Characterization of potentially probiotic lactic acid bacteria isolated from olives: Evaluation of short chain fatty acids production and analysis of the extracellular proteome

In this study the ability of 17 potentially probiotic food-isolated lactic add bacteria to produce SCFA, directly or indirectly through the production of lactic acid, was investigated. Propionic and butyric acids were quantified by gas chromatography; acetic and lactic acids were quantified by specific enzymatic kits. All the tested strains displayed the ability to produce significant amounts of acetic and lactic acids (in the range of g/L) and just small amounts of propionic and butyric acids (in the range of mg/L).

Probiotic strains can exert positive effects on human health by various mechanisms, among which the production of short chain fatty acids (SCFA). All the SCFA, mainly acetic, propionic and butyric acid, display beneficial effects on human health; butyric acid is the most interesting for its role in the prevention and treatment of colonic diseases.