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Rus-Fernández P, Fuentes A. Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini-review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39248037 DOI: 10.1002/jsfa.13874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 04/24/2024] [Accepted: 08/23/2024] [Indexed: 09/10/2024]
Abstract
Biopreservation is a powerful strategy to prolong the shelf life of food products by applying naturally occurring microorganisms and/or their metabolites. Current food trends emphasise the need to develop alternatives for chemical or thermal preservation methods. In this line, different fermentation starters from table olives present the potential to control spoilage or pathogen-occurring microorganism in table olives storage. One of the most interesting family used as biopreservative culture is Lactobacillaceae and it has also been used in combination with yeasts as olive fermentation starter. Lactic acid bacteria, from Lactobacillaceae family, are characterised by the production of bacteriocins, proteins with the potential for preserving food by changing the organisation of the membrane of spoilage microorganisms. These bacteriocins-producing bacteria can be directly inoculated, although nanosystem technology is the most promising incorporation strategy. In table olives, the most commonly used starters are Lactiplantibacillus plantarum, Lactiplantibacillus pentosus, Saccharomyces cerevisiae, Wickerhamomyces anomalus, among others. These strains with biopreservation characteristics, inoculated alone or in mixed cultures, ensure food safety by conferring the product added value and prolonging product shelf life. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Patricia Rus-Fernández
- Instituto de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Valencia, Spain
| | - Ana Fuentes
- Instituto de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Valencia, Spain
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2
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Ghabbour N, Rokni Y, Abouloifa H, Bellaouchi R, Hasnaoui I, Gaamouche S, Houmy N, El Yamani M, Ben Salah R, Ktari N, Saalaoui E, Asehraou A. Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives. GRASAS Y ACEITES 2023. [DOI: 10.3989/gya.0890211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
The present work reports the controlled fermentation of heat-shocked, unsalted and inoculated green olives. The effects of heat-shock (60, 70 and 80 °C three times for 5 min), inoculation with the oleuropeinolytic strain of L. plantarum FSO175 (L.p-FSO175) and the addition of Cell-Free Supernatant of C. pelliculosa L18 (CFS of C.p-L18) on the fermentation process of unsalted green olives were examined. The results showed a drastic reduction in the initial indigenous Enterobacteria, and an improvement in the acidification of heat-shocked olives at 70 and 80 °C, when compared to 60 °C. The inoculation with L.p-FSO175 and addition of CFS of C.p-L18 enhanced the fermentation and preservation of unsalted green olives, indicated by a significant decrease in pH, increase in free acidity and total disappearance of Enterobacteria. The heat-shock treatment at high temperature (80 °C), inoculation with L.p-FSO175 and addition of CFS of C.p-L18 led to the best reduction in bitterness, and favorable color changes (L, a, and b) in fermented olives. This sequential method led to more appreciated sensory characteristics (mainly bitterness and color) of fermented olives, lower spoilage incidence in olives, and reduced fermentation time to 50 days, and therefore may be suitable to control the fermentation of unsalted green olives of the Moroccan picholine variety.
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Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters. Foods 2022; 11:foods11193106. [PMID: 36230182 PMCID: PMC9563747 DOI: 10.3390/foods11193106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/29/2022] [Accepted: 10/04/2022] [Indexed: 11/17/2022] Open
Abstract
The purpose of this study was to explore the inoculated fermentation of cv. Kalamata natural black olives using selected strains of yeast cultures with multifunctional potential. For this purpose, five yeast starters belonging to Candida boidinii (four starters) and Saccharomyces cerevisiae (one starter), previously isolated from table olive fermentation of the same variety and screened for their technological characteristics and probiotic potential, were inoculated in brines at the beginning of fermentation. Microbial populations (lactic acid bacteria, yeasts, and Enterobacteriaceae), pH, titratable acidity, organic acids, and ethanol were monitored during fermentation for a period of 5 months. At the same time, the survival of each starter was assessed by culture-dependent molecular identification at the beginning (0 days), middle (75 days), and final stages (150 days) of fermentation in the brines and olives (at the end of the process only). The results revealed the coexistence of yeasts and lactic acid bacteria (LAB) throughout fermentation in most processes and also the absence of Enterobacteriaceae after the first 20 days of brining. The population of yeasts remained 2 log cycles below LAB counts, except for in the inoculated treatment with C. boidinii Y28, where the yeast starter prevailed from day 60 until the end of the fermentation, as well as in the inoculated treatment with C. boidinii Y30, where no LAB could be detected in the brines after 38 days. At the end of the process, LAB ranged between 4.6 and 6.8 log10 CFU/mL, while yeasts were close to 5.0 log10 CFU/mL, except for the inoculated fermentation with C. boidinii Y27 and spontaneous fermentation (control), in which the yeast counts were close to 3.5 log10 CFU/mL. At the end of fermentation, the recovery percentage of C. boidinii Y27 was 50% in the brines and 45% in the olives. C. boidinii Y28 and S. cerevisiae Y34 could be recovered at 25% and 5% in the brine, respectively, whereas neither starter could be detected in the olives. For C. boidinii Y30, the recovery percentage was 25% in the brine and 10% in the olives. Finally, C. boidinii Y31 could not be detected in the brines and survived at a low percentage (10%) in the olives.
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Li P, Ju N, Zhang S, Wang Y, Luo Y. Evaluation of microbial diversity of Jiangshui from the Ningxia Hui autonomous region in China. FOOD BIOTECHNOL 2022. [DOI: 10.1080/08905436.2022.2054818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Puyu Li
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
| | - Ning Ju
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
| | - Shengzhuo Zhang
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
| | - Yuanyuan Wang
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
| | - Yulong Luo
- College of Food and Wine, Ningxia University, Yinchuan, P. R, China
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Erdemir Tıraş Z, Kalkan Yıldırım H. Application of mixed starter culture for table olive production. GRASAS Y ACEITES 2021. [DOI: 10.3989/gya.0220201] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The fermentation of olives is usually carried out spontaneously by natural microbiota. Spontaneous fermentation has some disadvantages, such as the formation of defects in the end product due to the activities of undesirable microorganisms. The use of starter cultures could be a promising option to provide a more controlled fermentation environment and to reduce the risk of spoilage. Mixed starter culture use (generally selected Lactobacillus strains with or without yeasts) could reduce pH in a shorter time, producing a higher amount of lactic acid and enhancing microbial safety compared to fermentation with starter cultures containing single species or natural fermentation. Their use could also enhance the organoleptical properties of table olives. Particularly the use of yeast (such as strains of W. anomolus, S. cerevisiae) in the fermentation of olives, in combination or sequentially with lactic acid bacteria could result in an increase in volatile compounds and a more aromatic final product.
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Wang B, Zhao N, Li J, Xu R, Wang T, Guo L, Ma M, Fan M, Wei X. Selenium-enriched Lactobacillus plantarum improves the antioxidant activity and flavor properties of fermented Pleurotus eryngii. Food Chem 2020; 345:128770. [PMID: 33302107 DOI: 10.1016/j.foodchem.2020.128770] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 11/27/2020] [Accepted: 11/28/2020] [Indexed: 12/17/2022]
Abstract
The effects of selenium (Se) addition methods on antioxidant activity and flavor properties of fermented Pleurotus eryngii (P. eryngii) using Lactobacillus plantarum (L. plantarum) inoculated and natural fermentation were investigated. After fermentation, the Se-enrichment rates in fruiting bodies of Se-added fermented P. eryngii were all more than 50%. Se addition, especially in the form of Se-enriched L. plantarum inoculation, had a significantly positive effect on total phenolic content and DPPH radical scavenging activity. Non-volatiles analysis revealed that the highest ration of lactic acid to acetic acid and the highest umami intensity were observed in P. eryngii fermented by inoculating Se-enriched L. plantarum (Lp-Se). Principal components analysis and cluster analysis of volatiles clearly separated Se-treated and plain experiments, which mainly due to dissimilarities in alcohols, aldehydes and ketones. Additionally, Lp-Se obtained the highest alcohols, especially 1-octen-3-ol with mushroom flavor. In short, Se-enriched L. plantarum inoculation could produce high-quality fermented P. eryngii.
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Affiliation(s)
- Bingyi Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Ning Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Jun Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Ruoyun Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Tieru Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Li Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Man Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Mingtao Fan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xinyuan Wei
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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FoodOmics as a new frontier to reveal microbial community and metabolic processes occurring on table olives fermentation. Food Microbiol 2020; 92:103606. [PMID: 32950142 DOI: 10.1016/j.fm.2020.103606] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 07/22/2020] [Accepted: 07/22/2020] [Indexed: 01/18/2023]
Abstract
Table olives are considered the most widespread fermented food in the Mediterranean area and their consumption is expanding all over the world. This fermented vegetable can be considered as a natural functional food thanks to their high nutritional value and high content of bioactive compounds that contribute to the health and well-being of consumers. The presence of bioactive compounds is strongly influenced by a complex microbial consortium, traditionally exploited through culture-dependent approaches. Recently, the rapid spread of omics technologies has represented an important challenge to better understand the function, the adaptation and the exploitation of microbial diversity in different complex ecosystems, such as table olives. This review provides an overview of the potentiality of omics technologies to in depth investigate the microbial composition and the metabolic processes that drive the table olives fermentation, affecting both sensorial profile and safety properties of the final product. Finally, the review points out the role of omics approaches to raise at higher sophisticated level the investigations on microbial, gene, protein, and metabolite, with huge potential for the integration of table olives composition with functional assessments.
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A Review on Adventitious Lactic Acid Bacteria from Table Olives. Foods 2020; 9:foods9070948. [PMID: 32709144 PMCID: PMC7404733 DOI: 10.3390/foods9070948] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 07/10/2020] [Accepted: 07/15/2020] [Indexed: 12/18/2022] Open
Abstract
Spontaneous fermentation constitutes the basis of the chief natural method of processing of table olives, where autochthonous strains of lactic acid bacteria (LAB) play a dominant role. A thorough literature search has unfolded 197 reports worldwide, published in the last two decades, that indicate an increasing interest in table olive-borne LAB, especially in Mediterranean countries. This review attempted to extract extra information from such a large body of work, namely, in terms of correlations between LAB strains isolated, manufacture processes, olive types, and geographical regions. Spain produces mostly green olives by Spanish-style treatment, whereas Italy and Greece produce mainly green and black olives, respectively, by both natural and Spanish-style. More than 40 species belonging to nine genera of LAB have been described; the genus most often cited is Lactobacillus, with L. plantarum and L. pentosus as most frequent species—irrespective of country, processing method, or olive type. Certain LAB species are typically associated with cultivar, e.g., Lactobacillus parafarraginis with Spanish Manzanilla, or L. paraplantarum with Greek Kalamata and Conservolea, Portuguese Galega, and Italian Tonda di Cagliari. Despite the potential of native LAB to serve as starter cultures, extensive research and development efforts are still needed before this becomes a commercial reality in table olive fermentation.
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Perpetuini G, Prete R, Garcia-Gonzalez N, Khairul Alam M, Corsetti A. Table Olives More than a Fermented Food. Foods 2020; 9:E178. [PMID: 32059387 PMCID: PMC7073621 DOI: 10.3390/foods9020178] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 02/05/2020] [Accepted: 02/07/2020] [Indexed: 12/31/2022] Open
Abstract
Table olives are one of the oldest vegetable fermented foods in the Mediterranean area. Beside their economic impact, fermented table olives represent also an important healthy food in the Mediterranean diet, because of their high content of bioactive and health-promoting compounds. However, olive fermentation is still craft-based following traditional processes, which can lead to a not fully predictable final product with the risk of spontaneous alterations. Nowadays, food industries have to face consumer demands for safe and healthy products. This review offers an overview about the main technologies used for olive fermentation and the role of lactic acid bacteria and yeasts characterizing this niche during the fermentation. Particular attention is offered to the selection and use of microorganisms as starter cultures to fasten and improve the safety of table olives. The development and implementation of multifunctional starter cultures in order to obtain heath-oriented table olives is also discussed.
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Affiliation(s)
| | | | | | | | - Aldo Corsetti
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, 641000 Teramo, Italy; (G.P.); (R.P.); (N.G.-G.); (M.K.A.)
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10
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Chytiri A, Tasioula-Margari M, Bleve G, Kontogianni VG, Kallimanis A, Kontominas MG. Effect of different inoculation strategies of selected yeast and LAB cultures on Conservolea and Kalamàta table olives considering phenol content, texture, and sensory attributes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:926-935. [PMID: 31523827 DOI: 10.1002/jsfa.10019] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 07/22/2019] [Accepted: 09/01/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The effects were studied of different inoculation strategies for selected starters -yeasts and lactic acid bacteria (LAB) - used for the fermentation process of two Greek olive cultivars, Conservolea and Kalamàta. The LAB strains applied were Leuconostoc mesenteroides K T5-1 and L. plantarum A 135-5; the selected yeast strains were S. cerevisiae KI 30-16 and Debaryomyces hansenii A 15-44 for Kalamàta and Conservolea olives, respectively. RESULTS Table olive fermentation processes were monitored by performing microbiological analyses, and by monitoring changes in pH, titratable acidity and salinity, sugar consumption, and the evolution of volatile compounds. Structural modifications occurring in phenolic compounds of brine were investigated during the fermentation using liquid chromatography / diode array detection / electrospray ion trap tandem mass spectrometry (LC/DAD/ESI-MSn ) and quantified by high-performance liquid chromatography (HPLC) using a diode array detector. Phenolic compounds in processed Kalamàta olive brines consisted of phenolic acids, verbascoside, caffeoyl-6-secologanoside, comselogoside, and the dialdehydic form of decarboxymethylelenolic acid linked to hydroxytyrosol, whereas oleoside and oleoside 11-methyl ester were identified only in Conservolea olive brines. CONCLUSION Volatile profile and sensory evaluation revealed that the 'MIX' (co-inoculum of yeast and LAB strain) inoculation strategy led to the most aromatic and acceptable Kalamàta olives. For the Conservolea table olives, the 'YL' treatment gave the most aromatic and the overall most acceptable product. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Agathi Chytiri
- Department of Chemistry, Section of Industrial and Food Chemistry, University of Ioannina, Ioannina, Greece
| | - Maria Tasioula-Margari
- Department of Chemistry, Section of Industrial and Food Chemistry, University of Ioannina, Ioannina, Greece
| | - Gianluca Bleve
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce, Lecce, Italy
| | - Vasiliki G Kontogianni
- Department of Chemistry, Section of Industrial and Food Chemistry, University of Ioannina, Ioannina, Greece
| | - Aristeidis Kallimanis
- Department of Chemistry, Section of Industrial and Food Chemistry, University of Ioannina, Ioannina, Greece
| | - Michael G Kontominas
- Department of Chemistry, Section of Industrial and Food Chemistry, University of Ioannina, Ioannina, Greece
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Chrun R, Born P, Huon T, Buntong B, Chay C, Inatsu Y. Application of Lactic Acid Bacteria for Enhanced Food Safety of Cambodian Fermented Small Fish ( Pha-ork Kontrey). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.687] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | | | | | | | - Yasuhiro Inatsu
- National Food Research Institute, National Agriculture and Food Research Organization
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12
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Tofalo R, Fusco V, Böhnlein C, Kabisch J, Logrieco AF, Habermann D, Cho GS, Benomar N, Abriouel H, Schmidt-Heydt M, Neve H, Bockelmann W, Franz CMAP. The life and times of yeasts in traditional food fermentations. Crit Rev Food Sci Nutr 2019; 60:3103-3132. [PMID: 31656083 DOI: 10.1080/10408398.2019.1677553] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of food production, as they have been used since centuries in bread-making or in the production of alcoholic beverages such as wines or beers. Relative to this importance, a lot of research has been devoted to the study of yeasts involved in making these important products. The role of yeasts in other fermentations in association with other microorganisms - mainly lactic acid bacteria - has been relatively less studied, and often it is not clear if yeasts occurring in such fermentations are contaminants with no role in the fermentation, spoilage microorganisms or whether they actually serve a technological or functional purpose. Some knowledge is available for yeasts used as starter cultures in fermented raw sausages or in the production of acid curd cheeses. This review aimed to summarize the current knowledge on the taxonomy, the presence and potential functional or technological roles of yeasts in traditional fermented plant, dairy, fish and meat fermentations.
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Affiliation(s)
- Rosanna Tofalo
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Vincenzina Fusco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Christina Böhnlein
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Jan Kabisch
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Antonio F Logrieco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Diana Habermann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Gyu-Sung Cho
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Nabil Benomar
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Hikmate Abriouel
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Markus Schmidt-Heydt
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
| | - Horst Neve
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Wilhelm Bockelmann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Charles M A P Franz
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
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Multiple Genome Sequences of Lactobacillus pentosus Strains Isolated from Biofilms on the Skin of Fermented Green Table Olives. Microbiol Resour Announc 2019; 8:MRA01546-18. [PMID: 30834370 PMCID: PMC6386571 DOI: 10.1128/mra.01546-18] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Accepted: 01/26/2019] [Indexed: 11/20/2022] Open
Abstract
The draft genome sequences of five Lactobacillus pentosus strains isolated from biofilms on the skin of green table olives are presented here. These genome sequences will assist in revealing the potential probiotic properties of these strains, as the intake of fermented olives implicates the passage of millions of Lactobacillus spp. throughout a consumer's gastrointestinal tract.
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14
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Carrasco JA, Lucena-Padrós H, Brenes M, Ruiz-Barba JL. Expression of genes involved in metabolism of phenolic compounds by Lactobacillus pentosus and its relevance for table-olive fermentations. Food Microbiol 2018; 76:382-389. [PMID: 30166164 DOI: 10.1016/j.fm.2018.06.020] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2018] [Revised: 05/07/2018] [Accepted: 06/30/2018] [Indexed: 11/20/2022]
Abstract
Genes with the potential to code for enzymes involved in phenolic compound metabolism were detected in the genome of Lactobacillus pentosus IG1, isolated from a green olive fermentation. Based on homology, these genes could code for a 6-P-β Glucosidase, two different Tannases, a Gallate decarboxylase and a p-Coumaric decarboxylase. Expression of up to seven of these genes was studied in L. pentosus IG1 (olive fermentation) and CECT4023T (corn silage), including responses upon exposure to relevant phenolic compounds and different olive extracts. Genes potentially coding Tannase, Gallate decarboxylase and p-Coumaric acid decarboxylase significatively increased their expression upon exposure to such compounds and extracts, although it was strain dependent. In general, both the genetic organization and the characteristics of gene expression resembled very much those described for Lactobacillus plantarum. In accordance to the observed induced gene expression, metabolism of specific phenolic compounds was achieved by L. pentosus. Thus, methyl gallate, gallic acid and the hydroxycinamic acids p-coumaric, caffeic and ferulic were metabolized. In addition, the amount of phenolics such as tyrosol, oleuropein, rutin and verbascoside included in a minimal culture medium was noticeably reduced, again dependent on the strain considered.
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Affiliation(s)
- José Antonio Carrasco
- Departamento de Biotecnología de Alimentos, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario, Edificio 46, Carretera de Utrera, Km 1, 41013 Sevilla, Spain.
| | - Helena Lucena-Padrós
- Departamento de Biotecnología de Alimentos, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario, Edificio 46, Carretera de Utrera, Km 1, 41013 Sevilla, Spain.
| | - Manuel Brenes
- Departamento de Biotecnología de Alimentos, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario, Edificio 46, Carretera de Utrera, Km 1, 41013 Sevilla, Spain.
| | - José Luis Ruiz-Barba
- Departamento de Biotecnología de Alimentos, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universitario, Edificio 46, Carretera de Utrera, Km 1, 41013 Sevilla, Spain.
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15
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Pérez Montoro B, Benomar N, Caballero Gómez N, Ennahar S, Horvatovich P, Knapp CW, Alonso E, Gálvez A, Abriouel H. Proteomic analysis of Lactobacillus pentosus for the identification of potential markers of adhesion and other probiotic features. Food Res Int 2018; 111:58-66. [PMID: 30007721 DOI: 10.1016/j.foodres.2018.04.072] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2018] [Revised: 04/25/2018] [Accepted: 04/28/2018] [Indexed: 11/19/2022]
Abstract
We analyzed the adhesion capacity to mucus of 31 Lactobacillus pentosus strains isolated from naturally fermented Aloreña green table olives using an immobilized mucin model. On the basis of their adhesive capacity to mucin, three phenotypes were selected for cell-wall protein proteomic analysis to pinpoint proteins involved in the adhesion process: the highly adhesive L. pentosus CF1-43 N (73.49% of adhesion ability), the moderately adhesive L. pentosus CF1-37 N (49.56% of adhesion ability) and the poorly adhesive L. pentosus CF2-20P (32.79% of adhesion ability). The results revealed four moonlighting proteins over-produced in the highly adhesive L. pentosus CF1-43 N, which were under/not produced in the other two L. pentosus strains (CF1-37 N and CF2-20P). These proteins were involved in glycolytic pathway (phosphoglycerate mutase and glucosamine-6-phosphate deaminase), stress response (small heat shock protein) and transcription (transcription elongation factor GreA). Furthermore, the relative fold change in gene expression analysis showed significant up-regulation of the genes coding for these four moonlighting proteins in the highly adhesive L. pentosus CF1-43 N versus the poorly adhesive L. pentosus CF2-20P and also in response to mucin for 20 h which clearly indicate the significant role of these genes in the adhesion capacity of L. pentosus. Thus, these proteins could be used as biomarkers for mucus adhesion in L. pentosus. On the other hand, mucin exposure induced other probiotic effects in L. pentosus strains, enhancing their co-aggregation ability with pathogens and possible inactivation.
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Affiliation(s)
- Beatriz Pérez Montoro
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén 23071, Spain
| | - Nabil Benomar
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén 23071, Spain
| | - Natacha Caballero Gómez
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén 23071, Spain
| | - Said Ennahar
- Equipe de Chimie Analytique des Molécules Bio-Actives, UMR 7178, IPHC-DSA, CNRS, Université de Strasbourg, Illkirch-Graffenstaden 67400, France
| | - Peter Horvatovich
- Department of Analytical Biochemistry, Centre for Pharmacy, University of Groningen, Groningen, The Netherlands
| | - Charles W Knapp
- Department of Civil and Environmental Engineering, University of Strathclyde, Glasgow, Scotland, United Kingdom
| | - Esther Alonso
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén 23071, Spain
| | - Antonio Gálvez
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén 23071, Spain
| | - Hikmate Abriouel
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén 23071, Spain.
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Effects of selected bacterial cultures on safety and sensory traits of Nocellara Etnea olives produced at large factory scale. Food Chem Toxicol 2018; 115:491-498. [DOI: 10.1016/j.fct.2018.03.045] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Revised: 03/08/2018] [Accepted: 03/30/2018] [Indexed: 11/18/2022]
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17
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Porru C, Rodríguez-Gómez F, Benítez-Cabello A, Jiménez-Díaz R, Zara G, Budroni M, Mannazzu I, Arroyo-López FN. Genotyping, identification and multifunctional features of yeasts associated to Bosana naturally black table olive fermentations. Food Microbiol 2018; 69:33-42. [DOI: 10.1016/j.fm.2017.07.010] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2017] [Revised: 07/10/2017] [Accepted: 07/16/2017] [Indexed: 01/06/2023]
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18
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Comunian R, Ferrocino I, Paba A, Daga E, Campus M, Di Salvo R, Cauli E, Piras F, Zurru R, Cocolin L. Evolution of microbiota during spontaneous and inoculated Tonda di Cagliari table olives fermentation and impact on sensory characteristics. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.039] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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19
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Franquès J, Araque I, Palahí E, Portillo MDC, Reguant C, Bordons A. Presence of Oenococcus oeni and other lactic acid bacteria in grapes and wines from Priorat (Catalonia, Spain). Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.054] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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20
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Oh BT, Jeong SY, Velmurugan P, Park JH, Jeong DY. Probiotic-mediated blueberry (Vaccinium corymbosum L.) fruit fermentation to yield functionalized products for augmented antibacterial and antioxidant activity. J Biosci Bioeng 2017; 124:542-550. [PMID: 28690159 DOI: 10.1016/j.jbiosc.2017.05.011] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2017] [Revised: 05/17/2017] [Accepted: 05/20/2017] [Indexed: 01/20/2023]
Abstract
The aim of this study was to investigate the fermentation of blueberry fruit with selected probiotic bacteria (Bacillus amyloliquefaciens and Lactobacillus brevis) and yeast (Starmerella bombicola) isolated from fermented starfish for the extraction of functionalized products for biomedical applications. All probiotic-based fermented extracts showed augmented antibacterial and antioxidant activity compared to the control. Biochemical parameters of viable cell count, titratable acidity, total phenol, total anthocyanin, total flavonoids, total sugar, and reducing sugar were analyzed during a 0-96 h fermentation period. In addition, Fourier transform infrared (FTIR) spectroscopy was performed to determine the functional groups in the control and fermented extracts and it signifies the presence of alcohol groups, phenol groups, carboxylic acids, and aliphatic amines, respectively. The well diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) assays determined that the S. bombicola-mediated fermented extract has excellent activity, followed by B. amyloliquefaciens and L. brevis, at a high concentration of 1.0 g/mL fermented extract. The ABTS and DPPH showed significant scavenging activity with IC50 values of (30.52 ± 0.08)/(155.10 ± 0.06) μg/mL, (24.82 ± 0.16)/(74.21 ± 1.26) μg/mL, and (21.81 ± 0.08)/(125.11 ± 0.04) μg/mL for B. amyloliquefaciens, L. brevis, and S. bombicola, respectively. Developing a value-added fermented blueberry product will help circumvent losses because of the highly perishable nature of the fruit.
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Affiliation(s)
- Byung-Taek Oh
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Chonbuk National University, Iksan, Jeonbuk 54596, South Korea; Plant Medical Research Centre, College of Agricultural and Life Sciences, Chonbuk National University, Jenoju, Jeonbuk 54896, South Korea
| | - Seong-Yeop Jeong
- Microbial Institute for Fermentation Industry (MIFI), Sunchang, Jeonbuk 56048, South Korea
| | - Palanivel Velmurugan
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Chonbuk National University, Iksan, Jeonbuk 54596, South Korea
| | - Jung-Hee Park
- Division of Biotechnology, Advanced Institute of Environment and Bioscience, College of Environmental and Bioresource Sciences, Chonbuk National University, Iksan, Jeonbuk 54596, South Korea
| | - Do-Youn Jeong
- Microbial Institute for Fermentation Industry (MIFI), Sunchang, Jeonbuk 56048, South Korea.
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21
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Bonatsou S, Tassou CC, Panagou EZ, Nychas GJE. Table Olive Fermentation Using Starter Cultures with Multifunctional Potential. Microorganisms 2017; 5:microorganisms5020030. [PMID: 28555038 PMCID: PMC5488101 DOI: 10.3390/microorganisms5020030] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Revised: 05/18/2017] [Accepted: 05/23/2017] [Indexed: 02/07/2023] Open
Abstract
Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet. However, despite its economic significance, table olive fermentation is mainly craft-based and empirically driven by the autochthonous microbiota of the olives depending on various intrinsic and extrinsic factors, leading to a spontaneous process and a final product of variable quality. The use of microorganisms previously isolated from olive fermentations and studied for their probiotic potential and technological characteristics as starter cultures may contribute to the reduction of spoilage risk resulting in a controlled fermentation process. This review focuses on the importance of the development and implementation of multifunctional starter cultures related to olives with desirable probiotic and technological characteristics for possible application on table olive fermentation with the main purpose being the production of a health promoting and sensory improved functional food.
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Affiliation(s)
- Stamatoula Bonatsou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens, GR-11855, Greece.
| | - Chrysoula C Tassou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Sof. Venizelou 1, Lycovrissi, Attiki, GR-14123, Greece.
| | - Efstathios Z Panagou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens, GR-11855, Greece.
| | - George-John E Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens, GR-11855, Greece.
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Effects of Exogenous Yeast and Bacteria on the Microbial Population Dynamics and Outcomes of Olive Fermentations. mSphere 2017; 2:mSphere00315-16. [PMID: 28124026 PMCID: PMC5244262 DOI: 10.1128/msphere.00315-16] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2016] [Accepted: 01/02/2017] [Indexed: 02/01/2023] Open
Abstract
Food fermentations are subject to tremendous selective pressures resulting in the growth and persistence of a limited number of bacterial and fungal taxa. Although these foods are vulnerable to spoilage by unintended contamination of certain microorganisms, or alternatively, can be improved by the deliberate addition of starter culture microbes that accelerate or beneficially modify product outcomes, the impact of either of those microbial additions on community dynamics within the fermentations is not well understood at strain-specific or global scales. Herein, we show how exogenous spoilage yeast or starter lactic acid bacteria confer very different effects on microbial numbers and diversity in olive fermentations. Introduced microbes have long-lasting consequences and result in changes that are apparent even when levels of those inoculants and their major enzymatic activities decline. This work has direct implications for understanding bacterial and fungal invasions of microbial habitats resulting in pivotal changes to community structure and function. In this study, we examined Sicilian-style green olive fermentations upon the addition of Saccharomyces cerevisiae UCDFST 09-448 and/or Pichia kudriazevii UCDFST09-427 or the lactic acid bacteria (LAB) Lactobacillus plantarum AJ11R and Leuconostoc pseudomesenteroides BGM3R. Olives containing S. cerevisiae UCDFST 09-448, a strain able to hydrolyze pectin, but not P. kudriazevii UCDFST 09-427, a nonpectinolytic strain, exhibited excessive tissue damage within 4 weeks. DNA sequencing of fungal internal transcribed spacer (ITS) regions and comparisons to a yeast-specific ITS sequence database remarkably showed that neither S. cerevisiae UCDFST 09-448 nor P. kudriazevii UCDFST 09-427 resulted in significant changes to yeast species diversity. Instead, Candida boidinii constituted the majority (>90%) of the total yeast present, independent of whether S. cerevisiae or P. kudriazevii was added. By comparison, Lactobacillus species were enriched in olives inoculated with potential starter LAB L. plantarum AJ11R and L. pseudomesenteroides BGM3R according to community 16S rRNA gene sequence analysis. The bacterial diversity of those olives was significantly reduced and resembled control fermentations incubated for a longer period of time. Importantly, microbial populations were highly dynamic at the strain level, as indicated by the large variations in AJ11R and BGM3R cell numbers over time and reductions in the numbers of yeast isolates expressing polygalacturonase activity. These findings show the distinct effects of exogenous spoilage and starter microbes on indigenous communities in plant-based food fermentations that result in very different impacts on product quality. IMPORTANCE Food fermentations are subject to tremendous selective pressures resulting in the growth and persistence of a limited number of bacterial and fungal taxa. Although these foods are vulnerable to spoilage by unintended contamination of certain microorganisms, or alternatively, can be improved by the deliberate addition of starter culture microbes that accelerate or beneficially modify product outcomes, the impact of either of those microbial additions on community dynamics within the fermentations is not well understood at strain-specific or global scales. Herein, we show how exogenous spoilage yeast or starter lactic acid bacteria confer very different effects on microbial numbers and diversity in olive fermentations. Introduced microbes have long-lasting consequences and result in changes that are apparent even when levels of those inoculants and their major enzymatic activities decline. This work has direct implications for understanding bacterial and fungal invasions of microbial habitats resulting in pivotal changes to community structure and function.
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23
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Liu Y, Xie XX, Ibrahim SA, Khaskheli SG, Yang H, Wang YF, Huang W. Characterization of Lactobacillus pentosus as a starter culture for the fermentation of edible oyster mushrooms (Pleurotus spp.). Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.008] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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24
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Ghabbour N, Rokni Y, Lamzira Z, Thonart P, Chihib NE, Peres C, Asehraou A. Controlled fermentation of Moroccan picholine green olives by oleuropein-degrading Lactobacilli strains. GRASAS Y ACEITES 2016. [DOI: 10.3989/gya.0759152] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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25
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Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture. Food Microbiol 2015; 56:35-44. [PMID: 26919816 DOI: 10.1016/j.fm.2015.12.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2015] [Revised: 11/18/2015] [Accepted: 12/06/2015] [Indexed: 11/21/2022]
Abstract
The potential of biofilm formation of multifunctional starters Lactobacillus pentosus B281 and Pichia membranifaciens M3A during inoculated fermentation of Conservolea natural black olives according to Greek-style processing was investigated. Olives were directly brined in 8% (w/v) NaCl following three fermentation procedures namely, i) spontaneous fermentation, ii) inoculated fermentation with L. pentosus B281, and iii) co-inoculated fermentation with L. pentosus B281 and P. membranifaciens M3A. Lactic acid bacteria (LAB) and yeasts were monitored on olives by plate counting for a period of 153 days, whereas the survival of the inoculated strains was confirmed by Pulsed Field Gel Electrophoresis (PFGE) and Restriction Fragment Length Polymorphism (RFLP) analysis. Inoculated fermentation with L. pentosus B281 with/without the presence of the yeast resulted in higher acidification of the brine compared to the spontaneous process where no indigenous LAB could be enumerated. The population of LAB on olives ranged between 5.5 and 6.5 log CFU/g and it was maintained at higher levels compared to yeasts (3.5-4.5 log CFU/g) throughout the process. PFGE analysis revealed that L. pentosus B281 could successfully colonize the surface of black olives presenting high recovery rate (100%) at the end of fermentation in contrast to P. membranifaciens M3A that was successfully recovered (42%) only after 72 days of the process. The obtained results provide interesting perspectives for the production of natural black olives with functional properties.
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De Angelis M, Campanella D, Cosmai L, Summo C, Rizzello CG, Caponio F. Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives. Food Microbiol 2015; 52:18-30. [DOI: 10.1016/j.fm.2015.06.002] [Citation(s) in RCA: 65] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2015] [Revised: 05/17/2015] [Accepted: 06/07/2015] [Indexed: 01/15/2023]
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27
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Perpetuini G, Pham-Hoang BN, Scornec H, Tofalo R, Schirone M, Suzzi G, Cavin JF, Waché Y, Corsetti A, Licandro-Seraut H. In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation. Int J Food Microbiol 2015; 216:104-9. [PMID: 26447789 DOI: 10.1016/j.ijfoodmicro.2015.10.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2015] [Revised: 09/09/2015] [Accepted: 10/01/2015] [Indexed: 11/13/2022]
Abstract
Lactobacillus pentosus is one of the few lactic acid bacteria (LAB) species capable of surviving in olive brine, and thus desirable during table olive fermentation. We have recently generated mutants of the efficient strain L. pentosus C11 by transposon mutagenesis and identified five mutants unable to survive and adapt to olive brine conditions. Since biofilm formation represents one of the main bacterial strategy to survive in stressful environments, in this study, the capacity of adhesion and formation of biofilm on olive skin was investigated for this strain and five derivative mutants which are interrupted in metabolic genes (enoA1 and gpi), and in genes of unknown function ("oba" genes). Confocal microscopy together with bacteria count revealed that the sessile state represented the prevailing L. pentosus C11 life-style during table olive fermentation. The characterization of cell surface properties showed that mutants present less hydrophobic and basic properties than the wild type (WT). In fact, their ability to adhere to both abiotic (polystyrene plates) and biotic (olive skin) surfaces was lower than that of the WT. Confocal microscopy revealed that mutants adhered sparsely to the olive skin instead of building a thin, multilayer biofilm. Moreover, RT-qPCR showed that the three genes enoA1, gpi and obaC were upregulated in the olive biofilm compared to the planktonic state. Thus enoA1, gpi and "oba" genes are necessary in L. pentosus to form an organized biofilm on the olive skin.
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Affiliation(s)
- G Perpetuini
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy; UMR PAM, Univ. Bourgogne Franche-Comté, AgroSup Dijon, Dijon, France
| | - B N Pham-Hoang
- UMR PAM, Univ. Bourgogne Franche-Comté, AgroSup Dijon, Dijon, France
| | - H Scornec
- UMR PAM, Univ. Bourgogne Franche-Comté, AgroSup Dijon, Dijon, France
| | - R Tofalo
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy
| | - M Schirone
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy
| | - G Suzzi
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy
| | - J F Cavin
- UMR PAM, Univ. Bourgogne Franche-Comté, AgroSup Dijon, Dijon, France
| | - Y Waché
- UMR PAM, Univ. Bourgogne Franche-Comté, AgroSup Dijon, Dijon, France
| | - A Corsetti
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy
| | - H Licandro-Seraut
- UMR PAM, Univ. Bourgogne Franche-Comté, AgroSup Dijon, Dijon, France.
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28
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Botta C, Bertolino M, Zeppa G, Cocolin L. Evaluation of Toma Piemontese PDO cheese as a carrier of putative probiotics from table olive fermentations. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.06.063] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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Bevilacqua A, de Stefano F, Augello S, Pignatiello S, Sinigaglia M, Corbo MR. Biotechnological innovations for table olives. Int J Food Sci Nutr 2015; 66:127-31. [DOI: 10.3109/09637486.2014.959901] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Affiliation(s)
- Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Fabio de Stefano
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Salvatore Augello
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Stefano Pignatiello
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
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30
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Starter culture fermentation of Chinese sauerkraut: Growth, acidification and metabolic analyses. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.12.033] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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31
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Blana VA, Grounta A, Tassou CC, Nychas GJE, Panagou EZ. Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives. Food Microbiol 2014; 38:208-18. [DOI: 10.1016/j.fm.2013.09.007] [Citation(s) in RCA: 75] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2013] [Revised: 09/08/2013] [Accepted: 09/29/2013] [Indexed: 10/26/2022]
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32
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Performance of two potential probiotic Lactobacillus strains from the olive microbiota as starters in the fermentation of heat shocked green olives. Int J Food Microbiol 2014; 171:68-76. [DOI: 10.1016/j.ijfoodmicro.2013.11.003] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2013] [Revised: 10/02/2013] [Accepted: 11/01/2013] [Indexed: 11/15/2022]
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33
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34
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Cocolin L, Alessandria V, Botta C, Gorra R, De Filippis F, Ercolini D, Rantsiou K. NaOH-debittering induces changes in bacterial ecology during table olives fermentation. PLoS One 2013; 8:e69074. [PMID: 23935928 PMCID: PMC3729808 DOI: 10.1371/journal.pone.0069074] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2013] [Accepted: 06/05/2013] [Indexed: 11/18/2022] Open
Abstract
Limited information is available on the impact of the NaOH treatment on table olive fermentations, and for this reason a polyphasic approach has been adopted here to investigate its effect on the fermentation dynamics and bacterial biodiversity. The microbial counts of the main groups involved in the transformation have not shown any differences, apart from a more prompt start of the fermentation when the olives were subjected to the NaOH treatment. The data produced by culture-independent analyses highlighted that the fermentation of table olives not treated with NaOH is the result of the coexistence of two different ecosystems: the surface of the olives and the brines. A sodium hydroxide treatment not only eliminates this difference, but also affects the bacterial ecology of the olives to a great extent. As proved by high-throughput sequencing, the fermentation of the olives not treated with NaOH was characterized by the presence of halophilic bacteria, which were substituted by Lactobacillus at the later stages of the fermentation, while enterobacteria were dominant when the olives were treated with sodium hydroxide. Higher biodiversity was found for Lactobacillus plantarum isolated during untreated fermentation. Different biotypes were found on the olive surface and in the brines. When the debittering process was carried out, a decrease in the number of L. plantarum biotypes were observed and those originating from the surface of the olive did not differentiate from the ones present in the brines.
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Affiliation(s)
- Luca Cocolin
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università degli Studi di Torino, Grugliasco, Italy.
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35
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Wouters D, Bernaert N, Anno N, Van Droogenbroeck B, De Loose M, Van Bockstaele E, De Vuyst L. Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek. Int J Food Microbiol 2013; 165:121-33. [DOI: 10.1016/j.ijfoodmicro.2013.04.016] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2012] [Revised: 03/22/2013] [Accepted: 04/14/2013] [Indexed: 01/18/2023]
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36
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Identification of critical genes for growth in olive brine by transposon mutagenesis of Lactobacillus pentosus C11. Appl Environ Microbiol 2013; 79:4568-75. [PMID: 23686273 DOI: 10.1128/aem.01159-13] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Olive brine represents a stressful environment due to the high NaCl concentration, presence of phenolic compounds known as antimicrobials, and low availability of nutrients. Thus, only a few strains of lactic acid bacteria (LAB) are adapted to grow in and ferment table olives. To identify the mechanisms by which these few strains are able to grow in olive brine, Lactobacillus pentosus C11, a particularly resistant strain isolated from naturally fermented table olives, was mutagenized by random transposition using the P(junc)-TpaseIS1223 system (H. Licandro-Seraut, S. Brinster, M. van de Guchte, H. Scornec, E. Maguin, P. Sansonetti, J. F. Cavin, and P. Serror, Appl. Environ. Microbiol. 78:5417-5423, 2012). A library of 6,000 mutants was generated and screened for adaptation and subsequent growth in a medium, named BSM (brine screening medium), which presents the stressful conditions encountered in olive brine. Five transposition mutants impaired in growth on BSM were identified. Transposition occurred in two open reading frames and in three transcription terminators affecting stability of transcripts. Thus, several essential genes for adaptation and growth of L. pentosus C11 in olive brine were identified.
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37
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Montaño A, Sánchez AH, Casado FJ, Beato VM, de Castro A. Degradation of ascorbic acid and potassium sorbate by different Lactobacillus species isolated from packed green olives. Food Microbiol 2013; 34:7-11. [DOI: 10.1016/j.fm.2012.11.006] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2012] [Revised: 11/12/2012] [Accepted: 11/19/2012] [Indexed: 10/27/2022]
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38
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Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.07.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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39
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Abriouel H, Benomar N, Cobo A, Caballero N, Fernández Fuentes MÁ, Pérez-Pulido R, Gálvez A. Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives. Food Microbiol 2012; 32:308-16. [DOI: 10.1016/j.fm.2012.07.006] [Citation(s) in RCA: 81] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2012] [Revised: 05/23/2012] [Accepted: 07/17/2012] [Indexed: 11/29/2022]
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Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiol 2012; 33:1-10. [PMID: 23122495 DOI: 10.1016/j.fm.2012.09.003] [Citation(s) in RCA: 346] [Impact Index Per Article: 28.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2012] [Revised: 09/05/2012] [Accepted: 09/07/2012] [Indexed: 11/22/2022]
Abstract
Lactic acid fermentation represents the easiest and the most suitable way for increasing the daily consumption of fresh-like vegetables and fruits. Literature data are accumulating, and this review aims at describing the main features of the lactic acid bacteria to be used for fermentation. Lactic acid bacteria are a small part of the autochthonous microbiota of vegetables and fruits. The diversity of the microbiota markedly depends on the intrinsic and extrinsic parameters of the plant matrix. Notwithstanding the reliable value of the spontaneous fermentation to stabilize and preserve raw vegetables and fruits, a number of factors are in favour of using selected starters. Two main options may be pursued for the controlled lactic acid fermentation of vegetables and fruits: the use of commercial/allochthonous and the use of autochthonous starters. Several evidences were described in favour of the use of selected autochthonous starters, which are tailored for the specific plant matrix. Pro-technological, sensory and nutritional criteria for selecting starters were reported as well as several functional properties, which were recently ascribed to autochthonous lactic acid bacteria. The main features of the protocols used for the manufacture of traditional, emerging and innovative fermented vegetables and fruits were reviewed. Tailored lactic acid bacteria starters completely exploit the potential of vegetables and fruits, which enhances the hygiene, sensory, nutritional and shelf life properties.
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Corsetti A, Perpetuini G, Schirone M, Tofalo R, Suzzi G. Application of starter cultures to table olive fermentation: an overview on the experimental studies. Front Microbiol 2012; 3:248. [PMID: 22833739 PMCID: PMC3400274 DOI: 10.3389/fmicb.2012.00248] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2012] [Accepted: 06/19/2012] [Indexed: 11/13/2022] Open
Abstract
Table olives are one of the oldest fermented foods and are considered as an important component of the Mediterranean diet, since their richness in monounsaturated fats (primarily oleic acid) and phenolic compounds may function as antioxidants in the human body; in the Western world they represent one of the most popular fermented vegetables but, despite its economic significance, table olive fermentation is still craft-based and empirical. In particular, such a type of fermentation results from the competitive activities among indigenous, contaminating microorganisms, the microbial balance depending on several intrinsic (pH, water activity, diffusion of nutrients from the drupe, and level of anti-microbial compounds) and extrinsic (temperature, oxygen availability, and salt concentration) factors. At present, to reduce the risk of spoilage and to achieve a more predictable process there is an increasing interest in developing starter cultures for table olives fermentation. Anyway, the application of starter cultures in the field of table olives is quite far from reaching the diffusion as it has in other sectors of food industry (e.g., dairy products and alcoholic beverages). This review focuses on experimental researches devoted to studying starter cultures for possible application to table olive fermentation both at artisan and industrial level.
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Affiliation(s)
- Aldo Corsetti
- Department of Food Science, University of Teramo, Mosciano Sant'Angelo, Teramo, Italy
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Botta C, Cocolin L. Microbial dynamics and biodiversity in table olive fermentation: culture-dependent and -independent approaches. Front Microbiol 2012; 3:245. [PMID: 22783248 PMCID: PMC3390769 DOI: 10.3389/fmicb.2012.00245] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2012] [Accepted: 06/18/2012] [Indexed: 11/13/2022] Open
Abstract
The microbial ecology of the table olive fermentation process is a complex set of dynamics in which the roles of the lactic acid bacteria (LAB) and yeast populations are closely related, and this synergism is of fundamental importance to obtain high quality products. Several studies on the ecology of table olives, both in spontaneous fermentations and in inoculated ones, have focused on the identification and characterization of yeasts, as they play a key role in the definition of the final organoleptic profiles through the production of volatile compounds. Moreover, these are able to promote the growth of LAB, which is responsible for the stabilization of the final product through the acidification activity and the inhibition of the growth of pathogenic bacteria. The current empirical production process of table olives could be improved through the development of mixed starter cultures. These can only be developed after a deep study of the population dynamics of yeasts and LAB by means of molecular methods. Until now, most studies have exploited culture-dependent approaches to define the natural microbiota of brine and olives. These approaches have identified two main species of LAB, namely Lactobacillus plantarum and L. pentosus, while, as far as yeasts are concerned, the most frequently isolated genera are Candida, Pichia, and Saccharomyces. However, there are a few studies in literature in which a culture-independent approach has been employed. This review summarizes the state of the art of the microbial ecology of table olive fermentations and it focuses on the different approaches and molecular methods that have been applied.
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Affiliation(s)
- Cristian Botta
- Department of Valorisation and Exploitation of Agroforestry Resources, Agricultural Microbiology and Food Technology Sector, University of Turin, Grugliasco, Italy
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Domínguez-Manzano J, León-Romero Á, Olmo-Ruiz C, Bautista-Gallego J, Arroyo-López FN, Garrido-Fernández A, Jiménez-Díaz R. Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation. Int J Food Microbiol 2012; 157:230-8. [PMID: 22656327 DOI: 10.1016/j.ijfoodmicro.2012.05.011] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2011] [Revised: 04/17/2012] [Accepted: 05/10/2012] [Indexed: 11/28/2022]
Abstract
In this work, the establishment of polymicrobial communities on the surfaces which come into contact with the brine during Spanish style Gordal cv. green olive fermentation when subjected to spontaneous or controlled processes (inoculated with Lactobacillus pentosus LPCO10 or 128/2) was studied. Scanning electron microscopy showed that L. pentosus and yeast populations were able to form mixed biofilms throughout the fermentation process on both abiotic (glass slide) and biotic (olive skin) surfaces. The biofilm architectures in both supports were completely different: on the glass slides only aggregates of L. pentosus and yeasts without any polymeric matrix surrounding them were found while on the skin of the fruits, true mature biofilms were observed. During fermentation, the lactic acid bacteria (LAB) population on the olives remained similar while that of yeasts increased progressively to reach similar levels at the end of the process (8-9 log CFU/cm(2)). Molecular analysis showed that different populations of L. pentosus and yeasts were the only microbial members of the biofilm formed during fermentation, regardless of inoculation. Hence, the green olive surface provides an appropriate environmental condition for the suitable development and formation of complex biofilms during controlled or natural table olive processing.
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Affiliation(s)
- Jesús Domínguez-Manzano
- Departamento de Biotecnología de Alimentos, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Seville, Spain
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Hurtado A, Reguant C, Bordons A, Rozès N. Lactic acid bacteria from fermented table olives. Food Microbiol 2012; 31:1-8. [PMID: 22475936 DOI: 10.1016/j.fm.2012.01.006] [Citation(s) in RCA: 150] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2011] [Revised: 01/19/2012] [Accepted: 01/25/2012] [Indexed: 10/14/2022]
Abstract
Table olives are one of the main fermented vegetables in the world. Olives can be processed as treated or natural. Both have to be fermented but treated green olives have to undergo an alkaline treatment before they are placed in brine to start their fermentation. It has been generally established that lactic acid bacteria (LAB) are responsible for the fermentation of treated olives. However, LAB and yeasts compete for the fermentation of natural olives. Yeasts play a minor role in some cases, contributing to the flavour and aroma of table olives and in LAB development. The main microbial genus isolated in table olives is Lactobacillus. Other genera of LAB have also been isolated but to a lesser extent. Lactobacillus plantarum and Lactobacillus pentosus are the predominant species in most fermentations. Factors influencing the correct development of fermentation and LAB, such as pH, temperature, the amount of NaCl, the polyphenol content or the availability of nutrients are also reviewed. Finally, current research topics on LAB from table olives are reviewed, such as using starters, methods of detection and identification of LAB, their production of bacteriocins, and the possibility of using table olives as probiotics.
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Affiliation(s)
- Albert Hurtado
- Departament de Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Campus Sescelades N4, c/ Marcel.lí Domingo 1, 43007 Tarragona, Catalonia, Spain
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Ruiz-Barba JL, Jiménez-Díaz R. A novel Lactobacillus pentosus-paired starter culture for Spanish-style green olive fermentation. Food Microbiol 2011; 30:253-9. [PMID: 22265309 DOI: 10.1016/j.fm.2011.11.004] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2011] [Revised: 10/06/2011] [Accepted: 11/27/2011] [Indexed: 11/30/2022]
Abstract
A new starter culture consisting of two Lactobacillus pentosus strains was developed and successfully used for Spanish-style green olive fermentations in an industrial study. The inoculum, consisting of L. pentosus LP RJL2 and LP RJL3 strains, was inoculated in 10,000 kg glass fiber containers at 10⁶ CFU/ml and 10⁵ CFU/ml, final concentration respectively, in five different olive processing plants in the south of Spain. As a control, uninoculated fermentors were also used. In all inoculated fermentors, the paired starter rapidly colonized the brines to dominate the natural microbiota and persisted throughout fermentation. A decline in pH to reach about 5.0 was achieved in the first 15-20 days, reaching about 4.0 at the end of the process. The lactic acid concentration in brines increased rapidly in the first 20 days of fermentation (0.3-0.4 g/100 ml) to give values higher than 0.8 g/100 ml at the end of the process. In contrast, increasing lactic acid concentration was slower in uninoculated than in the inoculated brines, and the final concentrations were lower. Although reaching similar values at the end of the process, the decline in pH in uninoculated fermentors was slower than in the inoculated ones. These results show the efficacy of the new starter culture to control the lactic acid fermentation of Spanish-style green olives.
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Affiliation(s)
- José Luis Ruiz-Barba
- Instituto de la Grasa, Departamento de Biotecnología de Alimentos, Consejo Superior de Investigaciones Científicas, Avda. Padre García Tejero, 4, Aptdo. 1078, 41012 Seville, Spain
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Hurtado A, Ben Othman N, Chammem N, Hamdi M, Ferrer S, Reguant C, Bordons A, Rozès N. Characterization of Lactobacillus isolates from fermented olives and their bacteriocin gene profiles. Food Microbiol 2011; 28:1514-8. [DOI: 10.1016/j.fm.2011.07.010] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2011] [Revised: 07/12/2011] [Accepted: 07/18/2011] [Indexed: 10/17/2022]
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Annotated genome sequence of Lactobacillus pentosus MP-10, which has probiotic potential, from naturally fermented Aloreña green table olives. J Bacteriol 2011; 193:4559-60. [PMID: 21705590 DOI: 10.1128/jb.05171-11] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Lactobacillus pentosus MP-10 was isolated from brines of naturally fermented Aloreña green table olives. MP-10 has potential probiotic traits, including inhibition of human pathogenic bacteria, survival at low pH (1.5), and bile salt tolerance (3%). Here, we report for the first time the annotated genome sequence of L. pentosus.
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