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A total of 177 strains of lactic acid bacteria (LAB) were isolated from early-stage Moroccan Picholine green olive fermentation, including Lactobacillus plantarum (44.63%), Lactobacillus pentosus (25.99%), Lactobacillus brevis (9.61%) and Pediococcus pentosaceus (19.77%). All the isolates were screened for their tolerance to olive leaf extract and oleuropein. Most of the isolates (85.3%) were found able to degrade oleuropein, when evaluated by either oleuropein or 5-Bromo- 4-chloro-3-indolyl β-D-glucuronide (X-Gluc) as substrates. The biodegradation capacity of the selected strains of each species was confirmed by HPLC analysis. Un total de 177 cepas de bacterias ácido lácticas (LAB) fueron aisladas en las primeras etapas de la fermentación de aceitunas verdes marroquíes Picholine, incluyendo Lactobacillus plantarum (44.63%), Lactobacillus pentosus (25.99%), Lactobacillus brevis (9.61%) y Pediococcus pentosaceus (19.77%). Todos los aislados fueron evaluados mediante su tolerancia a extractos de hojas de olivo y oleuropeína. La mayoría de los aislados (85,3%) degradaron oleuropeína, cuando fueron evaluados usando oleuropeína o 5-Bromo-4-cloro- 3-indolil β-D-glucuronido (X-Gluc) como sustrato. La capacidad de biodegradación de las cepas seleccionadas para cada especie fue confirmada mediante análisis por HPLC

Selection of oleuropein-degrading lactic acid bacteria strains isolated from fermenting Moroccan green olives