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Rus-Fernández P, Fuentes A. Fermentation starters and bacteriocins as biocontrol strategies for table olives preservation: a mini-review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39248037 DOI: 10.1002/jsfa.13874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2024] [Revised: 04/24/2024] [Accepted: 08/23/2024] [Indexed: 09/10/2024]
Abstract
Biopreservation is a powerful strategy to prolong the shelf life of food products by applying naturally occurring microorganisms and/or their metabolites. Current food trends emphasise the need to develop alternatives for chemical or thermal preservation methods. In this line, different fermentation starters from table olives present the potential to control spoilage or pathogen-occurring microorganism in table olives storage. One of the most interesting family used as biopreservative culture is Lactobacillaceae and it has also been used in combination with yeasts as olive fermentation starter. Lactic acid bacteria, from Lactobacillaceae family, are characterised by the production of bacteriocins, proteins with the potential for preserving food by changing the organisation of the membrane of spoilage microorganisms. These bacteriocins-producing bacteria can be directly inoculated, although nanosystem technology is the most promising incorporation strategy. In table olives, the most commonly used starters are Lactiplantibacillus plantarum, Lactiplantibacillus pentosus, Saccharomyces cerevisiae, Wickerhamomyces anomalus, among others. These strains with biopreservation characteristics, inoculated alone or in mixed cultures, ensure food safety by conferring the product added value and prolonging product shelf life. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Patricia Rus-Fernández
- Instituto de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Valencia, Spain
| | - Ana Fuentes
- Instituto de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Valencia, Spain
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Alvanoudi P, Kalogeropoulou A, Nenadis N, Stathopoulos P, Skaltsounis AL, Mantzouridou FT. Comparative study of Spanish-style and natural cv. Chalkidiki green olives throughout industrial-scale spontaneous fermentation and 12-month storage: safety, nutritional and quality aspects. Food Res Int 2024; 191:114710. [PMID: 39059960 DOI: 10.1016/j.foodres.2024.114710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 05/30/2024] [Accepted: 06/26/2024] [Indexed: 07/28/2024]
Abstract
Table olives are among the most popular fermented foods and cv. Chalkidiki green table olives are particularly popular in both Greek and international markets. This work aimed at comparatively investigating the effect of processing method on the production of Spanish-style and natural cv. Chalkidiki green olives during fermentation and 12-month storage in brines with different chloride salts composition (NaCl, KCl, CaCl2) at industrial scale. All delivered products were safe with satisfactory color and texture characteristics. Employment of UPLC-HRMS revealed differences in metabolites' profile of polar extracts from olives and brines between the processing methods. Τhe application of alkali treatment drastically decreased the content of hydroxytyrosol and tyrosol in drupes, still an essential amount (1037-2012 and 385-885 mg/kg dry flesh, respectively) of these health-promoting phenolic compounds was retained in all products, even after storage. Noteworthy, fermentation of natural olives in brine (5 % NaCl) yielded in products with significantly lower Na levels in olive flesh (1.7 g/100 g), followed by Spanish-style olives fermented in low (4 %) and high (8 %) NaCl brines (2.7 and 5.2 g Na/100 g, respectively), supporting the efforts toward the establishment of table olives as functional food. Moreover, maslinic and oleanolic acids content was 1.5-2-fold higher in the natural table olives compared to the Spanish-style ones owing to the detrimental effect of alkali treatments. The processing method did not exert a differential effect on α-tocopherol content of olives. Sensory analysis indicated that all the final products were acceptable by consumers, with a slight preference for Spanish-style green olives fermented in brines with 50 % lower NaCl content. Present findings could be beneficial to the ongoing endeavor directed for the establishment of table olives as a source of bioactive compounds that concerns both industrial and scientific communities.
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Affiliation(s)
- Panagiota Alvanoudi
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Aggeliki Kalogeropoulou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Nikolaos Nenadis
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Panagiotis Stathopoulos
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece.
| | - Alexios-Leandros Skaltsounis
- Division of Pharmacognosy and Natural Products Chemistry, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece.
| | - Fani Th Mantzouridou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
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Influence of 1-Methylcyclopropene (1-MCP) on the Processing and Microbial Communities of Spanish-Style and Directly Brined Green Table Olive Fermentations. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8090441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This work evaluates the effect of 1-methylcyclopropene (1-MCP) on postharvest and fermentation of Manzanilla cultivar, processed as Spanish-style or directly brined table olives. During postharvest handling, 1-MCP (2.85 µL/L) reduced the number of colour-turning olives by 18.42% over the untreated fruits. In Spanish-style and directly brined fermentation, the 1-MCP treatment led to lower pH levels, higher titratable acidities, improved firmness and colour olives than untreated fruits. A panel of expert testers also gave higher scores, and overall acceptability to the 1-MCP treated fruits, especially in the case of Spanish-style fermented olives. Metagenomic analysis of olive biofilms at the end of the fermentation process (176 days) revealed that Lactiplantibacillus was the most abundant bacterial genus in both Spanish-style and directly brined olives (>72%). However, fungal biodiversity was higher than bacterial in all treatments. Saccharomyces was the predominant yeast genus associated with directly brined olives (>97%), whilst Wickerhamomyces (>37%) and Zygoascus (>18%) were with Spanish-style fermentations. The 1-MCP treatment doubled the presence of Wickerhamomyces in Spanish-style fruits (74%) whilst reducing the presence of Zygoascus and allowing the growth of Enterobacter (15%) in directly brined olives. Thus, the postharvesting treatment of table olives with 1-MCP could help reduce the maturation progress of olives and improve the organoleptic and quality characteristics of the products without affecting the microbiological evolution of the fermentations.
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Tzamourani AP, Kasimati A, Karagianni E, Manthou E, Panagou EZ. Exploring microbial communities of Spanish-style green table olives of Conservolea and Halkidiki cultivars during modified atmosphere packaging in multi-layered pouches through culture-dependent techniques and metataxonomic analysis. Food Microbiol 2022; 107:104063. [DOI: 10.1016/j.fm.2022.104063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 05/17/2022] [Accepted: 05/18/2022] [Indexed: 11/26/2022]
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Image analysis applied to quality control in transparent packaging: a case study of table olives in plastic pouches. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04011-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Ballester E, Ribes S, Barat JM, Fuentes A. Spoilage yeasts in fermented vegetables: conventional and novel control strategies. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03888-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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López-López A, Moreno-Baquero JM, Rodríguez-Gómez F, García-García P, Garrido-Fernández A. Sensory Assessment by Consumers of Traditional and Potentially Probiotic Green Spanish-Style Table Olives. Front Nutr 2018; 5:53. [PMID: 29998110 PMCID: PMC6028594 DOI: 10.3389/fnut.2018.00053] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Accepted: 06/04/2018] [Indexed: 11/13/2022] Open
Abstract
This work presents the sensory characterization by consumers of traditionally and potentially probiotic green Spanish-style table olives. To this aim, green Manzanilla olives from the same lot were debittered, washed, and brined in the same way; then, one sub-lot was allowed fermenting spontaneously while another one was inoculated with a putative probiotic bacterium (Lactobacillus pentosus TOMC-LAB2). After fermentation, the olives from both sub-lots were packed with fresh brine to reach 5.5 g/100 mL NaCl and 0.6 g lactic acid/100 mL in the equilibrium. The stabilized olives were then subjected to sensory evaluation by 200 consumers, and the results were analyzed by ANOVA and multivariate statistical techniques. In a first approach, consumers perceived the spontaneously fermented olives as similar to the potentially probiotic product. However, a biplot based on Canonical Variate Analysis (CVA) showed differences between them in the Salty and Overall score. When data from the consumer test were assessed by PLS analysis, regardless of the fermentation system, Overall score, and Buying predisposition were significantly driven by Appearance, Odor, Salty (negatively), Hardness, and Crispness.
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Affiliation(s)
- Antonio López-López
- Food Biotechnology Deparment, Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), Sevilla, Spain
| | - José M Moreno-Baquero
- Food Biotechnology Deparment, Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), Sevilla, Spain
| | - Francisco Rodríguez-Gómez
- Food Biotechnology Deparment, Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), Sevilla, Spain
| | - Pedro García-García
- Food Biotechnology Deparment, Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), Sevilla, Spain
| | - Antonio Garrido-Fernández
- Food Biotechnology Deparment, Instituto de la Grasa (Consejo Superior de Investigaciones Científicas), Sevilla, Spain
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Rodríguez-Gómez F, Ruiz-Bellido MÁ, Romero-Gil V, Benítez-Cabello A, Garrido-Fernández A, Arroyo-López FN. Microbiological and Physicochemical Changes in Natural Green Heat-Shocked Aloreña de Málaga Table Olives. Front Microbiol 2017; 8:2209. [PMID: 29167665 PMCID: PMC5682407 DOI: 10.3389/fmicb.2017.02209] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Accepted: 10/26/2017] [Indexed: 11/29/2022] Open
Abstract
Preserving the highly appreciated natural freshness of Aloreña de Málaga table olives and preventing their progressive darkening during processing is a major challenge. In this work, heat-shocked (60°C, 5 min) fruits were processed according to the three denominations referred to in the Protected Designation of Origen (cured, fresh green, and traditional) and their characteristics compared with those that followed the habitual industrial process (controls). The results revealed that the effects of the heat treatment on the evolution of pH, titratable acidity, salt, sugar, organic acid, ethanol content, texture, and color of fruits as well as on microbial populations (yeasts and lactic acid bacteria) were slight in the case of the fresh green and cured presentations. However, the differences between heat-shocked and its control were remarkable in the traditional process. Notably, the heat treatment favored lactic acid fermentation, retention of the green appearance of the fruits, stability during packaging, and led to the highest sensory evaluation. The metagenomic analysis carried out at the end of the fermentation revealed the presence in all samples of three genera (Lactobacillus, Pediococcus, and Celerinatantimonas) which encompassed most of the sequences. The number of Lactobacillus sequences was statistically higher (p ≥ 0.05) in the case of traditional heat-shocked fruits than in its control.
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Affiliation(s)
- Francisco Rodríguez-Gómez
- Department of Food Biotechnology, Instituto de la Grasa (IG-CSIC), Universidad Pablo de Olavide, Seville, Spain
| | | | - Verónica Romero-Gil
- Department of Food Biotechnology, Instituto de la Grasa (IG-CSIC), Universidad Pablo de Olavide, Seville, Spain.,Regulatory Council of PDO Aloreña de Málaga Table Olives, Málaga, Spain
| | - Antonio Benítez-Cabello
- Department of Food Biotechnology, Instituto de la Grasa (IG-CSIC), Universidad Pablo de Olavide, Seville, Spain
| | - Antonio Garrido-Fernández
- Department of Food Biotechnology, Instituto de la Grasa (IG-CSIC), Universidad Pablo de Olavide, Seville, Spain
| | - Francisco N Arroyo-López
- Department of Food Biotechnology, Instituto de la Grasa (IG-CSIC), Universidad Pablo de Olavide, Seville, Spain
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Effect of osmotic dehydration of olives as pre-fermentation treatment and partial substitution of sodium chloride by monosodium glutamate in the fermentation profile of Kalamata natural black olives. Food Microbiol 2017; 63:72-83. [DOI: 10.1016/j.fm.2016.11.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2016] [Revised: 10/28/2016] [Accepted: 11/01/2016] [Indexed: 11/23/2022]
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Enhancement of the Knowledge on Fungal Communities in Directly Brined Aloreña de Málaga Green Olive Fermentations by Metabarcoding Analysis. PLoS One 2016; 11:e0163135. [PMID: 27636546 PMCID: PMC5026345 DOI: 10.1371/journal.pone.0163135] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2016] [Accepted: 09/02/2016] [Indexed: 02/07/2023] Open
Abstract
Nowadays, our knowledge of the fungal biodiversity in fermented vegetables is limited although these microorganisms could have a great influence on the quality and safety of this kind of food. This work uses a metagenetic approach to obtain basic knowledge of the fungal community ecology during the course of fermentation of natural Aloreña de Málaga table olives, from reception of raw material to edible fruits. For this purpose, samples of brines and fruits were collected from two industries in Guadalhorce Valley (Málaga, Spain) at different moments of fermentation (0, 7, 30 and 120 days). The physicochemical and microbial counts performed during fermentation showed the typical evolution of this type of processes, mainly dominated by yeasts in apparent absence of Enterobacteriaceae and Lactobacillaceae. High-throughput barcoded pyrosequencing analysis of ITS1-5.8S-ITS2 region showed a low biodiversity of the fungal community, with the presence at 97% identity of 29 different fungal genera included in 105 operational taxonomic units (OTUs). The most important genera in the raw material at the moment of reception in the industry were Penicillium, Cladosporium, Malassezia, and Candida, whilst after 4 months of fermentation in brines Zygotorulaspora and Pichia were predominant, whereas in fruits were Candida, Penicillium, Debaryomyces and Saccharomyces. The fungal genera Penicillium, Pichia, and Zygotorulaspora were shared among the three types of substrates during all the course of fermentation, representing the core fungal population for this table olive specialty. A phylogenetic analysis of the ITS sequences allowed a more accurate assignment of diverse OTUs to Pichia manshurica, Candida parapsilosis/C. tropicalis, Candida diddensiae, and Citeromyces nyonensis clades. This study highlights the existence of a complex fungal consortium in olive fermentations including phytopathogenic, saprofitic, spoilage and fermentative genera. Insights into the ecology, identification and quantification of fungi species in olive fermentation will facilitate the design of new strategies to improve the quality and safety of this fermented vegetable.
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11
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Medina E, Ruiz-Bellido MA, Romero-Gil V, Rodríguez-Gómez F, Montes-Borrego M, Landa BB, Arroyo-López FN. Assessment of the bacterial community in directly brined Aloreña de Málaga table olive fermentations by metagenetic analysis. Int J Food Microbiol 2016; 236:47-55. [PMID: 27442850 DOI: 10.1016/j.ijfoodmicro.2016.07.014] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2016] [Revised: 06/11/2016] [Accepted: 07/10/2016] [Indexed: 11/19/2022]
Abstract
This study uses an "omics" approach to evaluate the bacterial biodiversity changes during fermentation process of natural green cracked Aloreña de Málaga table olives, from raw material to fermented fruit. For this purpose, two industries separated by almost 20km in Guadalhorce Valley (Málaga, Spain) were analysed for obtaining both brines and fruit samples at different moments of fermentation (0, 7, 30 and 120days). Physicochemical and microbial counts during fermentation showed the typical evolution of this type of processes, apparently dominated by yeasts. However, high-throughput barcoded pyrosequencing analysis of V2-V3 hypervariable region of the bacterial 16S rRNA gene showed at 97% identity the presence of 131 bacterial genera included in 357 operational taxonomic units, not detected by the conventional approach. The bacterial biodiversity was clearly higher in the olives at the moment of reception in the industry and during the first days of fermentation, while decreased considerably as elapse the fermentation process. The presence of Enterobacteriaceae and Lactobacillaceae species was scarce during the four months of study. On the contrary, the most important genus at the end of fermentation was Celerinatantimonas in both brine (95.3% of frequency) and fruit (89.4%) samples, while the presence of well-known spoilage microorganisms (Pseudomonas and Propionibacterium) and halophilic bacteria (Modestobacter, Rhodovibrio, Salinibacter) was also common during the course of fermentation. Among the most important bacterial pathogens related to food, only Staphylococcus genus was found at low frequencies (<0.02% of total sequences). Results show the need of this type of studies to enhance our knowledge of the microbiology of table olive fermentations. It is also necessary to determine the role played by these species not previously detected in table olives on the quality and safety of this fermented vegetable.
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Affiliation(s)
- E Medina
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), University Campus Pablo de Olavide, Building 46, Ctra, Utrera, km 1, 41013 Seville, Spain
| | - M A Ruiz-Bellido
- Regulatory Council of PDO Aloreña de Málaga Table Olives, C/ Dehesa, 80, 29560 Pizarra, Malaga, Spain
| | - V Romero-Gil
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), University Campus Pablo de Olavide, Building 46, Ctra, Utrera, km 1, 41013 Seville, Spain; Regulatory Council of PDO Aloreña de Málaga Table Olives, C/ Dehesa, 80, 29560 Pizarra, Malaga, Spain
| | - F Rodríguez-Gómez
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), University Campus Pablo de Olavide, Building 46, Ctra, Utrera, km 1, 41013 Seville, Spain
| | - M Montes-Borrego
- Crop Protection Department, Institute for Sustainable Agriculture (IAS-CSIC), Avenida Menéndez Pidal s/n, Campus Alameda del Obispo, 14004 Cordoba, Spain
| | - B B Landa
- Crop Protection Department, Institute for Sustainable Agriculture (IAS-CSIC), Avenida Menéndez Pidal s/n, Campus Alameda del Obispo, 14004 Cordoba, Spain.
| | - F N Arroyo-López
- Food Biotechnology Department, Instituto de la Grasa (IG-CSIC), University Campus Pablo de Olavide, Building 46, Ctra, Utrera, km 1, 41013 Seville, Spain
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Lactobacillus pentosus is the dominant species in spoilt packaged Aloreña de Málaga table olives. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.02.058] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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13
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Rodríguez-Gómez F, Romero-Gil V, García-García P, Arroyo-López FN, Garrido-Fernández A. Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2. Food Sci Nutr 2016; 4:181-97. [PMID: 27004108 PMCID: PMC4779489 DOI: 10.1002/fsn3.272] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2015] [Revised: 07/08/2015] [Accepted: 07/14/2015] [Indexed: 11/21/2022] Open
Abstract
This work focuses on the persistence of the putative probiotic bacteria Lactobacillus pentosus TOMC‐LAB2 on green Spanish‐style Manzanilla olives according to different packaging conditions and storage temperatures. The lactic acid bacteria population decreased with time but the highest survival counts (and lowest yeasts) at the end of storage (8 months) were observed in plastic pouches under nitrogen atmosphere and glass jars with brine stored at 20°C. Molecular techniques showed a 100% presence of the putative probiotic bacteria in biofilms adhered to olive epidermis, while it was absent in PPB (plastic pouches with brine) and in olives stored at 7°C. No changes in NaCl, pH or combined acidity were observed during the storage except for a slight increase in titratable acidity at 20°C. The color of the fruits was stable but degraded at 20°C for olives in plastic pouches with brine.
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Affiliation(s)
- Francisco Rodríguez-Gómez
- Food Biotechnology Department Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC) Campus Pablo de Olavide , Building 46. Ctra. Utrera, km 1. 41013 Seville Spain
| | - Verónica Romero-Gil
- Food Biotechnology Department Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC) Campus Pablo de Olavide , Building 46. Ctra. Utrera, km 1. 41013 Seville Spain
| | - Pedro García-García
- Food Biotechnology Department Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC) Campus Pablo de Olavide , Building 46. Ctra. Utrera, km 1. 41013 Seville Spain
| | - Francisco Noé Arroyo-López
- Food Biotechnology Department Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC) Campus Pablo de Olavide , Building 46. Ctra. Utrera, km 1. 41013 Seville Spain
| | - Antonio Garrido-Fernández
- Food Biotechnology Department Instituto de la Grasa (Agencia Estatal Consejo Superior de Investigaciones Científicas, CSIC) Campus Pablo de Olavide , Building 46. Ctra. Utrera, km 1. 41013 Seville Spain
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