Select Microorganism Type

Lactobacillus plantarum B1


Species Lactobacillus plantarum 
Isolated by Barbara Lanza 
Identified by Barbara Lanza 
Accession Number CRA-OLI B1(B21) 
Year 01/10/1992 
State Italy 
Region (regione) Abruzzo 
District (provincia) Pescara 
Location Città S.Angelo 
Isolated from olive brine 
Place of maintenance Centro di Ricerca per l'olivicoltura e l'industria olearia
Mainteinance Method
Mainteinance Method
frozen (-80 °C) 
Growing method/medium MRS broth 
N° of replicate maintained
Biological and biochemical characterization API 50 CHL 
Molecular characterization M13 sequence 
Technological properties
Tolerance to NaCl (%) 8  
Production of D/L lactate 9.59 g/L 
beta-glucosidase activity 5/5 
pH range 4.2 - 9.6 
esterase activity
Growth temperature range (°C) 30° - 45° 
IOC preservatives tolerance Sorbic ac. (+); Benzoic ac. (+) 
IOC antioxidant tolerance
Ciafardini G., Marsilio V., Lanza B. & Pozzi N. Hydrolysis of oleuropein by Lactobacillus plantarum strains associated with olive fermentation Applied and Environmental Microbiology, 1994, 60:4142-4147
Marsilio V., Lanza B. & Pozzi N. Progress in table olive debittering: degradation in vitro of oleuropein and its derivatives by Lactobacillus plantarum JAOCS, 1996, 73: 593-597
Marsilio V. & Lanza B. Characterization of an oleuropein degrading strain of Lactobacillus plantarum. Combined effects of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity J. Sci. Food Agric., 1998, 76: 520-524
Marsilio V., Lanza B. & Lombardi D.S. Quality improvement of table olives by use of an oleuropein degrading strain of Lactobacillus plantarum Acta Hort., 1999, 474: 601-604
Marsilio V., Seghetti L., Iannucci E., Russi F., Lanza B. & Felicioni M. Use of a lactic acid bacteria starter culture during green olive (Olea europaea L. cv. Ascolana tenera) processing J. Sci. Food Agric., 2005, 85: 1084-1090
Supply Dried