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Lanza B, Bacceli M, Di Marco S, Simone N, Di Loreto G, Flamminii F, Mollica A, Cichelli A. A New Culture Medium Rich in Phenols Used for Screening Bitter Degrading Strains of Lactic Acid Bacteria to Employ in Table Olive Production. Molecules 2024; 29:2236. [PMID: 38792098 PMCID: PMC11123894 DOI: 10.3390/molecules29102236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 04/25/2024] [Accepted: 05/08/2024] [Indexed: 05/26/2024] Open
Abstract
The olive oil industry recently introduced a novel multi-phase decanter with the "Leopard DMF" series, which gives a by-product called pâté, made up of pulp and olive wastewater with a high content of phenolic substances and without pits. This study aims to create a new culture medium, the Olive Juice Broth (OJB), from DMF pâté, and apply it to select bacteria strains able to survive and degrade the bitter substances normally present in the olive fruit. Thirty-five different bacterial strains of Lactiplantibacillus plantarum from the CREA-IT.PE Collection of Microorganisms were tested. Seven strains characterized by ≥50% growth in OJB (B31, B137, B28, B39, B124, B130, and B51) showed a degradation of the total phenolic content of OJB ≥ 30%. From this set, L. plantarum B51 strain was selected as a starter for table olive production vs. spontaneous fermentation. The selected inoculant effectively reduced the debittering time compared to spontaneous fermentation. Hydroxytyrosol, derived from oleuropein and verbascoside degradation, and tyrosol, derived from ligstroside degradation, were produced faster than during spontaneous fermentation. The OJB medium is confirmed to be useful in selecting bacterial strains resistant to the complex phenolic environment of the olive fruit.
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Affiliation(s)
- Barbara Lanza
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (CREA-IT), Via Nazionale S.S. 602 km 51 + 355, 65012 Cepagatti, PE, Italy or (M.B.); (S.D.M.); (G.D.L.)
| | - Martina Bacceli
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (CREA-IT), Via Nazionale S.S. 602 km 51 + 355, 65012 Cepagatti, PE, Italy or (M.B.); (S.D.M.); (G.D.L.)
- School of Advanced Studies, XXXVIII Cycle Ph.D. Course in Biomolecular and Pharmaceutical Sciences, University “G. d’Annunzio” of Chieti-Pescara, Via dei Vestini, 66013 Chieti, CH, Italy
| | - Sara Di Marco
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (CREA-IT), Via Nazionale S.S. 602 km 51 + 355, 65012 Cepagatti, PE, Italy or (M.B.); (S.D.M.); (G.D.L.)
| | - Nicola Simone
- Council for Agricultural Research and Economics (CREA), UDG8, Via Nazionale S.S. 602 km 51 + 355, 65012 Cepagatti, PE, Italy;
| | - Giuseppina Di Loreto
- Council for Agricultural Research and Economics (CREA), Research Centre for Engineering and Agro-Food Processing (CREA-IT), Via Nazionale S.S. 602 km 51 + 355, 65012 Cepagatti, PE, Italy or (M.B.); (S.D.M.); (G.D.L.)
| | - Federica Flamminii
- Department of Innovative Technologies in Medicine and Dentistry, University “G. d’Annunzio” of Chieti-Pescara, Via dei Vestini 31, 66013 Chieti, CH, Italy; (F.F.); (A.C.)
| | - Adriano Mollica
- Department of Pharmacy, University “G. d’Annunzio” of Chieti-Pescara, Via dei Vestini, 66013 Chieti, CH, Italy;
| | - Angelo Cichelli
- Department of Innovative Technologies in Medicine and Dentistry, University “G. d’Annunzio” of Chieti-Pescara, Via dei Vestini 31, 66013 Chieti, CH, Italy; (F.F.); (A.C.)
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Benítez-Cabello A, Delgado AM, Quintas C. Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends. Foods 2023; 12:3712. [PMID: 37835365 PMCID: PMC10572816 DOI: 10.3390/foods12193712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 10/02/2023] [Accepted: 10/04/2023] [Indexed: 10/15/2023] Open
Abstract
Climate change is a global emergency that is affecting agriculture in Mediterranean countries, notably the production and the characteristics of the final products. This is the case of olive cultivars, a source of olive oil and table olives. Table olives are the most important fermented vegetables in the Mediterranean area, whose world production exceeds 3 million tons/year. Lactic acid bacteria and yeast are the main microorganisms responsible for the fermentation of this product. The microbial diversity and population dynamics during the fermentation process are influenced by several factors, such as the content of sugars and phenols, all of which together influence the quality and safety of the table olives. The composition of fruits is in turn influenced by environmental conditions, such as rainfall, temperature, radiation, and the concentration of minerals in the soil, among others. In this review, we discuss the effect of climate change on the microbial diversity of table olives, with special emphasis on Spanish and Portuguese cultivars. The alterations expected to occur in climate change scenario(s) include changes in the microbial populations, their succession, diversity, and growth kinetics, which may impact the safety and quality of the table olives. Mitigation and adaptation measures are proposed to safeguard the authenticity and sensorial features of this valuable fermented food while ensuring food safety requirements.
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Affiliation(s)
- Antonio Benítez-Cabello
- Instituto de la Grasa (CSIC), Food Biotechnology Department, Campus Universitario Pablo de Olavide, Building 46, Ctra, Sevilla-Utrera, km 1, 41013 Seville, Spain
| | - Amélia M. Delgado
- Mediterranean Institute for Agriculture, Environment and Development (MED), Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal;
| | - Célia Quintas
- Mediterranean Institute for Agriculture, Environment and Development (MED), Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal;
- Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal
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Lactiplantibacillus plantarum Used as Single, Multiple, and Mixed Starter Combined with Candida boidinii for Table Olive Fermentations: Chemical, Textural, and Sensorial Characterization of Final Products. FERMENTATION 2021. [DOI: 10.3390/fermentation7040239] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
In this study, four different kinds of table olive fermentations belonging to Olea europaea L. Itrana cultivar were evaluated: A, spontaneous fermentation; B, fermentation with a single inoculum (Lactiplantibacillus plantarum B1); C, fermentation with multiple inoculum (L. plantarum B1 + L. plantarum B51 + L. plantarum B124, 1:1:1); and D, fermentation with mixed (bacterium + yeast) inoculum (L. plantarum B1 + Candida boidinii). This research focuses on the correlation between the different mixes of inoculations and their effect under the chemical, sensorial, and textural profiles in the final products (olives) for potential applications on table olive fermentation. During the fermentation, some specific parameters were monitored: chemical characterization of oil fraction (pigments, tocopherols, fatty acids, alkyl esters, and sterol composition), Texture Profile Analysis (TPA), determination of olive color, and sensory evaluation of the final products. The use of LAB starters (single and multiple inocula) compared to spontaneous process revealed a greater performance in preventing the spoilage process and in developing favorable physico-chemical conditions during the fermentation. In fact, the highest values of fatty acid alkyl esters were reached in spontaneous fermentation (~480 mg/kg in jar A). The presence of C. boidinii as inoculum in jar D was involved in table olive softening: the fermented olives showed the lowest values of the parameters related to consistence of fruit as hardness (~2300 g) and gumminess (~990 g) and high value of fatty acid methyl esters (~110 mg/kg).
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Single and Multiple Inoculum of Lactiplantibacillus plantarum Strains in Table Olive Lab-Scale Fermentations. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6040126] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
In order to improve the olives’ quality, and to reduce the de-bittering time during the table olive fermentation process, it is necessary to pilot the fermentation by inoculating the brine with selected cultures of microorganisms. Some probiotic tests, such as resistance/sensitivity to antibiotics, bile salt hydrolase (BSH) activity, growth at acidic pH, an auto-aggregation assay, and a test of the production of exopolysaccharides, were carried out in order to screen 35 oleuropeinolytic Lactiplantibacillus plantarum subsp. plantarum strains to be used in guided fermentations of table olives. On the basis of the technological and probiotic screening, we analyzed the progress of three different lab-scale fermentations of Olea europaea L. Itrana cv. olives inoculated with spontaneous, single, and multiple starters: jar A was left to ferment spontaneously; jar B was inoculated with a strongly oleuropeinolytic strain (L. plantarum B1); jar C was inoculated with a multiple inoculum (L. plantarum B1 + L. plantarum B51 + L. plantarum B124). The following parameters were monitored during the fermentation: pH, titratable acidity, NaCl concentration, the degradation of bio-phenols, and the enrichment rate of hydroxytyrosol and tyrosol in the olive’s flesh, oil and brine. The degradation of secoiridoid glucosides appeared to be faster in the inoculated jars than in the spontaneously-fermented jar. The production of hydroxytyrosol and ligstroside aglycons was high. This indicated a complete degradation of the oleuropein and a partial degradation of the ligstroside. The multiple inoculum ensured a complete debittering, and could give probiotic traits. The presence of L. plantarum B1 and B124 as a fermentation starter guarantees an optimal trend of de-bittering and fermentation variables, thus ensuring the production of a better final product. L. plantarum B51 could be considered to be a promising probiotic candidate for obtaining probiotic food of completely vegetable origin.
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Zago M, Lanza B, Rossetti L, Muzzalupo I, Carminati D, Giraffa G. Selection of Lactobacillus plantarum strains to use as starters in fermented table olives: Oleuropeinase activity and phage sensitivity. Food Microbiol 2013; 34:81-7. [DOI: 10.1016/j.fm.2012.11.005] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2012] [Revised: 09/03/2012] [Accepted: 11/16/2012] [Indexed: 11/24/2022]
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