Probiotic properties of table olives
Researchers want to create a final product containing a certain proportion those bacteria that are healthy for the consumer
The latest data offered by the research project Probiolives reveal that some of lactic fermentation generated table olives perform better than others already recognized as probiotic microorganisms and that are currently used in various dairy products, according to the Association Exporters and Manufacturers of Table Olives (Asemesa) in a note.
The project involves the isolation of lactic acid bacteria from the various processes of fermentation of olives of each participating country. After the first initial study of identification and classification, are selected that have the best probiotic characteristics. Subsequently, predictive microbiology techniques applied to investigate the effects of different processing conditions may have both growth and the survival of these microorganisms under simulated human intestinal tract. The aim is to develop a final product containing a certain proportion those bacteria that have been selected as appropriate based on certain physiological characteristics that are healthy for the consumer to strengthen the body's natural defenses.
The project is being developed for 15 months with the collaboration of several countries, notably Greece, Italy, Portugal, Tunisia and Spain. In the Spanish case, investigations are carried out by the hand of the Association of Exporters and Manufacturers of Table Olives, the company and the State Agency Jolca Consejo Superior de Investigaciones Científicas (CSIC), through the Instituto de la Grasa.
The researcher of the Instituto de la Grasa CSIC, Antonio Garrido, said that "the studies to date have been so successful that they even proceeded to patent protection of lactic acid bacteria for use in the production of olives table and other fermented vegetable products. "