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Tarantini A, Crupi P, Ramires FA, D'Amico L, Romano G, Blando F, Branco P, Clodoveo ML, Corbo F, Cardinali A, Bleve G. Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives. Food Microbiol 2024; 122:104537. [PMID: 38839217 DOI: 10.1016/j.fm.2024.104537] [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: 12/06/2023] [Revised: 04/05/2024] [Accepted: 04/09/2024] [Indexed: 06/07/2024]
Abstract
Table olives are one of the most known fruit consumed as fermented food, being a fundamental component of the Mediterranean diet. Their production and consumption continue to increase globally and represent an important economic source for the producing countries. One of the most stimulating challenges for the future is the modernization of olive fermentation process. Besides the demand for more reproducible and safer production methods that could be able to reduce product losses and potential risks, producers and consumers are increasingly attracted by the final product characteristics and properties on human health. In this study, the contribution of microbial starters to table olives was fully described in terms of specific enzymatic and microbiological profiles, nutrient components, fermentation-derived compounds, and content of bioactive compounds. The use of microbial starters from different sources was tested considering their technological features and potential ability to improve the functional traits of fermented black table olives. For each fermentation assay, the effects of controlled temperature (kept at 20 °C constantly) versus not controlled environmental conditions (oscillating between 7 and 17 °C), as well as the consequences of the pasteurization treatment were tested on the final products. Starter-driven fermentation strategies seemed to increase both total phenolic content and total antioxidant activity. Herein, among all the tested microbial starters, we provide data indicating that two bacterial strains (Leuconostoc mesenteroides KT 5-1 and Lactiplantibacillus plantarum BC T3-35), and two yeast strains (Saccharomyces cerevisiae 10A and Debaryomyces hansenii A15-44) were the better ones related to enzyme activities, total phenolic content and antioxidant activity. We also demonstrated that the fermentation of black table olives under not controlled environmental temperature conditions was more promising than the controlled level of 20 °C constantly in terms of technological and functional properties considered in this study. Moreover, we confirmed that the pasteurization process had a role in enhancing the levels of antioxidant compounds.
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Affiliation(s)
- Annamaria Tarantini
- Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy; University of Bari, Soil, Plant and Food Science Department (Di.S.S.P.A), Bari, Italy
| | - Pasquale Crupi
- Dipartimento Interdisciplinare di Medicina, Università Degli Studi Aldo Moro Bari, Piazza Giulio Cesare 11, 70124, Bari, Italy
| | - Francesca Anna Ramires
- Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy
| | - Leone D'Amico
- Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy
| | - Giuseppe Romano
- Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy
| | - Federica Blando
- Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy
| | | | - Maria Lisa Clodoveo
- Dipartimento Interdisciplinare di Medicina, Università Degli Studi Aldo Moro Bari, Piazza Giulio Cesare 11, 70124, Bari, Italy
| | - Filomena Corbo
- Dipartimento di Farmacia-Scienze Del Farmaco, Università Degli Studi di Bari, Campus Universitario E. Quagliarello Via Orabona, 4-70125, Bari, Italy
| | - Angela Cardinali
- Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Bari, 70126, Italy
| | - Gianluca Bleve
- Consiglio Nazionale Delle Ricerche - Istituto di Scienze Delle Produzioni Alimentari, Unità Operativa di Lecce, 73100, Lecce, Italy.
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Traina C, Ferrocino I, Bonciolini A, Cardenia V, Lin X, Rantsiou K, Cocolin L. Monitoring the yeasts ecology and volatiles profile throughout the spontaneous fermentation of Taggiasca cv. table olives through culture-dependent and independent methods. Int J Food Microbiol 2024; 417:110688. [PMID: 38615425 DOI: 10.1016/j.ijfoodmicro.2024.110688] [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: 12/26/2023] [Revised: 03/15/2024] [Accepted: 03/27/2024] [Indexed: 04/16/2024]
Abstract
Taggiasca table olives are typical of Liguria, a Northwestern Italian region, produced with a spontaneous fermentation carried out by placing the raw drupes directly into brine with a salt concentration of 8-12 % w/v. Such concentrations limit the development of unwanted microbes and favor the growth of yeasts. This process usually lasts up to 8 months. Yeasts are found throughout the entire fermentation process and they are mainly involved in the production of volatile organic compounds, which strongly impact the quality of the final product. The aim of this study was to evaluate the dynamics of autochthonous yeasts in brines and olives in a spontaneous process with no lye pre-treatment or addition of acids in the fermenting brine with 10 % NaCl (w/v) in two batches during 2021 harvest. Three hundred seventy-three yeast colonies were isolated, characterized by rep-PCR and identified by the D1/D2 region of the 26S rRNA gene sequencing. Mycobiota was also studied by 26S rRNA gene metataxonomics, while metabolome was assessed through GC-MS analysis. Traditional culture-dependent methods showed the dominance of Candida diddensiae, Wickerhamomyces anomalus, Pichia membranifaciens and Aureobasidium pullulans, with differences in species distribution between batches, sampling time and type of sample (olives/brines). Amplicon-based sequencing confirmed the dominance of W. anomalus in batch 1 throughout the entire fermentation, while Cyteromyces nyonsensis and Aureobasidium spp. were most abundant in the fermentation in batch 2. Volatilome results were analyzed and correlated to the mycobiota data, confirming differences between fermentation stages. Given the high appreciation for this traditional food, this study helps elucidate the mycobiota associated to Taggiasca cv. table olives and its relationship with the quality of the final product.
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Affiliation(s)
- Chiara Traina
- Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy
| | - Ilario Ferrocino
- Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy
| | - Ambra Bonciolini
- Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy
| | - Vladimiro Cardenia
- Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy
| | - Xinping Lin
- Biotechnology National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Kalliopi Rantsiou
- Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy
| | - Luca Cocolin
- Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy.
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Alan Y. Chemical changes of potential probiotic Lactiplantibacillus plantarum and Lactobacillus pentosus starter cultures in natural Gemlik type black olive fermentation. Food Chem 2024; 434:137472. [PMID: 37722330 DOI: 10.1016/j.foodchem.2023.137472] [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: 03/18/2022] [Revised: 08/11/2023] [Accepted: 09/11/2023] [Indexed: 09/20/2023]
Abstract
The aim of this study was to determine the ability of probiotic Lactiplantibacillus plantarum and Lactobacillus pentosus starter cultures to maintain Olea europaea L. cv. Gemlik fermentation and some chemical changes occurred by HPLC. It was observed that starter cultures decreased the pH by increasing the acidity of the fermentation medium. In addition, it was determined that the number of yeast-mold (Y-M) and aerobic mesophilic bacteria (AMB) were lower than the number of lactic acid bacteria (LAB) in the samples with starter cultures. As the fermentation period progressed, it was observed that the amount and variety of phenolic substances increased, albeit slightly, in the brined olive samples to which the starter culture was added. Alcohols, biogenic amines, sugars and organic acids increased or decreased in all samples. During the fermentation gallic acid, apigenin, kaempferol, curcumin, vanillin, caffeic acid, salicylic acid, putrescine, triamine, spermidine and maleic acid could not be detected.
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Affiliation(s)
- Yusuf Alan
- Department of Medical Services and Techniques, Bitlis Eren University, Bitlis, Turkey.
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Riolo M, Luz C, Santilli E, Meca G, Cacciola SO. Antifungal activity of selected lactic acid bacteria from olive drupes. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters. Foods 2022; 11:foods11193106. [PMID: 36230182 PMCID: PMC9563747 DOI: 10.3390/foods11193106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/29/2022] [Accepted: 10/04/2022] [Indexed: 11/17/2022] Open
Abstract
The purpose of this study was to explore the inoculated fermentation of cv. Kalamata natural black olives using selected strains of yeast cultures with multifunctional potential. For this purpose, five yeast starters belonging to Candida boidinii (four starters) and Saccharomyces cerevisiae (one starter), previously isolated from table olive fermentation of the same variety and screened for their technological characteristics and probiotic potential, were inoculated in brines at the beginning of fermentation. Microbial populations (lactic acid bacteria, yeasts, and Enterobacteriaceae), pH, titratable acidity, organic acids, and ethanol were monitored during fermentation for a period of 5 months. At the same time, the survival of each starter was assessed by culture-dependent molecular identification at the beginning (0 days), middle (75 days), and final stages (150 days) of fermentation in the brines and olives (at the end of the process only). The results revealed the coexistence of yeasts and lactic acid bacteria (LAB) throughout fermentation in most processes and also the absence of Enterobacteriaceae after the first 20 days of brining. The population of yeasts remained 2 log cycles below LAB counts, except for in the inoculated treatment with C. boidinii Y28, where the yeast starter prevailed from day 60 until the end of the fermentation, as well as in the inoculated treatment with C. boidinii Y30, where no LAB could be detected in the brines after 38 days. At the end of the process, LAB ranged between 4.6 and 6.8 log10 CFU/mL, while yeasts were close to 5.0 log10 CFU/mL, except for the inoculated fermentation with C. boidinii Y27 and spontaneous fermentation (control), in which the yeast counts were close to 3.5 log10 CFU/mL. At the end of fermentation, the recovery percentage of C. boidinii Y27 was 50% in the brines and 45% in the olives. C. boidinii Y28 and S. cerevisiae Y34 could be recovered at 25% and 5% in the brine, respectively, whereas neither starter could be detected in the olives. For C. boidinii Y30, the recovery percentage was 25% in the brine and 10% in the olives. Finally, C. boidinii Y31 could not be detected in the brines and survived at a low percentage (10%) in the olives.
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Maoloni A, Cardinali F, Milanovic V, Osimani A, Garofalo C, Ferrocino I, Corvaglia MR, Cocolin L, Aquilanti L. Microbial dynamics and key sensory traits of laboratory-scale co-fermented green olives (Olea europaea L. cv. Ascolana tenera) and sea fennel (Crithmum maritimum L.). FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Parafati L, Palmeri R, Pitino I, Restuccia C. Killer yeasts isolated from olive brines: Technological and probiotic aptitudes. Food Microbiol 2022; 103:103950. [DOI: 10.1016/j.fm.2021.103950] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 11/18/2021] [Accepted: 11/18/2021] [Indexed: 12/18/2022]
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Sab C, Romero C, Brenes M, Montaño A, Ouelhadj A, Medina E. Industrial Processing of Algerian Table Olive Cultivars Elaborated as Spanish Style. Front Microbiol 2021; 12:729436. [PMID: 34803946 PMCID: PMC8600317 DOI: 10.3389/fmicb.2021.729436] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Accepted: 10/07/2021] [Indexed: 12/01/2022] Open
Abstract
Olives from the Sigoise, Verdale, and Sevillana cultivars were elaborated as Spanish-style table olives by four Algerian factories, and the quality and food safety of the industrial table olives have been studied by the analysis of physicochemical and microbiological parameters. Differences were observed between the treatments carried out by the different factories throughout the manufacturing process, especially during the washing stage, but no significant differences were found between the analyzed samples for the concentration of sugars and polyphenols. The final pH values reached at the end of fermentation ranged between 5.04 and 4.27, and the titratable acidity was above 0.4% for all samples. Lactic and acetic acids were produced in mean concentrations of 0.68% and 0.21% as a result of lactic acid bacteria (LAB) and yeast metabolism, respectively. However, the presence of butyric, isobutyric, and propionic acids was also detected, and was related to the growth of undesirable spoilage microorganisms, responsible for secondary fermentations. The high-throughput sequencing of bacterial DNA suggested the dominance of LAB species belonging to genera Lactiplantibacillus, Leuconostoc, Pediococcus, Oenococcus, or Enterococcus. The Enterobacteriaceae family was detected during the first days of brining and in only one sample after 120 days of fermentation. Other spoilage microorganisms were found, such as Lentilactobacillus buchneri or the Pectinatus and Acetobacter genera, capable of consuming lactic acid and these played an essential role in the onset of spoilage. The Clostridium and Enterobacter genera, producers of butyric and propionic acids, were responsible for the malodorous fermentation present in the industrial samples that were analyzed. The study concluded that the safety of the table olives analyzed was compromised by the presence of undesirable microorganisms and microbial stability was not guaranteed. The elaboration process can be improved by reducing the washing steps and the time should be reduced to avoid the loss of fermentable matter, with the goal of reaching a pH < 4.0 after the fermentation and preventing the possibility of the growth of spoilage microorganisms and foodborne pathogens.
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Affiliation(s)
- Chafiaa Sab
- Laboratory of Food Quality and Food Safety, Faculty of Biological and Agricultural Sciences, Mouloud Mammeri University, Tizi Ouzou, Algeria
| | - Concepción Romero
- Food Biotechnology Department, Instituto de la Grasa, IG-CSIC, Seville, Spain
| | - Manuel Brenes
- Food Biotechnology Department, Instituto de la Grasa, IG-CSIC, Seville, Spain
| | - Alfredo Montaño
- Food Biotechnology Department, Instituto de la Grasa, IG-CSIC, Seville, Spain
| | - Akli Ouelhadj
- Laboratory of Food Quality and Food Safety, Faculty of Biological and Agricultural Sciences, Mouloud Mammeri University, Tizi Ouzou, Algeria
| | - Eduardo Medina
- Food Biotechnology Department, Instituto de la Grasa, IG-CSIC, Seville, Spain
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Tzamourani AP, Di Napoli E, Paramithiotis S, Economou‐Petrovits G, Panagiotidis S, Panagou EZ. Microbiological and physicochemical characterisation of green table olives of Halkidiki and Conservolea varieties processed by the Spanish method on industrial scale. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15000] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Aikaterini P. Tzamourani
- Laboratory of Microbiology and Biotechnology of Foods Department of Food Science and Human Nutrition School of Food and Nutritional Sciences Agricultural University of Athens Iera Odos 75 Athens11855Greece
| | - Elisa Di Napoli
- Department of Agricultural, Forest and Food Sciences University of Torino Largo Paolo Braccini 2 Grugliasco, Torino10095Italy
| | - Spiros Paramithiotis
- Laboratory of Food Quality Control and Hygiene Department of Food Science and Human Nutrition School of Food and Nutritional Sciences Agricultural University of Athens Athens Greece
| | | | - Stavros Panagiotidis
- PELOPAC S.A. Block 38, NB1A Street, Thessaloniki Industrial Area Sindos57022Greece
| | - Efstathios Z. Panagou
- Laboratory of Microbiology and Biotechnology of Foods Department of Food Science and Human Nutrition School of Food and Nutritional Sciences Agricultural University of Athens Iera Odos 75 Athens11855Greece
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Mujdeci GN, Ozbas ZY. Technological and enzymatic characterization of the yeasts isolated from natural fermentation media of Gemlik olives. J Appl Microbiol 2021; 131:801-818. [PMID: 33346384 DOI: 10.1111/jam.14979] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 11/30/2020] [Accepted: 12/14/2020] [Indexed: 11/30/2022]
Abstract
AIM To determine the technological and enzymatic characteristics of 54 yeast strains belonging to 16 species previously isolated from natural fermentation media of Gemlik olives. The distinguishing feature of these strains, according to their selective technological and enzymatic properties using principal component analysis (PCA), was also intended. METHODS AND RESULTS The technological properties of yeast strains, growth characteristics at different temperatures, pH and salt concentrations were examined. Besides, yeast strains' abilities to use oleuropein as a sole carbon source, to assimilate citric acid and to produce H2 S were examined and their catalase, pectolytic, proteolytic and killer activities were also tested. All strains could grow between 15 and 28°C which are favourable temperatures for natural olive fermentation and they were able to tolerate high salt concentration and low pH in the brine of natural fermentation media. As a result of enzymatic characterization with API-ZYM test system, all strains have esterase activity, which is an important feature for developing table olive aroma. In this research, β-glucosidase activity, which contributes to removing bitterness out of olives, was one of the main distinguishing features of yeast strains. Several strains of Candida hellenica, Pichia anomala and Candida pelliculosa species had β-glucosidase activity. PCA tested yeasts and several strains belonging to C. hellenica (AF84-1), P. anomala (BF1-1, BF46-2) and C. pelliculosa (BF46-3, BF143-2) species have promising technological and enzymatic properties for natural table olive production. CONCLUSION Five promising strains belonging to C. hellenica, P. anomala and C. pelliculosa species may be suitable adjunct starter cultures with lactic acid bacteria in natural fermentation media of table olive. SIGNIFICANCE AND IMPACT OF THE STUDY This study has been the first contribution to the enzymatic and technological characterization of yeasts isolated from Gemlik olives in Turkey. Some strains could be proposed as a promising adjunct culture in the production of table olives.
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Affiliation(s)
- G N Mujdeci
- Department of Food Engineering, Faculty of Engineering, Hitit University, Corum, Turkey
| | - Z Y Ozbas
- Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe, Ankara, Turkey
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11
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Voidarou C, Antoniadou M, Rozos G, Tzora A, Skoufos I, Varzakas T, Lagiou A, Bezirtzoglou E. Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues. Foods 2020; 10:E69. [PMID: 33396397 PMCID: PMC7823516 DOI: 10.3390/foods10010069] [Citation(s) in RCA: 70] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Revised: 12/26/2020] [Accepted: 12/27/2020] [Indexed: 02/06/2023] Open
Abstract
Fermented foods identify cultures and civilizations. History, climate and the particulars of local production of raw materials have urged humanity to exploit various pathways of fermentation to produce a wide variety of traditional edible products which represent adaptations to specific conditions. Nowadays, industrial-scale production has flooded the markets with ferments. According to recent estimates, the current size of the global market of fermented foods is in the vicinity of USD 30 billion, with increasing trends. Modern challenges include tailor-made fermented foods for people with special dietary needs, such as patients suffering from Crohn's disease or other ailments. Another major challenge concerns the safety of artisan fermented products, an issue that could be tackled with the aid of molecular biology and concerns not only the presence of pathogens but also the foodborne microbial resistance. The basis of all these is, of course, the microbiome, an aggregation of different species of bacteria and yeasts that thrives on the carbohydrates of the raw materials. In this review, the microbiology of fermented foods is discussed with a special reference to groups of products and to specific products indicative of the diversity that a fermentation process can take. Their impact is also discussed with emphasis on health and oral health status. From Hippocrates until modern approaches to disease therapy, diet was thought to be of the most important factors for health stability of the human natural microbiome. After all, to quote Pasteur, "Gentlemen, the microbes will have the last word for human health." In that sense, it is the microbiomes of fermented foods that will acquire a leading role in future nutrition and therapeutics.
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Affiliation(s)
- Chrysa Voidarou
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, School of Agriculture, University of Ioannina, 47132 Arta, Greece; (C.V.); (A.T.); (I.S.)
| | - Maria Antoniadou
- School of Dentistry, National and Kapodistrian University of Athens, 11521 Athens, Greece;
| | - Georgios Rozos
- Laboratory of Microbiology, Biotechnology & Hygiene, Department of Agricultural Development, Democritus University of Thrace, 68200 Orestiada, Greece;
| | - Athina Tzora
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, School of Agriculture, University of Ioannina, 47132 Arta, Greece; (C.V.); (A.T.); (I.S.)
| | - Ioannis Skoufos
- Laboratory of Animal Health, Food Hygiene and Quality, Department of Agriculture, School of Agriculture, University of Ioannina, 47132 Arta, Greece; (C.V.); (A.T.); (I.S.)
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece
| | - Areti Lagiou
- Department of Public and Community Health, University of West Attika, 11521 Athens, Greece;
| | - Eugenia Bezirtzoglou
- Laboratory of Hygiene and Environmental Protection, Medical School, Democritus University of Thrace, 68100 Alexandroupolis, Greece;
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The Microbial Diversity of Non-Korean Kimchi as Revealed by Viable Counting and Metataxonomic Sequencing. Foods 2020; 9:foods9111568. [PMID: 33137924 PMCID: PMC7693646 DOI: 10.3390/foods9111568] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Revised: 10/21/2020] [Accepted: 10/26/2020] [Indexed: 11/22/2022] Open
Abstract
Kimchi is recognized worldwide as the flagship food of Korea. To date, most of the currently available microbiological studies on kimchi deal with Korean manufactures. Moreover, there is a lack of knowledge on the occurrence of eumycetes in kimchi. Given these premises, the present study was aimed at investigating the bacterial and fungal dynamics occurring during the natural fermentation of an artisan non-Korean kimchi manufacture. Lactic acid bacteria were dominant, while Enterobacteriaceae, Pseudomonadaceae, and yeasts progressively decreased during fermentation. Erwinia spp., Pseudomonasveronii, Pseudomonasviridiflava, Rahnellaaquatilis, and Sphingomonas spp. were detected during the first 15 days of fermentation, whereas the last fermentation phase was dominated by Leuconostoc kimchi, together with Weissellasoli. For the mycobiota at the beginning of the fermentation process, Rhizoplaca and Pichia orientalis were the dominant Operational Taxonomic Units (OTUs) in batch 1, whereas in batch 2 Protomyces inundatus prevailed. In the last stage of fermentation, Saccharomyces cerevisiae, Candida sake,Penicillium, and Malassezia were the most abundant taxa in both analyzed batches. The knowledge gained in the present study represents a step forward in the description of the microbial dynamics of kimchi produced outside the region of origin using local ingredients. It will also serve as a starting point for further isolation of kimchi-adapted microorganisms to be assayed as potential starters for the manufacturing of novel vegetable preserves with high quality and functional traits.
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FoodOmics as a new frontier to reveal microbial community and metabolic processes occurring on table olives fermentation. Food Microbiol 2020; 92:103606. [PMID: 32950142 DOI: 10.1016/j.fm.2020.103606] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 07/22/2020] [Accepted: 07/22/2020] [Indexed: 01/18/2023]
Abstract
Table olives are considered the most widespread fermented food in the Mediterranean area and their consumption is expanding all over the world. This fermented vegetable can be considered as a natural functional food thanks to their high nutritional value and high content of bioactive compounds that contribute to the health and well-being of consumers. The presence of bioactive compounds is strongly influenced by a complex microbial consortium, traditionally exploited through culture-dependent approaches. Recently, the rapid spread of omics technologies has represented an important challenge to better understand the function, the adaptation and the exploitation of microbial diversity in different complex ecosystems, such as table olives. This review provides an overview of the potentiality of omics technologies to in depth investigate the microbial composition and the metabolic processes that drive the table olives fermentation, affecting both sensorial profile and safety properties of the final product. Finally, the review points out the role of omics approaches to raise at higher sophisticated level the investigations on microbial, gene, protein, and metabolite, with huge potential for the integration of table olives composition with functional assessments.
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A Review on Adventitious Lactic Acid Bacteria from Table Olives. Foods 2020; 9:foods9070948. [PMID: 32709144 PMCID: PMC7404733 DOI: 10.3390/foods9070948] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 07/10/2020] [Accepted: 07/15/2020] [Indexed: 12/18/2022] Open
Abstract
Spontaneous fermentation constitutes the basis of the chief natural method of processing of table olives, where autochthonous strains of lactic acid bacteria (LAB) play a dominant role. A thorough literature search has unfolded 197 reports worldwide, published in the last two decades, that indicate an increasing interest in table olive-borne LAB, especially in Mediterranean countries. This review attempted to extract extra information from such a large body of work, namely, in terms of correlations between LAB strains isolated, manufacture processes, olive types, and geographical regions. Spain produces mostly green olives by Spanish-style treatment, whereas Italy and Greece produce mainly green and black olives, respectively, by both natural and Spanish-style. More than 40 species belonging to nine genera of LAB have been described; the genus most often cited is Lactobacillus, with L. plantarum and L. pentosus as most frequent species—irrespective of country, processing method, or olive type. Certain LAB species are typically associated with cultivar, e.g., Lactobacillus parafarraginis with Spanish Manzanilla, or L. paraplantarum with Greek Kalamata and Conservolea, Portuguese Galega, and Italian Tonda di Cagliari. Despite the potential of native LAB to serve as starter cultures, extensive research and development efforts are still needed before this becomes a commercial reality in table olive fermentation.
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Üçok G, Sert D. Growth kinetics and biomass characteristics of Lactobacillus plantarum L14 isolated from sourdough: Effect of fermentation time on dough machinability. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109516] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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16
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Lara-Hidalgo CE, Dorantes-Álvarez L, Hernández-Sánchez H, Santoyo-Tepole F, Martínez-Torres A, Villa-Tanaca L, Hernández-Rodríguez C. Isolation of Yeasts from Guajillo Pepper (Capsicum annuum L.) Fermentation and Study of Some Probiotic Characteristics. Probiotics Antimicrob Proteins 2020; 11:748-764. [PMID: 29696516 DOI: 10.1007/s12602-018-9415-x] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Three yeast strains were isolated from the spontaneous fermentation of guajillo pepper: Hanseniaspora opuntiae, Pichia kudriavzevii, and Wickerhamomyces anomalus, which were identified by amplification of the ITS/5.8S ribosomal DNA. Some probiotic characteristics of these strains were evaluated and compared with one commercial probiotic yeast (Saccharomyces boulardii). The survival percentage of all the yeasts was similar to that of the commercial product. They showed different hydrophobicity characteristics with hydrocarbons, autoaggregation > 90%, and characteristics of co-aggregation with pathogenic microorganisms. The adhesion capacity to mucin of the three yeast samples was similar to the reference yeast. The antioxidant activity of the yeasts varied between 155 and 178 μM Trolox equivalents. All exhibited cholesterol reduction capacity, and W. anomalus was able to decrease up to 83% of cholesterol after 48 h of incubation. The 7.5-fold concentrated H. opuntiae supernatant had antimicrobial activity against Salmonella enterica ser. Typhimurium ATCC 14028 and Candida albicans ENCBDM2; tests suggest this activity against S. Typhimurium is due to a proteinaceous metabolite with a weight between 10 and 30 kDa. Among the yeasts, P. kudriavzevii exhibited the highest protective effect on the viability of Lactobacillus casei Shirota in gastric and intestinal conditions. These results suggest that yeasts isolated from guajillo pepper may have a probiotic potential.
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Affiliation(s)
- C E Lara-Hidalgo
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional López Mateos, Av. Wilfrido Massieu esq. Cda. Manuel L. Stampa s/n, C.P. 07738, Ciudad de México, Mexico
| | - L Dorantes-Álvarez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional López Mateos, Av. Wilfrido Massieu esq. Cda. Manuel L. Stampa s/n, C.P. 07738, Ciudad de México, Mexico.
| | - H Hernández-Sánchez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional López Mateos, Av. Wilfrido Massieu esq. Cda. Manuel L. Stampa s/n, C.P. 07738, Ciudad de México, Mexico
| | - F Santoyo-Tepole
- Departamento de Investigación, Central de Instrumentación de Espectroscopía, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala, Col. Sto. Tomás, C.P. 11340, Ciudad de México, Mexico
| | - A Martínez-Torres
- Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala, Col. Sto. Tomás, C.P. 11340, Ciudad de México, Mexico
| | - L Villa-Tanaca
- Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala, Col. Sto. Tomás, C.P. 11340, Ciudad de México, Mexico
| | - C Hernández-Rodríguez
- Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala, Col. Sto. Tomás, C.P. 11340, Ciudad de México, Mexico
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Perpetuini G, Prete R, Garcia-Gonzalez N, Khairul Alam M, Corsetti A. Table Olives More than a Fermented Food. Foods 2020; 9:E178. [PMID: 32059387 PMCID: PMC7073621 DOI: 10.3390/foods9020178] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 02/05/2020] [Accepted: 02/07/2020] [Indexed: 12/31/2022] Open
Abstract
Table olives are one of the oldest vegetable fermented foods in the Mediterranean area. Beside their economic impact, fermented table olives represent also an important healthy food in the Mediterranean diet, because of their high content of bioactive and health-promoting compounds. However, olive fermentation is still craft-based following traditional processes, which can lead to a not fully predictable final product with the risk of spontaneous alterations. Nowadays, food industries have to face consumer demands for safe and healthy products. This review offers an overview about the main technologies used for olive fermentation and the role of lactic acid bacteria and yeasts characterizing this niche during the fermentation. Particular attention is offered to the selection and use of microorganisms as starter cultures to fasten and improve the safety of table olives. The development and implementation of multifunctional starter cultures in order to obtain heath-oriented table olives is also discussed.
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Affiliation(s)
| | | | | | | | - Aldo Corsetti
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, 641000 Teramo, Italy; (G.P.); (R.P.); (N.G.-G.); (M.K.A.)
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18
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Use of selected yeast starter cultures in industrial-scale processing of brined Taggiasca black table olives. Food Microbiol 2019; 84:103250. [DOI: 10.1016/j.fm.2019.103250] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 06/21/2019] [Accepted: 06/22/2019] [Indexed: 11/24/2022]
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19
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Ruiz-Moyano S, Esperilla A, Hernández A, Benito MJ, Casquete R, Martín-Vertedor D, Pérez-Nevado F. Application of ISSR-PCR as a rapid method for clustering and typing of yeasts isolated from table olives. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.044] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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20
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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.
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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
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21
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Jampaphaeng K, Ferrocino I, Giordano M, Rantsiou K, Maneerat S, Cocolin L. Microbiota dynamics and volatilome profile during stink bean fermentation (Sataw-Dong) with Lactobacillus plantarum KJ03 as a starter culture. Food Microbiol 2018; 76:91-102. [PMID: 30166195 DOI: 10.1016/j.fm.2018.04.012] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Revised: 03/21/2018] [Accepted: 04/23/2018] [Indexed: 12/28/2022]
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22
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Alfonzo A, Martorana A, Settanni L, Matraxia M, Corona O, Vagnoli P, Caruso T, Moschetti G, Francesca N. Approaches to improve the growth of the starter lactic acid bacterium OM13 during the early stages of green Spanish-style table olive production. GRASAS Y ACEITES 2018. [DOI: 10.3989/gya.0103181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The present research aimed at determining the optimal conditions for the lactic acid fermentation of green Spanish-style table olives. The work is a follow-up, and focuses on the performance of the commercial starter strain Lactobacillus pentosus OM13 by applying an acclimatization step and the addition of nutrients, and concentrations of lactic acid that were previously investigated. The acclimatization of the cells warranted the dominance of the starter culture even at an inoculation level of 2 Log cycles lower than that commonly used in standard fermentation. A significant effect was found in terms of acidification kinetics within the first week of fermentation, with the highest decrease in pH, at ~2.5 units, which occurred in the trial and after inoculation with 106 CFU/mL of starter after acclimatation (EO3) that showed values similar to control C obtained with Lactobacillus pentosus OM13 at a concentration of 107 CFU/mL. After day 3, further decreases in pH of up to 4.30 were observed until day 30, and then these values remained almost constant until the end of process (day 190) when lower pH values were reached for trial EO3 and control C. The results of microbiological dynamics, the changes in VOCs and finally the effect of the processes on the sensory analysis of the fermented product were investigated by multivariate analysis. The acclimatization process and the initial inoculation level influenced the bacterial microflora, aromatic compounds and organoleptic characteristics of the final product. Finally, the trials C, EO2 and EO3 showed higher values (60-80%) of preferences and satisfaction compared to other experimental productions.
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23
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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.
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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
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24
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Randazzo CL, Todaro A, Pino A, Pitino I, Corona O, Caggia C. Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives. Food Microbiol 2017; 65:136-148. [DOI: 10.1016/j.fm.2017.01.022] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2016] [Revised: 01/12/2017] [Accepted: 01/28/2017] [Indexed: 01/25/2023]
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25
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Bonatsou S, Tassou CC, Panagou EZ, Nychas GJE. Table Olive Fermentation Using Starter Cultures with Multifunctional Potential. Microorganisms 2017; 5:microorganisms5020030. [PMID: 28555038 PMCID: PMC5488101 DOI: 10.3390/microorganisms5020030] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Revised: 05/18/2017] [Accepted: 05/23/2017] [Indexed: 02/07/2023] Open
Abstract
Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet. However, despite its economic significance, table olive fermentation is mainly craft-based and empirically driven by the autochthonous microbiota of the olives depending on various intrinsic and extrinsic factors, leading to a spontaneous process and a final product of variable quality. The use of microorganisms previously isolated from olive fermentations and studied for their probiotic potential and technological characteristics as starter cultures may contribute to the reduction of spoilage risk resulting in a controlled fermentation process. This review focuses on the importance of the development and implementation of multifunctional starter cultures related to olives with desirable probiotic and technological characteristics for possible application on table olive fermentation with the main purpose being the production of a health promoting and sensory improved functional food.
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Affiliation(s)
- Stamatoula Bonatsou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens, GR-11855, Greece.
| | - Chrysoula C Tassou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Sof. Venizelou 1, Lycovrissi, Attiki, GR-14123, Greece.
| | - Efstathios Z Panagou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens, GR-11855, Greece.
| | - George-John E Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens, GR-11855, Greece.
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26
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Leventdurur S, Sert-Aydın S, Boyaci-Gunduz CP, Agirman B, Ben Ghorbal A, Francesca N, Martorana A, Erten H. Yeast biota of naturally fermented black olives in different brines made from cv. Gemlik grown in various districts of the Cukurova region of Turkey. Yeast 2016; 33:289-301. [DOI: 10.1002/yea.3170] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2015] [Revised: 04/25/2016] [Accepted: 04/25/2016] [Indexed: 12/14/2022] Open
Affiliation(s)
- Sezgi Leventdurur
- Department of Food Engineering, Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
| | - Selvihan Sert-Aydın
- Department of Food Engineering, Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
| | - C. Pelin Boyaci-Gunduz
- Department of Food Engineering, Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
| | - Bilal Agirman
- Department of Food Engineering, Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
| | - Akram Ben Ghorbal
- Department of Food Engineering, Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
| | - Nicola Francesca
- Universita degli Studi di Palermo; Dipartimento Scienze Agrarie e Forestali; Viale delle Scienze 4 90128 Palermo Italy
| | - Alessandra Martorana
- Universita degli Studi di Palermo; Dipartimento Scienze Agrarie e Forestali; Viale delle Scienze 4 90128 Palermo Italy
| | - Hüseyin Erten
- Department of Food Engineering, Faculty of Agriculture; Cukurova University; 01330 Adana Turkey
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27
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Fuccio F, Bevilacqua A, Sinigaglia M, Corbo MR. Using a polynomial model for fungi from table olives. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13083] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Francesca Fuccio
- Department of Agriculture, Food and Environmental Science; University of Foggia; Via Napoli 25 Foggia 71122 Italy
| | - Antonio Bevilacqua
- Department of Agriculture, Food and Environmental Science; University of Foggia; Via Napoli 25 Foggia 71122 Italy
| | - Milena Sinigaglia
- Department of Agriculture, Food and Environmental Science; University of Foggia; Via Napoli 25 Foggia 71122 Italy
| | - Maria Rosaria Corbo
- Department of Agriculture, Food and Environmental Science; University of Foggia; Via Napoli 25 Foggia 71122 Italy
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28
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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.
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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.
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29
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Shori AB. The potential applications of probiotics on dairy and non-dairy foods focusing on viability during storage. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2015. [DOI: 10.1016/j.bcab.2015.09.010] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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30
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Tataridou M, Kotzekidou P. Fermentation of table olives by oleuropeinolytic starter culture in reduced salt brines and inactivation of Escherichia coli O157:H7 and Listeria monocytogenes. Int J Food Microbiol 2015; 208:122-30. [DOI: 10.1016/j.ijfoodmicro.2015.06.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2015] [Revised: 05/14/2015] [Accepted: 06/03/2015] [Indexed: 12/14/2022]
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31
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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]
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32
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Quantification and characterization of microbial biofilm community attached on the surface of fermentation vessels used in green table olive processing. Int J Food Microbiol 2015; 203:41-8. [PMID: 25770432 DOI: 10.1016/j.ijfoodmicro.2015.03.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2014] [Revised: 02/10/2015] [Accepted: 03/01/2015] [Indexed: 12/22/2022]
Abstract
The aim of the present study was the quantification of biofilm formed on the surface of plastic vessels used in Spanish-style green olive fermentation and the characterization of the biofilm community by means of molecular fingerprinting. Fermentation vessels previously used in green olive processing were subjected to sampling at three different locations, two on the side and one on the bottom of the vessel. Prior to sampling, two cleaning treatments were applied to the containers, including (a) washing with hot tap water (60 °C) and household detergent (treatment A) and (b) washing with hot tap water, household detergent and bleach (treatment B). Population (expressed as log CFU/cm(2)) of total viable counts (TVC), lactic acid bacteria (LAB) and yeasts were enumerated by standard plating. Bulk cells (whole colonies) from agar plates were isolated for further characterization by PCR-DGGE. Results showed that regardless of the cleaning treatment no significant differences were observed between the different sampling locations in the vessel. The initial microbial population before cleaning ranged between 3.0-4.5 log CFU/cm(2) for LAB and 4.0-4.6 log CFU/cm(2) for yeasts. Cleaning treatments exhibited the highest effect on LAB that were recovered at 1.5 log CFU/cm(2) after treatment A and 0.2 log CFU/cm(2) after treatment B, whereas yeasts were recovered at approximately 1.9 log CFU/cm(2) even after treatment B. High diversity of yeasts was observed between the different treatments and sampling spots. The most abundant species recovered belonged to Candida genus, while Wickerhamomyces anomalus, Debaryomyces hansenii and Pichia guilliermondii were frequently detected. Among LAB, Lactobacillus pentosus was the most abundant species present on the abiotic surface of the vessels.
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33
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Bevilacqua A, de Stefano F, Augello S, Pignatiello S, Sinigaglia M, Corbo MR. Biotechnological innovations for table olives. Int J Food Sci Nutr 2015; 66:127-31. [DOI: 10.3109/09637486.2014.959901] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Affiliation(s)
- Antonio Bevilacqua
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Fabio de Stefano
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Salvatore Augello
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Stefano Pignatiello
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Milena Sinigaglia
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
| | - Maria Rosaria Corbo
- Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
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34
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Microbial community structure and disposal issues of table olive wastewaters generated from the fermentation of the olive cultivar ‘Kalamon’. ANN MICROBIOL 2014. [DOI: 10.1007/s13213-013-0791-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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Bleve G, Tufariello M, Durante M, Perbellini E, Ramires FA, Grieco F, Cappello MS, De Domenico S, Mita G, Tasioula-Margari M, Logrieco AF. Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives. Front Microbiol 2014; 5:570. [PMID: 25389422 PMCID: PMC4211558 DOI: 10.3389/fmicb.2014.00570] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2014] [Accepted: 10/09/2014] [Indexed: 11/13/2022] Open
Abstract
Table olives are one of the most important traditional fermented vegetables in Europe and their world consumption is constantly increasing. In the Greek style, table olives are obtained by spontaneous fermentations, without any chemical debittering treatment. Evolution of sugars, organic acids, alcohols, mono, and polyphenol compounds and volatile compounds associated with the fermentative metabolism of yeasts and bacteria throughout the natural fermentation process of the two Italian olive cultivars Cellina di Nardò and Leccino were determined. A protocol was developed and applied aimed at the technological characterization of lactic acid bacteria (LAB) and yeast strains as possible candidate autochthonous starters for table olive fermentation from Cellina di Nardò and Leccino cultivars. The study of the main physic-chemical parameters and volatile compounds during fermentation helped to determine chemical descriptors that may be suitable for monitoring olive fermentation. In both the analyzed table olive cultivars, aldehydes proved to be closely related to the first stage of fermentation (30 days), while higher alcohols (2-methyl-1-propanol; 3-methyl-1-butanol), styrene, and o-cymene were associated with the middle stage of fermentation (90 days) and acetate esters with the final step of olive fermentation (180 days).
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Affiliation(s)
- Gianluca Bleve
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Maria Tufariello
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Miriana Durante
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | | | - Francesca A Ramires
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Francesco Grieco
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Maria S Cappello
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Stefania De Domenico
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Giovanni Mita
- Unità Operativa di Lecce, Consiglio Nazionale delle Ricerche - Istituto di Scienze delle Produzioni Alimentari Lecce, Italy
| | - Maria Tasioula-Margari
- Department of Chemistry, Section of Food Chemistry, University of Ioannina Ioannina, Greece
| | - Antonio F Logrieco
- Consiglio Nazionale delle Ricerche- Istituto di Scienze delle Produzioni Alimentari Bari, Italy
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36
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Değirmencioğlu N, Gürbüz O, Değirmencioğlu A, Yildiz S. Effect of pretreatments on microbial growth and sensory properties of dry-salted olives. J Food Prot 2014; 77:1527-37. [PMID: 25198844 DOI: 10.4315/0362-028x.jfp-14-036] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effect of various washing solutions (acetic acid, lactic acid, and chlorine dioxide) and NaCl concentrations (2.5, 5.0, and 10.0%) on the stability of dry-salted olives (cultivars Gemlik and Edincik) during storage was studied. Vacuum-packed olives were stored at 4°C for 7 months and monitored for microbiological changes that occurred in the dry-salted olives during the dry-salting process and for their stability during storage. Microbial populations were enumerated using pour plating (for aerobic plate counts) and spread plating (for counts of lactic acid bacteria and yeasts and molds). Aerobic plate counts were <2.5 log CFU/g for olive samples washed in chlorine dioxide at all NaCl concentrations. At 4°C, the population of yeasts and molds increased steadily during the shelf life in Gemlik olive samples washed with all of the solutions, except chlorine dioxide, whereas yeast and mold counts in Edincik olives decreased depending on the increase in salt concentration. Therefore, different combinations of organic acids, NaCl, and vacuum packaging can be successfully used to control the growth of yeasts and molds in these olives. The combination of vacuum sealing (with a 10-ppm chlorine dioxide wash) and storage at 4°C was the most effective approach for controlling the growth of lactic acid bacteria and yeasts and molds. Members of the sensory panel considered saltiness to be appropriate at 2.5 and 5.0% NaCl. Softness and bitterness scores increased with reduced NaCl concentrations, but rancidity and hardness scores increased as NaCl concentration increased.
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Affiliation(s)
- Nurcan Değirmencioğlu
- Department of Food Technology, Bandırma Vocational School, University of Balıkesir, Balıkesir, Turkey.
| | - Ozan Gürbüz
- Susuk Vocational School, University of Balıkesir, Balıkesir, Turkey
| | - Ali Değirmencioğlu
- Department of Food Engineering, Agricultural Faculty, University of Uludag, Bursa, Turkey
| | - Semanur Yildiz
- Department of Food Engineering, Faculty of Engineering, İzmir Institute of Technology, 35430 a, İzmir, Turkey
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37
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Lucena-Padrós H, Caballero-Guerrero B, Maldonado-Barragán A, Ruiz-Barba JL. Microbial diversity and dynamics of Spanish-style green table-olive fermentations in large manufacturing companies through culture-dependent techniques. Food Microbiol 2014; 42:154-65. [DOI: 10.1016/j.fm.2014.03.020] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2013] [Revised: 02/26/2014] [Accepted: 03/24/2014] [Indexed: 10/25/2022]
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38
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Randazzo C, Todaro A, Pino A, Pitino I, Corona O, Mazzaglia A, Caggia C. Giarraffa and Grossa di Spagna naturally fermented table olives: Effect of starter and probiotic cultures on chemical, microbiological and sensory traits. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.056] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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39
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Tofalo R, Perpetuini G, Schirone M, Ciarrocchi A, Fasoli G, Suzzi G, Corsetti A. Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.01.035] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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40
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Mono and dual species biofilm formation between Lactobacillus pentosus and Pichia membranifaciens on the surface of black olives under different sterile brine conditions. ANN MICROBIOL 2014. [DOI: 10.1007/s13213-014-0820-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
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41
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Wouters D, Bernaert N, Conjaerts W, Van Droogenbroeck B, De Loose M, De Vuyst L. Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations. Food Microbiol 2013. [DOI: 10.1016/j.fm.2012.09.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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42
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Wouters D, Grosu-Tudor S, Zamfir M, De Vuyst L. Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:749-760. [PMID: 22806635 DOI: 10.1002/jsfa.5788] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2012] [Revised: 06/01/2012] [Accepted: 06/01/2012] [Indexed: 06/01/2023]
Abstract
BACKGROUND Artisanal vegetable fermentations are very popular in Eastern European countries. Fresh vegetables undergo a spontaneous fermentation in the presence of salt, which is mainly carried out by lactic acid bacteria (LAB). RESULTS Culture-dependent and culture-independent analyses of end-samples of various spontaneous vegetable fermentations carried out in houses of the Chiodju region (central Romania) revealed Lactobacillus plantarum and Lactobacillus brevis as the most frequently isolated LAB species. Leuconostoc mesenteroides and Leuconostoc citreum were also found. Furthermore, the community dynamics of spontaneous cauliflower and mixed-vegetable (green tomatoes, carrots and cauliflower) fermentations revealed three steps: an initial phase characterised by the presence of Enterobacteriaceae and a wide LAB species diversity, encompassing Weissella species; a second phase from day 3 onwards wherein L. citreum and Lb. brevis occurred; and a final phase characterised by the prevalence of Lb. brevis and Lb. plantarum. Metabolite target analysis revealed that glucose and fructose were mostly depleted at the end of fermentation. The main products of carbohydrate metabolism were lactic acid, acetic acid, ethanol and small amounts of mannitol, indicating heterolactate fermentation. CONCLUSION Given their prevalence at the end of vegetable fermentations, Lb. brevis and Lb. plantarum appear to be good candidate starter cultures for controlled vegetable fermentation processes.
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Affiliation(s)
- Dorrit Wouters
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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43
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Yeast biota associated to naturally fermented table olives from different Italian cultivars. Int J Food Microbiol 2013; 161:203-8. [DOI: 10.1016/j.ijfoodmicro.2012.12.011] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2012] [Revised: 11/27/2012] [Accepted: 12/06/2012] [Indexed: 11/21/2022]
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44
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Amaya-Delgado L, Herrera-López EJ, Arrizon J, Arellano-Plaza M, Gschaedler A. Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation. World J Microbiol Biotechnol 2013; 29:875-81. [DOI: 10.1007/s11274-012-1242-8] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2012] [Accepted: 12/17/2012] [Indexed: 11/28/2022]
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45
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46
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Molecular characterization of lactic acid bacteria isolated from industrially fermented Greek table olives. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.07.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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47
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Abriouel H, Benomar N, Cobo A, Caballero N, Fernández Fuentes MÁ, Pérez-Pulido R, Gálvez A. Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives. Food Microbiol 2012; 32:308-16. [DOI: 10.1016/j.fm.2012.07.006] [Citation(s) in RCA: 81] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2012] [Revised: 05/23/2012] [Accepted: 07/17/2012] [Indexed: 11/29/2022]
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48
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Diversity of bacterial population of table olives assessed by PCR-DGGE analysis. Food Microbiol 2012; 32:87-96. [DOI: 10.1016/j.fm.2012.04.013] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2011] [Revised: 04/22/2012] [Accepted: 04/24/2012] [Indexed: 11/22/2022]
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49
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Arroyo-López FN, Romero-Gil V, Bautista-Gallego J, Rodríguez-Gómez F, Jiménez-Díaz R, García-García P, Querol A, Garrido-Fernández A. Yeasts in table olive processing: desirable or spoilage microorganisms? Int J Food Microbiol 2012; 160:42-9. [PMID: 23141644 DOI: 10.1016/j.ijfoodmicro.2012.08.003] [Citation(s) in RCA: 103] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2012] [Revised: 08/03/2012] [Accepted: 08/04/2012] [Indexed: 11/26/2022]
Abstract
Yeasts are unicellular eukaryotic microorganisms isolated from many foods, and are commonly found in table olive processing where they can play a double role. On one hand, these microorganisms can produce spoilage of fruits due to the production of bad odours and flavours, the accumulation of CO(2) leading to swollen containers, the clouding of brines, the softening of fruits and the degradation of lactic acid, which is especially harmful during table olive storage and packaging. But on the other hand, fortunately, yeasts also possess desirable biochemical activities (lipase, esterase, β-glucosidase, catalase, production of killer factors, etc.) with important technological applications in this fermented vegetable. Recently, the probiotic potential of olive yeasts has begun to be evaluated because many species are able to resist the passage through the gastrointestinal tract and show beneficial effects on the host. In this way, yeasts may improve consumers' health by decreasing cholesterol levels, inhibiting pathogens, degrading non assimilated compounds, producing antioxidants and vitamins, adhering to intestinal cells or by maintaining epithelial barrier integrity. Many yeast species, usually also found in table olive processing, such as Wicherhamomyces anomalus, Saccharomyces cerevisiae, Pichia membranifaciens and Kluyveromyces lactis, have been reported to exhibit some of these properties. Thus, the selection of the most appropriate strains to be used as starters, alone or in combination with lactic acid bacteria, is a promising research line to develop in a near future which might improve the added value of the commercialized product.
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Affiliation(s)
- F N Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa (CSIC), Avda. Padre García Tejero 4, 41012 Seville, Spain.
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50
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Lactic acid bacteria and yeast heterogeneity during aerobic and modified atmosphere packaging storage of natural black Conservolea olives in polyethylene pouches. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.01.006] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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