Probiotics from fermented olives

Fermented green olives process, occurring in extreme environment characterized by low nutrients and high polyphenols and sodium chloride contents, is dominated by lactic acid bacteria (LAB) and yeasts. The probiotic LAB strains, mostly isolated from various fermented Mediterranean olive varieties and different countries, were Lactobacillus plantarum, Lactobacillus pentosus, Lactobacillus paracasei, Lactobacillus rhamnosus, and Lactobacillus coryniformis. Deep studies on probiotic and safety properties of yeasts need to be developed. Probiotic LAB isolated from fermented olives demonstrated, basing in vitro and in vivo tests, various health beneficial effects, mainly the antibacterial, antifungal, and antiadhesive effects against pathogens, the protective effect against virus infections, anticancer, and metals detoxification activities. Autochthonous or nonautochthonous LAB strains improved the fermentation process, the storage conditions, and the functional property of olives and other food products. The optimization of probiotics selection and application conditions may enhance their health-beneficial effects and technological properties.