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Contribution of non-Saccharomyces yeasts to aroma-active compound production, phenolic composition and sensory profile in Chinese Vidal icewine. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101152] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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2
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Rossi S, Bestulić E, Horvat I, Plavša T, Lukić I, Bubola M, Ganić KK, Ćurko N, Jagatić Korenika AM, Radeka S. Comparison of different winemaking processes for improvement of phenolic composition, macro- and microelemental content, and taste sensory attributes of Teran (Vitis vinifera L.) red wines. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112619] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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3
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Garrido-Bañuelos G, Buica A, Kuhlman B, Schückel J, Zietsman AJJ, Willats WGT, Moore JP, du Toit WJ. Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines. Food Res Int 2021; 150:110697. [PMID: 34865745 DOI: 10.1016/j.foodres.2021.110697] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 05/04/2021] [Accepted: 09/01/2021] [Indexed: 11/15/2022]
Abstract
Phenolic composition of young red wines has been shown to play an important role in their ageing potential. Therefore, the modulation of phenolic extraction during maceration may influence the subsequent phenolic evolution of these wines. The present work aimed to evaluate the impact of three different maceration times on the phenolic levels and evolution observed over time, using spectrophotometric and chromatography methods, and the effect on the aroma, taste, and mouthfeel sensory properties using Projective Mapping. Additionally, grape cell wall deconstruction was monitored during the extended maceration phase by GC-MS and Comprehensive Comprehensive Microarray Polymer Profiling (CoMPP). Our findings demonstrated that longer maceration times did not always correspond to an increase in wine phenolic concentration, although the level of complexity of these molecules seemed to be higher. Additionally, continuous depectination and possible solubilisation of the pectin is observed during the extended maceration which may be influencing the sensory perception of these wines. Maceration time was also shown to influence the evolution of the polymeric fraction and sensory perception of the wines.
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Affiliation(s)
- Gonzalo Garrido-Bañuelos
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa
| | - Astrid Buica
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa.
| | - Brock Kuhlman
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa
| | - Julia Schückel
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001, Denmark
| | - Anscha J J Zietsman
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa
| | - William G T Willats
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001, Denmark; School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne, United Kingdom
| | - John P Moore
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa
| | - Wessel J du Toit
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa
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Wang B, Tan F, Chu R, Li G, Li L, Yang T, Zhang M. The effect of non-Saccharomyces yeasts on biogenic amines in wine. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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5
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Wine Polyphenol Content and Its Influence on Wine Quality and Properties: A Review. Molecules 2021; 26:molecules26030718. [PMID: 33573150 PMCID: PMC7866523 DOI: 10.3390/molecules26030718] [Citation(s) in RCA: 87] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 01/26/2021] [Accepted: 01/26/2021] [Indexed: 11/17/2022] Open
Abstract
Wine is one of the most consumed beverages around the world. It is composed of alcohols, sugars, acids, minerals, proteins and other compounds, such as organic acids and volatile and phenolic compounds (also called polyphenols). Polyphenols have been shown to be highly related to both (i) wine quality (color, flavor, and taste) and (ii) health-promoting properties (antioxidant and cardioprotective among others). Polyphenols can be grouped into two big families: (i) Flavonoids, including anthocyanidins, flavonols, flavanols, hydrolysable and condensed tannins, flavanones, flavones and chalcones; and (ii) Non-flavonoids, including hydroxycinnamic acids, hydroxybenzoic acids, stilbenes, tyrosol and hydroxytyrosol. Each group affects in some way the different properties of wine to a greater or a lesser extent. For that reason, the phenolic composition can be managed to obtain singular wines with specific, desirable characteristics. The current review presents a summary of the ways in which the phenolic composition of wine can be modulated, including (a) invariable factors such as variety, field management or climatic conditions; (b) pre-fermentative strategies such as maceration, thermovinification and pulsed electric field; (c) fermentative strategies such as the use of different yeasts and bacteria; and (d) post-fermentative strategies such as maceration, fining agents and aging. Finally, the different extraction methods and analytical techniques used for polyphenol detection and quantification have been also reviewed.
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Polyphenol Fingerprinting Approaches in Wine Traceability and Authenticity: Assessment and Implications of Red Wines. BEVERAGES 2018. [DOI: 10.3390/beverages4040075] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Like any other food/feed matrix, regardless of the employed analytical method, wine requires authentication strategies; a suitable qualitative and quantitative analysis represents the fingerprint which defines its identity. Until recently, fingerprinting approaches using liquid chromatography applications have been regarded as an effective tool for the assessment of wines employing polyphenol profiles. These profiles are of considerable importance for grapes and wines as they influence greatly the color, sensory, and nutritional quality of the final product. The authenticity and typicity characters are fundamental characteristics, which may be evaluated by the use of polyphenol fingerprinting techniques. Under these conditions, the evolution of polyphenols during the red wine elaboration and maturation processes shows a high importance at the level of the obtained fingerprints. Moreover, the environment factors (vintage, the area of origin, and variety) and the technological conditions significantly influence wine authenticity through the use of polyphenol profiles. Taking into account the complexity of the matter at hand, this review outlines the latest trends in the polyphenol fingerprinting of red wines in association with the transformations that occur during winemaking and storage.
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Sun SY, Zhang QF, Liu WL, Li HM, Liu YL, Jiang XM, Zhao YP. Influence of maceration techniques on the chemical, aromatic, sensory and biogenic amine profiles of cherry wine. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.524] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Shu Yang Sun
- School of Food Engineering; Ludong University; Yantai Shandong 264025 People's Republic of China
| | - Qin Fang Zhang
- Institute of Food Science and Engineering; Yantai University; Yantai Shandong 264005 People's Republic of China
| | - Wen Li Liu
- School of Food Engineering; Ludong University; Yantai Shandong 264025 People's Republic of China
| | - Hua Min Li
- School of Food Engineering; Ludong University; Yantai Shandong 264025 People's Republic of China
| | - Yan Long Liu
- School of Food Engineering; Ludong University; Yantai Shandong 264025 People's Republic of China
| | - Xiao Man Jiang
- School of Food Engineering; Ludong University; Yantai Shandong 264025 People's Republic of China
| | - Yu Ping Zhao
- Institute of Food Science and Engineering; Yantai University; Yantai Shandong 264005 People's Republic of China
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Guzzon R, Larcher R, Guarcello R, Francesca N, Settanni L, Moschetti G. Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines. Food Res Int 2018; 105:668-677. [DOI: 10.1016/j.foodres.2017.11.078] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2017] [Revised: 11/28/2017] [Accepted: 11/30/2017] [Indexed: 10/18/2022]
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10
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Gaglio R, Alfonzo A, Francesca N, Corona O, Di Gerlando R, Columba P, Moschetti G. Production of the Sicilian distillate “ Spiritu re fascitrari ” from honey by-products: An interesting source of yeast diversity. Int J Food Microbiol 2017; 261:62-72. [DOI: 10.1016/j.ijfoodmicro.2017.09.004] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Revised: 08/08/2017] [Accepted: 09/08/2017] [Indexed: 10/18/2022]
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Francesca N, Gaglio R, Stucchi C, De Martino S, Moschetti G, Settanni L. Yeasts and moulds contaminants of food ice cubes and their survival in different drinks. J Appl Microbiol 2017; 124:188-196. [PMID: 29080227 DOI: 10.1111/jam.13624] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Revised: 10/13/2017] [Accepted: 10/20/2017] [Indexed: 11/29/2022]
Abstract
AIMS To evaluate the levels of unicellular and filamentous fungi in ice cubes produced at different levels and to determine their survival in alcoholic beverages and soft drinks. METHODS AND RESULTS Sixty samples of ice cubes collected from home level (HL) productions, bars and pubs (BP) and industrial manufacturing plants (MP) were investigated for the presence and cell density of yeasts and moulds. Moulds were detected in almost all samples, while yeasts developed from the majority of HL and MP samples. Representative colonies of microfungi were subjected to phenotypic and genotypic characterization. The identification was carried out by restriction fragment length polymorphism (RFLP) analysis of the region spanning the internal transcribed spacers (ITS1 and ITS2) and the 5·8S rRNA gene. The process of yeast identification was concluded by sequencing the D1/D2 region of the 26S rRNA gene. The fungal biodiversity associated with food ice was represented by nine yeast and nine mould species. Strains belonging to Candida parapsilosis and Cryptococcus curvatus, both opportunistic human pathogens, and Penicillium glabrum, an ubiquitous mould in the ice samples analysed, were selected to evaluate the effectiveness of the ice cubes to transfer pathogenic microfungi to consumers, after addition to alcoholic beverages and soft drinks. All strains retained their viability. CONCLUSIONS The survival test indicated that the most common mode of consumption of ice cubes, through its direct addition to drinks and beverages, did not reduce the viability of microfungi. SIGNIFICANCE AND IMPACT OF THE STUDY This study evidenced the presence of microfungi in food ice and ascertained their survival in soft drinks and alcoholic beverages.
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Affiliation(s)
- N Francesca
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Palermo, Italy
| | - R Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Palermo, Italy
| | - C Stucchi
- INGA, Istituto Nazionale Ghiaccio Alimentare, Roma, Italy
| | - S De Martino
- INGA, Istituto Nazionale Ghiaccio Alimentare, Roma, Italy
| | - G Moschetti
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Palermo, Italy
| | - L Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Palermo, Italy
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The impact of cultivar on polyphenol and biogenic amine profiles in Calabrian red grapes during winemaking. Food Res Int 2017; 102:303-312. [PMID: 29195952 DOI: 10.1016/j.foodres.2017.10.012] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2017] [Revised: 09/27/2017] [Accepted: 10/08/2017] [Indexed: 11/23/2022]
Abstract
In this study, during winemaking, was evaluated the influence of cultivar on bioactive compounds (organic acids, d-(+)-glucose, d-(-)-fructose, biogenic amines (BAs), anthocyanins, polyphenols and flavonoids) and antioxidant activity of Calabrian (Southern Italy) autochthonous grapes (Arvino, Gaglioppo, Greco Nero, Magliocco Canino, Magliocco Dolce and Nocera). Phenolic compounds increased from grapes to wine for all varieties. Arvino grapevine showed the highest DPPH radical scavenging activity, while a promising inhibition of the lipid peroxidation was observed with Greco Nero grapes. BAs were mostly formed during alcoholic fermentation and Arvino always showed the lowest BAs amounts, while Magliocco Canino generally exhibited the highest. Collectively, the results demonstrated that Calabrian autochthonous grapevines were rich in sugars, organic acids and phenolic compounds thus allowing the production of high quality wines.
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De Filippis F, La Storia A, Blaiotta G. Monitoring the mycobiota during Greco di Tufo and Aglianico wine fermentation by 18S rRNA gene sequencing. Food Microbiol 2016; 63:117-122. [PMID: 28040157 DOI: 10.1016/j.fm.2016.11.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2016] [Revised: 10/18/2016] [Accepted: 11/17/2016] [Indexed: 11/18/2022]
Abstract
Spontaneous alcoholic fermentation of grape must is a complex process, carried out by indigenous yeast populations arising from the vineyard or the winery environment and therefore representing an autochthonous microbial terroir of the production area. Microbial diversity at species and biotype level is extremely important in order to develop the composite and typical flavour profile of DOCG (Appellation of Controlled and Guaranteed Origin) wines. In this study, we monitored fungal populations involved in spontaneous fermentations of Aglianico and Greco di Tufo grape must by high-throughput sequencing (HTS) of 18S rRNA gene amplicons. We firstly proposed an alternative/addition to ITS as target gene in HTS studies and highlighted consistency between the culture-dependent and -independent approaches. A complex mycobiota was found at the beginning of the fermentation, mainly characterized by non-Saccharomyces yeasts and several moulds, with differences between the two types of grapes. Moreover, Interdelta patterns revealed a succession of several Saccharomyces cerevisiae biotypes and a high genetic diversity within this species.
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Affiliation(s)
- Francesca De Filippis
- Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Via Università 100, 80055 Portici, Italy.
| | - Antonietta La Storia
- Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Giuseppe Blaiotta
- Department of Agricultural Sciences, Division of Grape and Wine Sciences, University of Naples Federico II, Viale Italia, 83100 Avellino, Italy
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Martorana A, Di Miceli C, Alfonzo A, Settanni L, Gaglio R, Caruso T, Moschetti G, Francesca N. Effects of irrigation treatments on the quality of table olives produced with the Greek-style process. ANN MICROBIOL 2016. [DOI: 10.1007/s13213-016-1234-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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15
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Martorana A, Alfonzo A, Settanni L, Corona O, La Croce F, Caruso T, Moschetti G, Francesca N. Effect of the mechanical harvest of drupes on the quality characteristics of green fermented table olives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2004-2017. [PMID: 26084955 DOI: 10.1002/jsfa.7311] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2015] [Revised: 06/11/2015] [Accepted: 06/14/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Because of damage caused by mechanical harvesting, the drupes for table olive production are traditionally hand harvested. Until now, no data have been available on the microbiological and chemical features of mechanically harvested drupes during fermentation. RESULTS Drupes mechanically harvested and inoculated with Lactobacillus pentosus OM13 were characterized by the lowest concentrations of potential spoilage microorganisms. On the other hand, drupes mechanically harvested and subjected to spontaneous fermentation showed the highest concentration of Enterobacteriaceae and pseudomonads during transformation. The lowest decrease of pH (4.20) was registered for the trials inoculated with the starter culture. Differences in terms of volatile organic compounds were estimated among trials. Multivariate analysis showed that the olives processed from the drupes mechanically harvested and inoculated with starter were closely related to control production (drupes manually harvested) in terms of microbiological and pH values. Sensory analysis evidenced negative evaluations only for the uninoculated trials. CONCLUSION Drupes mechanically harvested and subjected to a driven fermentation with Lactobacillus pentosus OM13 determined the production of table olives with appreciable organoleptic features. Thus mechanical harvesting performed using a trunk shaker equipped with an inverse umbrella and the addition of starter lactic acid bacteria represents a valuable alternative to manual harvesting for table olive production at the industrial level.
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Affiliation(s)
- Alessandra Martorana
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Antonio Alfonzo
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Onofrio Corona
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | | | - Tiziano Caruso
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Giancarlo Moschetti
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Nicola Francesca
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
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Wang Y, Li Y, Yang J, Ruan J, Sun C. Microbial volatile organic compounds and their application in microorganism identification in foodstuff. Trends Analyt Chem 2016. [DOI: 10.1016/j.trac.2015.08.010] [Citation(s) in RCA: 57] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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Giovinazzo G, Grieco F. Functional Properties of Grape and Wine Polyphenols. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2015; 70:454-462. [PMID: 26547323 DOI: 10.1007/s11130-015-0518-1] [Citation(s) in RCA: 90] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Grape berries polyphenols are mainly synthesized in the skin tissues and seeds and they are extracted during the winemaking process. These substances have a potentially positive effect, on human health, thus giving to grape and red wine "functional properties" that can contribute to prevent a number of human illness. Nevertheless, the research community is showing that the real effect is a result of a combination of different factors, notably daily intake, bioavailability, or in vivo antioxidant activity that are yet to be resolved. Viticulture and winemaking practices, determine the concentration of polyphenols in grape and wine. To date, reduced knowledge is existing on the effects of different yeast strains on the final concentration of polyphenols in red wine. We summarize the recent findings concerning the effects of polyphenols on human chronic disease and the future directions for research to increase the amount of these compounds in wine.
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Affiliation(s)
- Giovanna Giovinazzo
- Istituto di Scienze delle Produzioni Alimentari-CNR, Unit of Lecce, via Monteroni, 73100, Lecce, Italy.
| | - Francesco Grieco
- Istituto di Scienze delle Produzioni Alimentari-CNR, Unit of Lecce, via Monteroni, 73100, Lecce, Italy
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Maceration procedures alternative to the standard vinification in red: the case of Nero di Troia wine. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2588-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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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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Francesca N, Barbera M, Martorana A, Saiano F, Gaglio R, Aponte M, Moschetti G, Settanni L. Optimised method for the analysis of phenolic compounds from caper (Capparis spinosa L.) berries and monitoring of their changes during fermentation. Food Chem 2015; 196:1172-9. [PMID: 26593604 DOI: 10.1016/j.foodchem.2015.10.045] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2015] [Revised: 09/04/2015] [Accepted: 10/11/2015] [Indexed: 01/09/2023]
Abstract
In this work, an ad hoc method to identify and quantify polyphenols from caper berries was developed on high-performance liquid chromatography/electrospray ionisation source/mass spectrometry (HPLC-ESI-MS). The method was applied during fermentation carried out with Lactobacillus pentosus OM13 (Trial S) and without starter (Trial C). A total of five polyphenols were identified. All samples contained high concentrations of rutin. Epicatechin was found in untreated fruits, on the contrary quercetin was detected during fermentation. Trial S was characterised by a more rapid acidification and lower levels of spoilage microorganisms than Trial C. L. pentosus dominated among the microbial community of both trials and the highest biodiversity, in terms of strains, was displayed by Trial C. Aureobasidium pullulans was the only yeast species found. The analytical method proposed allowed a high polyphenolic compound recovery from untreated and processed caper berries in short time. The starter culture reduced the bitter taste of the final product.
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Affiliation(s)
- Nicola Francesca
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Marcella Barbera
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Alessandra Martorana
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Filippo Saiano
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Maria Aponte
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Via Università 100, 80055 Portici, NA, Italy
| | - Giancarlo Moschetti
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128 Palermo, Italy.
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Martorana A, Alfonzo A, Settanni L, Corona O, La Croce F, Caruso T, Moschetti G, Francesca N. An innovative method to produce green table olives based on “pied de cuve” technology. Food Microbiol 2015; 50:126-40. [DOI: 10.1016/j.fm.2015.03.008] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2014] [Revised: 02/25/2015] [Accepted: 03/15/2015] [Indexed: 10/23/2022]
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Testa B, Lombardi SJ, Tremonte P, Succi M, Tipaldi L, Pannella G, Sorrentino E, Iorizzo M, Coppola R. Biodiversity of Lactobacillus plantarum from traditional Italian wines. World J Microbiol Biotechnol 2014; 30:2299-305. [PMID: 24817564 PMCID: PMC4072923 DOI: 10.1007/s11274-014-1654-8] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2014] [Accepted: 04/15/2014] [Indexed: 11/27/2022]
Abstract
In this study, 23 samples of traditional wines produced in Southern Italy were subjected to microbiological analyses with the aim to identify and biotype the predominant species of lactic acid bacilli. For this purpose, a multiple approach, consisting in the application of both phenotypic (API 50CHL test) and biomolecular methods (polymerase chain reaction-denaturing gradient gel electrophoresis and 16S rRNA gene sequencing) was used. The results showed that Lactobacillus plantarum was the predominant species, whereas Lb. brevis was detected in lower amount. In detail, out of 80 isolates 58 were ascribable to Lb. plantarum and 22 to Lb. brevis. Randomly amplified polymorphic DNA-polymerase chain reaction was used to highlight intraspecific variability among Lb. plantarum strains. Interestingly, the cluster analysis evidenced a relationship between different biotypes of Lb. plantarum and their origin, in terms of wine variety. Data acquired in this work show the possibility to obtain several malolactic fermentation starter cultures, composed by different Lb. plantarum biotypes, for their proper use in winemaking processes which are distinctive for each wine.
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Affiliation(s)
- Bruno Testa
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Silvia Jane Lombardi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Patrizio Tremonte
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Mariantonietta Succi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Luca Tipaldi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Gianfranco Pannella
- School of Agricultural, Forest and Environmental Science, University of Basilicata, Viale dell’Ateneo Lucano 10, 85100 Potenza, Italy
| | - Elena Sorrentino
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Massimo Iorizzo
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
| | - Raffaele Coppola
- Department of Agricultural, Environmental and Food Sciences (DiAAA), University of Molise, via De Sanctis snc, 86100 Campobasso, Italy
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