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New process for production of fermented black table olives using selected autochthonous microbial resources.

Tufariello M, Durante M, Ramires FA, Grieco F, Tommasi L, Perbellini E, Falco V, Tasioula-Margari M, Logrieco AF, Mita G, Bleve G - Front Microbiol (2015)

Bottom Line: All starters formulation were able to dominate fermentation process.A significant decrease of fermentation time (from 8 to 12 months to a maximum of 3 months) and an significant improvement in organoleptic characteristics of the final product were obtained.This study, for the first time, describes the employment of selected autochthonous microbial resources optimized to mimic the microbial evolution already recorded during spontaneous fermentations.

View Article: PubMed Central - PubMed

Affiliation: Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce Lecce, Italy.

ABSTRACT
Table olives represent one important fermented product in Europe and, in the world, their demand is constantly increasing. At the present time, no systems are available to control black table olives spontaneous fermentation by the Greek method. During this study, a new protocol for the production of black table olives belonging to two Italian (Cellina di Nardò and Leccino) and two Greek (Kalamàta and Conservolea) cultivars has been developed: for each table olive cultivar, starter-driven fermentations were performed inoculating, firstly, one selected autochthonous yeast starter and, subsequently, one selected autochthonous LAB starter. All starters formulation were able to dominate fermentation process. The olive fermentation was monitored using specific chemical descriptors able to identify a first stage (30 days) mainly characterized by aldehydes; a second period (60 days) mainly characterized by higher alcohols, styrene and terpenes; a third fermentation stage represented by acetate esters, esters and acids. A significant decrease of fermentation time (from 8 to 12 months to a maximum of 3 months) and an significant improvement in organoleptic characteristics of the final product were obtained. This study, for the first time, describes the employment of selected autochthonous microbial resources optimized to mimic the microbial evolution already recorded during spontaneous fermentations.

No MeSH data available.


(A)Saccharomyces cerevisiae LI 180-7  and Lactobacillus plantarum LI 180-11  total counts (Log CFU/ml) in Leccino fermented table olives; (B) Yeast  and LAB  total counts (Log CFU/ml) of Leccino spontaneously fermented table olives; (C)Pichia anomala CL 30-29  and L. plantarum C 180-34  total counts (Log CFU/ml) in Cellina di Nardò fermented table olives; (D) Yeast  and LAB  total counts (Log CFU/ml) of Cellina di Nardò naturally fermented table olives.
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Figure 1: (A)Saccharomyces cerevisiae LI 180-7 and Lactobacillus plantarum LI 180-11 total counts (Log CFU/ml) in Leccino fermented table olives; (B) Yeast and LAB total counts (Log CFU/ml) of Leccino spontaneously fermented table olives; (C)Pichia anomala CL 30-29 and L. plantarum C 180-34 total counts (Log CFU/ml) in Cellina di Nardò fermented table olives; (D) Yeast and LAB total counts (Log CFU/ml) of Cellina di Nardò naturally fermented table olives.

Mentions: During spontaneous olive fermentations, yeasts were present during the fermentation process, whereas LAB started to be detectable in the last 30 days performing lactic fermentation (Bleve et al., 2014, 2015a; Figures 1B,D, 2B,D). In starter-driven fermentations, yeast inocula maintained or increased their initial count (2 × 105–106 CFU/ml) and they were present throughout the process (Figures 1A,C, 2A,C). The dominance of inoculated strains was confirmed by the (GTG)(5)-rep-PCR fingerprinting technique. Table 1 shows the percentage of survival of yeats and LAB along the fermentations. In particular, at day 56 (corresponding to the end of yeast fermentation) strain S. cerevisiae LI 180-7 for Leccino was able to dominate with a predominance of 60% in total yeast population, the strain Pichia anomala isolate CL 30-29 for Cellina di Nardò dominated with a predominance of 100%, the strain S. cerevisiae isolate KI 30-16 for Kalamàta dominated with a predominance of 100% and finally the strain D. hansenii A15-44 for Conservolea dominated with a predominance of 70% (Table 1).


New process for production of fermented black table olives using selected autochthonous microbial resources.

Tufariello M, Durante M, Ramires FA, Grieco F, Tommasi L, Perbellini E, Falco V, Tasioula-Margari M, Logrieco AF, Mita G, Bleve G - Front Microbiol (2015)

(A)Saccharomyces cerevisiae LI 180-7  and Lactobacillus plantarum LI 180-11  total counts (Log CFU/ml) in Leccino fermented table olives; (B) Yeast  and LAB  total counts (Log CFU/ml) of Leccino spontaneously fermented table olives; (C)Pichia anomala CL 30-29  and L. plantarum C 180-34  total counts (Log CFU/ml) in Cellina di Nardò fermented table olives; (D) Yeast  and LAB  total counts (Log CFU/ml) of Cellina di Nardò naturally fermented table olives.
© Copyright Policy
Related In: Results  -  Collection

License
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Figure 1: (A)Saccharomyces cerevisiae LI 180-7 and Lactobacillus plantarum LI 180-11 total counts (Log CFU/ml) in Leccino fermented table olives; (B) Yeast and LAB total counts (Log CFU/ml) of Leccino spontaneously fermented table olives; (C)Pichia anomala CL 30-29 and L. plantarum C 180-34 total counts (Log CFU/ml) in Cellina di Nardò fermented table olives; (D) Yeast and LAB total counts (Log CFU/ml) of Cellina di Nardò naturally fermented table olives.
Mentions: During spontaneous olive fermentations, yeasts were present during the fermentation process, whereas LAB started to be detectable in the last 30 days performing lactic fermentation (Bleve et al., 2014, 2015a; Figures 1B,D, 2B,D). In starter-driven fermentations, yeast inocula maintained or increased their initial count (2 × 105–106 CFU/ml) and they were present throughout the process (Figures 1A,C, 2A,C). The dominance of inoculated strains was confirmed by the (GTG)(5)-rep-PCR fingerprinting technique. Table 1 shows the percentage of survival of yeats and LAB along the fermentations. In particular, at day 56 (corresponding to the end of yeast fermentation) strain S. cerevisiae LI 180-7 for Leccino was able to dominate with a predominance of 60% in total yeast population, the strain Pichia anomala isolate CL 30-29 for Cellina di Nardò dominated with a predominance of 100%, the strain S. cerevisiae isolate KI 30-16 for Kalamàta dominated with a predominance of 100% and finally the strain D. hansenii A15-44 for Conservolea dominated with a predominance of 70% (Table 1).

Bottom Line: All starters formulation were able to dominate fermentation process.A significant decrease of fermentation time (from 8 to 12 months to a maximum of 3 months) and an significant improvement in organoleptic characteristics of the final product were obtained.This study, for the first time, describes the employment of selected autochthonous microbial resources optimized to mimic the microbial evolution already recorded during spontaneous fermentations.

View Article: PubMed Central - PubMed

Affiliation: Consiglio Nazionale delle Ricerche-Istituto di Scienze delle Produzioni Alimentari, Unità Operativa di Lecce Lecce, Italy.

ABSTRACT
Table olives represent one important fermented product in Europe and, in the world, their demand is constantly increasing. At the present time, no systems are available to control black table olives spontaneous fermentation by the Greek method. During this study, a new protocol for the production of black table olives belonging to two Italian (Cellina di Nardò and Leccino) and two Greek (Kalamàta and Conservolea) cultivars has been developed: for each table olive cultivar, starter-driven fermentations were performed inoculating, firstly, one selected autochthonous yeast starter and, subsequently, one selected autochthonous LAB starter. All starters formulation were able to dominate fermentation process. The olive fermentation was monitored using specific chemical descriptors able to identify a first stage (30 days) mainly characterized by aldehydes; a second period (60 days) mainly characterized by higher alcohols, styrene and terpenes; a third fermentation stage represented by acetate esters, esters and acids. A significant decrease of fermentation time (from 8 to 12 months to a maximum of 3 months) and an significant improvement in organoleptic characteristics of the final product were obtained. This study, for the first time, describes the employment of selected autochthonous microbial resources optimized to mimic the microbial evolution already recorded during spontaneous fermentations.

No MeSH data available.