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Screening of oxalate degrading lactic acid bacteria of food origin

Nicoletta Murru, Giuseppe Blaiotta, Maria Francesca Peruzy, Serena Santonicola, Raffaelina Mercogliano, Maria Aponte
  • Nicoletta Murru
    Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy
  • Giuseppe Blaiotta
    Department of Agricultural Sciences, University of Naples Federico II, Portici (NA), Italy
  • Maria Francesca Peruzy
    Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy
  • Serena Santonicola
    Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy
  • Raffaelina Mercogliano
    Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, Italy
  • Maria Aponte
    Department of Agricultural Sciences, University of Naples Federico II, Portici (NA), Italy | aponte@unina.it

Abstract

A screening for oxalate degrading abilities was initially carried on within Lactic Acid Bacteria cultures of different food origin. Seventy-nine strains were drop-inoculated onto MRS agar plates containing calcium oxalate. By comparing colonies diameters, 31 strains were used to inoculate, in parallel, MRS and MRS modified by sodium oxalate addition. Differences in the strains’ growth were assessed by colony forming unit counts. For two strains, the growth in oxalate enriched medium was significantly higher; while, for eleven strains an opposite behaviour was recorded. Two strains – probiotic Lactobacillus rhamnosus LbGG and Enterococcus faecalis 59 – were chosen. The first strain appeared to be able to metabolize oxalate more efficiently than the other tested cultures, while strain 59 appeared unable to gather advantage by oxalates and, indeed, appeared to be inhibited by the salt presence in the medium. Outcomes revealed that higher glucose concentrations may favour oxalates utilization. In MRS with oxalate, but without glucose, citrate was completely metabolized. Evaluation along time confirmed that the oxalate degradation is more significant in presence of glucose. Outcomes may represent a good start for the development of a safe and even probiotic culture able to lower the oxalates content of food.

Keywords

Oxalate; Lactic acid bacteria; Probiotic culture

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Submitted: 2016-10-14 11:18:25
Published: 2017-04-13 14:42:22
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