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Article: Study of Lactic Acid Bacteria Biodiversity in Fermented

Coimbra-Gomes, Joana / Reis, Patrícia J M / Tavares, Tânia G / Malcata, Francisco Xavier / Macedo, Angela C

2022 Volume 11, Issue 19

Abstract: Current market trends point at increasing demand for functional foods, namely those carrying probiotics. In the case of table olives, presence of probiotics would convey a competitive advantage to Mediterranean-based diets, already established for their ... ...

Abstract	Current market trends point at increasing demand for functional foods, namely those carrying probiotics. In the case of table olives, presence of probiotics would convey a competitive advantage to Mediterranean-based diets, already established for their cultural heritage and gastronomic character. This work assessed the safety and resistance to gastrointestinal digestion of 19 native LAB strains from Cobrançosa table olives. Strains were identified via molecular sequencing (4 fingerprints/10 strains for Lactiplantibacillus pentosus, and 2 fingerprints/9 strains for L. paraplantarum), and exposed to simulated gastrointestinal fluids, as per the INFOGEST in vitro protocol with modifications. None of those strains proved dangerous for human consumption. Survivability to the gastrointestinal resistance test ranged from 29% to 70%, with strain-dependent variability. L. paraplantarum i18, i27, and i102, and L. pentosus i10 and i11 exhibited statistically lower survival rates (29−35%) than probiotic the Greek table olive reference strain L. pentosus B281 (53%). Among the other strains, L. paraplantarum i101 and L. pentosus i53 and i106 showed the highest survival rates but were not significantly different from the strain of Lacticaseibacillus casei isolated from commercial probiotic yoghurt (65−70%). In vitro results proved that strains retrieved from fermenting cultivar Cobrançosa possess the potential to be claimed as probiotics—thus deserving further attention toward the development of a specific starter culture.
Language	English
Publishing date	2022-10-01
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods11193050
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Article ; Online: Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv.

Coimbra-Gomes, Joana / Reis, Patrícia J M / Tavares, Tânia G / Faria, Miguel A / Malcata, F Xavier / Macedo, Angela C

Molecules (Basel, Switzerland)

2023 Volume 28, Issue 8

Abstract: The probiotic features ... ...

Abstract	The probiotic features of
MeSH term(s)	Humans ; Lactobacillales ; Olea/microbiology ; Caco-2 Cells ; Fermentation ; Escherichia coli ; Probiotics
Language	English
Publishing date	2023-04-07
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	1413402-0
ISSN	1420-3049 ; 1431-5165 ; 1420-3049
ISSN (online)	1420-3049
ISSN	1431-5165 ; 1420-3049
DOI	10.3390/molecules28083285
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Article: A Review on Adventitious Lactic Acid Bacteria from Table Olives.

Portilha-Cunha, M Francisca / Macedo, Angela C / Malcata, F Xavier

Foods (Basel, Switzerland)

2020 Volume 9, Issue 7

Abstract: Spontaneous fermentation constitutes the basis of the chief natural method of processing of table olives, where autochthonous strains of lactic acid bacteria (LAB) play a dominant role. A thorough literature search has unfolded 197 reports worldwide, ... ...

Abstract	Spontaneous fermentation constitutes the basis of the chief natural method of processing of table olives, where autochthonous strains of lactic acid bacteria (LAB) play a dominant role. A thorough literature search has unfolded 197 reports worldwide, published in the last two decades, that indicate an increasing interest in table olive-borne LAB, especially in Mediterranean countries. This review attempted to extract extra information from such a large body of work, namely, in terms of correlations between LAB strains isolated, manufacture processes, olive types, and geographical regions. Spain produces mostly green olives by Spanish-style treatment, whereas Italy and Greece produce mainly green and black olives, respectively, by both natural and Spanish-style. More than 40 species belonging to nine genera of LAB have been described; the genus most often cited is
Language	English
Publishing date	2020-07-17
Publishing country	Switzerland
Document type	Journal Article ; Review
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods9070948
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Article ; Online: Cobrançosa Table Olive Fermentation as per the Portuguese Traditional Method, Using Potentially Probiotic Lactiplantibacillus pentosus i106 upon Alternative Inoculation Strategies

Coimbra-Gomes, Joana / Reis, Patrícia J. M. / Tavares, Tânia G. / Silva, Afonso A. / Mendes, Eulália / Casal, Susana / Malcata, Francisco Xavier / Macedo, Angela C.

Fermentation. 2022 Dec. 23, v. 9, no. 1

2022

Abstract: Spontaneous fermentation of table olives, as per a traditional Mediterranean process, is still performed empirically; hence, final product quality is somewhat unpredictable. Our main goal was to validate an endogenous (potentially probiotic) lactic acid ... ...

Abstract	Spontaneous fermentation of table olives, as per a traditional Mediterranean process, is still performed empirically; hence, final product quality is somewhat unpredictable. Our main goal was to validate an endogenous (potentially probiotic) lactic acid bacterium strain in Cobrançosa table olives as a vector for a more standardized process, further adding commercial value to the olives themselves. The traditional Portuguese fermentation process typically consists of two stages: sweetening, when olives are periodically washed with spring water to different proportions, and salting, when water is no longer changed, but salt is gradually added to the brine, up to 7–10% (w/w). Lactiplantibacillus pentosus i106 was inoculated as follows: (plan A) 2020/21 harvest, with 0, 3, 5, and 7% (w/v) NaCl, without sweetening; (plan B) 2020/21 harvest, with 5 and 7% (w/v) NaCl, during salting and sweetening; and (plan C) 2019/20 harvest, with 5% (w/v) salt, and sweetening and salting. Microbiological, physical, and biochemical evolutions were monitored for 8 months, and final nutritional and sensory features were duly assessed. Compared to the control, lactic acid bacteria (LAB) predominated over yeasts only if deliberately inoculated; however strain viability was hindered above 5% (w/w) NaCl, and LAB inhibited enterobacteria. Degradation of (bitter) oleuropein to hydroxytyrosol and verbascoside was faster upon inoculation. Color-changing olives from the 2020/21 harvest exhibited higher fat content and lower water content compared to green ones (2019/20 harvest), and different salt levels and inoculation moments produced distinct sensory properties. The best protocol was plan C, in terms of overall eating quality; hence, the addition of Lpb. pentosus i106 provides benefits as a supplementary additive (or adjunct culture), rather than a starter culture.
Keywords	fermentation ; lactic acid ; lactic acid bacteria ; lipid content ; oleuropein ; probiotics ; product quality ; starter cultures ; verbascoside ; viability ; water content
Language	English
Dates of publication	2022-1223
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2813985-9
ISSN	2311-5637
ISSN	2311-5637
DOI	10.3390/fermentation9010012
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Article: Towards a starter culture of Lactobacillus plantarum AFS13: Assessment of more relevant effects for in vitro production and preservation thereof, via fractional factorial design methodology

Portilha-Cunha, M. Francisca / Malcata, F. Xavier / Reis, Patrícia J.M / Macedo, Angela C

Lebensmittel-Wissenschaft + [i.e. und] Technologie. 2020 Nov., v. 133

2020

Abstract: Spontaneous fermentation by native strains of lactic acid bacteria has traditionally been used to preserve table olives, by taking advantage of a proactive and competitive reduction of growth of unwanted microorganisms. Starter cultures have proven ... ...

Abstract	Spontaneous fermentation by native strains of lactic acid bacteria has traditionally been used to preserve table olives, by taking advantage of a proactive and competitive reduction of growth of unwanted microorganisms. Starter cultures have proven effective in stabilizing fermentation processes at large. Despite the many starter cultures available commercially, few have originated on the native microflora – and table olives have seldom been processed via deliberate inoculation with them. This study screened variables relevant for the growth of Lactobacillus plantarum AFS13 originally obtained from brines in Alto Douro (Portugal); and for preservation thereof as the starter, should it prove appropriate. A 2IV6−2 factorial design was used to assess six parameters (and their interactions): 19 fermentation batches were carried out to ascertain growth rates. Temperature and aeration degree were the most significant processing parameters. Maximum growth rate, 0.356 h⁻¹, was attained under anaerobic conditions, at 37 °C, and in the absence of NaCl; ca. 9 log₁₀ CFU mL⁻¹ was reached by 6 h. Glucose concentration, pH, and stirring rate proved not significant, so economic considerations should fix their optimum levels. The starter culture could be preserved for up to 4 mo after freeze-drying in sucrose, with an acceptable reduction in cell viability.
Keywords	Lactobacillus plantarum ; aeration ; cell viability ; fermentation ; freeze drying ; glucose ; lactic acid ; pH ; starter cultures ; sucrose ; temperature ; Portugal
Language	English
Dates of publication	2020-11
Publishing place	Elsevier Ltd
Document type	Article
Note	NAL-AP-2-clean
ZDB-ID	241369-3
ISSN	0460-1173 ; 0023-6438
ISSN	0460-1173 ; 0023-6438
DOI	10.1016/j.lwt.2020.110119
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Article ; Online: Work environment and occupational risk assessment for small animal Portuguese veterinary activities.

Macedo, Angela C / Mota, Vânia T / Tavares, João M / Machado, Osvaldo L / Malcata, Francisco X / Cristo, Marinela P / Mayan, Olga N

Journal of occupational and environmental hygiene

2017 Volume 15, Issue 3, Page(s) D19–D28

Abstract: The professional work of small animal veterinary staff encompasses a wide diversity of demanding tasks. This has prompted a number of studies covering physical, chemical, biological, ergonomic, or psychological hazards, as well as their health effects ... ...

Abstract	The professional work of small animal veterinary staff encompasses a wide diversity of demanding tasks. This has prompted a number of studies covering physical, chemical, biological, ergonomic, or psychological hazards, as well as their health effects upon veterinary workers. However, such results were obtained from self-reported surveys (via paper or online). This study reports the identification of potential hazards and provides a risk assessment of 15 veterinary clinics based on data from walk-through surveys, interviews with workers, and quantification of indoor air quality parameters including concentration of volatile organic compounds (total, isoflurane, and glutaraldehyde). The risk arising from X-ray exposure was unacceptable in seven clinics; X-ray examination should be discontinued in the absence of isolated radiation rooms, poor safety practices, and lack of personal protective equipment. Ergonomic-related hazards and work practices should be revised as soon as possible, considering that improper postures, as well as moving and lifting heavy animals are major causes of musculoskeletal disorders. The risk levels were, in general, small or medium (acceptable) with regard to exposure to physical hazards (such as bites, scratches, cuts, and burns) and biological hazards. It was observed that the indoor air quality parameters including temperature, respirable particulate matter and total volatile organic compounds do not indicate a comfortable workplace environment, requiring clinics' attention to keep the safe environment. The veterinarians and nurses were exposed to isoflurane (above 2 ppm) during surgery if an extractor system for waste gas was used instead of a scavenging system. Finally, veterinary workers did not possess any type of training on occupational safety and health issues, even though they recognized its importance.
MeSH term(s)	Air Pollution, Indoor/analysis ; Animal Technicians ; Animals ; Cross-Sectional Studies ; Ergonomics ; Hospitals, Animal ; Humans ; Isoflurane/analysis ; Occupational Exposure/analysis ; Occupational Health/statistics & numerical data ; Particulate Matter/analysis ; Portugal/epidemiology ; Radiography/adverse effects ; Radiography/veterinary ; Risk Assessment ; Veterinarians ; X-Rays
Chemical Substances	Particulate Matter ; Isoflurane (CYS9AKD70P)
Language	English
Publishing date	2017-10-24
Publishing country	England
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	2131820-7
ISSN	1545-9632 ; 1545-9624
ISSN (online)	1545-9632
ISSN	1545-9624
DOI	10.1080/15459624.2017.1395958
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Article: Match between classroom dimensions and students' anthropometry: re-equipment according to European educational furniture standard.

Macedo, Angela C / Morais, André V / Martins, Henriqueta F / Martins, João C / Pais, Silvina M / Mayan, Olga S

Human factors

2015 Volume 57, Issue 1, Page(s) 48–60

Abstract: Objective: The aim of this study was to investigate mismatch between students and classroom furniture dimensions and evaluate the improvement in implementing the European furniture standard.: Background: In Portugal, school furniture does not meet ... ...

Abstract	Objective: The aim of this study was to investigate mismatch between students and classroom furniture dimensions and evaluate the improvement in implementing the European furniture standard. Background: In Portugal, school furniture does not meet any national ergonomic criteria, so it cannot fit students' anthropometric measures. Method: A total of 893 students belonging to third (7th through 9th grades) and secondary (10th through 12th grades) cycles participated in the study. Anthropometric measurements of the students were gathered in several physical education classes. The furniture dimensions were measured for two models of tables and seats. Several two-way equations for match criteria based on published studies were applied to data. Results: The percentage of students who match with classroom furniture dimensions is low (24% and 44% between table and students, 4% and 9% between seat and students at 7th and 12th grades, respectively). Table is high for the third cycle, seat is high for both cycles, and seat depth fits well to students. No significant relationship was found between ergonomic mismatch and prevalence of pain. Conclusion: For each cycle, at least two different sizes indicated in the European standard should be available to students, considering the large variability in body dimensions within each cycle. The match criteria used gives a large percentage of students without pain in a mismatch situation. Application: Future measures applying to secondary schools should revise the decision of selecting a single size of classroom furniture and improve the implementation of the European standard. New criteria for ergonomic mismatch are needed that more closely model the responses about discomfort/pain.
MeSH term(s)	Adolescent ; Anthropometry ; Child ; Ergonomics ; Female ; Humans ; Interior Design and Furnishings ; Male ; Portugal ; Schools ; Students/psychology ; Students/statistics & numerical data
Language	English
Publishing date	2015-02
Publishing country	United States
Document type	Journal Article
ZDB-ID	212725-8
ISSN	1547-8181 ; 0018-7208
ISSN (online)	1547-8181
ISSN	0018-7208
DOI	10.1177/0018720814533991
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Article ; Online: On the effects of a workplace fitness program upon pain perception: a case study encompassing office workers in a Portuguese context.

Macedo, Angela C / Trindade, Carla S / Brito, Ana P / Socorro Dantas, M

Journal of occupational rehabilitation

2010 Volume 21, Issue 2, Page(s) 228–233

Abstract: INTRODUCTION Office workers share several behavioural patterns: they work seated without moving for long times, they use only a few specific muscles of their arms, wrists and hands, and they keep an overall poor body posture. These working patterns ... ...

Abstract	INTRODUCTION Office workers share several behavioural patterns: they work seated without moving for long times, they use only a few specific muscles of their arms, wrists and hands, and they keep an overall poor body posture. These working patterns generate musculoskeletal disorders, and produce discomfort or pain. Implementation of a work fitness program is thus a low-cost strategy to reduce/prevent body pain derived from work. The aim of this study was to test the benefits of a workplace fitness program, specifically applied to an administrative department of a Portuguese enterprise. Recall that this type of primary prevention level of musculoskeletal disorders has been seldom applied in Portugal, so this research effort materialized an important contribution to overcome such a gap. METHODS The participants in this study were office workers (n = 29 in the study group, and n = 21 in the control group)-who consistently had reported pain mostly on their back side (neck, posterior back, and dorsal and lumbar zones), wrists and posterior legs. The workplace fitness program consisted of three sessions per week during an 8-month period, with 15 min per session; emphasis was on stretching exercises for the body regions most affected by workers' pain perception. Each participant was requested to point out the injured region, as well as the intensity of pain felt, by using a visual analogue scale. Statistical analyses of the perceived pain data from control and study groups resort to non-parametric hypothesis tests. RESULTS There was a strong evidence that the workplace fitness program applied was effective in reducing workers' pain perception for their posterior back, dorsal and lumbar zones, and for their right wrist (P < 0.05). CONCLUSIONS These results generated are rather promising, so they may efficiently serve as an example for other enterprises in that country-while raising awareness on the important issue of quality of life at the workplace.
MeSH term(s)	Adult ; Ergonomics ; Humans ; Muscle Stretching Exercises ; Musculoskeletal Diseases/prevention & control ; Occupational Diseases/prevention & control ; Pain/psychology ; Pain Measurement ; Portugal ; Posture ; Resistance Training ; Workplace
Language	English
Publishing date	2010-09-28
Publishing country	Netherlands
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	1171536-4
ISSN	1573-3688 ; 1053-0487
ISSN (online)	1573-3688
ISSN	1053-0487
DOI	10.1007/s10926-010-9264-2
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Article: Esterase activities of intracellular extracts of wild strains of lactic acid bacteria isolated from Serra da Estrela cheese

Macedo, Angela C / Tavares, Tania G / Malcata, F. Xavier

Food chemistry. 2003 June, v. 81, no. 3

2003

Abstract: Lactococcus lactis subsp. lactis strain ESB110019 and Lactobacillus plantarum strain ESB5004, novel strains that were previously isolated from the wild adventitious microflora of certified Serra da Estrela cheeses, were assayed for esterase activity ... ...

Abstract	Lactococcus lactis subsp. lactis strain ESB110019 and Lactobacillus plantarum strain ESB5004, novel strains that were previously isolated from the wild adventitious microflora of certified Serra da Estrela cheeses, were assayed for esterase activity using, as substrates, ortho- and para-nitrophenyl derivatives of fatty acids. Both strains preferentially hydrolyzed short-chain fatty acids; L. lactis ESB110019 exhibited a stronger esterase activity than Lb. plantarum ESB5004 and cleaved the p-nitrophenyl adducts faster than their p-nitrophenyl counterparts (unlike Lb. plantarum ESB5004).
Keywords	Lactobacillus plantarum ; Lactococcus lactis subsp. lactis ; cheeses ; lactic acid bacteria ; short chain fatty acids
Language	English
Dates of publication	2003-06
Size	p. 379-381.
Document type	Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/S0308-8146(02)00453-3
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Article: Effect of production factors and ripening conditions on the characteristics of Serra cheese

Macedo, Angela C / Malcata, F. Xavier / Oliveira, Jorge C

International journal of food science & technology. 1997 Dec., v. 32, no. 6

1997

Abstract: The individual and interactive effects of four production factors (amount of vegetable rennet, temperature of coagulation, pressing and salting of the fresh cheese) and two ripening factors (temperature and relative humidity) on microbiological, physico‐ ... ...

Abstract	The individual and interactive effects of four production factors (amount of vegetable rennet, temperature of coagulation, pressing and salting of the fresh cheese) and two ripening factors (temperature and relative humidity) on microbiological, physico‐chemical, biochemical, textural and sensory characteristics of Serra cheese were simultaneously studied using a 2vi⁶‐¹ factorial design. Highly significant effects of salting and ripening relative humidity upon the characteristics of the cheese were detected. Addition of salt to the surface of the fresh cheese reduced microbial growth, water activity, moisture and lactic acid contents, proteolysis, lipolysis, aroma and softness of the cheese. Conversely, increase of the relative humidity during ripening increased these charactereristics. Pressing had no statistically significant effect on cheese characteristics.
Keywords	coagulation ; fresh cheeses ; hardness ; lactic acid ; lipolysis ; microbial growth ; odors ; proteolysis ; relative humidity ; rennet ; salts ; temperature ; vegetables ; water activity
Language	English
Dates of publication	1997-12
Size	p. 501-511.
Publishing place	Blackwell Publishing Ltd
Document type	Article
ZDB-ID	883561-5
ISSN	0950-5423
ISSN	0950-5423
DOI	10.1111/j.1365-2621.1997.tb02124.x
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