1
|
Alvanoudi P, Kalogeropoulou A, Nenadis N, Stathopoulos P, Skaltsounis AL, Mantzouridou FT. Comparative study of Spanish-style and natural cv. Chalkidiki green olives throughout industrial-scale spontaneous fermentation and 12-month storage: safety, nutritional and quality aspects. Food Res Int 2024; 191:114710. [PMID: 39059960 DOI: 10.1016/j.foodres.2024.114710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 05/30/2024] [Accepted: 06/26/2024] [Indexed: 07/28/2024]
Abstract
Table olives are among the most popular fermented foods and cv. Chalkidiki green table olives are particularly popular in both Greek and international markets. This work aimed at comparatively investigating the effect of processing method on the production of Spanish-style and natural cv. Chalkidiki green olives during fermentation and 12-month storage in brines with different chloride salts composition (NaCl, KCl, CaCl2) at industrial scale. All delivered products were safe with satisfactory color and texture characteristics. Employment of UPLC-HRMS revealed differences in metabolites' profile of polar extracts from olives and brines between the processing methods. Τhe application of alkali treatment drastically decreased the content of hydroxytyrosol and tyrosol in drupes, still an essential amount (1037-2012 and 385-885 mg/kg dry flesh, respectively) of these health-promoting phenolic compounds was retained in all products, even after storage. Noteworthy, fermentation of natural olives in brine (5 % NaCl) yielded in products with significantly lower Na levels in olive flesh (1.7 g/100 g), followed by Spanish-style olives fermented in low (4 %) and high (8 %) NaCl brines (2.7 and 5.2 g Na/100 g, respectively), supporting the efforts toward the establishment of table olives as functional food. Moreover, maslinic and oleanolic acids content was 1.5-2-fold higher in the natural table olives compared to the Spanish-style ones owing to the detrimental effect of alkali treatments. The processing method did not exert a differential effect on α-tocopherol content of olives. Sensory analysis indicated that all the final products were acceptable by consumers, with a slight preference for Spanish-style green olives fermented in brines with 50 % lower NaCl content. Present findings could be beneficial to the ongoing endeavor directed for the establishment of table olives as a source of bioactive compounds that concerns both industrial and scientific communities.
Collapse
Affiliation(s)
- Panagiota Alvanoudi
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Aggeliki Kalogeropoulou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Nikolaos Nenadis
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Panagiotis Stathopoulos
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece.
| | - Alexios-Leandros Skaltsounis
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece.
| | - Fani Th Mantzouridou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| |
Collapse
|
2
|
Rodríguez-Gómez F, Valero A, Vives Lara E, Marín A, Ramírez EM. LP309 a new strain of Lactiplantibacillus pentosus that improves the lactic fermentation of Spanish-style table olives. J Food Sci 2023; 88:5191-5202. [PMID: 37872810 DOI: 10.1111/1750-3841.16802] [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: 04/20/2023] [Revised: 08/11/2023] [Accepted: 09/29/2023] [Indexed: 10/25/2023]
Abstract
Different varieties of table olives have suitable morphological characteristics that allow them to be processed as Spanish-style green table olives. However, the Campiñesa cultivar presents difficulties when submitted to a lactic fermentation, in spite of being inoculated with dedicated starter cultures such as OleicaStarter. The strategy followed in this study to facilitate the start of lactic fermentation was to reinforce the OleicaStarter culture with the use of the Lactoplantibacillus pentosus Lp309 a strain that enhanced the survival of lactic acid bacteria (LAB) at the beginning of fermentation, reaching final pH values (4.08 ± 0.01), free acidity (1.00 ± 0.01 g/100 mL of brine), LAB population (6.17 ± 0.09 log CFU/mL), nutrient depletion (0.80 ± 0.09 g/kg of pulp), and lactic acid production (11.85 ± 0.72 g/L). These values allowed stabilization of the final product, thus complying with the quality and food safety standards established by the Codex Alimentarius for table olives.
Collapse
Affiliation(s)
| | - Antonio Valero
- Department of Food Science and Technology, UIC Zoonosis y Enfermedades Emergentes (ENZOEM), CeiA3, Universidad de Córdoba, Campus Rabanales, Córdoba, Spain
| | - Elena Vives Lara
- Technological Applications for Improvement of Quality and Safety in Foods. R&D Division, Avda, Diego Martínez Barrio 10 2ª Planta, Seville, Spain
| | - Ana Marín
- Technological Applications for Improvement of Quality and Safety in Foods. R&D Division, Avda, Diego Martínez Barrio 10 2ª Planta, Seville, Spain
| | - Eva María Ramírez
- Food Biotechnology Department, Instituto de la Grasa (IG), CSIC, Seville, Spain
| |
Collapse
|
3
|
López-García E, Benítez-Cabello A, Tronchoni J, Arroyo-López FN. Understanding the transcriptomic response of Lactiplantibacillus pentosus LPG1 during Spanish-style green table olive fermentations. Front Microbiol 2023; 14:1264341. [PMID: 37808291 PMCID: PMC10556671 DOI: 10.3389/fmicb.2023.1264341] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Accepted: 09/08/2023] [Indexed: 10/10/2023] Open
Abstract
Lactiplantibacillus pentosus (Lbp. pentosus) is a species of lactic acid bacteria with a great relevance during the table olive fermentation process, with ability to form non-pathogenic biofilms on olive epidermis. The objective of this work is to deepen into the genetic mechanisms of adaptation of Lpb. pentosus LPG1 during Spanish-style green table olive fermentations, as well as to obtain a better understanding of the mechanisms of adherence of this species to the fruit surface. For this purpose, we have carried out a transcriptomic analysis of the differential gene expression of this bacterium during 60 days of fermentation in both brine and biofilms ecosystems. In brines, it was noticed that a total of 235 genes from Lpb. pentosus LPG1 were differentially expressed during course of fermentation and grouped into 9 clusters according to time-course analysis. Transport and metabolism of carbohydrates and amino acids, energy production, lactic acid and exopolysaccharide synthesis genes increased their expression in the planktonic cells during course of fermentation. On the other hand, expression of genes associated to stress response, bacteriocin synthesis and membrane protein decreased. A total of 127 genes showed significant differential expression between Lpb. pentosus LPG1 planktonic (brine) and sessile (biofilms) cells at the end of fermentation process (60 days). Among the 64 upregulated genes in biofilms, we found genes involved in adhesion (strA), exopolysaccharide production (ywqD, ywqE, and wbnH), cell shape and elongation (MreB), and well as prophage excision. Deeping into the genetic bases of beneficial biofilm formation by Lpb. pentosus strains with probiotic potential will help to turn this fermented vegetable into a carrier of beneficial microorganisms to the final consumers.
Collapse
Affiliation(s)
- Elio López-García
- Department of Food Biotechnology, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Seville, Spain
| | - Antonio Benítez-Cabello
- Department of Food Biotechnology, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Seville, Spain
| | - Jordi Tronchoni
- Universidad Internacional de Valencia, Comunidad Valencia, Spain
| | - Francisco Noé Arroyo-López
- Department of Food Biotechnology, Instituto de la Grasa (CSIC), Campus Universitario Pablo de Olavide, Seville, Spain
| |
Collapse
|
4
|
López-García E, Benítez-Cabello A, Vilches N, Garrido-Fernández A, Martín-Arranz V, Arroyo-López FN. Delving into the study of lactic acid bacteria and yeasts distribution in table olive biofilms using a non-destructive procedure. Food Microbiol 2023; 113:104250. [PMID: 37098438 DOI: 10.1016/j.fm.2023.104250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 03/01/2023] [Accepted: 03/02/2023] [Indexed: 03/06/2023]
Abstract
To turn table olives into appropriate carriers of beneficial bacteria and yeasts to consumers, it is essential to have reliable methods for analysing microorganisms in biofilms. This work validates the application of a non-destructive procedure to study the lactic acid bacteria and yeasts distribution in fruits during Spanish-style green table olive fermentations. Laboratory-scale fermentations were inoculated simultaneously with three Lactiplantibacillus pentosus strains (LPG1, 119, and 13B4) and two yeasts (Wickerhamomyces anomalus Y12 and Saccharomyces cerevisiae Y30), all of them natives of table olive fermentations. Data showed that L. pentosus LPG1 and yeasts W. anomalus Y12 were quite prone to colonise olive biofilms, but only the Lactiplantibacillus strain also can penetrate the epidermis of the fruit and colonise the flesh. Applying a non-destructive treatment consisting in shelling the fruits with glass beads led to obtaining similar lactic acid bacteria and yeast recovery than the classical stomacher destructive method. However, the glass bead procedure improved the quality of the metagenomics analysis (especially when using 16 S rRNA gene-based sequencing). Results show the great utility of procedures that do not destroy the fruit for studying fermented vegetable biofilms.
Collapse
|
5
|
López-García E, Benítez-Cabello A, Arenas-de Larriva AP, Gutierrez-Mariscal FM, Pérez-Martínez P, Yubero-Serrano EM, Garrido-Fernández A, Arroyo-López FN. Oral intake of Lactiplantibacillus pentosus LPG1 Produces a Beneficial Regulation of Gut Microbiota in Healthy Persons: A Randomised, Placebo-Controlled, Single-Blind Trial. Nutrients 2023; 15:nu15081931. [PMID: 37111150 PMCID: PMC10144437 DOI: 10.3390/nu15081931] [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: 03/15/2023] [Revised: 04/03/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
The search for vegetable-origin probiotic microorganisms is a recent area of interest. This study conducted a phase I clinical trial to assess the effects of oral administration of Lactiplantibacillus pentosus LPG1, a natural strain with probiotic potential isolated from table olive fermentations, on the gut microbiota. The trial was a randomised, placebo-controlled, single-blind study involving 39 healthy volunteers. Group A (n = 20) ingested one capsule/day of L. pentosus LPG1 containing 1 × 1010 UFC/capsule, while Group B (n = 19) received one capsule/day containing only dextrose (placebo). The capsules were taken during breakfast for 30 consecutive days. Human stool samples were collected from all volunteers at the beginning (baseline) and at the end of the study (post-intervention) and were subjected to 16S rRNA metataxonomic analysis using Illumina MiSeq. Sequencing data at the genus level were statistically analysed using traditional methods and compositional data analysis (CoDA). After treatment, the alpha diversity in Group B (placebo) decreased according to an increase in the Berger and Parker dominance index (p-value < 0.05); moreover, dominance D increased and Simpson 1-D index decreased (p-value < 0.10). The Lactobacillus genus in the faeces was included in the CoDA signature balances (selbal and coda4microbiome) and played a notable role in distinguishing samples from baseline and post-intervention in Group A (LPG1). Additionally, ingesting L. pentosus LPG1 modified the gut microbiota post-intervention, increasing the presence of Parabacteroides and Agathobacter, but reducing Prevotella. These findings suggest that L. pentosus LPG1 is a potentially beneficial gut microbiota modulator in healthy persons.
Collapse
Affiliation(s)
- Elio López-García
- Food Biotechnology Department. Instituto de la Grasa (CSIC), Carretera Utrera km 1, Campus Universitario Pablo de Olavide, Building 46, 41013 Seville, Spain
| | - Antonio Benítez-Cabello
- Food Biotechnology Department. Instituto de la Grasa (CSIC), Carretera Utrera km 1, Campus Universitario Pablo de Olavide, Building 46, 41013 Seville, Spain
| | - Antonio Pablo Arenas-de Larriva
- Unidad de Gestión Clinica Medicina Interna, Lipids and Atherosclerosis Unit, Maimonides Institute for Biomedical Research in Córdoba, Reina Sofia University Hospital, University of Córdoba, 14004 Córdoba, Spain
| | - Francisco Miguel Gutierrez-Mariscal
- Unidad de Gestión Clinica Medicina Interna, Lipids and Atherosclerosis Unit, Maimonides Institute for Biomedical Research in Córdoba, Reina Sofia University Hospital, University of Córdoba, 14004 Córdoba, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Pablo Pérez-Martínez
- Unidad de Gestión Clinica Medicina Interna, Lipids and Atherosclerosis Unit, Maimonides Institute for Biomedical Research in Córdoba, Reina Sofia University Hospital, University of Córdoba, 14004 Córdoba, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Elena María Yubero-Serrano
- Unidad de Gestión Clinica Medicina Interna, Lipids and Atherosclerosis Unit, Maimonides Institute for Biomedical Research in Córdoba, Reina Sofia University Hospital, University of Córdoba, 14004 Córdoba, Spain
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Antonio Garrido-Fernández
- Food Biotechnology Department. Instituto de la Grasa (CSIC), Carretera Utrera km 1, Campus Universitario Pablo de Olavide, Building 46, 41013 Seville, Spain
| | - Francisco Noé Arroyo-López
- Food Biotechnology Department. Instituto de la Grasa (CSIC), Carretera Utrera km 1, Campus Universitario Pablo de Olavide, Building 46, 41013 Seville, Spain
| |
Collapse
|
6
|
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.
Collapse
|
7
|
In Silico Evidence of the Multifunctional Features of Lactiplantibacillus pentosus LPG1, a Natural Fermenting Agent Isolated from Table Olive Biofilms. Foods 2023; 12:foods12050938. [PMID: 36900455 PMCID: PMC10000683 DOI: 10.3390/foods12050938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/16/2023] [Accepted: 02/17/2023] [Indexed: 02/25/2023] Open
Abstract
In recent years, there has been a growing interest in obtaining probiotic bacteria from plant origins. This is the case of Lactiplantibacillus pentosus LPG1, a lactic acid bacterial strain isolated from table olive biofilms with proven multifunctional features. In this work, we have sequenced and closed the complete genome of L. pentosus LPG1 using both Illumina and PacBio technologies. Our intention is to carry out a comprehensive bioinformatics analysis and whole-genome annotation for a further complete evaluation of the safety and functionality of this microorganism. The chromosomic genome had a size of 3,619,252 bp, with a GC (Guanine-Citosine) content of 46.34%. L. pentosus LPG1 also had two plasmids, designated as pl1LPG1 and pl2LPG1, with lengths of 72,578 and 8713 bp (base pair), respectively. Genome annotation revealed that the sequenced genome consisted of 3345 coding genes and 89 non-coding sequences (73 tRNA and 16 rRNA genes). Taxonomy was confirmed by Average Nucleotide Identity analysis, which grouped L. pentosus LPG1 with other sequenced L. pentosus genomes. Moreover, the pan-genome analysis showed that L. pentosus LPG1 was closely related to the L. pentosus strains IG8, IG9, IG11, and IG12, all of which were isolated from table olive biofilms. Resistome analysis reported the absence of antibiotic resistance genes, whilst PathogenFinder tool classified the strain as a non-human pathogen. Finally, in silico analysis of L. pentosus LPG1 showed that many of its previously reported technological and probiotic phenotypes corresponded with the presence of functional genes. In light of these results, we can conclude that L. pentosus LPG1 is a safe microorganism and a potential human probiotic with a plant origin and application as a starter culture for vegetable fermentations.
Collapse
|
8
|
Posada-Izquierdo GD, Arroyo-López FN, Valero A, Benítez-Cabello A, Rodríguez-Gomez F, Jiménez-Díaz R, García-Gimeno RM. Assessing Listeria monocytogenes growth during Spanish-style green table olive fermentation. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
|
9
|
López-García E, Benítez-Cabello A, Martín-Arranz V, Garrido-Fernández A, Jiménez-Díaz R, Arroyo-López FN. Optimisation of working parameters for lactic acid bacteria and yeast recovery from table olive biofilms, preserving fruit integrity and reducing chloroplast recovery. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113787] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
10
|
Li X, Liu D. Effects of wheat bran co-fermentation on the quality and bacterial community succession during radish fermentation. Food Res Int 2022; 157:111229. [DOI: 10.1016/j.foodres.2022.111229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 04/04/2022] [Accepted: 04/05/2022] [Indexed: 11/04/2022]
|
11
|
Bacterial metataxonomic analysis of industrial Spanish-style green table olive fermentations. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.108969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
12
|
Sadiq FA, Hansen MF, Burmølle M, Heyndrickx M, Flint S, Lu W, Chen W, Zhang H. Towards understanding mechanisms and functional consequences of bacterial interactions with members of various kingdoms in complex biofilms that abound in nature. FEMS Microbiol Rev 2022; 46:6595875. [PMID: 35640890 DOI: 10.1093/femsre/fuac024] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 04/11/2022] [Accepted: 05/27/2022] [Indexed: 11/12/2022] Open
Abstract
The microbial world represents a phenomenal diversity of microorganisms from different kingdoms of life which occupy an impressive set of ecological niches. Most, if not all, microorganisms once colonise a surface develop architecturally complex surface-adhered communities which we refer to as biofilms. They are embedded in polymeric structural scaffolds serve as a dynamic milieu for intercellular communication through physical and chemical signalling. Deciphering microbial ecology of biofilms in various natural or engineered settings has revealed co-existence of microorganisms from all domains of life, including Bacteria, Archaea and Eukarya. The coexistence of these dynamic microbes is not arbitrary, as a highly coordinated architectural setup and physiological complexity show ecological interdependence and myriads of underlying interactions. In this review, we describe how species from different kingdoms interact in biofilms and discuss the functional consequences of such interactions. We highlight metabolic advances of collaboration among species from different kingdoms, and advocate that these interactions are of great importance and need to be addressed in future research. Since trans-kingdom biofilms impact diverse contexts, ranging from complicated infections to efficient growth of plants, future knowledge within this field will be beneficial for medical microbiology, biotechnology, and our general understanding of microbial life in nature.
Collapse
Affiliation(s)
- Faizan Ahmed Sadiq
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.,Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology & Food Sciences Unit, Melle, Belgium
| | - Mads Frederik Hansen
- Section of Microbiology, Department of Biology, University of Copenhagen, Denmark
| | - Mette Burmølle
- Section of Microbiology, Department of Biology, University of Copenhagen, Denmark
| | - Marc Heyndrickx
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology & Food Sciences Unit, Melle, Belgium.,Department of Pathology, Bacteriology and Poultry Diseases, Ghent University, Merelbeke, Belgium
| | - Steve Flint
- School of Food and Advanced Technology, Massey University, Private Bag, 11222, Palmerston North, New Zealand
| | - Wenwei Lu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| | - Hao Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.,State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.,National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| |
Collapse
|
13
|
Ghosh S, Nag M, Lahiri D, Sarkar T, Pati S, Kari ZA, Nirmal NP, Edinur HA, Ray RR. Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods. Front Nutr 2022; 9:808630. [PMID: 35479755 PMCID: PMC9036442 DOI: 10.3389/fnut.2022.808630] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Accepted: 03/11/2022] [Indexed: 11/22/2022] Open
Abstract
Microbial communities within fermented food (beers, wines, distillates, meats, fishes, cheeses, breads) products remain within biofilm and are embedded in a complex extracellular polymeric matrix that provides favorable growth conditions to the indwelling species. Biofilm acts as the best ecological niche for the residing microbes by providing food ingredients that interact with the fermenting microorganisms' metabolites to boost their growth. This leads to the alterations in the biochemical and nutritional quality of the fermented food ingredients compared to the initial ingredients in terms of antioxidants, peptides, organoleptic and probiotic properties, and antimicrobial activity. Microbes within the biofilm have altered genetic expression that may lead to novel biochemical pathways influencing their chemical and organoleptic properties related to consumer acceptability. Although microbial biofilms have always been linked to pathogenicity owing to its enhanced antimicrobial resistance, biofilm could be favorable for the production of amino acids like l-proline and L-threonine by engineered bacteria. The unique characteristics of many traditional fermented foods are attributed by the biofilm formed by lactic acid bacteria and yeast and often, multispecies biofilm can be successfully used for repeated-batch fermentation. The present review will shed light on current research related to the role of biofilm in the fermentation process with special reference to the recent applications of NGS/WGS/omics for the improved biofilm forming ability of the genetically engineered and biotechnologically modified microorganisms to bring about the amelioration of the quality of fermented food.
Collapse
Affiliation(s)
- Sreejita Ghosh
- Department of Biotechnology, Maulana Abul Kalam Azad University of Technology, Haringhata, India
| | - Moupriya Nag
- Department of Biotechnology, University of Engineering & Management, Kolkata, India
| | - Dibyajit Lahiri
- Department of Biotechnology, University of Engineering & Management, Kolkata, India
| | - Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, India
| | - Siddhartha Pati
- NatNov Bioscience Private Limited, Balasore, India
- Skills Innovation & Academic Network (SIAN) Institute, Association for Biodiversity Conservation and Research (ABC), Balasore, India
| | - Zulhisyam Abdul Kari
- Faculty of Agro Based Industry, Universiti Malaysia Kelantan, Kota Bharu, Malaysia
| | | | - Hisham Atan Edinur
- School of Health Sciences, Health Campus, Universiti Sains Malaysia, Kubang Kerian, Malaysia
| | - Rina Rani Ray
- Department of Biotechnology, Maulana Abul Kalam Azad University of Technology, Haringhata, India
| |
Collapse
|
14
|
Selection of Lactiplantibacillus Strains for the Production of Fermented Table Olives. Microorganisms 2022; 10:microorganisms10030625. [PMID: 35336200 PMCID: PMC8956003 DOI: 10.3390/microorganisms10030625] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2022] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 12/07/2022] Open
Abstract
Lactiplantibacillus strains (n. 77) were screened for technological properties (e.g., xylose fermentation, EPS production, antimicrobial activity, tolerance to NaCl and phenolic compounds, oleuropein degradation and hydroxytyrosol formation) relevant for the production of fermented table olives. Survival to olive mill wastewater (OMW) and to simulated gastro-intestinal tract (GIT), the capability to grow at different combinations of NaCl and pH values, radical scavenging activities and biofilm formation were further investigated in 15 selected strains. The screening step revealed high diversity among Lactiplantibacillus strains. Most of the strains were able to ferment xylose, while only a few strains produced EPS and had inhibitory activity against Y. lipolytica. Resistance to phenolic compounds (gallic, protocatechuic, hydroxybenzoic and syringic acids), as well as the ability to release hydroxytyrosol from oleuropein, was strain-specific. OMWs impaired the survival of selected strains, while combinations of NaCl ≤ 6% and pH ≥ 4.0 were well tolerated. DPPH and hydroxyl radical degradation were strain-dependent, while the capability to form biofilm was affected by incubation time. Strains were very tolerant to the GIT. The genome of Lpb. pentosus O17 was sequenced and analysed to verify the presence of genes involved in the degradation and metabolism of phenolic compounds. O17 lacks carboxylesterase and gallate decarboxylase (subunits B and D) sequences, and its gene profile differs from that of other publicly available Lpb. pentosus genomes.
Collapse
|
15
|
Gong C, He Y, Tang Y, Hu R, Lv Y, Zhang Q, Tardy BL, Richardson JJ, He Q, Guo J, Chi Y. Biofilms in plant-based fermented foods: Formation mechanisms, benefits and drawbacks on quality and safety, and functionalization strategies. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.026] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
16
|
Ramírez E, Vives Lara E, A V, Rodríguez-Gómez F. Proposal for technological adaptation of small-sized green olives to Spanish-STYLE processing. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108067] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
17
|
Konstantinidis D, Pereira F, Geissen E, Grkovska K, Kafkia E, Jouhten P, Kim Y, Devendran S, Zimmermann M, Patil KR. Adaptive laboratory evolution of microbial co-cultures for improved metabolite secretion. Mol Syst Biol 2021; 17:e10189. [PMID: 34370382 PMCID: PMC8351387 DOI: 10.15252/msb.202010189] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 07/02/2021] [Accepted: 07/07/2021] [Indexed: 12/13/2022] Open
Abstract
Adaptive laboratory evolution has proven highly effective for obtaining microorganisms with enhanced capabilities. Yet, this method is inherently restricted to the traits that are positively linked to cell fitness, such as nutrient utilization. Here, we introduce coevolution of obligatory mutualistic communities for improving secretion of fitness-costly metabolites through natural selection. In this strategy, metabolic cross-feeding connects secretion of the target metabolite, despite its cost to the secretor, to the survival and proliferation of the entire community. We thus co-evolved wild-type lactic acid bacteria and engineered auxotrophic Saccharomyces cerevisiae in a synthetic growth medium leading to bacterial isolates with enhanced secretion of two B-group vitamins, viz., riboflavin and folate. The increased production was specific to the targeted vitamin, and evident also in milk, a more complex nutrient environment that naturally contains vitamins. Genomic, proteomic and metabolomic analyses of the evolved lactic acid bacteria, in combination with flux balance analysis, showed altered metabolic regulation towards increased supply of the vitamin precursors. Together, our findings demonstrate how microbial metabolism adapts to mutualistic lifestyle through enhanced metabolite exchange.
Collapse
Affiliation(s)
- Dimitrios Konstantinidis
- Structural and Computational Biology UnitEuropean Molecular Biology LaboratoryHeidelbergGermany
- Faculty of BiosciencesHeidelberg UniversityHeidelbergGermany
| | - Filipa Pereira
- Structural and Computational Biology UnitEuropean Molecular Biology LaboratoryHeidelbergGermany
- Present address:
Life Science InstituteUniversity of MichiganAnn ArborUSA
| | - Eva‐Maria Geissen
- Structural and Computational Biology UnitEuropean Molecular Biology LaboratoryHeidelbergGermany
| | - Kristina Grkovska
- Structural and Computational Biology UnitEuropean Molecular Biology LaboratoryHeidelbergGermany
| | - Eleni Kafkia
- Structural and Computational Biology UnitEuropean Molecular Biology LaboratoryHeidelbergGermany
- Medical Research Council Toxicology UnitCambridgeUK
| | - Paula Jouhten
- VTT Technical Research Centre of Finland LtdEspooFinland
| | - Yongkyu Kim
- Structural and Computational Biology UnitEuropean Molecular Biology LaboratoryHeidelbergGermany
- Present address:
Brain Research InstituteKorea Institute of Research and TechnologySeoulSouth Korea
| | - Saravanan Devendran
- Structural and Computational Biology UnitEuropean Molecular Biology LaboratoryHeidelbergGermany
| | - Michael Zimmermann
- Structural and Computational Biology UnitEuropean Molecular Biology LaboratoryHeidelbergGermany
| | - Kiran Raosaheb Patil
- Structural and Computational Biology UnitEuropean Molecular Biology LaboratoryHeidelbergGermany
- Medical Research Council Toxicology UnitCambridgeUK
| |
Collapse
|
18
|
Benítez-Cabello A, Torres-Maravilla E, Bermúdez-Humarán L, Langella P, Martín R, Jiménez-Díaz R, Arroyo-López FN. Probiotic Properties of Lactobacillus Strains Isolated from Table Olive Biofilms. Probiotics Antimicrob Proteins 2021; 12:1071-1082. [PMID: 31788768 DOI: 10.1007/s12602-019-09604-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
In this work, 16 strains with promising probiotic characteristics belonging to the Lactobacillus pentosus (13) and Lactobacillus plantarum (3) species and isolated from table olive biofilms were tested for adherence to cell lines and to solvents, immunomodulatory, and anti-proliferative properties on epithelial human cellular lines. Most Lactobacillus strains were able to regulate the production of cytokines by stimulating the production of pro-inflammatory (IL-6) and anti-inflammatory (IL-10) interleukins on macrophages, and by suppressing the secretion of IL-8 on HT-29 TNF-α-induced model. Lactobacillus strains also showed anti-proliferative activity on the HT-29 cell line. No clear relation was found between adhesion to solvents and adhesion to HT-29 human cell line. Lactobacillus pentosus LPG1, which showed the best anti-inflammatory and immunomodulatory properties, was then tested in a dinitro-benzene sulfonic acid (DNBS)-induced chronic colitis murine model. As a measure of the inflammation, gut permeability and weight loss, as well as cytokine profiles, were determined. Lactobacillus pentosus LPG1 improved mice health as observed by a significant reduction of weight loss, gut permeability, and beneficial cytokine modulation. Macroscopic scores and tissue damage were also lower in mice administered with LPG1 with respect to the DNBS-treated group. These results showed that L. pentosus LPG1 isolated from plant could have potential as probiotic for use as an anti-inflammatory and immunomodulatory agent for patients with inflammatory bowel disease.
Collapse
Affiliation(s)
- Antonio Benítez-Cabello
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Ctra. Utrera km 1, Building 46, 41013, Seville, Spain.,INRA, Commensal and Probiotics-Host Interactions Laboratory, UMR 1319 Micalis, 78350, Jouy-en-Josas, France
| | - Edgar Torres-Maravilla
- INRA, Commensal and Probiotics-Host Interactions Laboratory, UMR 1319 Micalis, 78350, Jouy-en-Josas, France
| | - Luis Bermúdez-Humarán
- INRA, Commensal and Probiotics-Host Interactions Laboratory, UMR 1319 Micalis, 78350, Jouy-en-Josas, France
| | - Philippe Langella
- INRA, Commensal and Probiotics-Host Interactions Laboratory, UMR 1319 Micalis, 78350, Jouy-en-Josas, France
| | - Rebeca Martín
- INRA, Commensal and Probiotics-Host Interactions Laboratory, UMR 1319 Micalis, 78350, Jouy-en-Josas, France
| | - Rufino Jiménez-Díaz
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Ctra. Utrera km 1, Building 46, 41013, Seville, Spain
| | - Francisco Noé Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Ctra. Utrera km 1, Building 46, 41013, Seville, Spain.
| |
Collapse
|
19
|
Canonico L, Zannini E, Ciani M, Comitini F. Assessment of non-conventional yeasts with potential probiotic for protein-fortified craft beer production. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111361] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
20
|
Zara G, Budroni M, Mannazzu I, Fancello F, Zara S. Yeast biofilm in food realms: occurrence and control. World J Microbiol Biotechnol 2020; 36:134. [PMID: 32776210 PMCID: PMC7415760 DOI: 10.1007/s11274-020-02911-5] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Accepted: 08/04/2020] [Indexed: 12/20/2022]
Abstract
In natural environments, microorganisms form microbial aggregates called biofilms able to adhere to a multitude of different surfaces. Yeasts make no exception to this rule, being able to form biofilms in a plethora of environmental niches. In food realms, yeast biofilms may cause major problems due to their alterative activities. In addition, yeast biofilms are tenacious structures difficult to eradicate or treat with the current arsenal of antifungal agents. Thus, much effort is being made to develop novel approaches to prevent and disrupt yeast biofilms, for example through the use of natural antimicrobials or small molecules with both inhibiting and dispersing properties. The aim of this review is to provide a synopsis of the most recent literature on yeast biofilms regarding: (i) biofilm formation mechanisms; (ii) occurrence in food and in food-related environments; and (iii) inhibition and dispersal using natural compounds, in particular.
Collapse
Affiliation(s)
- Giacomo Zara
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy.
| | - Marilena Budroni
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy
| | - Ilaria Mannazzu
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy
| | - Francesco Fancello
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy
| | - Severino Zara
- Department of Agricultural Sciences, University of Sassari, Sassari, Italy.
| |
Collapse
|
21
|
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.
Collapse
|
22
|
Bartle L, Sumby K, Sundstrom J, Jiranek V. The microbial challenge of winemaking: yeast-bacteria compatibility. FEMS Yeast Res 2020; 19:5513997. [PMID: 31187141 DOI: 10.1093/femsyr/foz040] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Accepted: 06/10/2019] [Indexed: 12/25/2022] Open
Abstract
The diversity and complexity of wine environments present challenges for predicting success of fermentation. In particular, compatibility between yeast and lactic acid bacteria is affected by chemical and physical parameters that are strain and cultivar specific. This review focuses on the impact of compound production by microbes and physical interactions between microbes that ultimately influence how yeast and bacteria may work together during fermentation. This review also highlights the importance of understanding microbial interactions for yeast-bacteria compatibility in the wine context.
Collapse
Affiliation(s)
- Louise Bartle
- Department of Wine and Food Science, University of Adelaide, Adelaide, SA 5064, Australia
| | - Krista Sumby
- Department of Wine and Food Science, University of Adelaide, Adelaide, SA 5064, Australia.,Australian Research Council Training Centre for Innovative Wine Production, PMB1, Glen Osmond, SA, 5064, Australia
| | - Joanna Sundstrom
- Department of Wine and Food Science, University of Adelaide, Adelaide, SA 5064, Australia.,Australian Research Council Training Centre for Innovative Wine Production, PMB1, Glen Osmond, SA, 5064, Australia
| | - Vladimir Jiranek
- Department of Wine and Food Science, University of Adelaide, Adelaide, SA 5064, Australia.,Australian Research Council Training Centre for Innovative Wine Production, PMB1, Glen Osmond, SA, 5064, Australia
| |
Collapse
|
23
|
Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations. Foods 2019; 8:foods8080280. [PMID: 31344875 PMCID: PMC6723112 DOI: 10.3390/foods8080280] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 07/19/2019] [Accepted: 07/22/2019] [Indexed: 11/17/2022] Open
Abstract
In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them. After fermentation (65 days), their volatile profiles in brines were determined by gas chromatography-mass spectrometry analysis. A total of 131 volatile compounds were found, but only 71 showed statistical differences between at least, two fermentation processes. The major chemical groups were alcohols (32), ketones (14), aldehydes (nine), and volatile phenols (nine). Results showed that inoculation with Lactobacillus strains, especially L. pentosus Lp13, reduced the formation of volatile compounds. On the contrary, inoculation with W. anomalus Y12 increased their concentrations with respect to the spontaneous process, mainly of 1-butanol, 2-phenylethyl acetate, ethanol, and 2-methyl-1-butanol. Furthermore, biplot and biclustering analyses segregated fermentations inoculated with Lp13 and Y12 from the rest of the processes. The use of sequential lactic acid bacteria and yeasts inocula, or their mixture, in Spanish-style green table olive fermentation could be advisable practice for producing differentiated and high-quality products with improved aromatic profile.
Collapse
|
24
|
Zhu Y, González-Ortiz G, Benítez-Cabello A, Calero-Delgado B, Jiménez-Díaz R, Martín-Orúe SM. The use of starter cultures in the table olive fermentation can modulate the antiadhesive properties of brine exopolysaccharides against enterotoxigenic Escherichia coli. Food Funct 2019; 10:3738-3747. [PMID: 31173024 DOI: 10.1039/c9fo00425d] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The present study aimed to evaluate different mates of Candida boidinii and Lactobacillus pentosus strains as starters in green table olive fermentation. Changes in fermentation characteristics as well as changes in the functional properties of the microbial exopolysaccharides (EPS) produced during the process were registered. The in vitro adhesion test demonstrated that most EPS samples could specifically attach ETEC K88. In vitro studies with porcine intestinal cells showed the improved blocking activity of the fimbria (blocking test) when the mutant strain L. pentosus 119-14MT was used alone as a starter. All EPS samples showed the ability to block receptors in the cells (exclusion test) although without differences between starter treatments. In the displacement test, EPS samples failed to remove the pathogen once attached. According to these results, L. pentosus 119-14MT, a high EPS variant, seemed to be the most effective starter improving the anti-adhesive properties of brine EPS and increasing its ability to block the ETEC K88 fimbria. These results illustrate that the anti-adhesive properties of the EPSs produced during the traditional fermentation of olives could be modulated by the use of defined starters. This opens the door to new fermentation processes aimed to produce green table olives as functional food to prevent ETEC diarrhea.
Collapse
Affiliation(s)
- Yanan Zhu
- Animal Nutrition and Welfare Service, Animal and Food Science Department, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain.
| | | | | | | | | | | |
Collapse
|
25
|
Benítez-Cabello A, Calero-Delgado B, Rodríguez-Gómez F, Garrido-Fernández A, Jiménez-Díaz R, Arroyo-López FN. Biodiversity and Multifunctional Features of Lactic Acid Bacteria Isolated From Table Olive Biofilms. Front Microbiol 2019; 10:836. [PMID: 31057529 PMCID: PMC6479189 DOI: 10.3389/fmicb.2019.00836] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Accepted: 04/01/2019] [Indexed: 01/24/2023] Open
Abstract
In the present study, a total of 554 lactic acid bacteria (LAB) isolates were obtained from the olive surface of Manzanilla, Gordal, and Aloreña cultivars processed as green Spanish-style or directly brined (natural) olives. The isolates obtained from industrial processes were genotyped by rep-PCR with primer GTG5, collecting a total of 79 different genotypes. The α-biodiversity indexes showed that the LAB diversity was higher in the biofilms on the fruits which followed the Spanish-style process than in those just brined. Sixteen genotypes had a frequency higher >1% and were identified, by multiplex PCR recA gene and 16S gene sequencing, as belonging to Lactobacillus pentosus (n = 13) and Lactobacillus plantarum (n = 3) species. A multivariate analysis based on a dataset with 89,744 cells, including technological (resistance to salt and pH, production of lactic acid, auto and co-aggregation with yeast species, β-glucosidase and esterase activities), and potential probiotic characteristics (survival to gastric and pancreatic digestions, resistance to antibiotics, inhibition of pathogens, presence of bsh genes, cholesterol removal, hemolytic, α-glucosidase, β-galactosidase, and phytase activities) showed that the 16 genotypes could be grouped into 3 great phenotypes. Thus, the genotype biodiversity in table olive biofilms was limited but, at phenotype level, it was even lower since L. pentosus predominated clearly (80.15% isolates). L. pentosus Lp13 was the genotype with the most promising characteristics for its use as a multifunctional starter, with this strain being and ubiquitous microorganism present in both natural and lye-treated olive fermentations.
Collapse
Affiliation(s)
- Antonio Benítez-Cabello
- Department of Food Biotechnology, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas, Pablo de Olavide University, Seville, Spain
| | - Beatriz Calero-Delgado
- Department of Food Biotechnology, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas, Pablo de Olavide University, Seville, Spain
| | - Francisco Rodríguez-Gómez
- Department of Food Biotechnology, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas, Pablo de Olavide University, Seville, Spain
| | - Antonio Garrido-Fernández
- Department of Food Biotechnology, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas, Pablo de Olavide University, Seville, Spain
| | - Rufino Jiménez-Díaz
- Department of Food Biotechnology, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas, Pablo de Olavide University, Seville, Spain
| | - Francisco Noé Arroyo-López
- Department of Food Biotechnology, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas, Pablo de Olavide University, Seville, Spain
| |
Collapse
|
26
|
Pino A, Vaccalluzzo A, Solieri L, Romeo FV, Todaro A, Caggia C, Arroyo-López FN, Bautista-Gallego J, Randazzo CL. Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives. Front Microbiol 2019; 10:174. [PMID: 30800110 PMCID: PMC6376858 DOI: 10.3389/fmicb.2019.00174] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Accepted: 01/22/2019] [Indexed: 11/13/2022] Open
Abstract
In the present study, the β-glucosidase positive strain Lactobacillus plantarum F3. 3 was used as starter during the fermentation of Sicilian table olives (Nocellara Etnea cultivar) at two different salt concentrations (5 and 8%), in order to accelerate the debittering process. The latter was monitored through the increase of hydroxytyrosol compound. In addition, the potential probiotic Lactobacillus paracasei N24 strain was added after 60 days of fermentation. Un-inoculated brine samples at 5 and 8% of salt were used as control. The fermentation was monitored till 120 days through physico-chemical and microbiological analyses. In addition, volatile organic compounds and sensorial analyses were performed during the process and at the end of the fermentation, respectively. Lactic acid bacteria and yeasts were, in depth, studied by molecular methods and the occurrence of the potential probiotic N24 strain in the final products was determined. Results highlighted that inoculated brines exhibited a higher acidification and debittering rate than control ones. In addition, inoculated brines at 5% of salt exhibited higher polyphenols (hydoxytyrosol, tyrosol, and verbascoside) content compared to samples at 8% of NaCl, suggesting a stronger oleuropeinolytic activity of the starter at low salt concentration. Lactobacilli and yeasts dominated during the fermentation process, with the highest occurrence of L. plantarum and Wickerhamomyces anomalus, respectively. Moreover, the potential probiotic L. paracasei N24 strain was able to survive in the final product. Hence, the sequential inoculum of beta-glucosidase positive and potential probiotic strains could be proposed as a suitable technology to produce low salt Sicilian table olives.
Collapse
Affiliation(s)
- Alessandra Pino
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
| | - Amanda Vaccalluzzo
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
| | - Lisa Solieri
- Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy
| | - Flora V. Romeo
- Council for Agricultural Research and Economics, Research Centre for Olive, Citrus and Tree Fruit, Acireale, Italy
| | - Aldo Todaro
- Department of Agricultural, Food and Forest Science, University of Palermo, Palermo, Italy
| | - Cinzia Caggia
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
| | - Francisco Noé Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Universidad Pablo de Olavide, Seville, Spain
| | - Joaquin Bautista-Gallego
- Food Biotechnology Department, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas, Universidad Pablo de Olavide, Seville, Spain
| | - Cinzia L. Randazzo
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
| |
Collapse
|
27
|
Zhu Y, González-Ortiz G, Jiménez-Díaz R, Pérez-Trujillo M, Parella T, López-Colom P, Martín-Orúe SM. Exopolysaccharides from olive brines could reduce the adhesion of ETEC K88 to intestinal epithelial cells. Food Funct 2018; 9:3884-3894. [PMID: 29961784 DOI: 10.1039/c8fo00690c] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
This study aims to explore the biological functions of the isolated exopolysaccharides (EPSs) produced during the industrial fermentation of olives against enterotoxigenic E. coli (ETEC) K88. Exopolysaccharides were isolated from five industrial fermenters. Analysis of their monosaccharide composition by GLC revealed that the main components were glucose (27%-50%) and galactose (23%-33%) followed by rhamnose (4-23%) and arabinose (6-17%). The 1H NMR spectrum showed a very similar profile between samples, and a more in-depth analysis revealed the presence of an α-pyranose in the form of α-d-Glcp-(1→) and two different α-furanoses, with chemicals shift values, suggesting the presence of α-d-Glcf and α-d-Galf. Miniaturized in vitro tests demonstrated the ability of EPS samples to attach specifically to ETEC K88 (P < 0.05) with variable intensities. The competition test did not show the ability to block the ETEC K88 adhesion to IPEC-J2 cells; however, in the displacement test, all EPS samples were shown to effectively remove the pathogens attached to the cells (P < 0.01). These results suggest that the EPSs produced during the fermentation of table green olives could interfere with the attachment of opportunistic pathogens onto the intestinal epithelial cells. This would open the possibility of novel functional properties for this traditional Mediterranean fermented food and for the isolated EPSs as candidates for nutraceutics to be used in human and/or animal diets in the prevention and treatment of ETEC diarrhoea.
Collapse
Affiliation(s)
- Yanan Zhu
- Animal Nutrition and Welfare Service, Animal and Food Science Department, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain.
| | | | | | | | | | | | | |
Collapse
|
28
|
Abstract
Olives are one of the oldest food products in human civilization. Over the centuries, numerous methods have been developed to transform olives from a bitter drupe into an edible fruit. Methods of processing table olives rely on the acid, base, and/or enzymatic hydrolysis of bitter phenolic compounds naturally present in the fruit into nonbitter hydrolysis products. Today, there are three primary methods of commercial table olive processing: the Greek, Spanish, and Californian methods, in addition to several Artisanal methods. This review focuses on the technological, microbiological, chemical, and sensory aspects of table olive processing and the inherent benefits and drawbacks of each method. The table olive industry is facing challenges of environmental sustainability and increased consumer demand for healthier products. Herein, we examine current research on novel technologies that aim to address these issues.
Collapse
|
29
|
López-López A, Moreno-Baquero JM, Rodríguez-Gómez F, García-García P, Garrido-Fernández A. Sensory Assessment by Consumers of Traditional and Potentially Probiotic Green Spanish-Style Table Olives. Front Nutr 2018; 5:53. [PMID: 29998110 PMCID: PMC6028594 DOI: 10.3389/fnut.2018.00053] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Accepted: 06/04/2018] [Indexed: 11/13/2022] Open
Abstract
This work presents the sensory characterization by consumers of traditionally and potentially probiotic green Spanish-style table olives. To this aim, green Manzanilla olives from the same lot were debittered, washed, and brined in the same way; then, one sub-lot was allowed fermenting spontaneously while another one was inoculated with a putative probiotic bacterium (Lactobacillus pentosus TOMC-LAB2). After fermentation, the olives from both sub-lots were packed with fresh brine to reach 5.5 g/100 mL NaCl and 0.6 g lactic acid/100 mL in the equilibrium. The stabilized olives were then subjected to sensory evaluation by 200 consumers, and the results were analyzed by ANOVA and multivariate statistical techniques. In a first approach, consumers perceived the spontaneously fermented olives as similar to the potentially probiotic product. However, a biplot based on Canonical Variate Analysis (CVA) showed differences between them in the Salty and Overall score. When data from the consumer test were assessed by PLS analysis, regardless of the fermentation system, Overall score, and Buying predisposition were significantly driven by Appearance, Odor, Salty (negatively), Hardness, and Crispness.
Collapse
Affiliation(s)
- Antonio López-López
- Food Biotechnology Deparment, Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), Sevilla, Spain
| | - José M Moreno-Baquero
- Food Biotechnology Deparment, Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), Sevilla, Spain
| | - Francisco Rodríguez-Gómez
- Food Biotechnology Deparment, Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), Sevilla, Spain
| | - Pedro García-García
- Food Biotechnology Deparment, Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), Sevilla, Spain
| | - Antonio Garrido-Fernández
- Food Biotechnology Deparment, Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), Sevilla, Spain
| |
Collapse
|
30
|
Pino A, De Angelis M, Todaro A, Van Hoorde K, Randazzo CL, Caggia C. Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations. Front Microbiol 2018; 9:1125. [PMID: 29922251 PMCID: PMC5996112 DOI: 10.3389/fmicb.2018.01125] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Accepted: 05/14/2018] [Indexed: 11/13/2022] Open
Abstract
Nocellara Etnea is one of the main Sicilian cultivars traditionally used to produce both olive oil and naturally fermented table olives. In the present study, the effect of different salt concentrations on physico-chemical, microbiological, sensorial, and volatile organic compounds (VOCs) formation was evaluated in order to obtain functional Nocellara Etnea table olives. The experimental design consisted of 8 treatments as follow: fermentations at 4, 5, 6, and 8% of salt with (E1-E4 samples) and without (C1-C4 samples) the addition of starters. All the trials were carried out at room temperature (18 ± 2°C) and monitored for an overall period of 120 d. In addition, the persistence of the potential probiotic Lactobacillus paracasei N24 at the end of the process was investigated. Microbiological data revealed the dominance of lactic acid bacteria (LAB), starting from the 7th d of fermentation, and the reduction of yeasts and enterobacteria in the final product inoculated with starters. VOCs profile highlighted a high amount of aldehydes at the beginning of fermentation, which significantly decreased through the process and a concomitant increase of alcohols, acids, esters, and phenols. In particular, esters showed an occurrence percentage higher in experimental samples rather than in control ones, contributing to more pleasant flavors. Moreover, acetic acid, ethanol, and phenols, which often generate off-flavors, were negatively correlated with mesophilic bacteria and LAB. It is interesting to note that salt content did not affect the performances of starter cultures and slightly influenced the metabolome of table olives. Sensory data demonstrated significant differences among samples registering the highest overall acceptability in the experimental sample at 5% of NaCl. The persistence of the L. paracasei N24 strain in experimental samples, at the end of the process, revealed its promising perspectives as starter culture for the production of functional table olives with reduced salt content.
Collapse
Affiliation(s)
- Alessandra Pino
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
| | - Maria De Angelis
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Bari, Italy
| | - Aldo Todaro
- Department of Agricultural, Food and Forest Science, University of Palermo, Palermo, Italy
| | - Koenraad Van Hoorde
- Laboratory of Brewing and Biochemistry, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Cinzia L. Randazzo
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
| | - Cinzia Caggia
- Department of Agricultural, Food and Environment, University of Catania, Catania, Italy
| |
Collapse
|
31
|
Campus M, Değirmencioğlu N, Comunian R. Technologies and Trends to Improve Table Olive Quality and Safety. Front Microbiol 2018; 9:617. [PMID: 29670593 PMCID: PMC5894437 DOI: 10.3389/fmicb.2018.00617] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2017] [Accepted: 03/16/2018] [Indexed: 12/17/2022] Open
Abstract
Table olives are the most widely consumed fermented food in the Mediterranean countries. Peculiar processing technologies are used to process olives, which are aimed at the debittering of the fruits and improvement of their sensory characteristics, ensuring safety of consumption at the same time. Processors demand for novel techniques to improve industrial performances, while consumers' attention for natural and healthy foods has increased in recent years. From field to table, new techniques have been developed to decrease microbial load of potential spoilage microorganisms, improve fermentation kinetics and ensure safety of consumption of the packed products. This review article depicts current technologies and recent advances in the processing technology of table olives. Attention has been paid on pre processing technologies, some of which are still under-researched, expecially physical techniques, such ad ionizing radiations, ultrasounds and electrolyzed water solutions, which are interesting also to ensure pesticide decontamination. The selections and use of starter cultures have been extensively reviewed, particularly the characterization of Lactic Acid Bacteria and Yeasts to fasten and safely drive the fermentation process. The selection and use of probiotic strains to address the request for functional foods has been reported, along with salt reduction strategies to address health concerns, associated with table olives consumption. In this respect, probiotics enriched table olives and strategies to reduce sodium intake are the main topics discussed. New processing technologies and post packaging interventions to extend the shelf life are illustrated, and main findings in modified atmosphere packaging, high pressure processing and biopreservaton applied to table olive, are reported and discussed.
Collapse
Affiliation(s)
- Marco Campus
- Agris Sardegna, Agricultural Research Agency of Sardinia, Sassari, Italy
| | - Nurcan Değirmencioğlu
- Department of Food Processing, Bandirma Vocational High School, Bandirma Onyedi Eylül University, Bandirma, Turkey
| | - Roberta Comunian
- Agris Sardegna, Agricultural Research Agency of Sardinia, Sassari, Italy
| |
Collapse
|
32
|
|
33
|
Bonatsou S, Paramithiotis S, Panagou EZ. Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments. Front Microbiol 2018; 8:2673. [PMID: 29375534 PMCID: PMC5767579 DOI: 10.3389/fmicb.2017.02673] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2017] [Accepted: 12/21/2017] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to elucidate the yeast consortia structure and dynamics during Greek-style processing of Kalamata natural black olives in different brine solutions. Olives were subjected to spontaneous fermentation in 7% (w/v) NaCl brine solution (control treatment) or brine acidified with (a) 0.5% (v/v) vinegar, and (b) 0.1% (v/v) lactic acid at the onset of fermentation. Changes in microbial counts, pH, acidity, organic acids, sugars, and alcohols were analyzed for a period of 187 days. Yeast consortia diversity was evaluated at days 4, 34, 90, 140, and 187 of fermentation. A total of 260 isolates were characterized at sub-species level by rep-PCR genomic fingerprinting with the oligo-nucleotide primer (GTG)5. The characterization of yeast isolates at species level was performed by sequencing of the D1/D2 domain of 26S rRNA gene. Results showed that yeasts dominated the process presenting a relatively broad range of biodiversity composed of 11 genera and 21 species. No lactic acid bacteria (LAB) or Enterobacteriaceae could be enumerated after 20 and 10 days of fermentation, respectively. The dominant yeast species at the beginning were Aureobasidium pullulans for control and vinegar acidification treatments, and Candida naeodendra for lactic acid treatment. Between 34 and 140 days the dominant species were Candida boidinii, Candida molendinolei and Saccharomyces cerevisiae. In the end of fermentation the dominant species in all processes were C. boidinii and C. molendinolei, followed by Pichia manshurica and S. cerevisiae in lactic acid acidification treatment, P. manshurica in vinegar acidification treatment, and Pichia membranifaciens in control fermentation.
Collapse
Affiliation(s)
- Stamatoula Bonatsou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Spiros Paramithiotis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Efstathios Z. Panagou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| |
Collapse
|
34
|
Camiolo S, Porru C, Benítez-Cabello A, Rodríguez-Gómez F, Calero-Delgado B, Porceddu A, Budroni M, Mannazzu I, Jiménez-Díaz R, Arroyo-López FN. Genome overview of eight Candida boidinii strains isolated from human activities and wild environments. Stand Genomic Sci 2017; 12:70. [PMID: 29213357 PMCID: PMC5712119 DOI: 10.1186/s40793-017-0281-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2017] [Accepted: 11/21/2017] [Indexed: 11/10/2022] Open
Affiliation(s)
- Salvatore Camiolo
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, Sassari, Italy
| | - Cinzia Porru
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, Sassari, Italy
| | - Antonio Benítez-Cabello
- Food Biotechnology Department, Instituto de la Grasa (C.S.I.C.), University Campus Pablo de Olavide, Building 46, Crta. de Utrera km 1, 41013 Seville, Spain
| | - Francisco Rodríguez-Gómez
- Food Biotechnology Department, Instituto de la Grasa (C.S.I.C.), University Campus Pablo de Olavide, Building 46, Crta. de Utrera km 1, 41013 Seville, Spain
| | - Beatríz Calero-Delgado
- Food Biotechnology Department, Instituto de la Grasa (C.S.I.C.), University Campus Pablo de Olavide, Building 46, Crta. de Utrera km 1, 41013 Seville, Spain
| | - Andrea Porceddu
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, Sassari, Italy
| | - Marilena Budroni
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, Sassari, Italy
| | - Ilaria Mannazzu
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39, Sassari, Italy
| | - Rufino Jiménez-Díaz
- Food Biotechnology Department, Instituto de la Grasa (C.S.I.C.), University Campus Pablo de Olavide, Building 46, Crta. de Utrera km 1, 41013 Seville, Spain
| | - Francisco Noé Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa (C.S.I.C.), University Campus Pablo de Olavide, Building 46, Crta. de Utrera km 1, 41013 Seville, Spain
| |
Collapse
|
35
|
Rodríguez-Gómez F, Romero-Gil V, Arroyo-López FN, Roldán-Reyes JC, Torres-Gallardo R, Bautista-Gallego J, García-García P, Garrido-Fernández A. Assessing the Challenges in the Application of Potential Probiotic Lactic Acid Bacteria in the Large-Scale Fermentation of Spanish-Style Table Olives. Front Microbiol 2017; 8:915. [PMID: 28567038 PMCID: PMC5434132 DOI: 10.3389/fmicb.2017.00915] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2016] [Accepted: 05/04/2017] [Indexed: 11/30/2022] Open
Abstract
This work studies the inoculation conditions for allowing the survival/predominance of a potential probiotic strain (Lactobacillus pentosus TOMC-LAB2) when used as a starter culture in large-scale fermentations of green Spanish-style olives. The study was performed in two successive seasons (2011/2012 and 2012/2013), using about 150 tons of olives. Inoculation immediately after brining (to prevent wild initial microbiota growth) followed by re-inoculation 24 h later (to improve competitiveness) was essential for inoculum predominance. Processing early in the season (September) showed a favorable effect on fermentation and strain predominance on olives (particularly when using acidified brines containing 25 L HCl/vessel) but caused the disappearance of the target strain from both brines and olives during the storage phase. On the contrary, processing in October slightly reduced the target strain predominance on olives (70–90%) but allowed longer survival. The type of inoculum used (laboratory vs. industry pre-adapted) never had significant effects. Thus, this investigation discloses key issues for the survival and predominance of starter cultures in large-scale industrial fermentations of green Spanish-style olives. Results can be of interest for producing probiotic table olives and open new research challenges on the causes of inoculum vanishing during the storage phase.
Collapse
Affiliation(s)
- Francisco Rodríguez-Gómez
- Food Biotechnology Department, Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC), University Campus Pablo de OlavideSeville, Spain
| | - Verónica Romero-Gil
- Food Biotechnology Department, Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC), University Campus Pablo de OlavideSeville, Spain
| | - Francisco N Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC), University Campus Pablo de OlavideSeville, Spain
| | | | | | - Joaquín Bautista-Gallego
- Food Biotechnology Department, Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC), University Campus Pablo de OlavideSeville, Spain
| | - Pedro García-García
- Food Biotechnology Department, Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC), University Campus Pablo de OlavideSeville, Spain
| | - Antonio Garrido-Fernández
- Food Biotechnology Department, Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC), University Campus Pablo de OlavideSeville, Spain
| |
Collapse
|
36
|
Arena MP, Capozzi V, Spano G, Fiocco D. The potential of lactic acid bacteria to colonize biotic and abiotic surfaces and the investigation of their interactions and mechanisms. Appl Microbiol Biotechnol 2017; 101:2641-2657. [PMID: 28213732 DOI: 10.1007/s00253-017-8182-z] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2016] [Revised: 02/01/2017] [Accepted: 02/03/2017] [Indexed: 12/23/2022]
Abstract
Lactic acid bacteria (LAB) are a heterogeneous group of Gram-positive bacteria that comprise several species which have evolved in close association with humans (food and lifestyle). While their use to ferment food dates back to very ancient times, in the last decades, LAB have attracted much attention for their documented beneficial properties and for potential biomedical applications. Some LAB are commensal that colonize, stably or transiently, host mucosal surfaces, inlcuding the gut, where they may contribute to host health. In this review, we present and discuss the main factors enabling LAB adaptation to such lifestyle, including the gene reprogramming accompanying gut colonization, the specific bacterial components involved in adhesion and interaction with host, and how the gut niche has shaped the genome of intestine-adapted species. Moreover, the capacity of LAB to colonize abiotic surfaces by forming structured communities, i.e., biofilms, is briefly discussed, taking into account the main bacterial and environmental factors involved, particularly in relation to food-related environments. The vast spread of LAB surface-associated communities and the ability to control their occurrence hold great potentials for human health and food safety biotechnologies.
Collapse
Affiliation(s)
- Mattia Pia Arena
- Department of Agriculture, Food and Environment Sciences, University of Foggia, via Napoli 25, 71122, Foggia, Italy
| | - Vittorio Capozzi
- Department of Agriculture, Food and Environment Sciences, University of Foggia, via Napoli 25, 71122, Foggia, Italy
| | - Giuseppe Spano
- Department of Agriculture, Food and Environment Sciences, University of Foggia, via Napoli 25, 71122, Foggia, Italy.
| | - Daniela Fiocco
- Department of Clinical and Experimental Medicine, University of Foggia, Viale Pinto 1, 71122, Foggia, Italy
| |
Collapse
|
37
|
|
38
|
Berlanga M, Guerrero R. Living together in biofilms: the microbial cell factory and its biotechnological implications. Microb Cell Fact 2016; 15:165. [PMID: 27716327 PMCID: PMC5045575 DOI: 10.1186/s12934-016-0569-5] [Citation(s) in RCA: 150] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2016] [Accepted: 09/23/2016] [Indexed: 01/18/2023] Open
Abstract
In nature, bacteria alternate between two modes of growth: a unicellular life phase, in which the cells are free-swimming (planktonic), and a multicellular life phase, in which the cells are sessile and live in a biofilm, that can be defined as surface-associated microbial heterogeneous structures comprising different populations of microorganisms surrounded by a self-produced matrix that allows their attachment to inert or organic surfaces. While a unicellular life phase allows for bacterial dispersion and the colonization of new environments, biofilms allow sessile cells to live in a coordinated, more permanent manner that favors their proliferation. In this alternating cycle, bacteria accomplish two physiological transitions via differential gene expression: (i) from planktonic cells to sessile cells within a biofilm, and (ii) from sessile to detached, newly planktonic cells. Many of the innate characteristics of biofilm bacteria are of biotechnological interest, such as the synthesis of valuable compounds (e.g., surfactants, ethanol) and the enhancement/processing of certain foods (e.g., table olives). Understanding the ecology of biofilm formation will allow the design of systems that will facilitate making products of interest and improve their yields.
Collapse
Affiliation(s)
- Mercedes Berlanga
- Section Microbiology, Department of Biology, Health and Environment, Faculty of Pharmacy and Food Sciences, University of Barcelona, Av. Joan XXIII, s/n, 08028 Barcelona, Spain
| | - Ricardo Guerrero
- Laboratory of Molecular Microbiology and Antimicrobials, Department of Pathology and Experimental Therapeutics, Faculty of Medicine, University of Barcelona-IDIBELL, Barcelona, Spain
- Barcelona Knowledge Hub, Academia Europaea, Barcelona, Spain
| |
Collapse
|
39
|
Benítez-Cabello A, Bautista-Gallego J, Garrido-Fernández A, Rantsiou K, Cocolin L, Jiménez-Díaz R, Arroyo-López FN. RT-PCR-DGGE Analysis to Elucidate the Dominant Bacterial Species of Industrial Spanish-Style Green Table Olive Fermentations. Front Microbiol 2016; 7:1291. [PMID: 27582739 PMCID: PMC4987347 DOI: 10.3389/fmicb.2016.01291] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2016] [Accepted: 08/05/2016] [Indexed: 12/19/2022] Open
Abstract
This paper describes the dominant bacterial species metabolically active through the industrial production of Spanish-style Manzanilla and Gordal olives. For this purpose, samples (brines and fruits) obtained at 0, 15, and 90 fermentation days were analyzed by a culture-independent approach to determine viable cells by reverse transcription of RNA and further PCR-DGGE analysis, detecting at least 7 different species. Vibrio vulnificus, Lactobacillus plantarum group, and Lactobacillus parafarraginis were present in samples from both cultivars; Lactobacillus sanfranciscensis and Halolactobacillus halophilus were detected only in Gordal samples, while Staphylococcus sp. was exclusively found at the onset of Manzanilla fermentations. Physicochemical data showed a typical fermentation profile while scanning electron microscopy confirmed the in situ biofilm formation on the olive epidermis. Different Bacillus, Staphylococcus, and Enterococcus species, not detected during the fermentation process, were also found in the solid marine salt used by the industry for preparation of brines. Elucidation of these non-lactic acid bacteria species role during fermentation is then an appealingly challenge, particularly regarding safety issues.
Collapse
Affiliation(s)
- Antonio Benítez-Cabello
- Food Biotechnology Department, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas Seville, Spain
| | - Joaquín Bautista-Gallego
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Agricultural Microbiology and Food Technology Sector, University of Torino Torino, Italy
| | - Antonio Garrido-Fernández
- Food Biotechnology Department, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas Seville, Spain
| | - Kalliopi Rantsiou
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Agricultural Microbiology and Food Technology Sector, University of Torino Torino, Italy
| | - Luca Cocolin
- Dipartimento di Scienze Agrarie, Forestali e Alimentari, Agricultural Microbiology and Food Technology Sector, University of Torino Torino, Italy
| | - Rufino Jiménez-Díaz
- Food Biotechnology Department, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas Seville, Spain
| | - Francisco N Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa, Agencia Estatal Consejo Superior de Investigaciones Científicas Seville, Spain
| |
Collapse
|
40
|
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]
|
41
|
Chuah LO, Shamila-Syuhada AK, Liong MT, Rosma A, Thong KL, Rusul G. Physio-chemical, microbiological properties of tempoyak and molecular characterisation of lactic acid bacteria isolated from tempoyak. Food Microbiol 2016; 58:95-104. [PMID: 27217364 DOI: 10.1016/j.fm.2016.04.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2016] [Revised: 03/29/2016] [Accepted: 04/02/2016] [Indexed: 01/20/2023]
Abstract
This study aims to determine physio-chemical properties of tempoyak, characterise the various indigenous species of lactic acid bacteria (LAB) present at different stages of fermentation and also to determine the survival of selected foodborne pathogens in tempoyak. The predominant microorganisms present in tempoyak were LAB (8.88-10.42 log CFU/g). Fructobacillus durionis and Lactobacillus plantarum were the dominant members of LAB. Other LAB species detected for the first time in tempoyak were a fructophilic strain of Lactobacillus fructivorans, Leuconostoc dextranicum, Lactobacillus collinoides and Lactobacillus paracasei. Heterofermentative Leuconostoc mesenteroides and F. durionis were predominant in the initial stage of fermentation, and as fermentation proceeded, F. durionis remained predominant, but towards the end of fermentation, homofermentative Lb. plantarum became the predominant species. Lactic, acetic and propionic acids were present in concentrations ranging from 0.30 to 9.65, 0.51 to 7.14 and 3.90 to 7.31 mg/g, respectively. Genotyping showed a high degree of diversity among F. durionis and Lb. plantarum isolates, suggesting different sources of LAB. All tested Lb. plantarum and F. durionis (except for one isolate) isolates were multidrug resistant. Salmonella spp., Listeria monocytogenes and Staphylococcus aureus were not detected. However, survival study showed that these pathogens could survive up to 8-12 days. The results aiming at improving the quality and safety of tempoyak.
Collapse
Affiliation(s)
- Li-Oon Chuah
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | | | - Min Tze Liong
- Bioprocess Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | - Ahmad Rosma
- Bioprocess Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
| | - Kwai Lin Thong
- Institute of Biological Sciences, Faculty of Science Building, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Gulam Rusul
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia.
| |
Collapse
|
42
|
Rodríguez-Gómez F, Romero-Gil V, García-García P, Arroyo-López FN, Garrido-Fernández A. Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2. Food Sci Nutr 2016; 4:181-97. [PMID: 27004108 PMCID: PMC4779489 DOI: 10.1002/fsn3.272] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2015] [Revised: 07/08/2015] [Accepted: 07/14/2015] [Indexed: 11/21/2022] Open
Abstract
This work focuses on the persistence of the putative probiotic bacteria Lactobacillus pentosus TOMC‐LAB2 on green Spanish‐style Manzanilla olives according to different packaging conditions and storage temperatures. The lactic acid bacteria population decreased with time but the highest survival counts (and lowest yeasts) at the end of storage (8 months) were observed in plastic pouches under nitrogen atmosphere and glass jars with brine stored at 20°C. Molecular techniques showed a 100% presence of the putative probiotic bacteria in biofilms adhered to olive epidermis, while it was absent in PPB (plastic pouches with brine) and in olives stored at 7°C. No changes in NaCl, pH or combined acidity were observed during the storage except for a slight increase in titratable acidity at 20°C. The color of the fruits was stable but degraded at 20°C for olives in plastic pouches with brine.
Collapse
Affiliation(s)
- Francisco Rodríguez-Gómez
- Food Biotechnology Department Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC) Campus Pablo de Olavide , Building 46. Ctra. Utrera, km 1. 41013 Seville Spain
| | - Verónica Romero-Gil
- Food Biotechnology Department Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC) Campus Pablo de Olavide , Building 46. Ctra. Utrera, km 1. 41013 Seville Spain
| | - Pedro García-García
- Food Biotechnology Department Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC) Campus Pablo de Olavide , Building 46. Ctra. Utrera, km 1. 41013 Seville Spain
| | - Francisco Noé Arroyo-López
- Food Biotechnology Department Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC) Campus Pablo de Olavide , Building 46. Ctra. Utrera, km 1. 41013 Seville Spain
| | - Antonio Garrido-Fernández
- Food Biotechnology Department Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC) Campus Pablo de Olavide , Building 46. Ctra. Utrera, km 1. 41013 Seville Spain
| |
Collapse
|
43
|
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.
Collapse
|
44
|
Mateus T, Santo D, Saúde C, Pires-Cabral P, Quintas C. The effect of NaCl reduction in the microbiological quality of cracked green table olives of the Maçanilha Algarvia cultivar. Int J Food Microbiol 2015; 218:57-65. [PMID: 26613162 DOI: 10.1016/j.ijfoodmicro.2015.11.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2015] [Revised: 10/23/2015] [Accepted: 11/14/2015] [Indexed: 12/20/2022]
Abstract
The present work aimed at studying the effect of the partial replacement of NaCl with KCl and CaCl2 of the fermenting brines on the microbiological quality of natural cracked green Maçanilha Algarvia table olives. Olives were fermented in different salt combinations (Brine 1-8% NaCl, Brine 2-4% NaCl 4% KCl, Brine 3-4% NaCl 4% CaCl2, Brine 4-4% KCl 4% CaCl2, and Brine 5-2.7% NaCl 2.7% KCl 2.7% CaCl2) and the abundance of yeasts and enterobacteria was determined. At the end of fermentation, the main microbial safety parameters were evaluated. Samples were analyzed according to standard methodologies and using Chromocult Agar (coliforms and Escherichia coli). The yeasts collected were grouped by restriction analysis of the ITS-5.8S rRNA gene and identified by partial sequencing of the 26S rRNA. Throughout the study, a decrease of the enterobacteria population was observed in all the fermentations, which was greater and faster in brines containing potassium and calcium. The main yeasts identified were Pichia membranaefaciens, Candida boidinii, Zygosaccharomyces mrakii, Priceomyces carsonii, Saccharomyces cerevisiae, Wickerhamomyces anomalus and the yeast-like fungus Galactomyces geotrichum. The highest yeast diversity was found in olives produced in Brines 1, 2 and 3 and the lowest in Brines 4 and 5, where only the species P. membranaefaciens, C. boidinii and G. geotrichum were identified. No Pseudomonas, E. coli, Salmonella, Staphylococcus aureus and Listeria monocytogenes were found in the table olives produced.
Collapse
Affiliation(s)
- Tânia Mateus
- Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha, 8005-139, Faro, Portugal; Universidade do Algarve, Centre for Mediterranean Bioresources and Food (MeditBio) Campus de Gambelas, 8005-139, Faro, Portugal
| | - David Santo
- Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha, 8005-139, Faro, Portugal; Universidade do Algarve, Centre for Mediterranean Bioresources and Food (MeditBio) Campus de Gambelas, 8005-139, Faro, Portugal
| | - Cíntia Saúde
- Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha, 8005-139, Faro, Portugal; Universidade do Algarve, Centre for Mediterranean Bioresources and Food (MeditBio) Campus de Gambelas, 8005-139, Faro, Portugal
| | - Paula Pires-Cabral
- Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha, 8005-139, Faro, Portugal; Universidade do Algarve, Centre for Mediterranean Bioresources and Food (MeditBio) Campus de Gambelas, 8005-139, Faro, Portugal
| | - Célia Quintas
- Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha, 8005-139, Faro, Portugal; Universidade do Algarve, Centre for Mediterranean Bioresources and Food (MeditBio) Campus de Gambelas, 8005-139, Faro, Portugal.
| |
Collapse
|
45
|
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.
Collapse
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.
| |
Collapse
|
46
|
Rodríguez-Gómez F, Romero-Gil V, Arroyo-López F, Bautista Gallego J, García-García P, Garrido-Fernández A. Effect of packaging and storage conditions on microbial survival, physicochemical characteristics and colour of non-thermally preserved green Spanish-style Manzanilla olives. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.095] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
47
|
Evaluation and identification of poly-microbial biofilms on natural green Gordal table olives. Antonie van Leeuwenhoek 2015; 108:597-610. [DOI: 10.1007/s10482-015-0515-2] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2015] [Accepted: 06/19/2015] [Indexed: 10/23/2022]
|
48
|
Argyri A, Nisiotou A, Pramateftaki P, Doulgeraki A, Panagou E, Tassou C. Preservation of green table olives fermented with lactic acid bacteria with probiotic potential under modified atmosphere packaging. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.11.046] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
49
|
Bleve G, Tufariello M, Durante M, Grieco F, Ramires FA, Mita G, Tasioula-Margari M, Logrieco AF. Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters. Food Microbiol 2015; 46:368-382. [DOI: 10.1016/j.fm.2014.08.021] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2014] [Revised: 07/21/2014] [Accepted: 08/26/2014] [Indexed: 10/24/2022]
|
50
|
YEAST dynamics during the natural fermentation process of table olives ( Negrinha de Freixo cv.). Food Microbiol 2015; 46:582-586. [DOI: 10.1016/j.fm.2014.10.003] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2014] [Revised: 09/30/2014] [Accepted: 10/11/2014] [Indexed: 11/19/2022]
|