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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.


Evolution of volatile compound classes of: Leccino drupes (A) during fermentation driven by starters yeast) and LAB and (B) during spontaneous fermentation process; Cellina di Nardò drupes (C) during fermentation driven by starters yeast and LAB and (D) during spontaneous fermentation process. a,b,c: the different letters indicate significant differences among stage of fermentation in the same volatile classes (p < 0.05).
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Figure 3: Evolution of volatile compound classes of: Leccino drupes (A) during fermentation driven by starters yeast) and LAB and (B) during spontaneous fermentation process; Cellina di Nardò drupes (C) during fermentation driven by starters yeast and LAB and (D) during spontaneous fermentation process. a,b,c: the different letters indicate significant differences among stage of fermentation in the same volatile classes (p < 0.05).

Mentions: Volatile compounds detected and identified belonged to esters, aldehydes/ketones, terpenes alcohols, volatile phenols, lactones, acids, and hydrocarbons classes. The four table olive cultivars differed significatively in aldehydes content, and it showed a decrease in concentration during starter-driven fermentations in a manner comparable to what observed in the corresponding natural fermentations (Figures 3, 4; Supplementary Tables 1–4). Alcohol and ester contents increased during starter-driven fermentations, with higher concentrations in Leccino and Kalamàta than in Cellina di Nardò and Conservolea, and all higher than those produced in the corresponding spontaneous fermentations (Figures 3, 4; Supplementary Tables 1–4). No variation of terpenes and hydrocarbons content was detected between starter-driven and spontaneous fermentations. However, significant organic acid and volatile phenols concentrations were respectively found in starter-inoculated Cellina di Nardò and Conservolea fermentations (Figures 3, 4; Supplementary Tables 1–4).


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)

Evolution of volatile compound classes of: Leccino drupes (A) during fermentation driven by starters yeast) and LAB and (B) during spontaneous fermentation process; Cellina di Nardò drupes (C) during fermentation driven by starters yeast and LAB and (D) during spontaneous fermentation process. a,b,c: the different letters indicate significant differences among stage of fermentation in the same volatile classes (p < 0.05).
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4585182&req=5

Figure 3: Evolution of volatile compound classes of: Leccino drupes (A) during fermentation driven by starters yeast) and LAB and (B) during spontaneous fermentation process; Cellina di Nardò drupes (C) during fermentation driven by starters yeast and LAB and (D) during spontaneous fermentation process. a,b,c: the different letters indicate significant differences among stage of fermentation in the same volatile classes (p < 0.05).
Mentions: Volatile compounds detected and identified belonged to esters, aldehydes/ketones, terpenes alcohols, volatile phenols, lactones, acids, and hydrocarbons classes. The four table olive cultivars differed significatively in aldehydes content, and it showed a decrease in concentration during starter-driven fermentations in a manner comparable to what observed in the corresponding natural fermentations (Figures 3, 4; Supplementary Tables 1–4). Alcohol and ester contents increased during starter-driven fermentations, with higher concentrations in Leccino and Kalamàta than in Cellina di Nardò and Conservolea, and all higher than those produced in the corresponding spontaneous fermentations (Figures 3, 4; Supplementary Tables 1–4). No variation of terpenes and hydrocarbons content was detected between starter-driven and spontaneous fermentations. However, significant organic acid and volatile phenols concentrations were respectively found in starter-inoculated Cellina di Nardò and Conservolea fermentations (Figures 3, 4; Supplementary Tables 1–4).

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.