Abstract

The olive oil is an unfavorable substrate for microbial survival and growth. Only few microorganisms use olive oil fattyacids as carbon and energy sources, and survive in the presence of olive oil anti-microbial components. In this study,we have evaluated the occurrence of microorganisms in 1-year-stored extra-virgin olive oil samples. We detected thepresence of bacterial and yeast species with a recurrence of the bacterium Stenotrophomonas rhizophila and yeastSporobolomyces roseus. We then assayed the ability of all isolates to grow in a mineral medium supplemented with acommercial extra-virgin olive oil as a sole carbon and energy source, and analyzed the utilization of olive oil fatty acidsduring their growth. We finally focused on two bacterial isolates belonging to the species Pantoea septica. Both theseisolates produce carotenoids, and one of them synthesizes bioemulsifiers enabling the bacteria to better survive/growth in this unfavorable substrate. Analyses point to a mixture of glycolipids with glucose, galactose and xylose ascarbohydrate moieties whereas the lipid domain was constituted by C6-C10 ?-hydroxy carboxylic acids.

Autore Pugliese

• De Paolis Angelo , Mita Giovanni , Durante Miriana

Tutti gli autori

• G. Pizzolante; M. Durante ; D. Rizzo ; M. Di Salvo; S.M. Tredici;M. Tufariello ; A. De Paolis ; A. Talà; G. Mita ; P. Alifano; G.E. De Benedetto

Titolo volume/Rivista

AMB express

Anno di pubblicazione

2018

ISSN

2191-0855

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

Non Disponibile

Ultimo Aggiornamento Citazioni

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Settori ERC

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Codici ASJC

Non Disponibile