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Istituto Agronomico Mediterraneo di Bari (IAMB) 2015

Mediterranean organic prickly pear (Opuntia ficus indica (L.) Mill.) : Characterization of plant associated microbiota and their exploitation through lactic acid fermentation

Thligene, Nadia

Titre : Mediterranean organic prickly pear (Opuntia ficus indica (L.) Mill.) : Characterization of plant associated microbiota and their exploitation through lactic acid fermentation

Auteur : Thligene, Nadia

Etablissement de soutenance : Istituto Agronomico Mediterraneo di Bari (IAMB)

Grade : Master of Science : Mediterranean organic agriculture 2015

Résumé
Organic prickly pear production in the Mediterranean basin is constantly increasing, due to its high ecological adaptability to extreme conditions, and the growing demand for its food and non-food products. Fruits are characterized by pronounced flavor and high nutritional properties, whereas cladodes are less exploited for human consumption. The present study aimed at exploring the endophytic and epiphytic cladodes and fruits associated microbiota and to evaluate the capacity of selected lactic acid bacteria to enhance the functional properties of cladodes pulp. Fruits and cladodes of 12 cultivars were collected from Italy and Tunisia. The structure of the microbiota was characterized through culture-dependent and independent methods. Young cladode’s pulp was fermented with lactic acid bacteria previously isolated from plant materials. The antioxidant activity was evaluated through in vitro assays, further confirmed through ex vivo analysis on intestinal human Caco-2/TC7 cells, and the profile of flavonoids was characterized. Microbial diversity and community structure showed variability in fruits versus cladodes, and cultivars versus locations ; whereas functional properties were more in relation to the plant part and cultivars. The use of selected functional lactic acid bacteria, through enhancing health-promoting features of cladodes, may contribute to exploit the cultivation of prickly pear with the perspective of producing a functional ingredient or dietary supplement.

Mots-clés : ANTIOXIDANT ACTIVITY ; BACTERIA ; DISEASE CONTROL ; FOOD PRODUCTS ; MEDITERRANEAN REGION ; OPUNTIA ; ORGANIC AGRICULTURE

Présentation (IAMB Library)

Page publiée le 19 février 2018, mise à jour le 13 septembre 2018