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López-García E, Romero-Gil V, Arroyo-López FN, Benítez-Cabello A. Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations. Int J Food Microbiol 2024; 417:110689. [PMID: 38621325 DOI: 10.1016/j.ijfoodmicro.2024.110689] [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: 11/23/2023] [Revised: 03/15/2024] [Accepted: 04/01/2024] [Indexed: 04/17/2024]
Abstract
This study delved into the evolution of fungal population during the fermentation of Spanish-style green table olives (Manzanilla cultivar), determining the influence of different factors such as fermentation matrix (brine or fruit) or the use of a lactic acid bacteria inoculum, on its distribution. The samples (n = 24) were directly obtained from industrial fermentation vessels with approximately 10.000 kg of fruits and 6.000 L of brines. Our findings showcased a synchronized uptick in lactic acid bacteria counts alongside fungi proliferation. Metataxonomic analysis of the Internal Transcribed Spacer (ITS) region unearthed noteworthy disparities across different fermentation time points (0, 24, and 83 days). Statistical analysis pinpointed two Amplicon Sequence Variants (ASV), Candida and Aureobasidium, as accountable for the observed variances among the different fermentation time samples. Notably, Candida exhibited a marked increase during 83 days of fermentation, opposite to Aureobasidium, which demonstrated a decline. Fungal biodiversity was slightly higher in brines than in fruits, whilst no effect of inoculation was noticed. At the onset of fermentation, prominently detected genera were also Mycosphaerella (19.82 %) and Apohysomyces (16.31 %), hitherto unreported in the context of table olive processing. However, their prevalence dwindled to nearly negligible levels from 24th day fermentation onwards (<2 %). On the contrary, they were replaced by the fermentative yeasts Saccharomyces and Isstachenkia. Results obtained in this work will be useful for designing new strategies for better control of table olive fermentations.
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Affiliation(s)
- Elio López-García
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Ctra. Sevilla-Utrera, km 1. Building 46. Campus Universitario Pablo de Olavide, 41013 Seville, Spain
| | - Verónica Romero-Gil
- Department of Food Science and Technology, Agrifood Campus of International Excellence, University of Cordoba, 14014 Córdoba, Spain
| | - Francisco Noé Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Ctra. Sevilla-Utrera, km 1. Building 46. Campus Universitario Pablo de Olavide, 41013 Seville, Spain
| | - Antonio Benítez-Cabello
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Ctra. Sevilla-Utrera, km 1. Building 46. Campus Universitario Pablo de Olavide, 41013 Seville, Spain.
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Benítez-Cabello A, Delgado AM, Quintas C. Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends. Foods 2023; 12:3712. [PMID: 37835365 PMCID: PMC10572816 DOI: 10.3390/foods12193712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 10/02/2023] [Accepted: 10/04/2023] [Indexed: 10/15/2023] Open
Abstract
Climate change is a global emergency that is affecting agriculture in Mediterranean countries, notably the production and the characteristics of the final products. This is the case of olive cultivars, a source of olive oil and table olives. Table olives are the most important fermented vegetables in the Mediterranean area, whose world production exceeds 3 million tons/year. Lactic acid bacteria and yeast are the main microorganisms responsible for the fermentation of this product. The microbial diversity and population dynamics during the fermentation process are influenced by several factors, such as the content of sugars and phenols, all of which together influence the quality and safety of the table olives. The composition of fruits is in turn influenced by environmental conditions, such as rainfall, temperature, radiation, and the concentration of minerals in the soil, among others. In this review, we discuss the effect of climate change on the microbial diversity of table olives, with special emphasis on Spanish and Portuguese cultivars. The alterations expected to occur in climate change scenario(s) include changes in the microbial populations, their succession, diversity, and growth kinetics, which may impact the safety and quality of the table olives. Mitigation and adaptation measures are proposed to safeguard the authenticity and sensorial features of this valuable fermented food while ensuring food safety requirements.
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Affiliation(s)
- Antonio Benítez-Cabello
- Instituto de la Grasa (CSIC), Food Biotechnology Department, Campus Universitario Pablo de Olavide, Building 46, Ctra, Sevilla-Utrera, km 1, 41013 Seville, Spain
| | - Amélia M. Delgado
- Mediterranean Institute for Agriculture, Environment and Development (MED), Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal;
| | - Célia Quintas
- Mediterranean Institute for Agriculture, Environment and Development (MED), Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal;
- Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal
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3
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Benítez-Cabello A, Ramiro-García J, Romero-Gil V, Medina E, Arroyo-López FN. Fungal biodiversity in commercial table olive packages. Food Microbiol 2022; 107:104082. [DOI: 10.1016/j.fm.2022.104082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 05/19/2022] [Accepted: 06/15/2022] [Indexed: 11/29/2022]
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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]
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Anagnostopoulos DA, Tsaltas D. Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future. Front Microbiol 2022; 12:797295. [PMID: 35095807 PMCID: PMC8793684 DOI: 10.3389/fmicb.2021.797295] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Accepted: 12/01/2021] [Indexed: 01/18/2023] Open
Abstract
Table olives are among the most well-known fermented foods, being a vital part of the Mediterranean pyramid diet. They constitute a noteworthy economic factor for the producing countries since both their production and consumption are exponentially increasing year by year, worldwide. Despite its significance, olive’s processing is still craft based, not changed since antiquity, leading to the production of an unstable final product with potential risk concerns, especially related to deterioration. However, based on industrial needs and market demands for reproducible, safe, and healthy products, the modernization of olive fermentation processing is the most important challenge of the current decade. In this sense, the reduction of sodium content and more importantly the use of suitable starter cultures, exhibiting both technological and potential probiotic features, to drive the process may extremely contribute to this need. Prior, to achieve in this effort, the full understanding of table olive microbial ecology during fermentation, including an in-depth determination of microbiota presence and/or dominance and its functionality (genes responsible for metabolite production) that shape the sensorial characteristics of the final product, is a pre-requisite. The advent of meta-omics technology could provide a thorough study of this complex ecosystem, opening in parallel new insights in the field, such as the concept of microbial terroir. Herein, we provide an updated overview in the field of olive fermentation, pointing out some important challenges/perspectives that could be the key to the olive sector’s advancement and modernization.
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Affiliation(s)
- Dimitrios A Anagnostopoulos
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - Dimitrios Tsaltas
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
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6
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Sabater C, Cobo-Díaz JF, Álvarez-Ordóñez A, Ruas-Madiedo P, Ruiz L, Margolles A. Novel methods of microbiome analysis in the food industry. Int Microbiol 2021; 24:593-605. [PMID: 34686940 DOI: 10.1007/s10123-021-00215-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 10/02/2021] [Accepted: 10/04/2021] [Indexed: 10/20/2022]
Abstract
The study of the food microbiome has gained considerable interest in recent years, mainly due to the wide range of applications that can be derived from the analysis of metagenomes. Among these applications, it is worth mentioning the possibility of using metagenomic analyses to determine food authenticity, to assess the microbiological safety of foods thanks to the detection and tracking of pathogens, antibiotic resistance genes and other undesirable traits, as well to identify the microorganisms responsible for food processing defects. Metataxonomics and metagenomics are currently the gold standard methodologies to explore the full potential of metagenomes in the food industry. However, there are still a number of challenges that must be solved in order to implement these methods routinely in food chain monitoring, and for the regulatory agencies to take them into account in their opinions. These challenges include the difficulties of analysing foods and food-related environments with a low microbial load, the lack of validated bioinformatics pipelines adapted to food microbiomes and the difficulty of assessing the viability of the detected microorganisms. This review summarizes the methods of microbiome analysis that have been used, so far, in foods and food-related environments, with a specific focus on those involving Next-Generation Sequencing technologies.
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Affiliation(s)
- Carlos Sabater
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain.,Functionality and Ecology of Beneficial Microbes (MicroHealth) Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Asturias, Spain
| | - José F Cobo-Díaz
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Avelino Álvarez-Ordóñez
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Patricia Ruas-Madiedo
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain.,Functionality and Ecology of Beneficial Microbes (MicroHealth) Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Asturias, Spain
| | - Lorena Ruiz
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain. .,Functionality and Ecology of Beneficial Microbes (MicroHealth) Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Asturias, Spain.
| | - Abelardo Margolles
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), Paseo Río Linares s/n, 33300, Villaviciosa, Asturias, Spain.,Functionality and Ecology of Beneficial Microbes (MicroHealth) Group, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Asturias, Spain
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Posada-Izquierdo GD, Valero A, Arroyo-López FN, González-Serrano M, Ramos-Benítez AM, Benítez-Cabello A, Rodríguez-Gómez F, Jimenez-Diaz R, García-Gimeno RM. Behavior of Vibrio spp. in Table Olives. Front Microbiol 2021; 12:650754. [PMID: 34149640 PMCID: PMC8211755 DOI: 10.3389/fmicb.2021.650754] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2021] [Accepted: 04/16/2021] [Indexed: 12/19/2022] Open
Abstract
The presence of Vibrio species in table olive fermentations has been confirmed by molecular biology techniques in recent studies. However, there has been no report of any foodborne outbreak caused by Vibrio due to the consumption of table olives, and their role as well as the environmental conditions allowing their survival in table olives has not been elucidated so far. The aims of this work were to model the behavior of an inoculated Vibrio cocktail in diverse table olive environments and study the possible behavior of an inoculated Vibrio cocktail in table olives. First, an in vitro study has been performed where the microbial behavior of a Vibrio cocktail was evaluated in a laboratory medium and in olive brines using predictive models at different NaCl concentrations (2-12%) and pH levels (4.0-9.0). Afterward, a challenge testing was done in lye-treated olives inoculated at the beginning of fermentation with the Vibrio cocktail for 22 days. The Vibrio cocktail inoculated in table olives has not been detected in olive brines during fermentation at different pH levels. However, it was observed that this microorganism in a laboratory medium could reach an optimal growth at pH 9 and 2% salt, without time of constant absorbance (t A), and the maximum absorbance value (y end) observed was at pH 8 and 2% salt conditions. The statistical analysis demonstrated that the effect of salt concentration was higher than pH for the kinetic growth parameters (μmax, t A, and y end). On the other hand, it was confirmed that no growth of the Vibrio cocktail on any sample was noticed in lye-treated olive fermentations. Thus, it was concluded that the presence of olive compounds (unknown) did not allow the development of Vibrio strains, so it is a very safety product as it has a natural antimicrobial compound, but the possibility that a native Vibrio sp. is able to acquire the capacity to adapt to this compound should be considered in further studies.
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Affiliation(s)
- Guiomar Denisse Posada-Izquierdo
- Department of Food Science and Technology, Agrifood Campus of International Excellence (ceiA3), University of Córdoba, Córdoba, Spain
| | - Antonio Valero
- Department of Food Science and Technology, Agrifood Campus of International Excellence (ceiA3), University of Córdoba, Córdoba, Spain
| | - Francisco Noé Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), University Campus Pablo de Olavide, Seville, Spain
| | - Miriam González-Serrano
- Department of Food Science and Technology, Agrifood Campus of International Excellence (ceiA3), University of Córdoba, Córdoba, Spain
| | - Alfonso M Ramos-Benítez
- Department of Food Science and Technology, Agrifood Campus of International Excellence (ceiA3), University of Córdoba, Córdoba, Spain
| | - Antonio Benítez-Cabello
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), University Campus Pablo de Olavide, Seville, Spain
| | - Francisco Rodríguez-Gómez
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), University Campus Pablo de Olavide, Seville, Spain
| | - Rufino Jimenez-Diaz
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), University Campus Pablo de Olavide, Seville, Spain
| | - Rosa M García-Gimeno
- Department of Food Science and Technology, Agrifood Campus of International Excellence (ceiA3), University of Córdoba, Córdoba, Spain
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New Insights into Microbial Diversity of the Traditional Packed Table Olives Aloreña de Málaga through Metataxonomic Analysis. Microorganisms 2021; 9:microorganisms9030561. [PMID: 33803149 PMCID: PMC8000080 DOI: 10.3390/microorganisms9030561] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 03/02/2021] [Accepted: 03/02/2021] [Indexed: 12/25/2022] Open
Abstract
Aloreña de Málaga is a table olive especially characterised by its natural freshness and short shelf-life. In this work, we applied a metataxonomic approach to unravel the microbial diversity of bacterial and fungi populations through the shelf-life of traditionally packed Aloreña de Málaga. A significant increase in lactic acid bacteria and mesophilic aerobic populations was observed during shelf-life, reaching the maximum population levels (4-5 log10 CFU) at the end of the study (260 days). On the contrary, a rapid reduction in yeast and mould populations was reported. The use of a metataxonomic analysis based on the amplification of 16S (bacteria) and internal transcribed spacer (ITS) region (fungi) regions revealed a low diversity for both microbial groups. Lactiplantibacillus (65.05 ± 8.65% in brine vs. 58.70 ± 15.70% in fruit), Pediococcus (28.17 ± 7.36% in brine vs. 27.20 ± 15.95% in fruit), and Celerinatantimonas (4.64 ± 1.08% in brine vs. 11.82 ± 18.17% in fruit) were the main genera found among bacteria, and an increase in Lactiplantibacillus and a reduction in Celerinatantimonas populations during the shelf-life were observed. On the other hand, Citeromyces was the dominant fungi genus (54.11 ± 2.00% in brine vs. 50.91 ± 16.14% in fruit), followed by Candida (8.80 ± 2.57% in brine vs. 12.32 ± 8.61% in fruit) and Penicillium (6.48 ± 1.87% vs. 8.48 ± 4.43% in fruit). No food-borne pathogen genera were detected in any of the samples analysed, indicating the high level of food safety found in this ready-to-eat fermented vegetable. Data obtained in this work will help in the design of new strategies for the control of microbial populations during the shelf-life of Aloreña de Málaga.
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Benítez-Cabello A, Romero-Gil V, Medina-Pradas E, Garrido-Fernández A, Arroyo-López FN. Exploring bacteria diversity in commercialized table olive biofilms by metataxonomic and compositional data analysis. Sci Rep 2020; 10:11381. [PMID: 32647238 PMCID: PMC7347591 DOI: 10.1038/s41598-020-68305-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Accepted: 06/23/2020] [Indexed: 11/12/2022] Open
Abstract
In this work, a total of 72 samples of non-thermally treated commercial table olives were obtained from different markets of the world. Then, prokaryotic diversity in olive biofilms was investigated by metataxonomic analysis. A total of 660 different OTUs were obtained, belonging to Archaea (2.12%) and Bacteria domains (97.88%). From these, 41 OTUs with a proportion of sequences ≥ 0.01% were studied by compositional data analysis. Only two genera were found in all samples, Lactobacillus, which was the predominant bacteria in the biofilm consortium (median 54.99%), and Pediococcus (26.09%). Celerinatantimonas, Leuconostoc, Alkalibacterium, Pseudomonas, Marinilactibacillus, Weissella, and the family Enterobacteriaceae were also present in at least 80% of samples. Regarding foodborne pathogens, only Enterobacteriaceae, Vibrio, and Staphylococcus were detected in at least 91.66%, 75.00%, and 54.10% of samples, respectively, but their median values were always below 0.15%. Compositional data analysis allowed discriminating between lye treated and natural olive samples, as well as between olives packaged in glass, PET and plastic bags. Leuconostoc, Celerinatantimonas, and Alkalibacterium were the bacteria genera with a higher discriminant power among samples. These results expand our knowledge of the bacteria diversity in olive biofilms, providing information about the sanitary and hygienic status of this ready-to-eat fermented vegetable.
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Affiliation(s)
- Antonio Benítez-Cabello
- Food Technology Department, Instituto de La Grasa (CSIC), Crta Utrera km 1, Campus Universitario Pablo de Olavide. Building 46, 41013, Seville, Spain
| | - Verónica Romero-Gil
- Technological Applications for Improvement of Quality and Safety in Foods, Carretera de Marbella nº22. Planta-1, 29108, Guaro, Málaga, Spain
| | - Eduardo Medina-Pradas
- Food Technology Department, Instituto de La Grasa (CSIC), Crta Utrera km 1, Campus Universitario Pablo de Olavide. Building 46, 41013, Seville, Spain
| | - Antonio Garrido-Fernández
- Food Technology Department, Instituto de La Grasa (CSIC), Crta Utrera km 1, Campus Universitario Pablo de Olavide. Building 46, 41013, Seville, Spain
| | - Francisco Noé Arroyo-López
- Food Technology Department, Instituto de La Grasa (CSIC), Crta Utrera km 1, Campus Universitario Pablo de Olavide. Building 46, 41013, Seville, Spain.
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A Preliminary Report for the Design of MoS (Micro-Olive-Spreadsheet), a User-Friendly Spreadsheet for the Evaluation of the Microbiological Quality of Spanish-Style Bella di Cerignola Olives from Apulia (Southern Italy). Foods 2020; 9:foods9070848. [PMID: 32610531 PMCID: PMC7404787 DOI: 10.3390/foods9070848] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 06/23/2020] [Accepted: 06/25/2020] [Indexed: 11/22/2022] Open
Abstract
A user friendly spreadsheet (Excel interface), designated MoS (Micro-Olive-Spreadsheet), is proposed in this paper as a tool to point out spoiling phenomena in Bella di Cerignola olive brines. The spreadsheet was designed as a protected Excel worksheet, where users input values for the microbiological criteria and pH of brines, and the output is a visual code, much like a traffic light: three red cells indicate a spoiling event, while two red cells indicate the possibility of a spoiling event. The input values are: (a) Total Aerobic Count (TAC); (b) Lactic Acid Bacteria (LAB); (c) yeasts; (d) staphylococci; (e) pH. TAC, LAB, yeasts, and pH are the input values for the first section (quality), while staphylococci count is the input for the second section (technological history). The worksheet can be modified by adding other indices or by setting different breakpoints; however, it is a simple tool for an effective application of hazard analysis and predictive microbiology in table olive production.
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