity and poses safety issues on the possible biotechnological exploitation of this microbial biodiversity. |
topic |
<i>bacillus</i> spp. <i>l. rhamnosus</i> antimicrobial resistance extra virgin olive oil (evoo) |
url |
https://www.mdpi.com/2076-2607/8/1/97 |
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